Culinary precision - Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Culinary precision? On this page you'll find 5 study documents about Culinary precision.
All 5 results
Sort by
-
Culinary Precision Test| 100 Questions| accurate Answers| Verified
- Exam (elaborations) • 8 pages • 2024
-
Available in package deal
-
- $10.99
- + learn more
Culinary Precision Test| 100 Quest 
cooking - ANSWER transfer of energy from a heat source to food. 
 
Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor 
 
Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. 
 
Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and...
-
Culinary Precision Test| 100 Questions| Correct Answers| Verified
- Exam (elaborations) • 8 pages • 2024
-
Available in package deal
-
- $11.99
- + learn more
cooking - ANSWER transfer of energy from a heat source to food. 
 
Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor 
 
Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. 
 
Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and can create caramelization or browni...
-
Precision Exam: Culinary| 95 Questions| accurate Answers!!
- Exam (elaborations) • 6 pages • 2024
-
Available in package deal
-
- $10.49
- + learn more
Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. 
 
boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. 
 
paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...
-
Precision Exam: Culinary| 95 Questions| Correct Answers!!
- Exam (elaborations) • 6 pages • 2024
-
Available in package deal
-
- $10.99
- + learn more
Chef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. 
 
boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. 
 
paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outside yet soft inside 
 
knives - ANSWER ...
-
Precision Nutrition EXAM BUNDLE!
- Package deal • 22 items • 2024
-
- $41.49
- + learn more
Precision NutritioPrecision Nutrition EXAM BUNDLE!n EXAM BUNDLE!Precision Nutrition EXPrecision Nutrition EXAM BUNDLE!AM BUNDLE!Precision NuPrecision Nutrition EXAM BUNDLE!trition EXAM BUNDLE!
Too much month left at the end of the money?
$6.50 for your textbook summary multiplied by 100 fellow students... Do the math: that's a lot of money! Don't be a thief of your own wallet and start uploading yours now. Discover all about earning on Stuvia