Gastrointestinal Drugs and Medications | Quiz #10: 30 Questions.Respiratory Drugs and Medications | Quiz #9: 30 Questions.Psychiatric Drugs and Medications | Quiz #8: 50 Questions.Cardiovascular Drugs and Medications | Quiz #7: 80 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #6: 50 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #5: 50 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #4: 50 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #3: 50 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #2: 50 Questions.Comprehensive Nursing Pharmacology Practice | Quiz #1: 50 Questions.Nursing topics include medication administration, dosage calculations, general concepts about nursing pharmacology, cardiovascular drugs, antibiotics and anti-infectives, neurological medications, psychiatric medications, drugs for the respiratory system, gastrointestinal system, and endocrine system.Īll questions on this set are updated to give you the most challenging questions, along with insightful rationales to reinforce learning. There are 530+ nursing pharmacology practice questions in this nursing test bank partitioned into 11 parts. In this section are the practice problems and questions for nursing pharmacology. Nursing Pharmacology Questions and Test Banks This quiz aims to help nursing students review concepts of nursing pharmacology and provide an alternative to Quizlet or ATI. It is weaker than the first stock and cloudier.Welcome to your ultimate set of nursing pharmacology questions for the NCLEX! In this nursing test bank, test your competence in nursing pharmacology with these 500+ practice NCLEX questions. POULTRY-4 hours - 5 hoursīEEF-8 hours - 10 hours what is a remouillage and how does it differ from a stock it is a second stock made by rewetting the bones after they have been used in the stock, with new mirepoix. pieces for stock production? to get more flavor out of it at what point of the cooking process is mirepoix added to meat stocks? about 2 hours before the end of the cooking time what two fundamentals should be used in order to ensure a stock is clear? 1.- never boil, just simmerĢ.- skim periodically what are the characteristics of a well made stock? 1.- it has to be clearģ.- taste from what it is made ( chicken, fish etc.) what temperature are stocks cooled to, before refrigerating? 41✯ - 4✬ or cooler describe two reasons for precise vegetable cuts 1.- cooking evenlyĢ.- better presentation when and how would a bouquet garni or sachet be used? you should introduce it at least 20 minutes before the stock is ready (depending on the type of stock) so it will add aroma and flavor to it in order to achieve the desire flavor, body and color in stocks, list the minimum simmer time of each. white mirepoix a mirepoix that does not include carrots:Įqual parts onion, celery, parsnip, leek white stock stock made from bones that have been blanched, rather than roasted, and with parsnips substituted for carrots in the mirepoix name the 3 basic types of stock 1.- BROWNģ- FISH what are the major uses for stock? soups and sauces why do we cut mirepoix into 1-2 in. Used as a base for soups, sauces and other preparations. seeding to remove the seeds of an item like fruits shocking the process of quickly cooling a blanched vegetable, usually using a container of ice water steam jacketed kettles a kettle with double layered walls, between which steam circulates providing even heat for cooking soups, stock and sauces the kettles can be isolated, spigoted or tilted stock a flavorful liquid prepared by simmering meat bones, poultry bones seafood bones, and or vegetables in water(cold) with aromatics (mirepoix) until their flavor is extracted. It is often used to make glazes or in place of water when making stocks. A remouillage will not be as clear or as flavorful as the original stock, however. A remouillage is treated like the original stock allow it to simmer for four to five hours before straining. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can be made. Mignonette pepper crushed pepper corns mince / mincing to chop in very small pieces onion piqué French for "pricked onion" a bay leaf tacked with a clove to a peeled onion used to flavor sauces and soups peeling the removal of the skin or tough outer layer of a vegetable remouillage French word for "rewetting" a stock produced by reusing the bones left from making another stock.
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