
Culinary Knowledge Flashcard
Flashcard
•
Life Skills
•
12th Grade
•
Practice Problem
•
Hard
Wayground Content
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24 questions
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1.
FLASHCARD QUESTION
Front
What does the French term "Mise en place" mean?
Back
Gathering raw ingredients
2.
FLASHCARD QUESTION
Front
What is the thickness of a Brunoise cut?
Back
1/8 x 1/8 x 1/8 inch
3.
FLASHCARD QUESTION
Front
What is the size of a Large Dice cut? Options: 1/4 x 1/4 x 1/4 inch, 1/8 x 1/8 x 1/8 inch, 1/2 x 1/2 x 1/2 inch, 3/4 x 3/4 x 3/4 inch
Back
3/4 x 3/4 x 3/4 inch
4.
FLASHCARD QUESTION
Front
What is the size of a Paysanne cut?
Back
1/2 x 1/2 x 1/8 inch
5.
FLASHCARD QUESTION
Front
What is the purpose of homogenization in milk processing?
Back
To prevent separation of milk fat
6.
FLASHCARD QUESTION
Front
What is the primary ingredient in meringue?
Back
Egg whites
7.
FLASHCARD QUESTION
Front
What is a common use for meringue?
Back
As a topping for desserts
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