Water bath at controlled specific temperature

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Reference no: EM133958037

Question

1. What is the 2-hour / 4-hour rule for each of the following?

Larding
Barding
Roux
Saute
Mirepoix

2. What cookery method involves the cooking of food in an airtight bag in a water bath at a controlled specific temperature?

- What is the smoke point?

- What is meant by "recovery time" in deep frying?

Reference no: EM133958037

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