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ALL TERMS

This class was created by Brainscape user Charlotte Taylor-Ashfield. Visit their profile to learn more about the creator.

By: Charlotte Taylor-Ashfield
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Decks in this class (14)

Beurre Blanc
What is the main difference betwe...,
Is beurre blanc a stable or unsta...,
Name another unstable emulsion sa...
15  cards
Croissants
What 2 skills that you have previ...,
What points must you remember whe...,
How many days does it take in tot...
22  cards
Curing and Smoking
Give three reasons why you may ch...,
Besides the food that you are cur...,
Using 3 salt weight to meat usual...
14  cards
Jus
What is a jus,
What is the main essence contribu...,
Is a jus a flour based sauce or a...
14  cards
Pasta
What consistency dough is needed ...,
What two things should you consid...,
What do you use to seal your fill...
15  cards
Terrines and pates
What is the main difference betwe...,
What is foie gras,
How should you prep the foie gras
9  cards
Petit fours
1 name 3 important points to reme...,
When using sugar syrups in petit ...,
When making italian meringue name...
14  cards
Puff
What do you understand by the ter...,
When you practise how much water ...,
What is different about the salt ...
18  cards
Shellfish
Give 2 examples of crustaceans th...,
Give 1 example of mollusc gastropod,
Give 1 example of a mollusc cepha...
12  cards
Sourdough
What are sourdough s 5 main ingre...,
What is a starter sourdough,
What flour is preferred for sourd...
12  cards
Sous Vide & Brining
Give three reasons why you may ch...,
Is sugar an active ingredient in ...,
In brine is dill active or inactive
20  cards
Vegetable Garnishes
What are your key 4 ingredients y...,
What method do you use to cook po...,
What can be used to emulsify vege...
12  cards
Clearing
Why do we clear a liquid 4 reasons,
When you are tasting the base liq...,
Name 3 important points of mep be...
11  cards
Intermediate and Foundation
All prev terms
412  cards

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ALL TERMS

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