Revision

Cooking Methods

100

poaching

55 - 85

200

simmering

86-99

300

glazing

86 -180

400

blanching in fat

140-150

500

stewing

86-99

COTW

100

why is it important to study COTW

open answer

200

Egyption Dishes

Koshari, Pigoen stuffed, Tamiayh 

300

A Brazilian Dish

Fijoada, acaraje, Bobo de camarao

400

Name an Italian Soup

Minstrone

500

Venezuelan Dishes

Arepas, Mandoca

Cuts

100

Juillenee 

1MM * 4 Cm

200

bruinoise 

33 MM Cubes

300

batonnet

6MM Cube 6 CM length 

400

 Paysanne

3 MM thick 1 CM Cube

500

3 Potato cut names

Noisette, Garlic Potato, Rissole, Pont-Neuf, Pommes Noisette

Kitchen Management

100

what does yield Equal 

Total weight - waste

200

what is the difference between AP Price and EP cost

answer 

300

4 types of menus

Beverage Menu, Cycle Menu, Take-out Menu, Banquet Menu, Tasting Menu, Catering Menu, Ethnic Menu

400

what is food cost? 

the cost of all food related items in an establishment during a specific period of time. 

500

menu items classifications

dog, star, plawhorse, puzzle