Culinary flashcards quizlet

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WebMother 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. WebStudy with Quizlet and memorize flashcards containing terms like how many teaspoons in a tablespoon, how many tablespoons in a cup, how many ounces in a cup and more. ... Culinary Arts 1- Final Exam Review. 94 terms. ehires. Prostart level 2 final exam. 100 terms. firasek. Culinary Arts Prostart Final Review. 15 terms.

Culinary Arts Flashcards Quizlet

WebCulinary Vocabulary Flashcards Quizlet Other Hobbies Culinary Vocabulary 3.7 (3 reviews) Term 1 / 97 Aromatic Click the card to flip 👆 Definition 1 / 97 A food added to enhance the natural aromas of another food Click the card to flip 👆 Flashcards Learn Test Match Created by Kiran_Nuetzmann Terms in this set (97) Aromatic tsuchi rx7

Culinary 131 Midterm Flashcards Chegg.com

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 … WebStudy 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. 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 phl rock gym

Culinary Essentials Section 29.3 - Pies Flashcards Quizlet / Culinary …

Culinary Vocabulary Flashcards Quizlet

WebKate to leech bitterness. Carrots to prepared for freezing. Potato to sanitized to kill some surface bacteria and remove some of the dirt. Asparagus shortens cooking time. Describe in detail how to set up a breading station and how to use it to bread veal cutlets. Step 1: Flour. step 2: Egg wash. Step 3: Bread crumbs. Step 4: Cook it. WebFabricate. Cut larger portion of raw meat primal or subprimal. Into smaller portions. Carve. To cut cooked meat or poultry into portions. Baste. Moisten food after cooking with melted fat pan drippings a sauce or other liquids to prevent drying and adds flavor. sear. Brown food quickly over high heat prep step. phl scoreWebBasic 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 phl san flights

"WebStudy with Quizlet and memorize flashcards containing terms like What is the name of the puff-pastry cases with a savoury filling, popular at buffet?, Which cheese is traditionally … " - Culinary flashcards quizlet

Culinary flashcards quizlet

WebA 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 … WebStudy with Quizlet and memorize flashcards containing terms like baking, rubber spatula, carryover cooking and more.

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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 Webfalse. how do eggs provide leavening. eggs trap air in foods. 6 qualities of sauce. color, opacity, texture, taste, luster, viscosity. bechamel. white, made with milk and white roux, onion pique and nutmeg. chasseur. compound sauce made from demi-glace with …

WebMay 22, 2024 · B. Culinary Midterm (59 cards) 2013-08-20 1 baking NOCTI vocab book 3 (40 cards) 2024-11-08 1 Bartender - Martini Recipe Builds (12 cards) 2010-06-14 1 Webculinary Flashcards Quizlet culinary Term 1 / 25 Spreads add moisture and flavor to a sandwich. Click the card to flip 👆 Definition 1 / 25 True Click the card to flip 👆 Flashcards Learn Test Match Created by dwattz Terms in this set (25) …

WebStudy with Quizlet and memorize flashcards contains terms like Lattice, Simple pie dough, Flaky dough furthermore more. 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

WebStudy with Quizlet and memorize flashcards containing terms like most people eat at restaurant and foodservice operations for enjoyment, the noncommercial foodservice segment represents about 80 percent of the restaurant and foodservice industry, the decline of national chains from the 1970s to today has changed the face of the restaurant and …

Web© 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. phl secure force rowsWebStudy with Quizlet and memorize flashcards containing terms like the three types of hazards that make food unsafe are, some bacteria, viruses, parasites,and fungi that can't be seen, tasted, or smelled can cause illness. These are known as, A foodhandler accidentally spills sanitizer into the fryer grease and then lets it soak into the grease. phl reserve parkingWebStudy 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 … tsuchiura print works co. ltdWebCulinary Flashcards Learn Test Match Term 1 / 81 Which of the following is done before entering the kitchen: Click the card to flip 👆 Definition 1 / 81 put up your hair Click the card to flip 👆 Flashcards Learn Test Match Created by hlambert41 Terms in this set (81) Which of the following is done before entering the kitchen: put up your hair phl seaWebStudy 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 … tsuchitani pancreasWebTo mix one or more foods until smooth and creamy. Cut and fold. To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and … tsuchiura driving schoolWebwhich of the following is characterized of cakes prepared by the creaming method? the butter or shortening is mixed with the sugar using the paddle attachment of an electric mixer. which of the following is a characteristic of cakes prepared by the sponge method? the batter is leavened by air whipped into eggs in the cake recipe. tsuchiura marathon