FOOD SCIENCE
This protein in flour makes dough stretchy. Some people cannot eat this
What is gluten
These tools can be described as wet or dry
What is measuring cups
Cooking foods in a thin layer of hot oil is called this
What is frying
If a recipe calls for one cup of sugar, how many tablespoons would that be
What is 16 tablespoons
What two things does an egg help combine?
What are fats and water.
This process cooks the inside of food and dehydrates the outer layer for crunch
What is deep frying or air frying
This is the safe way to hold a knife with your fingers tucked in
What is the claw grip
This method involves cooking food quickly in a small amount of oil over high heat
What is Sauteing
If you cut a recipe in half, 1/4 cups becomes how many tablespoons?
What is 2 tablespoons
If you put an egg in a glass of water...This tells you if it is fresh.
What is, it will sink
What gas does yeast produce to cause bread to rise
What is Carbon dioxide
This kitchen tool is used to flip pancakes or hamburgers
What is a spatula
Cooking food using dry heat in an oven is called this
What is Baking
How many tablespoons are in one stick of butter?
What is 8 tablespoons
Name 2 of the many benefits eggs have in baking and cooking
What is moisture, structure, taste, color, thickening, emulsifying,
Name two units of measure on a kitchen scale you could use for baking
What are ounces or grams
This tool will most accurately measure ingredients
What is a kitchen scale
This kitchen tool can be used to quickly beat egg whites
What is a hand mixer
If you double a recipe that calls for 3 and 1/2 teaspoons salt, how much should you add?
What is 7 teaspoons of salt
What are the two levels of whipping egg whites
What is soft peaks and stiff peaks
What happens to melted chocolate if you allow water to touch it
What is it seizes and becomes grainy
What do you do to dough to strengthen the gluten?
What is knead it
What tool would you use to turn a block of cheese in to something you would put on your pizza or zest a lemon
What is a box grater
What should you always remember to do when measuring a new ingredient on a kitchen scale?
What is zero it out or push TARE
What is one way to separate eggs
Answers may vary