Steaming pot - Study guides, Class notes & Summaries
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NOCTI Culinary Study Guide correctly answered 2023 updated
- Exam (elaborations) • 8 pages • 2023
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NOCTI Culinary Study Guide correctly answered 2023 updatedList and describe the five grand OR MOTHER sauces including the main ingredients - correct answer • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) 
• Espagnole (most often a mixture of diced onion, carrots and celery) 
• Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon ju...
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DEGREE EXAM UCCC 1101 COMMUNICATION SKILLS SKILLS
- Exam (elaborations) • 4 pages • 2024
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SECTION A: COMPULSORY QUESTION (30 MARKS) 
1. Read the passage below and answer the questions that follow. 
CHILDHOOD MEMORIES OF COLONIAL KENYA 
The contrast between the lifestyles of White farmers and Africans was stark, to say the least. As a child, I witnessed the suffering and squalor in the reserves and heard stories of the comforts and excesses of the Whites. The settlers had a fairly universal daily itinerary and standard of life, with only a few exceptions. The African cook would wake u...
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food prep 3 already graded A+ to pass!!
- Exam (elaborations) • 12 pages • 2022
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true 
for braised meats, the liquid may be thickened either before or after the meat is cooked 
 
 
 
true 
high heat is necessary for sautéing small cuts of meat 
 
 
 
all 
-smoke 
-brine 
-marinades 
can be used to flavor roasts 
 
 
 
basic procedure for simmering meats 
cover the meat completely with water 
 
 
 
not to be a result of roasting a piece of beef at a low, rather than high temp 
more shrinkage 
 
 
 
deglazing liquid can be 
both added to an already prepared cause and used to ...
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