GRAINS
MEAT
DAIRY
COOKING METHODS/
PROCESS
DISH
100
The largest part of a kernel
What is Endosperm
100
Meat of a cow over 1 year old.
What is beef
100
Frozen product made from a mixture of yogurt, sugar, nonfat solids and flavorings.
What is frozen yogurt
100
A moist cooking method used for tougher cuts of beef
What is stewing
100
A fried pastry with ground beef filling
What is empanada?
200
Flour made from a blend of different varieties of wheat.
What is all purpose flour
200
Fat streaks distributed throughout the meat.
What is marbling
200
Mechanical process which prevents the cream from rising to the surface of the milk.
What is homogenization.
200
To cook under direct heat source, usually very tender cuts of meat.
What is broiling
200
Rice stirred with scrambled egg and vegetables.
What is fried rice?
300
Flour made from the entire wheat kernel
What is whole wheat flour
300
Protein in meat that melts during cooking.
What is collagen
300
Frozen product containing fruit juice, sugar and cooked egg whites.
What is sherbet
300
When milk turns brown color because the temperature was too high
What is scorching?
300
Baked dessert with dense chocolate batter and ricotta filling
What is a cheesecake brownie?
400
The reproductive part of the kernel
What is germ
400
The most expensive part of the cattle.
What is tenderloin or filet mignon
400
Cheese made with a controlled amount of enzymes, bacteria, mold or yeast.
What is ripened cheese
400
Browning the outside of a cut of meat quickly in oil to seal in the juices and improve the appearance. (ex:steak)
What is searing
400
Dairy dessert that used heavy cream whipped into stiffed peaks and meringue
What is mousse
500
Process where grains are milled and stripped of the bran and germ to give them a finer texture.
What is refining
500
Chemical way of tenderizing the meat.
What is marinating?
500
Mixture to thicken sauces or creamed soups, made from fat, flour and milk.
What is roux
500
The thickening of a starch mixture caused when starch granules absorb water and swell.
What is gelatinization?
500
What ingredient is missing when making fresh pasta from scratch? Flour, water, salt and_____
What is EGG
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