Batonnet cut - Study guides, Class notes & Summaries
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Le Cordon Bleu Basic Cuisine Written Exam Solved 100% Correct!!
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Le Cordon Bleu Basic Cuisine Written Exam Solved 100% Correct!!
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Culinary Fundamental CIA | Latest Update | 2024/2025 | Graded A+
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Culinary Fundamental CIA | Latest 
Update | 2024/2025 | Graded A+ 
 
Al dente to Cook to the bite 
 
Alkaline base, found in baking soda, turns veggies brown and breaks them down 
 
Appareil/Duxelle Minced mushrooms and shallots cooked in clarified butter till moisture 
leaves. Fill that mixture into a split concasse, than topped persillade. 
 
Are cream soups strained? Why? Cream soups are strained because one wants to create a 
velvety smooth texture. 
 
Aromatic Ingredients, such are herbs, s...
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Precision Exam: Culinary| 95 Questions| accurate Answers!!
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Precision Exam: Culinary| 95 QuestionChef's Knife - ANSWER All purpose large knife used to slice, mince, chop, cube and dice. 
 
boning knife - ANSWER A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife. 
 
paring knife - ANSWER a small knife used mainly for peeling fruits and vegetables. 
 
serrated knife - ANSWER knife that has a carved or hollowed out blade edge for use in cutting foods that are firm on the outsid...
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NOCTI Culinary Study Guide questions and answers 100% verified.
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NOCTI Culinary Study Guide questions and answers 100% verified. 
 
 
 
 
 
 
 
 
 
 
List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• 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 (vegeta...
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NOCTI Culinary Study Guide questions and answers well illustrated.
- Exam (elaborations) • 6 pages • 2023
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NOCTI Culinary Study Guide questions and answers well illustrated. 
 
 
 
 
 
 
 
 
 
 
 
List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• 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 (v...
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NOCTI Culinary Study Guide Graded A+
- Exam (elaborations) • 7 pages • 2024
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List and describe the five grand OR MOTHER sauces including the main ingredients - 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 juice or 
vinegar and seasonings) 
• Vinaigrette (oil, vinegar, s...
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NOCTI Culinary Study Guide Questions and Answers Rated A+
- Exam (elaborations) • 13 pages • 2023
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NOCTI Culinary Study Guide Questions and Answers Rated A+ List and describe the five grand OR MOTHER sauces including the main ingredients • 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 juice or vinegar and s...
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NOCTI Culinary Study Guide with complete questions and answers.
- Exam (elaborations) • 6 pages • 2023
- Available in package deal
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NOCTI Culinary Study Guide with complete questions and answers. 
 
 
 
 
 
 
 
 
 
List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• 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 (vegetabl...
-
NOCTI Culinary Study Guide questions and answers 100% verified.
- Exam (elaborations) • 6 pages • 2023
- Available in package deal
-
- $13.49
- + learn more
NOCTI Culinary Study Guide questions and answers 100% verified. 
 
 
 
 
 
 
 
 
 
 
List and describe the five grand OR MOTHER sauces including the main ingredients - correct answers.• 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 (vegeta...
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NOCTI Culinary Study Guide correctly answered 2023 updated
- Exam (elaborations) • 8 pages • 2023
- Available in package deal
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- $9.99
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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...
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