Bivalves are types of ____________ . Three of the following are types of the fourth.

The best cooking tempurature for barbecued beef brisket is 350 degree F(.175 C)

A menu item called boiled beef should be cooked by

Roast beef described on a menu as “au jus” means that the meat is 

Fricassee is cooked by _______.

I should always make sure that I watch the lecture video for that week (The videos with green logos sprinkled throughout the course) before attempting a quiz or a homework assignment.

To cook a tender meat item, such as beef tenderloin, by the sous vide method and serve it rare, you would most likely cook it _______.

If you want to cook a very thin steak to the rare stage, you would use a _____.

White wheat flour is milled from wheat kernels from which the __________ has been removed.

This practice quiz is required. Please be diligent in your camera setup for this practice. Follow all testing protocols including the room scan. This should be treated as if you are taking a real exam. Your video will be reviewed by the instructor and feedback provided. It is critical that you are actively monitoring your ACC email for feedback and correspondence. You will be prohibited access to the first exam if your testing environment does not meet protocol or you fail to complete this assignment on time. The exam deadline will not be extended and you will receive a zero. After approval or at any time during the semester you fail to follow protocol, you will be locked out of exams or given an automatic zero (see syllabus). Repeated violations will result in course failure.