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April 26th
Questions
Which French term refers to the practice of preparing foods and assembling dishes in advance, specifically in a restaurant kitchen?
What type of knife, commonly used in professional kitchens, features a long, narrow blade that curves upwards at the end?
Which cooking technique involves cooking food in a vacuum-sealed pouch at a precise temperature in a water bath?
What is the French term for a cooking method where food is cooked in its own juices inside a sealed vessel, such as a Dutch oven?
Which culinary term refers to the process of quickly cooking food in boiling water, then plunging it into ice water to halt the cooking process?
