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professional cook
> chapter 23: Hors D'Oeuvres > Flashcards
chapter 23: Hors D'Oeuvres Flashcards
Terms For Review
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professional cook
(36 decks)
chapter 1: The Food-Service Industry
chapter 2: Sanitation And Safety
chapter 3: Tools And Equipment
chapter 4: Menus, Recipes, And Cost Managment
chapter 5: Nutrition
chapter 6: Basic Principles Of Cooking And Food Science
chapter 7: Mise En Place
chapter 8: Stock And Sauces
chapter 9: Soup
chapter 10: Understanding Vegetables
chapter 11: Cooking Vegetables
chapter 12: Potatoes
chapter 13: Legumes, Grains, Pasta, And Other Starches
chapter 14: Cooking Methods For Meat, Poultry, And Fish
chapter 15: Understanding Meats And Game
chapter 16: Cooking Meats And Game
chapter 17: Understanding Poultry And Game Birds
chapter 18: Cooking Poultry And Game Birds
chapter 19: Understanding Fish And Shellfish
chapter 20: Cooking Fish And Shellfish
chapter 21: Salad Dressings And Salads
chapter 22: Sandwiches
chapter 23: Hors D'Oeuvres
chapter 24: Breakfast Preraration
chapter 25: Dairy And Beverages
chapter 26: Cooking For Vegetarian Diets
chapter 27: Sausages And Cured Foods
chapter 28: Pates, Terrines, And Other Cold Foods
chapter 29: Food Presentation
chapter 30: Bakeshop Production: Basic Principles And Ingredients
chapter 31: Yeast Poducts
chapter 32: Quick Breads
chapter 33: Cakes And Icings
chapter 34: Cookies
chapter 35: Pies And Pastries
chapter 36: Creams, Custards, Puddings, Frozen Desserts, And Sauces
