mise en place techniques
Find out how heavy food is, typically using scales
Weigh
A tube-shaped object that is used for making pastry flat and thin before cooking it
Rolling pin
Taking out the outer part of the fish.
Removing the scales
When an establishment doesn´t serve food in the same place it's cooked such as catering companies or franchise restaurants with centralised production centres
It belongs to a deferred meal producer
Brie is a cheese from ---.
France
Cause the water or other liquid in something to run out, leaving it empty or dry
Drain
a bag from which icing, cream, or other soft food is squeezed out of by pressing it firmly from all sides
Piping bag
To slice a fish open in half.
Butterfly
A cuisine developed in the mid-19th century
cuisine classique
Cassata is a typical dish from ---.
Italy
Remove the outer covering or skin from a fruit or vegetable
Peel
A device for cutting meat fine. Also calles a mear mincer.
It can also be used for nuts
Grinder
Gather all the soft herb leaves together and stack the leaves in a neat little pile, roll them up and slice the leaves very finely
Chiffonade
Le Guide Culinaire belongs to ---- cuisine.
cuisine classique
Anchovies are common in ---.
Cantabria
Work moistened flour into dough or paste with the hands
Knead
A utensil used to cut and shape the vegetables in small balls
Parisienne scoop
It's a cut of steak of round fish cut on the bone.
Tronçon/Darne
Gourmet sampling menus with small portions, very varied and related to each other belong to ----.
Pickling brine is most used in ---.
Castilla La Mancha
To cause pastry to become flatter and thinner by pressure with a rolling pin.
Roll out
A Japanese fish scaler
Urokotori
a fillet of fish spread with a farce and rolled
Paupiette
Rejection of excessive complication in cooking was part of ---.
Nouvelle cuisine
Gruyere cheese
Switzerland