← SetsCookery NC II — Set 1
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Cookery NC II Practice Questions — Set 1
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 1 of 6.
1
What is the proper way to hold a chef's knife?
2
Which cut produces 1-2mm thin slices?
3
What does "mise en place" mean?
4
Which knife is best for cutting through bones?
5
What is the correct temperature for refrigerator storage?
6
Which cooking method uses dry heat with fat?
7
What is the ideal internal temperature for cooked chicken?
8
Which cut is a 3mm cube?
9
What does "al dente" mean in cooking?
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