QUICK BREAD BASICS
These breads rise with baking soda or baking powder instead of yeast
What are quick breads?
In quick breads, this ingredient improves flavor
What is salt?
A good stock should always begin with this temperature of water.
What is cold water?
Equal parts fat and flour cooked together create this thickener.
What is a roux?
Baking soda and baking powder are examples of these
What are leavening agents?
This ingredient provides color, texture, and nutrients in quick breads
What are eggs?
A stock should cook at this gentle “lazy bubble.”
What is a simmer?
Tomato, Béchamel, Velouté, Hollandaise, and Espagnole are collectively known as these
What are the Five Mother Sauces?
Shredded vegetables, fruit, nuts, and chocolate chips all fall into this category
What are stir-ins?
This crumbly mixture of fat, sugar, and flour is often placed on top of muffins and other quick breads
What is crumb/streusel topping?
The stock we made in our last class will be used to make what soup?
What is Italian Wedding Soup?
This mother sauce is made by combining a roux with milk.
What is Béchamel?
This thin topping is made by dissolving confectioner’s sugar in a liquid
What is a sugar glaze?
This ingredient provides tenderness in quick breads
What is fat?
Herbs, vegetables, spices, and other foods used to enhance flavor and aroma are called these.
What are Aromatics?
This mother sauce and this condiment are extremely similar, with the major difference being the type of fat used.
What are Hollandaise and mayonnaise?
Match all three labs to their mixing method:
Buttermilk Biscuits, Blueberry Muffins, and Scones
Buttermilk Biscuits = well method
Blueberry Muffins = creaming method
Scones = rubbed-dough method
The amount of this ingredient helps determine whether a quick bread becomes a batter or a dough
What is liquid?
Name the three vegetables in a traditional mirepoix and their percentages
What are 50% onions, 25% carrots, and 25% celery?
After we finish making our four soups, we will make two of the Five Mother Sauces in class. Name BOTH
What are Tomato Sauce and Béchamel?