Culinary flashcards quizlet
WebStudy with Quizlet and memorize flashcards containing terms like a knife with a curved blade, to use a steel, a knife used to remove bones from meet, fish and poultry and more. ... Culinary Test. 25 terms. Acatherine14 (Tema 5) Las … WebFlashcards Learn Test Match Created by amymorales10 Terms in this set (24) recipe exact set of directions on how to use ingredients , equipment , and preparation and cooking …
Culinary flashcards quizlet
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WebAlso called trancheur. Chef de cuisine. Head chef who command the kitchen, designs the menu, and oversees food costs. Also called executive chef. Continuous seating plan. Seating plan that allows use of tables according to the flow of business. Dining room attendant. Person responsible for clearing and cleaning tables. WebStudy with Quizlet and memorize flashcards contains terms like Lattice, Simple pie dough, Flaky dough furthermore more.
WebStudy Culinary 131 Midterm flashcards. Create flashcards for FREE and quiz yourself with an interactive flipper. WebStudy with Quizlet and memorize flashcards containing terms like You should never chill breaded items after they have gone through the standard breading procedure. They …
WebStudy with Quizlet and memorize flashcards containing terms like What temperature for how long and within what time do you reheat previously prepared TCS food to so it can be held for service?, A pork roast must be cooked to an internal temperature of _____ for how long?, Eggs that will be held for service must be heated to an internal temperature of … WebCulinary Flashcards Quizlet Other Hobbies Culinary 4.6 (5 reviews) Term 1 / 47 bain marie Click the card to flip 👆 Definition 1 / 47 a container holding hot water into which a pan is placed for slow cooking. Uses are so stuff doesn't burn Click the card to flip 👆 Flashcards Learn Test Match Created by Chef_Z Terms in this set (47) bain marie
WebFlashcards Learn Test Match Created by gvalente0207 Terms in this set (50) Towels that come in contact with raw meat poultry or seafood should be kept separate from other cleaning towels True Contact time temperature and concentration affects the affectiveness of sanitizer True Food cannot be contaminated if the food handler touches his or her face
WebFlashcards Learn Test Match Created by Terms in this set (91) Hors Doeuvres Bite size food served before the meal to stimulate appetite Canapes Tiny, open faced sandwhiches Crudites Platters of raw sliced vegetables and dip Brochettes Combinations of meat, poultry, fish and vegetables. Time temperature Abuse chrysanthemums by john steinbeck analysisWeb© 2024 Quizlet, Inc. Food and restaurants Flashcards Quizlet Vocabulary set for EFL students about food and restaurants Learn with flashcards, games, and more — for free. desactivar tecla de windowsWebStudy with Quizlet and memorize flashcards containing terms like Fillet, Drawn, Whole and more. Study with Quizlet and memorize flashcards containing terms like Fillet, Drawn, Whole and more. ... Culinary Ch. 5 Knife Skills. 36 terms. chefchel Plus. Other sets by this creator. History questions. 24 terms. becca_rosalia_thoma. A Raisin in the Sun. chrysanthemums artWebBasic culinary reactions to control during cooking and or food production Maillard reaction, leavening, protein denaturation, protein coagulation, gelatinization, fermentation and proofing, emulsification, hydrolysis Four basic food molecules water, carbohydrates, protein, fat Maillard reaction requirements for occurrence desactivar widget windows 10WebA branch of a food service operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. Businesses that … desactivar widget clima windows 10WebStudy with Quizlet and memorize flashcards containing terms like What's the first thing you should do when you begin cooking?, Using the same cutting board to fabricate chicken and cut fresh vegetables is an example of what?, What's … desactivar vpn en windows 10WebMother or Foundation sauces. Béchamel. one of the five mother sauces, comprised of a roux thickened with milk, flavored with an onion pique and nutmeg. Ratio: 1 lb white roux to 1 gallon milk. Velouté. A leading sauce made by thickening a white stock (fish, veal, or chicken) with a white or blond roux. Espagnole. chrysanthemums bulbs