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.
Surface Fronts and Upper-Level Patterns: Cold Fronts and the Formation of Upper-Level Troughs
Operator using personal protection equipment.
Types of Policies Important for a Massage Therapy Practice
Hydrolysis reactions for some biochemically important phosphate compounds (part 2)
Proteins play an important role in keeping your skin healthy and your nails strong
ECG machine