TLE 10

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

    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