The Culinary Professional Study Guide Activity C (Continued) Name __ 10. To mince garlic begin by coarsely chopping the peeled cloves. __ __ 11. To make garlic paste, sprinkle minced garlic with dash of sugar and press with the side of a knife blade. Repeatedly drag the knife across the garlic. __ __ 12. For recipes that rely on a strong parsley flavor, wrung-out parsley works best. __ __ 13. To mince parsley,first wash and dry the parsley and then separate the parsley leaves from the stems. __ __ 14. Parsley is wrung out before it is minced. __ __ 15. Leeks are unique in that they are dirty on the inside as well as the outside. __ __ 16. After trimming the root end of leeks,remove the dark green leaves all at once. __ __ 17. For leek halves or quarters, cut leeks in half lengthwise.

## Step 1<br />The problem involves understanding the correct procedures for preparing various ingredients in culinary arts. The statements are either true or false, and we need to determine the truthfulness of each statement.<br /><br />## Step 2<br />Statement 10 suggests that to mince garlic, one should begin by coarsely chopping the peeled cloves. This is a correct procedure in culinary arts.<br /><br />## Step 3<br />Statement 11 suggests that to make garlic paste, one should sprinkle minced garlic with a dash of sugar and press with the side of a knife blade. This is also a correct procedure in culinary arts.<br /><br />## Step 4<br />Statement 12 suggests that for recipes that rely on a strong parsley flavor, wrung-out parsley works best. This is also a correct procedure in culinary arts.<br /><br />## Step 5<br />Statement 13 suggests that to mince parsley, one should first wash and dry the parsley and then separate the parsley leaves from the stems. This is also a correct procedure in culinary arts.<br /><br />## Step 6<br />Statement 14 suggests that parsley is wrung out before it is minced. This is also a correct procedure in culinary arts.<br /><br />## Step 7<br />Statement 15 suggests that leeks are unique in that they are dirty on the inside as well as the outside. This is also a correct statement.<br /><br />## Step 8<br />Statement 16 suggests that after trimming the root end of leeks, one should remove the dark green leaves all at once. This is also a correct procedure in culinary arts.<br /><br />## Step 9<br />Statement 17 suggests that for leek halves or quarters, one should cut leeks in half lengthwise. This is also a correct procedure in culinary arts.