TLE

Що на цьому колесі (варіантів: 32)

• 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