Stir frying Samenvattingen, Aantekeningen en Examens
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All Domains Jean Inman Questions with Explanations of Answers 2022/2023
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All Domains Jean Inman Questions with 
Explanations of Answers 
Which amino acids must be present in a parenteral solution? 
a. valine, leucine, glycine, alanine 
b. tryptophan, phenylalanine, threonine, isoleucine 
c. phenylalanine, methionine, arginine, tyrosine 
d. lysine, glutamic acid, alanine, glycine - ANS- b. tryptophan, phenylalanine, 
threonine, isoleucine 
A parenteral solution requires adequate supplementation of all essential amino 
acids. 
Essential amino acids = those that can...
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Prostart Exam Questions and Answers 100% Solved
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Prostart Exam Questions and Answers 
 
100% Solved 
 
Which of the following is an example as a butter substitute Margarine 
 
Which of the following is a non-functionaly garnish A rosemary sprig added to mashed 
potatos 
 
What can be made by simmering fresh fruits or dried fruits in a sugar syrup compote 
 
Which of the following is an effect of blanching vegetables Sets the color 
 
Which cost is noncontrollable or fixed? Manager salaries 
 
Which nutrient provides the greatest number of calo...
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Prostart 1 Chapter 18 Latest Update 100% Correct
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Prostart 1 Chapter 18 Latest Update 
 
100% Correct 
 
Conduction The direct transfer of heat from one substance to another substance that it is 
touching. 
 
Convection The transfer of heat by the movement of a fluid 
 
Radiation does not require physical contact between the heat source and the food being 
cooked, and heat is instead created by way of microwave and infrared waves 
 
Infrared Heat Created when the heat from a source is absorbed by one material and then 
radiated out to the food....
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NOCTI-CULINARY ARTS| 94 questions| with complete solutions
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Aromatics correct answer: herbs, spices, flavorings that create a savory smell; these include sachet d' epices or bouquet garni. 
 
Mirepoix correct answer: a mixture of coarsely chopped onions, carrots & celery that is used to flavor stocks, soups and stews. 
 
List 12 cooking methods correct answer: Baking. 
Braising 
Broiling. 
Pan Frying. 
Deep fat frying. 
Sautéing. 
Stir-Frying. 
Grilling. 
Roasting. 
Simmering. 
Steaming. 
Stewing. 
 
List 5 Mother Sauces correct answer: Becham...
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Culinary Arts 1- Final Exam Review Questions And Answers Rated A+
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The six conditions pathogens need to grow - Answer-Food, Acidity, Temperature, Time, Oxygen, Moisture 
What should be used to dry your hands after washing them? - Answer-Single-use paper towel 
Using bottom to top shelving order and storing foods in proper food containers is a way to prevent - 
Answer-Cross-contamination 
At what internal temperature should raw meat, poultry, and seafood be stored? - Answer-41°F and 
below 
What is the temperature range of the temperature danger zone? - Answer-...
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HLT Unit 8 Exam Questions and Answers All Correct
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HLT Unit 8 Exam Questions and Answers All Correct 
______ prevent or limit the ability of free radicals to damage polyunsaturated fatty acids and DNA in cells. 
 
Carcinogens 
Megadoses 
Antioxidants 
Coenzymes - ANSWER Antioxidants 
 
Which of the following foods is a good source of vitamin C? 
 
Whole-wheat bread 
Fat-free milk 
Beef steak 
Green pepper - ANSWER Green pepper 
 
The body needs folate to produce a coenzyme that 
 
protects fatty acids from oxidation. 
met...
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Kitchen Popeyes Update 2024 Guide with complete solutions
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Kitchen Popeyes Update 2024 Guide with complete solutions 
 
 
 
Creating a Thermal Barrier 
Cold Chicken (40F below) 
Cold Batter 
Properly Sifted Flour 
Proper Shortening Temp 
What to do before every drop 
Sift batter after every drop 
Skim fryer after every drop 
Batter Fry Station 
Place lids over product pan when not in use 
Internal temp of chicken does not exceed 40F 
Maintain batter temp 40F below 
Batter Prep 
- Fill batter w/ 8Qt ice, add water til 12Qt 
- Slowly add 1 bag of poultry ...
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Kitchen Popeyes Update 2024 Guide with complete solutions
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Kitchen Popeyes Update 2024 Guide with complete solutions 
 
Creating a Thermal Barrier 
Cold Chicken (40F below) 
Cold Batter 
Properly Sifted Flour 
Proper Shortening Temp 
What to do before every drop 
Sift batter after every drop 
Skim fryer after every drop 
Batter Fry Station 
Place lids over product pan when not in use 
Internal temp of chicken does not exceed 40F 
Maintain batter temp 40F below 
Batter Prep 
- Fill batter w/ 8Qt ice, add water til 12Qt 
- Slowly add 1 bag of poultry batt...
-
Kitchen Popeyes Update 2024 Guide with complete solutions
- Tentamen (uitwerkingen) • 4 pagina's • 2024
-
- $12.49
- + meer info
Kitchen Popeyes Update 2024 Guide with complete solutions. 
 
 
Creating a Thermal Barrier 
Cold Chicken (40F below) 
Cold Batter 
Properly Sifted Flour 
Proper Shortening Temp 
What to do before every drop 
Sift batter after every drop 
Skim fryer after every drop 
Batter Fry Station 
Place lids over product pan when not in use 
Internal temp of chicken does not exceed 40F 
Maintain batter temp 40F below 
Batter Prep 
- Fill batter w/ 8Qt ice, add water til 12Qt 
- Slowly add 1 bag of poultry b...
-
Kitchen Popeyes Update 2024 Guide with complete solutions
- Tentamen (uitwerkingen) • 4 pagina's • 2024
-
- $12.49
- + meer info
Kitchen Popeyes Update 2024 Guide with complete solutions. 
 
 
Creating a Thermal Barrier 
Cold Chicken (40F below) 
Cold Batter 
Properly Sifted Flour 
Proper Shortening Temp 
What to do before every drop 
Sift batter after every drop 
Skim fryer after every drop 
Batter Fry Station 
Place lids over product pan when not in use 
Internal temp of chicken does not exceed 40F 
Maintain batter temp 40F below 
Batter Prep 
- Fill batter w/ 8Qt ice, add water til 12Qt 
- Slowly add 1 bag of poultry b...