WebTerms in this set (28) Carrying. A technique used when adding large numbers; if a column adds to 10 or greater, the 1 is carried to the column immediately to the left and added to that column. Borrowing. A technique often used when subtracting large numbers; if a digit in one column is too large to be subtracted from the digit above it, then 10 ... WebMay 29, 2024 · Questions and Answers 1. Sauteed meats should be turned rather frequently during the cooking process to ensure even cooking. A. True B. False 2. The primary purpose of heating the saute pan is to cut down on the overall cooking time. A. True B. False 3. Sweating typically uses a lower cooking temperature than that of saute. A. True …
Handout - Culinary Math Practice (Key) - TX CTE
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Operations: Restaurant & Culinary Math Quiz Flashcards
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