Exam (elaborations)
Final Exam Culinary Arts Questions with Complete Solutions
- Course
- Institution
Baton Cut - Answer-French Fry Rondelle Cut - Answer-Round cut like coin Bruniose - Answer-Small Dice Julienne - Answer-cut into long thin strips Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more) why should vegetables and fruits be washed before using/eating ...
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