This class was created by Brainscape user Kriz (KC). Visit their profile to learn more about the creator.
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Kriz (KC)
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Decks in this class (17)
Lesson 1: Appetizers
Stimulate the appetite attractive...,
Juices served with cold salad dre...,
Small portions of highly seasoned...
22
cards
Lesson 2: int appetizers
Russian term for hot cold hors d ...,
Before the pasta 2,
Lid bread on wine glass 3
8
cards
Lesson 3: varieties
Used in restaurants hotels bars 1,
5 star semi circular roll crust 2,
Softened cheese cream half cup of...
12
cards
lesson 4: guidelines
6 guidelines 1,
3 main guidelines 2
2
cards
lesson 5
Use slightly warm water then scrub 1,
Veg peeler leave the flesh 2,
Box grates on top of a plate 3
6
cards
lesson 6
4 steps 1
1
cards
lesson 7: Assembling Canapes
Good _________ prepared ahead 1,
Step 2 2
2
cards
Lesson 8: Accompaniments
Rule for white wine 1,
White wine 2,
Red wine 3
3
cards
Lesson 8: Fundamentals in plating
Plate 1,
Color 2,
Food 3
8
cards
3.8: cleaning sanitizing kitchen tools
Process of taking away food and o...,
Wash tableware surfaces equipment...,
Degreasers cleaning 3
21
cards
cleaning materials
Scouring pads 1,
Green pads 2,
White pads 3
6
cards
3.9.1: kitchen tools
Brushing away dusts 1,
Manual floor mopping 2,
Remove excess water from surface 3
11
cards
3.9.2 other cleaning tools
Smaller buisness 1,
Bigger buisness 2,
Sweeping up spills dust dirt 3
13
cards
3.11.6 routine cleaning
3 standard procedures 1,
Scrape wipe sweep 2,
Remove grease and dirt 3
7
cards
Chapter 4: Definition of Terms
Small boat shaped pastry shell 1,
Light pastry dough 2,
Common fish 3
16
cards
Refrigerator
Step 1 1,
Step 2 2,
Step 3 3
6
cards
Pointers in cleaning
First 5 pointers 1,
Last 5 pointers 2
2
cards
More about
TLE Q2
- Class purpose General learning
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