boiling water, whirl pool in the water, crack egg into center, something acidic in the water (vinegar). needs to have at least half this infor to be correct
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15
What are twoo this require for something to be considered a standarized recipe?
Name of the recipe Yield Portion Size Ingredients Step by step directions Temperature and Time
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15
used to scrape ingredients from bowls and jars
rubber spatula
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A large cooking tool generally used for large amounts of liquid like soup or sauce. Has to handle and a lid.
stock pot
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baam
Lose 5 points!
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star
Double points!
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gift
Win 20 points!
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lifesaver
Give 25 points!
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15
What is a paring knofe used for?
Peeling and trimming produce or cutting small items
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15
What is the equation for finding the conversion factor of a recipe
ny/oy
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15
What are you removing when you are clarifying a soup?
the raft
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15
What is a satchet in soup?
mixture of herbs and spices tied in a cheesecloth bag used to season stocks
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15
What is a serrated knife used for?
Slicing cakes, tomatoes, bread, and other things that may tear easily.
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15
What is an example of a hot ceral and a cold ceral?
oatmeal, insta ceral or granola
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15
What does it mean to cut something tip and tail?
To cut off the tip and bottom of a vegetable.
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15
How many cups in a gallon?
16
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15
What is one way someone can become taste blind?
Diseases Treatment, such as radiation or chemotherapy Head cold Long time smoking—many people will use massive amounts of salt Heavy alcoholic beverage use
