MEASUREMENTS/HOW TO/ETC Flashcards
1
Q
MEASURING CUPS
A
1 FULL CUP IS 250ML
2
Q
TABLE SPOON (TBS)
A
15ML
3
Q
TEA SPOON (TSP)
A
5ML
4
Q
JULIENNE
A
2mm x 2mm x 4mm (salads and garnish)
5
Q
BRUNOISE
A
2mm even dice
6
Q
MACEDOINE
A
8mm diced
7
Q
CHIFFONADE
A
fine shreds of veggie leafs
8
Q
MISE EN PLACE
A
EVERYTHING IN ITS PLACE
9
Q
HOW TO POACH AN EGG
A
- fill pot with hot water nd boil
- add white vinegar swirl with a spoon
- crack egg in bowl
- carefully place in the center of whirlpool
- leave for 3-5 mins
10
Q
DIETRY REQUIREMENTS
A
- ALLERGIES
- CULTURAL REASONS
- VEGETARIAN
11
Q
What equipment/methods are used to make sure foods are consistent in portion size
A
MEASURING CUPS, SCALES, MEASURING SPOONS
12
Q
TYPES OF ESPRESSO?
A
- cappuccino
- latte
- americano
13
Q
TYPES OF PRECISION CUTS
A
- julienne
- brunoise
- macedoine
- chiffonade
14
Q
TYPES OF GLASSES ND CUPS:
A
- latte glass
- cappuccino cup
15
Q
HOW TO STEAM MILK?
A
- lower the steam wand just below the surface of the milk
- whirl pool should be forming creating a fine texture
