Fichas
Hospitality
Fichas del conjunto (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.
Información
- Descripción
- Fichas sobre Hospitality , creado por erynparker2001 el 03/03/2016.
- Creado por
- erynparker2001 · mar 2016
- Actualizado
- 4 mar 2016
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- 0
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