1
Q
Crackled Wheat
A
whole wheat kernal (berry), broken into degrees of coarness, all kernal
2
Q
Bulgur
A
Berrybrand removed,, nutlike, gotten brown
3
Q
Couscous
A
Carsley ground semolina flour from had durum what berries
4
Q
Durum wheat
A
hard wheat with high protein
Culinary
flashcards
Decks in class (62)
# Cards
-
Culinary analysis25
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test 4/2623
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Nutritoin30
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Table Service25
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Final Exam A!137
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Dairy and egg identificatoin16
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Cold sandwiches27
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Salads and dressings32
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Hot sandiwches and pizza51
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Vegatable pratiical86
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Fruits88
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Flour and Sweetners26
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Fats/ choclate32
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Principles of baking process38
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Fats flavorings and choclate based on leanring check26
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Flours and Suagrs learning check12
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Ultimate Principles of the Bakeshop Review77
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Quickbreads36
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New vegetable/ fruits23
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Breakfast items19
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Yeast breads 170
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Pies39
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Pastries19
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Puff pastries leaning check redo15
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Meringue + Cookies19
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Cakes part 1 (Cake types)23
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Cakes part 2 (Panning, Baking and Cooling)21
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Cakes part 3 (Trouble shooting chart for cakes)8
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Frosting 111
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Frosting 2 (easy version of one)9
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Frosting 3 (Troubleshooting)4
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Custards (part one)23
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Custards vocab (part 2)7
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Soufflés (part 2)4
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Cream (part 4)15
-
Frozen desserts (part 5)11
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Frozen desserts vocab (part 6)6
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dessert sauces ( part 7)3
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Assmebling desert (final part)3
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Culinary 3 final123
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Stocks41
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Sauces44
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Stocks learning check redo12
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Stocks and sauce test55
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Soups26
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Grains (Seed and corn)14
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Grains (RIce)9
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Grains( Wheat)4
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Grains (others)4
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Oats7
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Cooking methods6
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Potatoes, Grains, & Pasta Study Guide33
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Servsafe chapter one20
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Servsafe chapter 23
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Servsafe chapter 20
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Princples of meat cookery Learing schek redo20
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Princples of meat cookery42
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Veal and steak leaning checks29
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Steak learning check20
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Steak and veal test12
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Ultimate Final review (WORD WORD)394
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Fish and shellfish (yes its after making the final)46
