Baking
Semi-liquid mixture containing flour or other starch, used for the production of such products as cakes and for coating products to be deep-fried.
What is batter?
3 vegetables that make up mirepoix.
What is onions, celery, and carrots?
Word that describes cutting something as small as you can, no particular shape.
What is to mince?
Cooking methods in which heat is conducted to foods without the use of moisture.
What are dry-heat cooking methods?
To cook in water or other liquid that is bubbling rapidly, 100 C.
What is to boil?
A substance made of proteins present in wheat flour that gives structure and strength to baked goods.
What is gluten?
A thickening agent made up of fat and flour.
What is roux?
The colored outer portion of citrus fruit; achieved using a Microplane or fine grater.
What is zest?
Deep-fry is an example of moist-heat cooking methods.
What is false.
To cook in a moderate amount of fat in an uncovered pan.
What is to pan-fry?
Provide an example of a chemical leavener.
What is baking soda or baking powder
A clear, thin--that is, unthickened--liquid flavoured with soluble substances extracted from meat, poultry, or fish, their bones, water, vegetables, and aromatics.
What is stock?
A process in cooking where ingredients are prepared and organized beforehand without affecting the quality of the final product.
What is mise-en-place?
To cook in water or other liquid that is bubbling gently (between 82-96 C)
What is to simmer?
To cook gently in water or another liquid that is hot but not actually bubbling, 71-82 C.
What is to poach?
The leavening agent responsible for fluffy angel food cakes or pockets in cream puffs.
What is steam/air?
A hearty soup that contains potatoes and milk.
What is a chowder?
A bacteria that causes illness
What is a pathogen?
To cook using radiant heat from above.
What is to broil?
To cook covered in liquid at a low temperature, after first browning or searing the item.
What is to braise?
A foam made of beaten egg whites and sugar.
What is a merigue?
The browning of sugars caused by heat.
What is caramelization?
True or False: Domesticated poultry is any bird eaten for food.
What is false. Domesticated poultry is a bird that is raised specifically for meat, compared to wild poultry, which is in the wild.
The transfer of heat from one item to something touching it or to a cooler part of the first item.
What is conduction?
The firming and shrinking of proteins due to heat.
What is coagulation?