Week 3 Homework
September 9, 2013
Chapter 7 & 11 Homework
What is milk-fat, and how is it used in classifying milk-based products?
Milk-fat is the natural fatty constituent of cows milk and the main component of
Lauren Thomas 11178949 HBM 258 November 12, 2013 Homework Chapter 24 Describe the proper procedure for washing and drying lettuce The proper procedure for washing and drying lettuce is: - clean and sanitize a sink, fill it with cold water which should be
Lauren Thomas 11178949 HBM 258 November 3, 2013 Week 10 Homework Chapter 22 1. List the difference between Mealy and Waxy potatoes. Also describe what cooking methods are best for Mealy and Waxy potatoes. a. Mealy Potatoes: a.i. High starch content and be
Lauren Thomas 11178949 HBM 258 October 22, 2013 Week 9 Homework Chapter 12 1. Explain the difference between Primal, Sub-primals, and fabricated cuts: Primal cuts are very rarely cooked and are usually reduced to sub-primal cuts, which at that stage can b
October 14, 2013
Chapter 17 Poultry
Describe the USDA grading system for Poultry.
The USDA grading system for Poultry is based on the overall quality of the meat with grades A,
B, or C. This grade is shown on a shield shaped
October 7th, 2013
Week 7 Homework
1. What is the difference between a Bchamel and a Veloute?
a. A bchamel is a leading sauce made by thickening with milk with a white roux
and adding seasonings where a Veloute is a leading s
HBM 258. Section 1
1. What characteristics should you look for in meats when selecting meats to be
The characteristics that someone should look for in meats when selecting meats to
be braised in order to produce
September 1, 2013
Chapter 1 Professionalism
What is the Brigade System, which was created by Escoffier?
The Brigade system, which was created by Escoffier, is a system of staffing a kitchen so that
each worker is assigned a
October 18, 2013
First At Home Cooking Assignment: Two-Course Menu
Balsamic Vinaigrette Mixed Salad
Dry Roasted and Unsalted Almonds
Athenos Crumbled Feta Cheese
Ocean Spray Craisins