batch cooking - a system where menu items are cooked in large quantities?, blanching - a cooking where food is scalded in boiling water briefly then plunged into iced water?, blind baking - using baking beans or dried peas to hold the shape of pastry during baking, done before filling the case with other ingredient's , bouquet garni - a packet or bundle of herbs used o flavour dishes?, call order - a system where menu items are cooked to order?, commodities - food items and ingredients used for producing menu items , cook chill - where food is cooked, chilled and stored under temperature controlled conditions, cutting techniques - methods used for cutting food items, dish composition - ingredients that make up a dish on the menu, hot holding - a critical control point at which maintaining correct temperatures will help to ensure food is safe to eat., ingredients - food items that are required to produce a dish, regeneration - reheating a pre-prepared dish to change the texture/consistency to make the dish more palatable,

Key catering terminolgy

بواسطة
تضمين

لوحة الصدارة

النمط البصري

الخيارات

تبديل القالب

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