This class was created by Brainscape user Charlotte Taylor-Ashfield. Visit their profile to learn more about the creator.
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Decks in this class (19)
Hollandaise
What is the basic ratio for holla...,
What are the three methods of mak...,
How do you make hollandaise by ha...
12
cards
Mousses, Bavarois and Set Creams
What is gelatine 1,
Whats the difference between powd...,
What temperature does gelatine se...
21
cards
French Pastry
Describe point by point the metho...,
Why is the oven temperature lower...,
What is the oven temperature for ...
9
cards
Souffles
What is the prep of the ramekins ...,
Why would your souffle be dense a...,
What is the base of the souffle c...
12
cards
Game
What are game seasons 1,
Traditional accompaniments for ga...,
Why do we hang game 3
13
cards
Fish
What does dextral mean fish 1,
What does sinistral mean fish 2,
What does pelagic mean fish 3
12
cards
Foundation Term
What is the basic meringue method...,
What is the weight of an average ...,
What is the basic quantity for me...
160
cards
Bread and Enriched Doughs
What weakens gluten 1,
What strengthens gluten 2,
How to tell when chelsea buns are...
27
cards
Offal
Definition of offal 1,
Difference between red and white ...,
What is offals shelf life how qui...
7
cards
Fermentation & Plant Based Food
What are the benefits of fermenti...,
What are safe practises for 2,
What records should be kept when ...
6
cards
Shellfish
Name some crustaceans 1,
Name some molluscs univalve 2,
Name some molluscs bivalve 3
13
cards
Hot Water Crust Pastry
Why might the hot water crust cra...,
Why would the sides be weak and l...,
How do you make hot water crust p...
6
cards
Patisserie
What method of baking does genois...,
How do you prep a cake tin for ge...,
What are the mep needed for genoi...
16
cards
Preserving
Pectin levels for various fruits ...,
How do you prep jars for jam 2,
What is setting point of raspberr...
6
cards
Sauces
Why do we brown flour 1,
How do you make espagnole 2,
How long to you cook a white blon...
17
cards
Rough Puff Pastry
Why is it important to keep the s...,
Why do you relax chill a layered ...,
How would you tell a flaky pastry...
3
cards
Steaming and Suet
What is the difference between di...,
Why is steaming can be a healthy ...,
How do you prepare a pudding basi...
9
cards
Ice Cream and Sorbets
What are the rules of making a su...,
What stage the syrup is taken 2,
Sorbet or ice cream not freezing ...
13
cards
Basic Recipes
Basic quantities for creme anglais 1,
Basic quantities for mayonnaise 2,
Basic quantities for 2 egg choux 3
12
cards
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Intermediate Term
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