Relacionar Columnas KITCHEN TERMS Part 1Versión en línea Common Back of the House Kitchen Terminology por Toi Carter 1 2 3 4 5 6 7 8 9 10 to cut into 1/8 by 1/8 or smaller the amount of product you have in the house to beat a product into a smooth consistency with a wire ship or blender to heat liquid until it begins to steam and before it comes to a boil the steps used to cool down a hot product quickly before refrigerating when the kitchen is out of a particular item or when a customer has requested that an item be withheld from an order the number of products needed to fill all orders to place in the fryer the term used to describe the length of time a product can be stored without loss of quality to cut an item into pieces 1/2 by 1/2
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