TLE 10

• Cookery


  is the art, science, and craft of using heat to prepare food for consumption
• Pyramid Napkin Fold


  This classy napkin folding technique is fast, simple, and can be made with most napkins easily.
• Jumbo sized Eggs


  850g per dozen
• Extra Large sized Eggs


  840g per dozen
• Large sized Eggs


  745g per dozen
• Medium sized Eggs


  650g per dozen
• Small sized Eggs


  560g per dozen
• Stale eggs


  floats on top
• Sinks to middle

  needs to be used soon
• Fully Sinks


  Fresh
• Why do eggs float on water?


  As the eggs age, the air pocket inside expands
• Why are cereals a major component of the human diet?

  Source of carbohydrates, protein, fats, some vitamins, and minerals.
• Wheat


  Europe, Canada, USA
• Rice


  Japan, China, Philippines, Thailand, Malaysia
• Corn


  Mexico, South America, North America
• Pasta


  is the Italian word for 'dough'
• Gnocchi


  uses potato flour
• Maize flour


  is Gluten-free
• Sauce Cookery


  provides a variety of flavors and textures and gives any dish a well-blended taste and delicious aroma
• Hot Sauces


  Roux sauce, Starch-Thickened sauce
• Cold Sauces


  Vinaigrette, Mint sauce, Mayonnaise
• Methods of preparing sauces


  Grating, chopping, whisking, mixing, blending, straining, simmering
• Soup Cookery


  sometimes offered as an appetizer
• Clear Soups


  thin and full of flavor, does not contain solids
• Thickened soups


  Includes vegetable soups, creamed soups, potage
• Sinigang


  known in the Philippines
• French Onion Soup


  most popular and easiest to make out of all French soups
• Olla Podrida


  famous soup in Spain
• Wanton


  chicken, shrimp, and spinach soup from China
• Bouillabaisse/Bouillabase


  from France and New Orleans
• Stock Cookery


  thin soup made from boiling bones, meat, chicken, fish to extract the flavors
• Market forms of meat


  Fresh, Chilled, Frozen
• Market forms of fish


  whole, dressed, fillet, steak, and sticks
• Market forms of Vegetables

  Fresh, canned, frozen, dried
• Blanching


  cooking food briefly in boiling water
• Brackish


  slightly salty
• Bon Appetit


  'good appetite', 'good meal', 'hearty appetite', 'enjoy your meal'
• Bouchees


  small puff pastry shells that can be served as bite-sized hors d'oeuvre
• Hors d'oeuvre


  a small savory dish, typically one served as an appetizer
• Petitfours


  a small cake cute from pound or sponge cake an frosted