Karteikarten
Hospitality
Karten in diesem Stapel (7)
- 1BoilingBoiling requires rapid movement of cooking liquid.
- 2PoachingPoaching is when food is submerged completely in a liquid just before boiling point. No visible movement.
- 3BakingFood is submerges in dry heat in an oven.
- 4GrillingGrilling is when the food is cooked by radiated heat from above and below.
- 5SteamingSteaming is when the steam is surrounding the food .
- 6StewingStewing is when food is covered in a liquid and is cooked slowly.
- 7BraisingBraising is when food is slowely cooked in a firm lidded, heatproof vessel.
Informationen
- Beschreibung
- Karteikarten am Hospitality , erstellt von erynparker2001 am 03/03/2016.
- Erstellt von
- erynparker2001 · Mär 2016
- Aktualisiert
- 4 Mär 2016
- Aufrufe
- 0
- Bewertung