This class was created by Brainscape user Olivia Leblanc. Visit their profile to learn more about the creator.
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Olivia Leblanc
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Decks in this class (12)
chapter one
Explain the factors that influenc...,
W,
What is the range of the temperat...
5
cards
chapter 2, basic equipment and techniques
Where can you find the best info ...,
How often should the refrigerator...,
The seal that surrounds the door ...
8
cards
chapter 3, nutrition
What characteristics makes food n...,
Explain the terms fortified and e...,
List two of the distinguishing ch...
27
cards
chapter 4, consumer education
What will help prevent impulse bu...,
Use coupons only for items ________,
Thinking you are saving money whe...
5
cards
chapter 5, table setting and meal service
Help establish the tone formality...,
Includes all plates cups saucers ...,
Highest quality and most expensiv...
32
cards
chapter 7, eggs and dairy
What provides complete protein an...,
What nutrients are contained in a...,
List six basic parts of an egg
18
cards
chapter 8, meat poultry, and fish
Would you wanat to puprchase a hogh,
Flecks or thin strips of white fa...,
What does the amount of marbling ...
24
cards
chapter 9, produce
What general characteristics indi...,
Edible portions of a certain plant,
List one advantage of fresh veget...
13
cards
chapter 10, adding flavor
Which has stronger flavor fresh h...,
If a recipe calls for one tablesp...,
What are two functions of a marinade
7
cards
chapter 11, mealtime favorites
What are some uses for stock and ...,
Flavorful liquid that is made by ...,
Is the liquid made form cooking m...
21
cards
chapter 12, grains and breads
What is the most nutritious form ...,
What does brown rice contain that...,
From which grain are grits and po...
23
cards
chapter 13, beverages, appetizers, and desserts
How does the roast of coffee affe...,
What is the ratio of water to cof...,
Explain the procedure for making ...
8
cards
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culinary
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