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brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Short order cooking is the preparation of inexpensive restaurant foods that are quick to cook. [2] Many small eateries serve only short-order items, which include griddled, fried, and broiled foods and sandwiches. Short order cooking is common at greasy spoon and diners. [3]
Stock rotation is a way of mitigating stock loss. It is the practice, used in hospitality and retail, especially in food stores such as restaurants and supermarkets, of moving products with an earlier sell-by date to the front of a shelf (or in the cooler if the stored item is on repack so they get worked out before the new product), so they get picked up and sold first, and of moving products ...
A win-win for the restaurant. The second position and the last position in each section are other places where the eye roams, so you can expect to see high-margin or high-dollar items carefully ...
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Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Isiah Magsino. June 27, 2024 at 10:34 AM. Etiquette 101: Paris Tips and Tricks UCG. "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." You hear it all ...
Croissants. Some of the recipes on this list entail a lot of waiting. A few entail a lot of hands-on work. Croissants require both. There’s lots of rolling out, then putting back in the fridge ...