Large Equipment Culinary Terminology

This class of computers became available in the 1960s when large scale integrated circuits made it possible. Molecular Gastronomy - Hydrocolloids Culinary Technology.

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Large equipment culinary terminology. Quadriller v - to make criss-cross lines on the surface of food as part of food presentation. Cheese-like product made from soybean milk. Choose from 70 different sets of culinary terms large equipment flashcards on Quizlet.

A minicomputer is a multi-user computer that is less powerful than a mainframe. Can be found in cans also but the flavor is far inferior. Learn culinary terms large equipment with free interactive flashcards.

Large Equipment - Small Tools. The knife will be small with a. Quatre-epices n - literally meaning four spices.

In culinary terms a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds which look a bit like rags. Sometimes served with a dipping sauce. Pan with taller sides which can be round square rectangular or have special shapes primarily used for preparing cakes and other desserts.

Can be tilted to pour out liquid. List two types of equipment. A finely ground mixture of generally pepper cinnamon nutmeg ginger or cloves used to season vegetables soups and stews.

A sink divided into three sections the first for soaking and washing the second for rinsing and the third for sanitizing. In culinary terms the definition of the word sweat means to cook something over low heat in a small amount of fat usually in a covered pan or pot. Skewers either small hors doeuvre or large entree size threaded with meat poultry fish shellfish andor vegetables and grilled broiled or baked.

Failed to open stream. It differs from a sieve due to its larger holes allowing larger pieces of food such as pasta to be drained quickly. Bcp food industry term.

Culinary Terminology - Foodservice Terminology - Bar and Beverage Terminology. 29082016 There are classes of computers that are not microcomputers. Biscuit mould Biscuit cutter Cookie mould.

An environment that is free from pathogens. Used for draining substances cooked in water A bowl-shaped container with holes typically made from plastic or metal. A dry-heat cooking method in which foods are cooked.

A large broad bladed knife. TAP THE ARROWS BELOW TO ADVANCE. Any surface that comes in contact with food.

Washalltheequipmentthathavebeenincontactwithmeator dairyproductsassoonasyouaredonewiththemandbefore usingthemwithvegetablesandviceversa 4. A device to cook foods in-store to add a Bar-B-Que or smoky flavor. Bbq machine food industry term.

Like a bajillion an unspecified large number. 2 Chiffonade is also a dish consisting of a mixture of green vegetables such as spinach lettuce and sorrel which are shredded or cut finely into ribbons sometimes melted butter is added. These include supercomputers mainframes and minicomputers.

Large Quantities of a single food item. Used for peeling and other small work such as de-veining a shrimp and removing the seeds from a jalapeno. Alcoholic Beverages - Foodservice equipment - Foodservice suppliers - Foodservice styles - Non Alcoholic Beverages - Restaurants.

Customers that remain sitting at a table for no apparent reason having completely finished eating. CLICK THE ARROWS BELOW TO ADVANCE. Licensed professional who uses safe current methods to prevent and control pests.

The word sweating is often used to describe the way aromatic vegetables such as onions carrots and celery are. Table of a lot so many you lost count. A large flat cooking surface with sides to hold liquids.

Buy fresh in cakes in most supermarkets. Deep fryers are classified by the amount of _____ they hold. In a broiler the radiant heat source is placed above the food to be cooked.

Used as a griddle stock pot brazing pan fry pan bain marie or steamer. Variant on the terms two-top three-top etc.

Culinary Large Equipment Flashcards Quizlet

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Culinary Large Equipment Flashcards Quizlet

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