A a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture.
What is a whisk.
100
When baking a cake it is important to WHAT carefully because the amount of each ingredient is in certain proportion to others.
What is measure.
100
The 4 ingredients in every pastry dough.
What is flour, salt, fat, and water.
100
We use different knife cuts in order to... (2 points)
1. Create uniform cooking times
2. Enhanced visual appeal
100
The first people to make bread.
What is the Egyptians.
200
A device having holes punched in it or made of crossed wires for separating solid matter from a liquid.
What is colander.
200
When making a cake, mix the wet and dry ingredients only until blended. Over-mixing will develop WHAT in the flour and result in a tough product with poor texture.
What is gluten.
200
You use this kitchen tool to "cut" the fat into the flour and salt when making pastry dough.
What is a pastry blender.
200
A disk shaped slice is called.
What is rondelle.
200
In 1939 what kind of flour was introduced by adding vitamins and iron to flour.
What is ENRICHED flour.
300
This kitchen utensil is used by pressing it with moderate force against a lemon (or other citrus fruit) and drawn across its peel.
What is a zester.
300
When baking a cake, the over rack should be placed here.
What is the centre placement.
300
When making pastry dough, you should use COLD water and kitchen tools to...
...keep the fat from melting.
300
A knife cut that cuts food into blocks - could be small, medium or large.
What is to dice.
300
In the late 1990’s bread making was highly automated and the use of WHAT helped extend the shelf life of the product.
What are enzymes and dough conditioners.
400
This kitchen utensil typically consists of three parts: a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade which crushes the food and forces it through the holes in the bottom plate as the crank is turned.
What is a food mill.
400
You should avoid opening the oven when a cake bakes because... (2 points)
1. cool air that rushes in can affect the rising of the cake
2. heat elements will turn on unnecessarily causing bottoms to burn
400
After a pie is cooked, and you remove it from the oven, you should what before cutting into it.
What is let it cool.
400
True or False. A sharp knife is safer than a dull knife.
What is TRUE.
400
Yeast needs these 3 things present in order to grow.
What is food, moisture, and warmth.
500
Metal, wooden, or plastic pinching tools used to grab foods without using your hands or fingers.
What are tongs.
500
You know a cake is done when... (3 points)
1. When the Sides Pull Away
2. When the Cake is Pillowy
3. When a Cake Tester Comes Out Clean
500
You can freeze a pie, once it has cooled, but if AIR gets to the pie you risk what affecting your pie.
What is freezer burn.
500
The knife cut typically used to cut up garlic.
What is mincing.
500
This is why we knead our bread dough.
Kneading develops the gluten and is done until the dough is smooth and elastic – when the dough is elastic it can stretch to hold the gas bubbles it forms.