Math
4qts=?
1Gal
The three types of hazards
Chemical, physical, biological
To work moistened flour by hand
What is kneading
The 3 types of leaveners
what is Chemical (BP or BS), Physical (steam or air), and Biological (yeast)
What is meringue
tsp in a tbsp
what is 2 tsp
an organism that lives in and feeds on the body of another live creature, often found in fish and meat
What is a parasite
Thickener made from animal byproducts
What is gelatin
Forms when moisture containing ingredients are heated
What is steam
stirred custards are prepared on what
what is a stove top
oz in a liter
what is 33.8
HACCP
What is Hazard analysis critical control points
the act of punching small holes or impressions into dough
What is Docking
The chemical that is produced by leaveners like yeast and bp
what is carbon dioxide
swiss meringue is mixed over_____ until it reaches 100 degrees
what is boiling water/hot water bath
1/2c +3/4c
What is 1 1/4c
The temp water must be to heat-sanitize a food-contact surface
what is 180 degrees F
three acids used in baking
what is vinegar, buttermilk, and citrus juices
what does baking soda need to work
What is an acid, or an acid provided by an ingredient in the recipe
Pastry cream is sweetened with sugar and thickened with starch and _____
what are egg yolks
tbsp in a pint
What is 32 tbsp
FATTOM
What is Food, acidity, temp, time, and oxygen moisture
When the structure of a protein is altered with an acid
what is denaturing
How Air causes baked goods to rise
Air expands when heated. If the air is trapped in the dough or batter, it will expand during baking and leavens the products.
the classical name for sweetened whipped cream
what is creme chantilly