Where's the Beef
Often in the name of the cut, what is the section of the animal that gives the most tender cuts?
What is the loin
A micronutrient associated with leafy greens
What is Magnesium, Calcium, Potassium
Using an acid with a vegetable does this to its structure
What is firms it
After scaling my soup recipe up, I will have a result of 360 fluid ounces. Convert to gallon/quart/cup using whole numbers only
What is 2 gallons, 3 quarts, and 1 cup
This must be removed from its packaging before thawing
What is fish
_________ refers to the amount of fat interspersed within a cut of meat
What is marbling
A technique that helps preserve the nutritional quality of vegetables
What is blanching
The swelling of starch granules until they burst in a liquid
What is gelatinization
I need to get to 62 cookies for an event. My original recipe makes 10 and uses 2/3 cup. How much sugar will I need? Use proper fraction format
What is 4 and 2/15 cup
What is time and temperature controlled for safety; sprouts, garlic oil, cut vegetables
The ratio to create a brine
What is 1 cup salt to 1 gallon water
Two additives to beans that can help reduce bloating and gas
What are cumin, fennel, and ginger
The temperature range in which collagen breaks down into gelatin
What is 180 to 200 degrees
To make mashed potatoes for 12, you need 1.25 qts of heavy cream. You need to make enough for 30 people. If cream weighs 8.5 oz per cup, how many pounds of cream do you need to buy?
RCF = 2.5
Old yield of cream = 5 cups
New Yield of Cream = 12.5 cups
12.5 cups x 8.5oz = 106.25oz
106.25/16 = 6.6 lbs of cream
How can I soften the pectin in beans?
What is adding baking soda and salt
Dark meat contains more of what three nutrients as compared to white meat?
Fat, Zinc, Iron
The carnivore diet relies on heavy protein/fat intake and very few carbs to put people in a state of this
What is ketogenesis
What is steaming an item first to create a tender texture, letting the water evaporate, and then browning the bottom for enhanced flavor
You are serving children salad dressing by the 2 TB portion. You know that you need 140 servings. If your original recipe makes 32 fl.oz., what scaling factor will you need to apply to make enough?
Need a total of 280 TB
16 TB in a cup --> need 17.5 cups = 140 fl oz
140 fl oz / 32 fl oz =4.375 RCF
The alternative protein inappropriate for celiacs
What is seitan
Name two green vegetables, excluding legumes, that are high in protein
Watercress, Spinach, Brassicas
Starch must go through what process in order to create resistant starch
What is retrogradation
Please describe the steps of a braise and what cuts of meat you should use
1. Sear proteins
2. Saute aromatics
3. Deglaze
4. Add meat back in
5. Cover and cook low and slow
Use cuts of meat that have lots of collagen such as chuck, cheek, shanks, or tail
You have received a recipe from a restaurant that feeds 120 people and calls for 12 qts of strawberry puree. Google tells you that every cup of strawberry puree uses 1 pint of strawberries. To feed a group of 6, how many pints of strawberries do you need to buy?
RCF = 6/120 = 0.05
12 qts = 48 cups
0.05 x 48 cups = 2.4 cups new yield
2.4 cups pureed x 1 pint = 2.4 pints strawberries
This mimics insoluble fiber and provides what nutritional benefits
Resistant starch, escaped digestion in the stomach to ferment in the small intestine, creating short chain fatty acids, delayed digestion for slower glucose spikes, and enhancing microbiome diversity