grains
bring water to
what is rapid boil
pot handles
what is faced towards the stove
baked products that can be prepared in a short time
what are quick breads
using cake flour
what is will weaken gluten
danger zone
what is 41 and 135 degreese
add salt to water
what is to prevent sticking
cut hand
what is bandage and wrap
have a higher proportion of flour than stiff batters
yeast is
what is a living organism
165 f
what is cooking for all poultry
helps pasta circulate and cook evenly
what is cooking uncovered
20 seconds for
function of flour
what is give baked products structure
purpose of fat
Not the right way to defrost foods
What is on counter at room temperature
store uncooked grains where
what is a cool dry place
beef
what is cooked at 160 f
freezing bread (when hot/humid) prevents
what is mold growth
dough develops gluten
kneading
Meat of produce on the cutting board first
What is produce
rinsing pasta will cause
what is loss of nutrients
40 degrees
what is fridge temp
leavening agents
what is producing gases in batters and doughs
yeast converts sugar into alcohol and carbon dioxide
fermenting
dont go to work
when is sick