A rub or paste (wet rub) is mainly used for meats that will be:
Which one of the following tasks would be done during a mise en place?
When a chef makes a mise en place he should consider:
Which one of the following ratios describes the content of Whole butter?
Which of the following combinations describes the contents of a standard sachet d'epices:
What is the yield percentage of clarified butter made from whole butter?
Which one of the following items can be used to tenderize meat prior to cooking?
Which one of the following combinations describes the content of an egg wash?
Which one of the following containers is best to use to cool down foods fast?
Which one of the following foods needs a short time to absorb the flavors of the marinade and tenderize?
I can use an ice bath (container with ice cubes and water) to:
Which one of the following can be used to leaven batters?
Which one of the following tasks would be done during a mise en place?
What happens when you warm butter slowly in a saucepan over low heat and it melts?
Which of the following combinations describes the content of a standard Bouquet Garni:
