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Decks in this class (11)
Egg Cookery | L1, L2
What kind of eggs are most common...,
Versatile ingredient 2,
Structure and composition of an e...
92
cards
Egg Cookery | L4, L5
Utensils in preparing and cooking...,
Utensils in preparing and cooking...,
Utensils in preparing and cooking...
108
cards
Grains And Cereals | L6
A _______ is any grass cultivated...,
Cereals are usually ____ pods or ...,
Grain anatomy 3
85
cards
Egg Cookery | L3
Methods of cooking egss 1,
Methods of cooking egss 2,
Methods of cooking egss 3
55
cards
Stocks
_____ is a flavorful liquid made ...,
Difference of stock and broth 2,
Herbs spices and aromatic vegetab...
73
cards
Soups
A dish which may be hot or cold t...,
____ and ____ are the most common...,
Soups are simmered for a long tim...
43
cards
Sauces
______ are an important part of v...,
The different kinds of sauces add...,
A sauce is a 3
85
cards
Poultry Cookery | L1
Definition ____ refers to all dom...,
Definition poultry refers to 2,
Definition _____include any wild ...
60
cards
Poultry Cookery | L2
Poultry and game birds need to be...,
The process of preparing birds fo...,
Processes of preparing poultry fo...
85
cards
Poultry Cookery | L3
Poultry and game bird cuts 1,
Poultry and game bird cuts 2,
Poultry and game bird cuts 3
75
cards
Poultry Cookery | Chicken Cordon Bleu
Ingredients enumerate 1,
Ingredients marinade 2,
Ingredients why do we use acid li...
20
cards
More about
TLE | 10
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