Exam (elaborations)
ACF Sous Chef Exam Terms | 50 Questions with 100 % correct Answers | Verified
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Braise - to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. Poach - Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from ...
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