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8 Cards in this Set
- Front
- Back
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Define the term Mise en place? |
Having everything in its place including all equipment and supplies to be prepared for production? |
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What is involved in the Creaming Process? |
Beating of fat and sugar till a creamy soft consistency |
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How many ounces are in 1 pound? |
16 ounces |
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Name 2 leavening agents used in Quickbreads or Muffins? |
Baking Soda, Baking Powder |
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Why is it important to grease and flour a pan before filling it and baking it? |
To create a barrier and prevent sticking? |
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One lare egg equals how many ounces? |
2 ounces |
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So that would mean that one dozen eggs equals how many total ounces? |
24 ounces |
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What is required in class to be in full uniform? |
Chef pants, chef hat, apron, work shoes |
