← SetsCookery NC II — Set 5
0 of 10
Cookery NC II Practice Questions — Set 5
10 free Cookery NC II reviewer questions with answers and explanations. Pindutin ang sagot mo para makita agad kung tama — kasama na ang paliwanag. Set 5 of 6.
41
Which knife cut is a small, thin matchstick shape?
42
What is the primary ingredient in a roux?
43
What is the purpose of resting meat after cooking?
44
Which cooking fat has the highest smoke point?
45
What is the purpose of a digital meat thermometer?
46
Which vegetable should be stored at room temperature?
47
What is the "mother sauce" system in classical cooking?
48
What does "season to taste" mean?
49
Which herb is best added at the end of cooking?
50