B. Culinary Midterm Matching
| skillet with straight sides |
| Temperature difference for conventional and Convection ovens? |
| Standardized recipe ensures what? |
| quality, quantity, and consistency |
| 3 things that need to happen in a hollandaise before adding butter? |
| Triple volume, pale yellow color, and thickness of final sauce. |
| How do you make a supreme sauce (2 things)? |
| Maximum temperature of blooming yeast? |
| color, opacity, luster, taste, texture, viscosity |
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