TLE

이 룰렛의 항목 (32개)

  • It is a small hand tool used generally in decorative works such as making garnishes.
  • It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid.
  • It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.
  • It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream
  • It is a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.
  • It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.
  • It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.
  • It is a chamber or compartment used for cooking, baking, heating, or drying.
  • It is the egg‘s outer covering which accounts for about 9 to 12 % of its total weight depending on egg size.
  • This is the entrance of the latebra, the channel leading to the center of the yolk.
  • It is the yellow to yellow - orange portion which makes up to about 33% of the liquid weight of the egg.
  • It is a disease that results from eating food containing harmful micro- organism.
  • It is used for mixing creams, butter and for tossing salads.
  • It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.
  • Two kinds of membrane
  • What are the egg sizes?
  • What are the market forms of eggs?
  • What are the market forms of pasta?
  • What is the optimum cooking time for eggs in a shell?
  • White is completely set but the yolk is still soft and yellow.
  • Starches undergo hydrolysis during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.
  • FIFO stands for
  • Cereals came from the named of roman goddess
  • The starches as originally derived from its plant source.
  • In these stages of foam formation, the moistness and glossiness disappear; specks of egg white are seen.
  • Physical Structures of Egg
  • Uses of Egg
  • Types of Fried Eggs
  • Starch Properties & Reactions
  • Sources of Starch
  • Classification of Starch
  • Seven Simple ways to present food like a chef