Tle

39問 • 2年前

Blues

通報

問題一覧

is a French culinary phrase which means putting in place or everything in it place

mise en place

used in paring

paring knife

used in cutting

chef knives

used to hold ingredients while chopping

chopping board

used for draining and straining excess water

colander

used to hold ingredients

bowls

for steaming vegetables

steamer

for cooking vegetables oven steam or bake

oven

for sauteing or stir frying vegetables

saute pan

cucumber, pumpkin, chayote

gourd family

beans, peas, corn, okra

seeds and pods

avocado, eggplant, bell pepper, tomato

fruit vegetables

beet, carrot, radish, turnip, artichoke, potato, sweet potato

roots and tubers

cauliflower, broccoli, cabbage, Brussels sprouts

cabbage family

scallion, leek, garlic, shallot

onion family

spinach, lettuce (iceberg, romaine, Boston)

leafy green

artichoke, asparagus, celery, fennel, bamboo, shoots

stalks, stems and shoots

Widely available, varies in color from white to light brown and in size from small to jumbo. Dome-shaped, with a pleasing flavor that intensifies when cooked. It can be use both raw and cooked, available in canned and dried.

agaricus/white/button

Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.

crimini

Baby portobello mushrooms provide giant health benefits. They provide antioxidants and are a source of riboflavin, selenium, copper and potassium.

portobello

the fluted cap resembles a fan and ranges in color from a soft beige-brown to gray. It can be eaten raw in salads but more often is cooked to bring out its delicate flavor and velvety texture.

oyster

have a smooth, meaty texture with a pungent flavor. They are pale brown in color. With many general cooking uses, they are available in many grades and can be expensive.

porcini

this tan to dark-brown, cone-shaped, spongy fungus has a smoky, earthy, nutty flavor. The darker the mushroom, the more pronounced is the flavor. This mushroom must be cleaned well when fresh due to its dimpled head. It is expensive but also available in canned and dried.

black morel

Ranging in color from tan to dark brown, broad, umbrella-shaped caps up to 10 inches in dia., It has a rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserved

shiitake

tiny, these mushrooms are joined at the base,with long stems, tiny, snow-white caps and resemble bean sprouts. The flavor is light and mild, almost fruity, with a crisp texture. They are also available canned. Before using, cut away from the base. Use in sandwiches, salads and as garnishes.

enoki

used in French cuisine, this vase-shaped, bright yellow to orange fungus is expensive when fresh. Nutty and delicate in flavor and texture, they are also available dried and canned. Add late in the cooking process to avoid toughening. Use in salads and sauces.

chanterelle

vitamin A-rich vegetables

green leafy and yellow fruits and vegetables

vitamin B (complex)

legumes, peas, beans

vitamin C-rich vegetables

yellow vegetables

done with a straight, downward cutting motion

chopping

making very fine parallel cuts

chiffonade

producing very fine cut usually for onions and garlic

mincing

producing cube shapes

dicing

thinly slicing and cutting into strips of appropriate widtg

diamond

making long rectangular cut

julienne and baton net

making curved or uneven cuts of the same thickness

pays anne

making cylindrical cut

rondelle

making diagonal cut

bias

making diagonal cut by rolling the long cylindrical vegetables

oblique or roll cuts

mapeh

mapeh

mapeh

mapeh

English

English

mapeh- music

mapeh- music

tle

tle

Science

Science

Filipino

Filipino

3rd quarter ap unit test

Blues · 46問 · 1年前

3rd quarter ap unit test

46問 • 1年前

Blues

English Reviewer Quarter 3

Blues · 14問 · 1年前

English Reviewer Quarter 3

14問 • 1年前

Blues

Mapeh Reviewer 3rd quarter

Blues · 86問 · 1年前

Mapeh Reviewer 3rd quarter

86問 • 1年前

Blues

Science Reviewer 3rd Quarter

Blues · 98問 · 1年前

Science Reviewer 3rd Quarter

98問 • 1年前

Blues

Filipino Reviewer 3rd Quarter

Blues · 17問 · 1年前

Filipino Reviewer 3rd Quarter

17問 • 1年前

Blues

FILIPINO SEMI-FINAL REVIEWER

Blues · 27問 · 1年前

FILIPINO SEMI-FINAL REVIEWER

27問 • 1年前

Blues

MAPEH SEMI-FINAL REVIEWER

Blues · 76問 · 1年前

MAPEH SEMI-FINAL REVIEWER

Mapeh chherdance

Mapeh chherdance

AP REGIONAL ACHIEVEMENT TEST REVIEWER

Blues · 60問 · 1年前

AP REGIONAL ACHIEVEMENT TEST REVIEWER

11 CREATIVE WRITING

11 CREATIVE WRITING

11 PE AND HEALTH

11 PE AND HEALTH

11 EARTH AND LIFE

11 EARTH AND LIFE

11 RELIGION

11 RELIGION

11 21st CENTURY

11 21st CENTURY

11 ORAL COMMUNICATION

Blues · 44問 · 1年前

11 ORAL COMMUNICATION

11 GEN MATH

11 GEN MATH

canonical writers

canonical writers

11 PERSONAL DEVELOPMENT

Blues · 20問 · 1年前

11 PERSONAL DEVELOPMENT

20問 • 1年前

Blues

11 ORAL COMMUNICATION

Blues · 11問 · 1年前

11 ORAL COMMUNICATION

11問 • 1年前

Blues

11 PHYSICAL EDUCATION

Blues · 29問 · 1年前

11 PHYSICAL EDUCATION

11 EARTH AND LIFE

11 EARTH AND LIFE

11 PER DEV

11 PER DEV

PR 1

PR 1

STATS

STATS

FILIPINO

FILIPINO

KOMPAN

KOMPAN

DISS

DISS

CREATIVE NONFICTION

CREATIVE NONFICTION

READING AND WRITING

READING AND WRITING

P.E AND HEALTH

P.E AND HEALTH

M.I.L

M.I.L

問題一覧

is a French culinary phrase which means putting in place or everything in it place

mise en place

used in paring

paring knife

used in cutting

chef knives

used to hold ingredients while chopping

chopping board

used for draining and straining excess water

colander

used to hold ingredients

bowls

for steaming vegetables

steamer

for cooking vegetables oven steam or bake

oven

for sauteing or stir frying vegetables

saute pan

cucumber, pumpkin, chayote

gourd family

beans, peas, corn, okra

seeds and pods

avocado, eggplant, bell pepper, tomato

fruit vegetables

beet, carrot, radish, turnip, artichoke, potato, sweet potato

roots and tubers

cauliflower, broccoli, cabbage, Brussels sprouts

cabbage family

scallion, leek, garlic, shallot

onion family

spinach, lettuce (iceberg, romaine, Boston)

leafy green

artichoke, asparagus, celery, fennel, bamboo, shoots

stalks, stems and shoots

agaricus/white/button

Naturally dark cap that ranges in color from light tan to rich brown; rich, earthy flavor is more intense than that of the Agaricus. Substitute for button mushrooms to add a more full-bodied flavor.

crimini

Baby portobello mushrooms provide giant health benefits. They provide antioxidants and are a source of riboflavin, selenium, copper and potassium.

portobello

the fluted cap resembles a fan and ranges in color from a soft beige-brown to gray. It can be eaten raw in salads but more often is cooked to bring out its delicate flavor and velvety texture.

oyster

have a smooth, meaty texture with a pungent flavor. They are pale brown in color. With many general cooking uses, they are available in many grades and can be expensive.

porcini

black morel

shiitake

enoki

chanterelle

vitamin A-rich vegetables

green leafy and yellow fruits and vegetables

vitamin B (complex)

legumes, peas, beans

vitamin C-rich vegetables

yellow vegetables

done with a straight, downward cutting motion

chopping

making very fine parallel cuts

chiffonade

producing very fine cut usually for onions and garlic

mincing

producing cube shapes

dicing

thinly slicing and cutting into strips of appropriate widtg

diamond

making long rectangular cut

julienne and baton net

making curved or uneven cuts of the same thickness

pays anne

making cylindrical cut

rondelle

making diagonal cut

bias

making diagonal cut by rolling the long cylindrical vegetables

oblique or roll cuts