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Kriz (KC)
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Decks in this class (17)
Lesson 1: Appetizers
Stimulate the appetite attractive...,
Juices served with cold salad dre...,
Small portions of highly seasoned...
22
cards
Lesson 2: int appetizers
Russian term for hot cold hors d ...,
Before the pasta,
Lid bread on wine glass
8
cards
Lesson 3: varieties
Used in restaurants hotels barssa...,
5 star semi circular roll crust,
Softened cheese cream half cup of...
12
cards
lesson 4: guidelines
6 guidelines,
3 main guidelines
2
cards
lesson 5
Use slightly warm water then scrub,
Veg peeler leave the flesh,
Box grates on top of a plate
6
cards
lesson 6
3 steps
1
cards
lesson 7: Assembling Canapes
Good _________ prepared ahead,
Step 2
2
cards
Lesson 8: Accompaniments
Rule for white wine,
White wine,
Red wine
3
cards
Lesson 8: Fundamentals in plating
Plate,
Color,
Food
8
cards
3.8: cleaning sanitizing kitchen tools
Process of taking away food and o...,
Wash tableware surfaces equipment,
Degreasers
21
cards
cleaning materials
Scouring pads,
Green pads,
White pads
6
cards
3.9.1: kitchen tools
Brushing away dusts,
Manual floor mopping,
Remove excess water from surface
11
cards
3.9.2 other cleaning tools
Smaller buisness,
Bigger buisness,
Sweeping up small spills
13
cards
3.11.6 routine cleaning
3 standard procedures,
Scrape wipe sweep,
Remove grease and dirt
7
cards
Chapter 4: Definition of Terms
Small b oat shaped pastry shell,
Light pastry dough,
Common fish
16
cards
Refrigerator
Step 1,
Step 2,
Step 3
6
cards
Pointers in cleaning
First 5 pointers,
Last 5 pointers
2
cards
More about
TLE Q2
- Class purpose General learning
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