Math
What is volume?
The amount of space a object takes up
Cooking:
The trasfer of (BLANK) from a (BLANK) to food
Energy,Heat source
Which is safer? a dull or a sharp knife
Sharp Knife
Who was the most chef lookin chef
aguste escoffier
Zester
finley grate or chave food like lemons to get zest
How many pints are in a gallon?
8
What's Dry heat?
applys heat with flame ir indirectly surrounding food with heated air or fat
Whats the use of a boning knife?
cutting meat that has bones
who brought french cuisine to American public
Julia Child
bench scraper
cutting dough, scrape foodd residue
What does yield mean?
How many servings a recipe will make
Blanching is a what method?
Moist
mesurmants of a julienne cut
2 inch 1/8 by 1/8
French chef of the 1800s
Marie-atoine creme
chafing dishes
hold food that is hot
Whats the Recipe Converstion Formula?
Desired yield/old yield=Converstion factor
Cooking affects (5 things)
nurtitional value,texture,color,aroma, and flavor
Which happening method provides a finer edge?
Wet stone
who created the 5 mother sauces
Aguste escoffeir
How do you clean a mandoline
like a knife
How many tablespoons are in a quart?
64
Poaching uses what method?
Moist
Measurements for a brunoise cut
1/8 by1/8 by 1/8
who created the kitchen brigade system
AGUSTE escoffier
how do you clean a scale?
wipe with a damp cloth