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HMC 1
28問 • 1年前
  • phoebe grace galos
  • 通報

    問題一覧

  • 1

    Is a form of energy due to the vibratory of kinetic movement of molecules

    HEAT

  • 2

    Is the direct transfer of heat via "metals" or any heat

    CONDUCTION

  • 3

    Is the transfer of thermal energy from electricity, gas or fuel to the vapor molecules of the air which in turn heat the food or the utensil it comes in contact with

    CONVECTION

  • 4

    It uses high frequency radio waves

    MICROWAVE COOKING

  • 5

    The transfer of heat from a red hot coil of the griller, toaster or stove of the food.

    RADIATION

  • 6

    What method of heat transfer is grilling, Roasting?

    DRY HEAT

  • 7

    What method of heat transfer is Frying, Deep frying

    COOKING WITH FAT

  • 8

    When and who developed the "Brigade de cuisine" or kitchen brigade system in english

    GEORGE AUGUSTE ESCOFFIER 1846-1935

  • 9

    A system in which each kitchen portion has a station and specific responsibilities

    BRIGADE DE CUISINE

  • 10

    "Executive chef" in french

    CHEF DE CUISINE

  • 11

    "Assistance executive chef" in french

    SOUS CHEF

  • 12

    "Station chef" in french

    CHEF DE PARTIE

  • 13

    "Sauce chef" in french

    SAUCIER

  • 14

    "Fish chef" in french

    POISSONIER

  • 15

    "Roast chef" in french

    ROTISSEUR

  • 16

    "Grill chef" in french

    GRILLARDIN

  • 17

    "Fried chef" in french

    FRITURIER

  • 18

    "Vegetable chef" in french

    LEGUMIER

  • 19

    "Soup chef" in french

    POTAGER

  • 20

    "Vegetable/Soup Chef" in french

    ENTREMETIER

  • 21

    "Pantry chef" in french

    GARDE MANGER

  • 22

    "Pastry chef" in french

    PATISSIER

  • 23

    "Relief chef" in french

    TOURNANT

  • 24

    "Candy chef" in french

    CONFISEUR

  • 25

    "Decoration chef" in french

    DECORATEUR

  • 26

    "Butcher" in french

    BOUCHER

  • 27

    "Dessert chef" in french

    GLACIER (MOSTLY COLD DESSERT)

  • 28

    garcon de cuisine-chef steward/aboveur

    utusan

  • THC 3

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    問題一覧

  • 1

    Is a form of energy due to the vibratory of kinetic movement of molecules

    HEAT

  • 2

    Is the direct transfer of heat via "metals" or any heat

    CONDUCTION

  • 3

    Is the transfer of thermal energy from electricity, gas or fuel to the vapor molecules of the air which in turn heat the food or the utensil it comes in contact with

    CONVECTION

  • 4

    It uses high frequency radio waves

    MICROWAVE COOKING

  • 5

    The transfer of heat from a red hot coil of the griller, toaster or stove of the food.

    RADIATION

  • 6

    What method of heat transfer is grilling, Roasting?

    DRY HEAT

  • 7

    What method of heat transfer is Frying, Deep frying

    COOKING WITH FAT

  • 8

    When and who developed the "Brigade de cuisine" or kitchen brigade system in english

    GEORGE AUGUSTE ESCOFFIER 1846-1935

  • 9

    A system in which each kitchen portion has a station and specific responsibilities

    BRIGADE DE CUISINE

  • 10

    "Executive chef" in french

    CHEF DE CUISINE

  • 11

    "Assistance executive chef" in french

    SOUS CHEF

  • 12

    "Station chef" in french

    CHEF DE PARTIE

  • 13

    "Sauce chef" in french

    SAUCIER

  • 14

    "Fish chef" in french

    POISSONIER

  • 15

    "Roast chef" in french

    ROTISSEUR

  • 16

    "Grill chef" in french

    GRILLARDIN

  • 17

    "Fried chef" in french

    FRITURIER

  • 18

    "Vegetable chef" in french

    LEGUMIER

  • 19

    "Soup chef" in french

    POTAGER

  • 20

    "Vegetable/Soup Chef" in french

    ENTREMETIER

  • 21

    "Pantry chef" in french

    GARDE MANGER

  • 22

    "Pastry chef" in french

    PATISSIER

  • 23

    "Relief chef" in french

    TOURNANT

  • 24

    "Candy chef" in french

    CONFISEUR

  • 25

    "Decoration chef" in french

    DECORATEUR

  • 26

    "Butcher" in french

    BOUCHER

  • 27

    "Dessert chef" in french

    GLACIER (MOSTLY COLD DESSERT)

  • 28

    garcon de cuisine-chef steward/aboveur

    utusan