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WebJul 2, 2014 · Cooking tests for cooks are a bit easier than tests for chefs because the scope of the job is significantly narrower. For a chef, she or he may be a great cook but a poor manager, organizer, cost-controller, team leader, or guest relations person. For a cook, the employment test or interview can be closely tied to the actual job requirements. WebExaminations are a very common assessment and evaluation tool in universities and there are many types of examination questions. This tips sheet contains a brief description of seven types of examination questions, as well as tips for using each of them: 1) multiple choice, 2) true/false, 3) matching, 4) short answer, 5) essay, 6) oral, and 7) computational. twitter lvmh

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Webanswer choices. A. Hold the cup high to get the exact reading of measurement. B. Level off the cup with a rolling pin. C. Shake the measuring cup to get ample amount of flour. D. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Question 2. 30 seconds. Q. WebPerson who is only the cashier Which position in a Food Service Establishment is not required to wear a hair restraint? Dried grains and spices Is not considered to be a potentially hazardous food. 155° F Ground Beef must be cooked to ______ minimum internal food temperature for 15 seconds to kill bacteria present in the meat. 165° F Webanswer choices Stored in 30 0 to 34 0 F in one to two days Frozen seafoods should be kept frozen. First In First Out must be applied All of these Question 14 30 seconds Report an issue Q. Which of the following describes the principle in cooking fish and seafoods? answer choices Fish requires less cooking time. talbot heath