Stocks: is a liquid containing the flavor, nourishment and colour extracted from raw meat and bones, vegetables such as carrots, celery and onion and seasonings such as bay leaf, parsley stocks and pepper cones by long gentle simmering. It is used as a basis for cooking many dishes such as soups, sauces and gravies.
Sauces: a well-flavored thickened liquid used as an accompaniment for other dishes.
Soups: is a well flavored liquid served as a first course to stimulate appetite
marto answered the question on May 16, 2019 at 06:11
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Show the appropriate storage of herbs, spices and condiments.
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Show the appropriate storage of herbs, spices and condiments.
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May 16, 2019
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Give the uses of herbs, spices and condiments.
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Give the uses of herbs, spices and condiments.
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May 16, 2019
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List the types of herbs, spices and condiments.
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May 16, 2019
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List the factors to consider when holding and storing different dishes.
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List the preparation methods for food commodities.
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List the factors to consider when selecting cooking methods.
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List the contents of a recipe.
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List the sources of fuel and energy used in catering establishments.
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Give a diagrammatic representation of a fire extinguisher.
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List the identification of fire fighting equipment and causes of fire.
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List the factors to consider when selecting kitchen equipment.
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May 16, 2019
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