1
Q
Define Stewing
A
Cook slowly in a liquid in a closed container with a lid
More tender cuts of meat
2
Q
Define braise
A
Fry lightly then stew afterwards in a closed pan
Less tender cuts of meat
Decks in class (18)
# Cards
-
The Basics12
-
Sectors Of The Hospitality Industry0
-
Hierarchy Of A Kitchen10
-
Large And Small Equipment7
-
Health And Safety21
-
Vegetable Cuts9
-
Pathogens5
-
Cooking Processes2
-
Design Characteristics Of Knives6
-
Key Terms44
-
Chicken5
-
Potato Rosti6
-
Genoise Sponge2
-
Misc/Exam Questions25
-
Chocolate Pannacotta4
-
Raviolli + Tortellini7
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Baking, Roasting, Grilling10
-
Beef Bourguignon1
