Random
Saturated fats are healthier than monosaturated fats
TRUE OR FALSE
False
Saturated fat examples=butter, grease, solid fats
Which is NOT one of the main 5 categories of salad dressings or dips?
A) Vinaigrette
B) Mayonnaise
C) Dairy Based Dressings
D) Salsa
SALSA!
What's the MAIN difference between a QUICK bread & a YEAST bread?
Quick= baking soda or baking powder
Yeast Breads= ...uses yeast, diva
True or False
Simple Syrup is equal parts sugar and water
True!
What's a Leavener?
The ingredient that makes baked goods rise!
Examples- yeast, baking soda, baking powder....
TRUE or FALSE
Souffles are made by beating eggs into pastry cream
False
Which of the following is NOT a necessary ingredient when constructing a composed salad?
A)Vegetables
B)Proteins
C)Dressings
D)Starches
STARCHES
What STRONG network develops when bakers knead dough?
GLUTEN
This ingredient in baked goods is known as a "Flavor Enhancer"!!
Salt
What motion is described when directions say you need to "work the dough"?
Knead the dough!
Describe how to use a meat thermometer
Stab it in the middle!
NOT the edges!!
Name an example of a permanent emulsion
MAYONAISE
Name 2 examples of a QUICK BREAD
Banana Bread, Coffee Cake, Waffles, Muffins
Just think- NO YEAST!!!
Name the 3 types of dough used for pies
Cookie Crust
Crumbly Crust
Flaky Crust
What does it mean to "temper" eggs
Slowly add warm liquid so they don't scramble
Key Word: SLOWLY!!!
What's the highest quality of beef?
A) Select
B) Choice
C) Prime
D) USDA
PRIME!!!
This kind of knife is best suited for slicing SMALL fruits & veggies. Example: Can be used to gently peel away garlic skin
Paring Knife!
The __________ provides a specific number of servings
A) Dietary Value
B) Dietary Guidelines
C)Daily Value
B) Dietary Guidelines!!!
What dairy product is used to make whipped cream?
Heavy Cream!
Sometimes called "Heavy Whipping Cream"
This word describes juicy, thin layers of fat in meat. It makes meat tender!
Marbling
What does the Garde Manger do?
cold food prep! aka pantry chef
Whats the difference between a BASIC vinaigrette and an EMULSIFIED vinaigrette?
Basic= temporarily blended- you need to "reshake" or mix it.
Emulsified= stays blended together.
What nutrient is needed in SMALL amounts, is organic, and is often classified as Water-Soluble or Fat-Soluble
Vitamins
Choux Pastry gets it's *structure* from WHICH key ingredient?
FLOUR
_________________ kills bacteria found in milk.
Hint: It's a big "sciency" word
Pasteurization