Answer to Question 1
In the cold kitchen, ice cubes are used as an emulsification stabilizer in mousselines. They are also used to chill foods down quickly in ice or water baths. Ice cubes are used as a display base for seafood dishes and other cold salads and sauces.
Answer to Question 2
The twelve elements of Creole cuisine is a categorization given to this cuisine by
noted author and expert on Creole cuisine, Jessica Harris. It is a way to organize
this cuisine, bringing greater substance to the discussion. She delineated the
following twelve elements: 1 . Rice and broth dishes; 2 . Hot sauces; 3 . Dumplings
and fritters;
4 . High seasoning and brightly colored foods; 5 . Seasoning foundations like
sofrito; 6 . Okra; 7 . Pork and its parts; 8 . Flavoring using smoking, drying, and
pickling; 9 . Sweets made with nuts; 10 . Fruit pastes; 11 . The use of sugarcane; and
12 . Women cooks and chefs. It is helpful to have an expert breakdown what they
believe are the key elements to a cuisine. When we are studying that cuisine we
have a starting point to review all of the dishes and cooking techniques.
Hot and Cold
The French sociologist Emile Durkheim (1858–1917) contributed many important concepts to ...
Typical Examination Room Equipment and Supplies Cont.
Demonstrating the use of venipuncture equipment. Using a syringe to draw blood.
Opioid Combination Drugs for Severe Cold Symptoms
Hydrolysis reactions for some biochemically important phosphate compounds (part 2)