Oven Symbols
A zigzag line across the top of the square. Great for melting cheese or browning toast from above.
What is a grill?
This many milliliters are in 1 standard teaspoon.
What is 5ml?
Cooking gently in liquid just below boiling, with small bubbles rising slowly.
What is simmering?
You must wash your hands after cracking raw eggs to stop the spread of this bacteria.
What is Salmonella?
Cut apple and banana turn brown because of this process. Lemon juice helps slow it down.
Wha tis enzymatic browning (oxidation)?
A fan inside a circle. Hot air is blown evenly around the oven.
What is fanforced?
An Australian tablespoon holds this many millilitres, the same as 4 teaspoons
What is 20ml?
Cooking an egg out of it's shell in gently simmering water.
What is poaching?
A fresh egg does this wen placed in a glass of water.
What is sink or lies flat?
Heat moving through direct contact, like a hot frying pan cooking a crepe.
What is conduction?
A line at the top and bottom of the square, with no fan. Heat comes from both elements.
What is conventional oven?
The crepe batter needs 3/4 cup of milk. Name 2 ways to measure it with standards cups?
What is 1/2 cup + 1/4 cup, or three 1/4 cups.
This French term means "everything in its place" getting equipment and ingredients ready before you cook.
What is mise en place?
Two reasons to crack an egg into a small bowl before sliding it into poaching water.
You squeeze grated potato in a clean towel before cooking rosti for this reason.
What is to remove moisture, so the rosti goes crips instead of steaming and going soft?
A zigzag line at the top with a fan underneath. Food browns on top while hot air cooks it through.
What is fan grill?
The correct way to measure 1/2 cup of plain flour so you don't add too much.
What is spoon it in loosely, don't pack it down, and level it off with the flat side of a knife?
A decorative zigzag cut used on fruit such as melons or citrus.
What is vandyke?
Egg white starts to set at this temperature, and eggs should reach at least this temperature for food safety.
What is 62-65'c to set and 71'c for safety?
This reaction between proteins and sugars, caused by heat, gives toast its golden colour, flavour and aroma.
What is the Maillard reaction?
A recipe says 200'c conventional, but your oven is on fan forced. What temperature do you set, and why?
The crepe recipe uses 3/4 cup of milk. If you double it, this is how much milk you need in cups?
What is 1 and 1/2 cups.
The feeling of fullness after eating. Protein, fat and fibre in a brunch stack helps increase it.
What is satiety?
Fresh eggs pach better than old eggs. Explain why?
Crepe batter is rested for 10 minutes before cooking. Explain why?
What is resting lets the gluten relax and the starch absorb liquid, giving a thinner, more tender crepe?