Steaming pot - Study guides, Class notes & Summaries
Looking for the best study guides, study notes and summaries about Steaming pot? On this page you'll find 13 study documents about Steaming pot.
All 13 results
Sort by
-
Culinary Fundamentals FINAL Questions and Answers | 100% Correct Answer | Grade A+
- Exam (elaborations) • 40 pages • 2024
- Available in package deal
-
- $15.29
- + learn more
conduction 
Ans: heat transfer that occurs due to the direct physical contact that takes place between two 
items and the inward movement of heat throughout a food. it requires direct contact so it is a 
slow method of heat transfer 
convection 
Ans: when heat spreads through air or water and can be natural or mechanical. Naturalwhen hot liquid from the bottom rises to the top and the cold liquid from the top falls to the 
bottom. Mechanical- involves outside sources such as fans. 
radiation...
-
Kitchen Safety Pre Test Questions And All Correct Answers.
- Exam (elaborations) • 2 pages • 2024
-
- $9.49
- + learn more
never use water to put out a grease fire - Answer It will make it grow bigger 
 
Point pan handles toward the center of the range. - Answer So they will not be bumped and knocked over. 
 
Never use a towel as a pot holder - Answer so the ends will not start on fire. 
 
Always cut on a cutting board - Answer so counters will not be scratched. 
 
Do not touch electrical equipment with wet hands - Answer as you could get shocked. 
 
Lift the cover of a steaming pot away from you - An...
-
Culinary Fundamentals FINAL Exam Questions With Verified And Updated Solutions.
- Exam (elaborations) • 17 pages • 2024
- Available in package deal
-
- $12.49
- + learn more
Culinary Fundamentals FINAL Exam 
Questions With Verified And Updated 
Solutions. 
Conduction - answerheat transfer that occurs due to the direct physical contact that takes 
place between two items and the inward movement of heat throughout a food. it requires direct 
contact so it is a slow method of heat transfer 
convection - answerwhen heat spreads through air or water and can be natural or mechanical. 
Natural- when hot liquid from the bottom rises to the top and the cold liquid from the t...
-
NOCTI Culinary Study Guide Questions and Answers Rated A+
- Exam (elaborations) • 8 pages • 2024
- Available in package deal
-
- $12.49
- + learn more
NOCTI Culinary Study Guide Questions and 
Answers Rated A+ 
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...
-
ProStart Level 1 final exam with correct answers
- Exam (elaborations) • 7 pages • 2024
-
- $10.00
- + learn more
ProStart Level 1 final exam with correct answers 
an earring in food is an example of what type of contamination? 
physical 
 
 
why are new potatoes ideal for boiling, steaming, and roasting? 
low starch, high moisture 
 
 
in a SMART goal what does the S stand for? 
specific 
 
 
Heat transfer through direct.. 
conduction 
 
 
sauce made from veal, chicken, or fish stock and a roux 
veloutte 
 
 
to identify with a persons feelings or thoughts 
empathy 
 
 
why should bananas and avocados be s...
Get paid weekly? You can!
-
NOCTI Culinary Study Guide Questions and Answers Rated A+
- Exam (elaborations) • 8 pages • 2024
- Available in package deal
-
- $12.49
- + learn more
NOCTI Culinary Study Guide Questions and 
Answers Rated A+ 
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...
-
NOCTI-CULINARY ARTS| 94 questions| with complete solutions
- Exam (elaborations) • 35 pages • 2023
-
Available in package deal
-
- $11.49
- + learn more
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...
-
NOCTI Culinary Study Guide Graded A+
- Exam (elaborations) • 7 pages • 2024
- Available in package deal
-
- $7.99
- + learn more
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...
-
NOCTI Culinary Study Guide Questions and Answers 100% Correct | Graded A+ L
- Exam (elaborations) • 4 pages • 2023
- Available in package deal
-
- $9.49
- + learn more
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 seasonings) 
• Vinaigrette (oil, vinegar, salt...
-
NOCTI Culinary Study Guide Questions and Answers Rated A+
- Exam (elaborations) • 13 pages • 2023
-
Available in package deal
-
- $9.99
- + learn more
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...
That summary you just bought made someone very happy. Also get paid weekly? Sell your study resources on Stuvia! Discover all about earning on Stuvia