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1030 Final Exam Study Guide
- Review the functions of fat.
- Define an Oil.
- Review smoke points
- Review Frying Method
- How is food cooked in sauté vs. pan-frying, etc?
- Review “Green” potatoes.
- Review what potatoes are best suited for different common dishes or cooking methods.
- Review potato counts.
- Review baked potato method.
- Review sauté method.
- Review heat transfer in grilling, broiling and roasting.
- Identify foods best suited for grilling, roasting, braising, etc.
- Define “medium-rare”
- Define Herbs, Spices, Flavoring and Seasoning
- Review sandwiches, types and methods of preparation.
- Review pasta, types and methods of preparation.
- Review types of stews.
- Review Braising vs. Stewing.
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