1
Q
Carving roast duck or poultry
A
Remove most of the bones so the leg portion has only the drumstick bone and the breast portion has a single wing bone
2
Q
What is the center bone between the breasts called?
A
The keel bone
Culinary & Pino's
flashcards
Decks in class (29)
# Cards
-
W1D2-Vocabulary229
-
Sanitation Intro and Kitchen Safety13
-
Knife Cuts for vegetables and fresh herbs17
-
Herbs and spices2
-
Roasting3
-
Carving Techniques2
-
Stocks15
-
Cooking Techniques13
-
Italian Culinary Notes16
-
Baking "Science"20
-
Meats and Poultry11
-
Dry goods identification (includes dry seasonings)12
-
Kitchen Equipment2
-
Oils and Fats2
-
Fish, Mollusks, Cephalopods, Crustacean Shellfish/Arthropods23
-
Custards14
-
Regions - France13
-
Wine55
-
Cheeses17
-
Regions - Italy19
-
Germany - W6D36
-
Spain Presentation and Wine24
-
Morocco & the Middle East8
-
Asia Presentation4
-
Mexico9
-
Provence - PACA7
-
Alsace - Lorraine Region7
-
Argentina5
-
Pino's Menu and Recipes7
