Cooking Methods
poaching
55 - 85
why is it important to study COTW
open answer
1MM * 4 Cm
what does yield Equal
Total weight - waste
simmering
86-99
Egyption Dishes
Koshari, Pigoen stuffed, Tamiayh
bruinoise
33 MM Cubes
what is the difference between AP Price and EP cost
answer
glazing
86 -180
A Brazilian Dish
Fijoada, acaraje, Bobo de camarao
batonnet
6MM Cube 6 CM length
4 types of menus
Beverage Menu, Cycle Menu, Take-out Menu, Banquet Menu, Tasting Menu, Catering Menu, Ethnic Menu
blanching in fat
140-150
Name an Italian Soup
Minstrone
Paysanne
3 MM thick 1 CM Cube
what is food cost?
the cost of all food related items in an establishment during a specific period of time.
stewing
86-99
Venezuelan Dishes
Arepas, Mandoca
3 Potato cut names
Noisette, Garlic Potato, Rissole, Pont-Neuf, Pommes Noisette
menu items classifications
dog, star, plawhorse, puzzle