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Culinary arts exam23 cards
Tagged as: french, language, fitness, italian, economicsCopy deck
1/2 x 1/2 x 1/2
1/4 x 1/4 x 1/4
1/4 x 1/4 x 2 1/3-3in
1/8 x 1/8 x 1-2in
1/8 x 1/8 x 1/8
A liquid concentrated by cooking it to evaporate part if water
French term meaning everything in place
To tie thin slices of fat over meats with no natural fat cover to protect them while roasting.
A widespread food burn disese, spread by improper food handling and inadequate.
A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.
A moist Italian dish of rice cooked in butter and stock
A flavorful liquid obtained from the simmering of meats and or vegetables
50% onion, 25% carrot, 25% celery
A clear thin liquid flavored with soluble substances extracted from vegetables and seasoning
A clear thin, liquid flavored with soluble substances extracted from meat and poultry
Animals, usually poultry, thatnare allowed to move relatively freely outdoors as they are rised for market
To insert stripes of fat into meats low in marbling
Any shape of macaroni product or egg noodles
Grading based on texture, firmness, color, marbling, and age of animals.
Water with acid
Wheat rice, baked goods, flour
The higher count, the smaller the shrimp
A roasted male chicken
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