Starbuline wrote:
My favourite number is 256.
mine too, I mentioned that elsewhere... I don't know where elsewhere, but elsewhere...
an oven with a conveyer belt, like that used at "quizno's" is called an impinger
a large blender, the sort used in professional kitchens is known as a vertical combining mixer
the mother sauces are one of the first things a culinary student learns, but a sauce cook\chef is a very high rank in a professional kitchen
the flavour of avacado can be approximated by mixing certain peppers, cucumber, and celery, the texture however is VERY different
the browning of meat is called the maillard effect
sugar will not spoil unless hydrated
cous cous is a pasta <now, I had assumed everyone knew this, but I keep hearing some people think it's a grain, and my own mother thought it was a grain, so there it is>
pork is not graded by the USDA like other meats, it is simply edible, or inedible
any food with sufficient water activity and energy to spoil can spend a maximum of four hours above 41 degrees farenheit cumulative according to the USDA before bacteria levels make it unnacceptable by food safety standards
peanut butter does not have enough water activity to require refrigeration
a Chinois is the finest seive or china cap
hotel pans are a standard size <12x20 inches> and also come in fractions of this size, additionally deeper versions than the typical 2 and 1\2 inches
Noro virus is one of the diseases food workers are required to not work if they have contracted <bad sentence, sorry>
you learn way too much if you have food safety certification