French Roast Whole
Posted on Wednesday, August 11th, 2010 at 5:32 pm
please help with answers for food services,i have to hand in tomorrow!?
1.your broiler cook has just broiled a codfish fillet that turned out dry,rubbery and shrunken.explain what happened to it.
2.why might adding some tomato product to a beef stew help make the meat more tender?
3.you are roasting a large quantity of ducklings and must use both your conventional ovens and your convection,you set all the the ovens at the same temperature,but find the ducklings in the convection oven are done first.why?
4.You are sauteing some beef tenderloin tips for stroganoff,and you suddenly find that the meat is simmering in liquid rather that sauteing,what did you do wrong?
5.your costumers complain that your french fries are too greasy and soggy.how can you correct the problem?
6.What is wrong with adding whole caraway seed to a portion of goulash just befre serving?
actually i tried looking but theres nothing and there are more questions that i’m gonna do myself but i don’t know these ones
1.the fish was cooked to long and at too high a tempture.
2.tomatoes have acid and acid helps to break down the meat.
3.convection ovens cook all over
4.the heat is not high enough.
5.the oil is not high enough.
6.the flavor of the seeds will not have enough time to develop flavor.
Hope it helps!!!!!! 
French Roast
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NEW STARBUCKS FRENCH ROAST WHOLE BEAN COFFEE (BIG 40oz BAG) X BOLD $9.97 |
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Starbucks French Roast Whole Bean 6 LBS Pounds $11.50 |
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Millstone French Roast Whole Bean Coffee, 10-Ounce Packages (Pack of 2) $18.92 Full-bodied, semi-sweet finish. Our passionate commitment to gourmet coffee begins high in the remote mountains, where sun, rain and soil combine to produce exceptionally rich Arabica coffee beans. Our expert buyers travel to the world’s renowned growing… |
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