Chapter 18
________ time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.
Recovery
Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?
Blanching
Which cooking method slowly cooks items in an oven with hot, dry air?
Baking
In baking percentages, flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour?
True or False
True
Baking soda and baking powder are which type of leavener?
Chemical
What is the main strengthener used in baking?
Flour
In yeast breads, how many rises should dough go through?
2
The transfer of heat from one item to another when the items come into direct contact with each other is called
conduction.
Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?
Swimming method
The temperature at which fats begin to break down is called the
smoking point.
Which ingredient makes baked goods moist, adds flavor, and keeps the baked items fresh longer?
Shortening
Cornbread and blueberry muffins are examples of quick breads made using which method?
Muffin
What is the protein found in flour?
Gluten
In yeast breads, how much should the dough grow in size during a rise?
Double
Which dry-heat cooking method uses high heat from a source located above the food?
Broiling
Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?
Simmering
Which combination cooking method is used for smaller pieces of food?
Stewing
Which ingredient adds flavor and color to baked goods?
Sweetener
Which wheat flour is best to use for baking cookies and muffins?
All purpose
Cornstarch and eggs are types of
thickeners.
What part of the wheat grain makes white flour?
The endosperm
Which dry-heat cooking method cooks food items on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?
Griddling
In which dry-heat cooking method is food cooked over a very high heat, generally in a wok with little fat, and stirred quickly?
Stir-frying
Which combination cooking method is primarily used for large pieces of meat?
Braising
Which type of leavener, used often in baking, is a microscopic fungus?
Yeast
Which type of cookie includes chocolate chip and oatmeal cookies?
Dropped
Which wheat flour is used for making any product that needs high gluten for a strong texture?
Bread
What part of the wheat grain makes whole wheat flour?
The whole grain
Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?
Sautéing
_________ is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
Marinating
When food continues to cook even after it is removed from the heat source, it is called
carryover cooking.
The process of browning sugar under heat is called
caramelization.
Pancakes and waffles are examples of
quick breads.
If a formula calls for 45 percent water and the pastry chef is using 8 pounds of flour, how much water does the chef need by weight?
3.6 pounds
What determines the gluten content of flour?
The type of wheat grain and when it is grown