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Decks in this class (10)
Chapter 1
It is from the latin word sanitas...,
Is considered as an applied scien...,
The responsibility of a _____ is ...
5
cards
Chapter 2: The Kitchen Organization and Layout
Main cook overall management of k...,
Deputy cook takes charge in the a...,
Station chefs is responsible for ...
76
cards
Chapter 3 Mise En Place: Basic Food
Preparation And Technique
Is a french culinary word which m...,
It refers to pre preparation befo...,
Parts of the knife it is part of ...
48
cards
Chapter 4: Cooking Method
This cooking is carried out by im...,
This cooking involves cooking foo...,
It involves both use of dry heat ...
17
cards
Chapter 5: Building Flavors
Leaves stems or flowers of an aro...,
1 barks roots seeds or berries of...,
Herbs a popular herb with a mild ...
25
cards
Chapter 6: Salad And Sandwiches
4 kinds of salad 1,
It is a type of salad that is lig...,
A type of salad that is a side sa...
36
cards
Chapter 6: Stocks and Sauces
Are often called the chef s build...,
A flavorful liquid made by simmer...,
Ingredients of a stock 3
28
cards
Chapter 7: Soups
Classification of soups 1,
Are all based on a clear unthicke...,
Are opaque rather than transparen...
16
cards
Chapter 8: Starches
Small dry seeds consumed worldwid...,
Types of grains 2,
The most common use of ______ is ...
22
cards
Chapter 9&10: Eggs & Breakfast/ Vegetables & Fruits
Literally means break fast meal e...,
French term of breakfast 2,
Most important meal of the day 3
27
cards
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Kitchen Essentials HOMA 101
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