This class was created by Brainscape user Kage Lance San Pedro. Visit their profile to learn more about the creator.
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Decks in this class (33)
Cookery Intro
Theories that makes cookery art,
Core competencies,
Relevance of the course
31
cards
Business Environment and Market
Refers to the number of people th...,
Refers to the amount of money or ...,
Refers to the machinery and equip...
19
cards
Tools and Equipment
Knives,
Shears,
Slicers
15
cards
Appetizer
Appetizers were originally introd...,
Appetizers athenian,
Came about by the romans and were...
31
cards
Knive Skills
Furthest pointfrom the pommel oft...,
Smallsection of the bladethat sit...,
Refers to thesharpened section of...
32
cards
Salad
Is a mixture of ingredients with ...,
Is a sauce that holds the ingredi...,
Tools equipment and utensils
22
cards
Sandwiches
A type of food which consists of ...,
Is a foundation and most importan...,
Parts of sandwich
24
cards
Desserts
Sweet course eaten at the end of ...,
Satisfied one s gravingprovide a ...,
Balances a meal and gives closure...
40
cards
G10 Prepare Egg Dish
Refers to poultry or fowl products,
Types of eggs,
Outermost covering on an egg
43
cards
G10 Market Forms
Market forms of eggs,
1thickening2leavening3coating4bin...,
Eggs can be used as a thickener f...
24
cards
G10 Grains
3 types of carbohydrates,
They serve as the body s major so...,
Serve as good source of dietary f...
45
cards
G10 Starch
Are usually starchy pods or grains,
3 most cultivated cereals,
Sources of starch
14
cards
G10 Prepare and Cook Starch Dish
Factors affecting starch paste vi...,
Functions of starch
13
cards
G10 Veggies
Quality,
Color deep clear too deep too ri ...
56
cards
G10 MArket Forms of Veg
10
cards
G10 Present Vegetable Dish
Good preparation and cooking tech...,
Visual sense,
A starch or vegetables item heape...
10
cards
G10 Seafood 1
Fish with fins and internal skele...,
2 types of fin fish,
2 classifications that both fresh...
37
cards
basic knife skills used in veggies
Chopping done with a straight dow...,
Making fine parallel cuts,
Producing cube shapes
10
cards
G10 Preparing Vegetable DIshes
General guideliness in cooking,
Is a cooking method that makes us...
10
cards
Fish Cuts and Fish Processing
Is made by cutting out the backbo...,
Refers to the small pockets of fl...,
Small to medium sized round fish ...
26
cards
G10 Prepare Stocks, Sauces and Soups
Fonds de cuisine,
Fonds de cuisine t,
Made from thechicken bones
36
cards
G10 Soup
Classifications of soups,
Are based on stocks added with ot...,
Soups based on a clear unthickene...
19
cards
G10 Sauce
Basic ingredient milk which is th...,
Chief ingredients are veal chicke...,
Rich emulsified sauce made from b...
15
cards
G10 Poultry Dishes
Refers to domesticated birds such...,
Are birds and other animals hunte...,
Are raised as valuable source ofm...
26
cards
G10 Cook Poultry and Game Dishes
The fat distribution and maturity...,
The best cooking temperature for ...,
To prevent the risk of microbial ...
10
cards
G10 Meat
Is a term for the flesh of cattle...,
Flesh of catlle,
Flesh of sheep
28
cards
G10 Meat Water Percentage
0
cards
G10 Kinds and Market forms of Meat
Refers to animal flesh specifical...,
Grillingbarbequingpan fryingsaute...,
Boilingbraisingpot roastingstewing
40
cards
G10 Different kinds of meat and its source
Meat from domesticated pigstypica...,
Collective name for all domestica...,
Meat from cattle over one year old
30
cards
G10 Meat Quiz 2
Part of the pork s cut is often u...,
Meat obtained from this cut is hi...,
Cut of meat taken from the breast...
20
cards
G10 Kinds And Market Forms Of Meat Quiz 3
Does not yield a lot of meat and ...,
Cut is used for stews ground up t...,
Is taken from between the shoulde...
10
cards
G10 Quiz 1
Yellow connective tissue and is n...,
White connective tissue that diss...,
S fat that is deposited within th...
10
cards
G10 Different kinds of meat and its source Quiz 4
What good source that meat is a h...,
What should meats be,
What is thin white or transparent...
15
cards
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TLE
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