Yeast Breads
The biological leavening agent in breads
What is yeast
The amount of flour and butter to make a roux
The TDZ/temperature danger zone
What is 41-140 degrees
What is a saucepan
These muscles are responsible for carrying the majority of the weight of an animal, are larger and tougher, and also less expensive
What are locomotion muscles
Yeast eats this in order to produce bubbles to leaven breads
What is sugar
The sauce base made from adding cream or milk to a roux
What is a bechamel
When checking is egg whites have been whipped enough to achieve stiff peaks you can perform this test
The type of surface eggs should be cracked on to avoid breaking yolks
What is a clean flat surface
These muscles do little movement in an animal, are more expensive, and more tender
What are suspension muscles
Foccacia bread is a yeast bread recipe that does not require this
What is kneading
The sauce base made by adding broth to a roux
What is a veloute
The pathogen commonly found in undercooked ground beef
What is e. coli
The knife cut of very small and uniform cubes
These animals are examples of cephalopods
What are octopus and squids
Water above this temperature will kill yeast and prevent bread from rising
What is temperatures over 115 degrees
The process of adding an egg to a soup or sauce to thicken and make silky smooth
What is tempering
The pathogen found in raw flour, eggs, and poultry
What is salmonella
The mixer attachment that should be used to cream butter and sugar together to make cookies
What is a paddle attachment
The type of muscles that Sirloins and Tenderloins are on a cow and where they come from
What are suspension muscles, from the animals back
The temperature range that indicates the inside if a loaf of bread is cooked and no longer gummy
What is 190-200 degrees
The opposite of a roux used to thicken a sauce or soup after it is made
What is a beurre manie
The difference between baking soda and baking powder
What is baking powder has an acid (cream of tartar) and baking soda does not
The correct measuring cups and spoons in a standard set
1 T, 1 t, 1/2 t, 1/4 t and 1c, 1/2c, 1/3c. 1/4c
The category of marine life that have segmented bodies and shells
What are crustaceans