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Culinary Theory Matching
What has the highest smoke point?
soy bean oil
butterfly
to cut in half, but leave attached, allows for more plate coverage
sauteuse
pan with sloped sides used to sauteeing
foie gras
an enlarged liver of a duck or goose
How do you prepare a lean fish?
anything but grilling
court bouillon
poaching liquid
prix fix menu
complete meal for a set price
Methods of heat transfer?
conduction, convection, radiation
temperature range for simmering?
180 to 205 degrees
What do you add to a quart of water to poach eggs?
2 tsp Vinegar and 1 tsp. salt
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Created by: DeckerH
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