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Exam 7: Dairy Products

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Exam 1: Professionalism49 Questionsadd course
Exam 2: Food Safety and Sanitation69 Questionsadd course
Exam 4: Tools and Equipment63 Questionsadd course
Exam 5: Knife Skills53 Questionsadd course
Exam 6: Flavors Flavorings38 Questionsadd course
Exam 7: Dairy Products46 Questionsadd course
Exam 8: Mise En Place56 Questionsadd course
Exam 9: Principles of Cooking50 Questionsadd course
Exam 10: Stocks and Sauces69 Questionsadd course
Exam 11: Soups43 Questionsadd course
Exam 12: Principles of Meat Cookery62 Questionsadd course
Exam 13: Beef35 Questionsadd course
Exam 14: Veal37 Questionsadd course
Exam 15: Lamb23 Questionsadd course
Exam 16: Pork35 Questionsadd course
Exam 17: Poultry59 Questionsadd course
Exam 18: Game37 Questionsadd course
Exam 19: Fish Shellfish68 Questionsadd course
Exam 20: Eggs Breakfast49 Questionsadd course
Exam 21: Vegetables38 Questionsadd course
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Exam 23: Healthy Cooking65 Questionsadd course
Exam 24: Salads and Salad Dressings30 Questionsadd course
Exam 25: Fruits43 Questionsadd course
Exam 26: Sandwiches49 Questionsadd course
Exam 27: Charcuterie62 Questionsadd course
Exam 28: Hors Doeuvre and Canapés43 Questionsadd course
Exam 29: Principles of the Bakeshop54 Questionsadd course
Exam 30: Quick Breads68 Questionsadd course
Exam 31: Yeast Breads64 Questionsadd course
Exam 32: Pies, Pastries and Cookies51 Questionsadd course
Exam 33: Cakes and Frostings48 Questionsadd course
Exam 34: Custards, Creams, Frozen Desserts Sauces52 Questionsadd course
Exam 35: Plate Presentation33 Questionsadd course
Exam 36: Buffet Presentation33 Questionsadd course
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The blend of parsley,tarragon,chives,and chervil is described by the term:

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Question 41

A spice that is similar to cinnamon but coarser and with a less subtle flavour is:

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Question 42

Which of the following mustards can be described as smooth with a rich,complex flavour?

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Question 43

A purified rock salt that contains no iodine or additives is known as __________ __________.

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Question 44

French Dijon mustard must be produced in the Dijon region of France.

(True/False)
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Question 45

The smallest functional unit of taste is the:

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Question 46
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