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| The two classifications of early food-related guilds included those who sold raw goods and those who |
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| After a 2 to 7 year apprenticeship, the apprentcie becomes a |
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| HIstorically, the term garde manger ment |
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| Georges-Auguste Escoffier |
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| The modern kitchen brigade system was devised by |
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| The metic system is a decimal system baded on the number |
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| Using a standardized recipe guarantees |
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| Rent or mortgage, bank loans, and salaries are all examples of |
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| The Food Cost Percent represtents the relationship of food costs to |
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| The relationship between the needs of the owners, the customers and the staff is called |
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| Natural casings we used for sausage making |
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| Natural casing are stored in |
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| Wash, strech out, de-tangle |
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| the fist step to prepare nautural casing |
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| How we store natural casings |
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| item that transports the meat through the grinder |
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| The albumen is not disturbed |
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| Why we chill all the gringer equipment and protein before grinding |
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| Create a finer consistency |
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| Are the little savory nibbles, to be eaten with one or two bites, offered just for fun as "mouth amusements" before the starter course is served. |
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| The name hors d'oeuvres comes from the French and is literally translated as |
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| The Thai, who relish outdoor dining, call their small foods |
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| The world's famous Swedish buffet is called |
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| True caviar is the salted roe of the |
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| Malossol trasnslates to mean |
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| THe word phyllo/filo means leaf in the Greek language |
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| Anitpasto comes from Italy |
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| Canapes come from Pakistan |
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| The Sevruga is the largest Sturgeon |
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| Antipasto contains ravioli |
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| Picholines, Nicoise and Nyons are all Olives from |
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| Savoru hors d' oeuvres made with a base such as bread, cracker or pastry so thay they can be picked up with the fingers and eaten in one or two bites. |
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| Spanakopita is made with ____ pastry |
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| Dim sum translates to mean |
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| Mezze are small Greek appetizers |
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| The term Caviar should be exclusively eggs from Sturgeon |
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| Tapas are Spanish small bites |
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| Texas produces all Olives in the US |
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| Sushi can be made with cooked or raw Seafood |
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| Appetizers appear as the first course served at the table |
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| Brushetta is an Italian hors d'oeuvre |
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| Cold hors d'oeurves tend to be on the lighter sider compared to hot hors d'oeuvres |
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| Green olives are picked at a riper stage than dark olives |
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| The term Charcuterie translates to |
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| In addition to their role in binding agents, Panadas serves as ___ in force meat |
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| Clatified high gelatinous stocks are the foundation of |
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