Question

name ciara cox nocti practice questions 11 - 14 (remember food items and terms you are not familiar with you can use your devices to help you figure out what they are.) 11. which of the following greens is used in caesar salad? a. romaine b. endive c. iceberg d. arugula 12. when making rice pilaf, the rice is sauteed, then a. boiled b. baked c. steamed d. broiled 13. to prevent a peeled potato from turning brown, place it in a. the refrigerator b. cold water c. plastic wrap d. a covered bowl 14. the process of blending fat and sugar together uniformly and incorporating air is called a. folding b. kneading c. stirring d. creaming

Explanation:

• For question 11, Romaine lettuce is a classic green used in Caesar salad.
• For question 12, when making rice pilaf, after sautéing the rice is boiled.
• For question 13, placing a peeled potato in cold water prevents it from turning brown due to oxidation.
• For question 14, the process of blending fat and sugar uniformly and incorporating air is called creaming.

Answer:

1. A. Romaine
2. A. Boiled
3. B. Cold water
4. D. creaming