Save
G10
TLE 10
Save
Share
Learn
Content
Leaderboard
Learn
Created by
Aaron Alejandro
Visit profile
Cards (59)
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
840
g 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
See all 59 cards