Culinary flashcards quizlet
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 containing terms like You should never chill breaded items after they have gone through the standard breading procedure. They …
Culinary flashcards quizlet
Did you know?
WebBasic 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 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 …
WebStudy Culinary 131 Midterm flashcards. Create flashcards for FREE and quiz yourself with an interactive flipper. 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.
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. 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 …
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 contains terms like Lattice, Simple pie dough, Flaky dough furthermore more. dick gordon track recordWebStudy 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. citizenship by investment philippinesWebFlashcards 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 dick gores rv world jacksonvilleWebFlashcards 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 … dick gould greene county ohioWebStudy 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 … dick gottlieb kprc-tv obituaryWebFlashcards 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 dick go sign downloadWebStudy 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. dick goulden smithfield ri