Foods Vocabulary
Reading the recipe, gathering and preparing all your ingredients before starting to cook is known by which French term?
What is Mise en place
The first cut on any round vegetable uses this technique.
What is the tunnel hold.
Which lab used a berry coulis?
What is Mini Cheesecake Tarts or Pancakes
A microscopic organism that allows bread to rise.
What is yeast
Being able to shape and mould a product in your hand before baking is known as a ___________.
What is a dough. Examples are cookies (frog eye, meringue, spritz and granola bars), quickbreads (scones) and breads (pretzels, breadsticks, cinammon rolls, and foccacia bread).
A type of fruit sauce.
What is a Coulis.
This type of knife is used commonly for peeling vegetables and fruits.
What is a paring knife.
Which lab used a roux to start the sauce?
What was Mac and Cheese
sift flour, cream fat and sugar together, beat egg whites
What is trapped air.
This is a batter.
Examples: pancakes, waffles, coating (chicken tenders), muffins
Equal parts fat to flour to begin a soup or sauce is known by what term?
What is a Roux.
A knife commonly used in preparing fruits and vegetables by dicing, slicing or mincing in the kitchen.
What is a chef's knife.
Which lab did students knead the dough?
What was pretzel, focaccia, cinnamon buns, or garlic cheese sticks.
baked at high temperatures so water in mixture can allow product to rise
What is steam.
This is a protein found in wheat, rye or barley is known as ________________. This is often a celiac's worst nightmare.
What is gluten.
Using your palm to develop gluten in your dough.
What is kneading?
Curling your fingers and using the knife to slide up and down in front of your knuckles is known as what technique.
What is the claw technique.
Which lab did we proof the bread?
What was pretzels, cinammon rolls, focaccia and cheesy garlic sticks.
Baking powder and baking soda are known as __________________ leavening agents.
What is chemical leavening agents.
Which baking ingredient is GLUTEN found in?
What is flour.
Allowing yeast in bread to activate and enabling the dough to rise in our ovens, overnight or on the counters is known as ___________.
What is Proofing.
A very very small cut on a clove of garlic is known as....
What is a mince.
Which lab did we conduct mise en place?
What is Every lab!!
Using an oven with a steaming hot pot of water to allow yeast to rise a dough was called a ______?
What is a POORMAN'S PROOFER.
Name a lab we did this year which did not contain any gluten.
What was chicken fried rice, sushi, or homemade granola.