Measurements
The amount of teaspoons in a tablespoon
What is 3?
When you cut things in long thin strips.
What is julienne?
Helps to moisten or dissolve ingredients.
What are liquids?
What the "AP" in AP flour means.
What is all purpose?
The type of grain product with more nutrients.
What are whole-grains?
36 ounces in pounds.
What is 2?
What should be nowhere near the blade.
What are fingers?
Gives structure to baked products.
What is flour?
The ingredient that makes yeast breast rise.
What is yeast?
The ratio for instant rice to water.
What is 1:1?
Amount of miniature marshmallows in 1 standard marshmallow.
What is 10?
Three methods of cutting/chopping.
What is tap, rock, and cross?
Gives sweetness to baked products.
What is sugar?
The action that releases gases from the dough.
What is punching it?
What pasta loses if rinsed after being cooked.
What are nutrients and starch?
The amount of fl. oz. is equivalent to 1 cup.
What is 8?
The part of an onion that needs to be cut through to keep the layers together.
What is the root?
Ingredients that produce gasses in batters and doughs.
What are leavening agents?
The process the yeast causes.
What is fermentation?
What whole-grain products are made of.
What is the entire kernel of a grain?
The amount of T is equivalent to 16 oz.
What is 32?
When you take a julienne and cut into tiny little cubes.
What is brunoise?
A protein that gives strength and elasticity to batters and doughs and structure to baked products.
What is gluten?
The temperature needed to activate yeast.
What is 115 degrees F?
The 3 main parts of the grain kernel.
What is bran, endosperm, and germ?