Soups, broths, and stocks
To rid a clear soup of particles that are too fine to be strained out
Clarify
In this cooking technique, you first preheat the oiled pan to just under the smoking point
Saute
This is the best consistent way to achieve a straight effect when decorating a cake
Applying even pressure
This is the definition of a quick bread
A pastry that uses chemical leaveners such as muffins.
This cooking technique is slow and steady
Simmering
The basis for a cream soup
Milk
This can be done on the range top or in the oven and involves quickly browning the food
Searing
When preparing cake batter for a large sheet cake, you would use this attachment
Flat paddle
In making muffins, this is the term used when combining fat and sugar together
Creaming
This is how pound cakes differ from other shourtened cakes
They do NOT contain a chemical leavener
A soup that is made from ingredients that are forced through a food mill or china cap
Puree
This is the result of natural sugars browning in the food
Carmelization
A white layer cake should be cooled in the pans before removing for this amount of time
10 minutes
This is the cause of tunnels
Over-mixing
In this combination cooking technique, the protein is seared, and then covered 1/2 way with liquid. It uses larger cuts of meat.
Braising
A white stock in which you don't blanch the bones
Fumet`
When stir-frying, this piece of equipment is used
Wok
Baking powder and salt
This is formed when combining flour and milk together in a basic muffin recipe
Gluten
In braising, these types of meats are used
Tougher cuts
A cheesecloth filled with herbs and spices used to aid in flavoring a stock
Sachet
When deep-frying, baskets should be filled to this amount
Halfway full
When baking a high-ratio layer cake the pans should be prepared this way
Grease and flour the sides and bottom
This provides a moist, tender product and aids in creaming in quick breads
Fat
In poaching, these types of meats are used
Delicate or tender cuts