Bread Basics
Non-Perishables
Garde Manger Skills
Fats
International Lamb Dishes
100
What gluten-free grain was a staple of early American baking of muffins, Johnny-cakes and Indian pudding?
Cornmeal
100
This is what the white crystalline powder that forms on the surface of chocolate while it is kept in storage is called.
What is Bloom
100
This is the emulsion produced by grinding lean meat and fat together. Properly prepared, they hold together when sliced.
What is Forcemeat
100
An organic molecule, found in animal and vegetable fats.
What is Fatty Acid
100
A deep casserole filled with lamb, pork, beans, sausage, vegetables, and stock that cooks 2-3 hours and is gratineed with bread crumbs.
What is Cassoulet
200
What are the four elements needed for yeast activity?
Moisture, Food, Warmth and Air
200
Daily Double These flavoring agents are obtained by exposing fruits, nuts, herbs or spices to alcohol to release their essential oils.
What is Pure extracts
200
This meat grinding technique involves grinding meats through continuously smaller dies until the correct consistency is achieved.
What is Progressive Grinding
200
A fatty acid with no double bond present between the carbon atoms in their carbon chain.
What is Saturated fatty acids
200
Daily Double!!! Mutton cooked in an earthenware dish layered with pork.
What is Daube
300
Since 8 ounces of enriched bread provides 50% of the USDA recommended daily vitamins and minerals, what phrase has been ascribed to it?
"The Staff of Life"
300
At times canned products can be of better quality then below standard fresh produce. What is an obvious example of this?
Canned tomatoes
300
This is a forcemeat shaped into dumplings. They are poached and served as a garnish in soup.
What is Quenelle
300
A fatty acid that contains "one or more" double bonds in the carbon chain.
What is Unsaturated Fatty Acids
300
Sheeps stomach filled with liver, chopped onion, suet, oatmeal and seasonings. Simmered for 3 hours or steamed like pudding.
What is Haggis
400
In 1941, the US govt. mandated that wheat-based products be enriched with what four (4) nutrients that are lost in processing?
Thiamine, Riboflavin, Niacin and Iron
400
Packaging that is heated, sterilized then protected from air, light and contaminants is called __________.
Aseptic packaging
400
This is a well seasoned, highly gelatinous, perfectly clarified stock. It is frequently strengthened by adding a quantity of gelatin.
What is Aspic or Aspic Gelee
400
A fatty acid that contains one double bond.
What is Monounsaturated
400
A charlotte mold filled with chopped mutton, cooked eggplant, onions, eggs, mushrooms, garlic, and tomato flavored Espagnole.
What is Mousssaka
M
e
n
u