Steaming pot - Study guides, Class notes & Summaries

NOCTI Culinary Study Guide correctly answered 2023 updatedList and describe the five grand OR MOTHER sauces including the main ingredients - correct answer • Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.) • Espagnole (most often a mixture of diced onion, carrots and celery) • Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon ju...

SECTION A: COMPULSORY QUESTION (30 MARKS) 1. Read the passage below and answer the questions that follow. CHILDHOOD MEMORIES OF COLONIAL KENYA The contrast between the lifestyles of White farmers and Africans was stark, to say the least. As a child, I witnessed the suffering and squalor in the reserves and heard stories of the comforts and excesses of the Whites. The settlers had a fairly universal daily itinerary and standard of life, with only a few exceptions. The African cook would wake u...

true for braised meats, the liquid may be thickened either before or after the meat is cooked true high heat is necessary for sautéing small cuts of meat all -smoke -brine -marinades can be used to flavor roasts basic procedure for simmering meats cover the meat completely with water not to be a result of roasting a piece of beef at a low, rather than high temp more shrinkage deglazing liquid can be both added to an already prepared cause and used to ...