Skip to content
Get Revising
Search:
Keyword:
Go
Subject
Resource type:
Resource type (all)
Flashcards
Revision cards
Revision notes
Quizzes
Mindmaps
Crosswords
Organise your thinking
Quizsearches
Shared resources
Join
Join Get Revising
Start learning now
Already a member?
Please sign in
Email address
Password
Forgotten your password?
Remember my details
Log in
Create
GCSE
A Level & IB
University
Study planner
Past papers
For teachers
More cards in this set
Card 6
Front
explain why it is important to reheat farinaceous dishes to 75c before serving.
Back
Card 7
Front
when cooking rice for risotto and pasta describe why they are best served al dente.
Back
Card 8
Front
what are safety precautions you should take when using fresh eggs?
Back
Card 9
Front
list dishes that involve the setting of eggs. what is this process called?
Back
Card 10
Front
what is the difference between a traditional rolled/stuffed omelette and a Spanish omelette?
Back
Card 11
Front
what is the name of a hard boiled egg covered in sausage meat, coated in flour, egg and breadcrumbs and deep fried?
Back
Card 12
Front
what is the best way to store dry rice, pasta and grains?
Back
Card 13
Front
what is polenta made from?
Back
Card 14
Front
what are the uses of polenta?
Back
Card 15
Front
name ingredients added to polenta to give extra flavour.
Back
View more cards
