Question: 72 (1 point) Purchasing sub primal cuts rather than retail cuts is economically advantageous to a skilled chef. Question 72 options: True False Question 73

72 (1 point) Purchasing sub primal cuts rather than retail cuts is economically advantageous to a skilled chef. Question 72 options: True False Question 73 (1 point) Its important to remove all fond before deglazing when sauting Question 73 options: True False Question 74 (1 point) A French omelet is folded 1 time before serving and has a golden-brown sear Question 74 options: True False Question 75 (1 point) When poaching, eggs should be added when the water is Question 75 options: 165F/73C. 180F/82C. 212F/100C. 425F/220C. Question 76 (1 point) Most of the "fire" in hot chile peppers is in the Question 76 options: skin. stalk. juice. seeds. Question 77 (1 point) Eggs Benedict consists of toasted bread, poached eggs, & Hollandaise sauce Question 77 options: True False Question 78 (1 point) How often should you sanitize your workstation when butchering seafood Question 78 options: 4 times. Beginning of the shift. End of the shift. Beginning of the fabrication & after. Question 79 (1 point) Never use lemon juice for hollandaise sauce. Question 79 options: True False

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