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WorksheetsCatering I
Total questions: 15
Worksheet time: 8mins
to cut something into slices
cut
slice
whip
something is to cook it rapidly with direct dry heat from above
braise
broil
deep fry
extract
a buffet table for holding desserts
display
sweets table
dessert table
espagnole
are parts that were not used during a particular process
leftovers
leavining
perishable
it is soft and easy to bite and chew
tough
tender
soggy
edible
a mixture of flour, water, and other ingredients used for baking
paste
batter
dough
a type of sauce made from a mixture of fat and flour
roux
gravy
salsa
a method of cooking food slowly in a small amount of liquid
boil
braise
steam
the process of preserving food by removing moisture
pickle
ferment
dehydrate
to cook food in water or broth at a temperature below boiling
steam
poach
boil
a broad category of sauces that is used as a basis for more specific sauce recipes
What is en Papillote?
a method of cooking food in a sealed pouch.
a method of cooking food quickly over high heat in a small amount of oil
slow cook
braise
stir-fry
What is a flattop?
A flattop is a type of cooking book
A flattop is a flat surface that holdsfood while grilling.
A flattop is a hair cover up.
A flattop is a type of sandwich that has only on type of meat.
a sauce that is made from chicken or fish stock
velouté
saute
