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Cooking Terms
Equipment
Leavening Agents
Safety & Sanitation
Measurements & Abbreviations
100
Boil
What are large continuous bubbles at 212 degrees?
100
Strainer/Colander
What drains and separates ingredients from liquids?
100
1-Air 2-Steam 3-Baking Soda 4-Baking Powder 5-Yeast
What are the 5 leavening agents?
100
salmonella
What bacteria can be contracted from eating raw chicken and eggs?
100
1 Tablespoon = ________ teaspoons
What is 3
200
Cream
What is to beat shortening or butter with sugar?
200
Whisk
What combines ingredients while adding air?
200
The one leavening agent that cannot be used in a quick bread.
What is yeast?
200
Cross Contamination
What is the process in which bacteria is transferred from one substance to another to cause a harmful effect?
200
1 cup = _______ ounces
What is 8 ounces?
300
Mise-en-place
What is to put in place?
300
Rubber Spatula
What removes food or batter from a bowl?
300
A substance used in dough or batter that causes it to rise.
What is a leavening agent?
300
Metal
What material should never be put into a microwave?
300
tsp or t
What is the abbreviation for teaspoon?
400
Mirepoix
What is 50% onions, 25% celery and 25% carrots?
400
Double Boiler
What heats gently with steam while preventing burning?
400
A microscopic plant that grows, giving off carbon dioxide.
What is yeast?
400
40 to 140 degrees
What is the temperature danger zone?
400
dz or doz
What is the abbreviation for dozen?
500
sauté
What is to cook in a frying pan in a small amount of fat or oil?
500
Food Processor
What is able to puree food without needing liquid?
500
1-Warmth 2-Food 3-Moisture
What are the 3 requirements to activate (make rise) yeast?
500
Clean toothpick
What is one method to test if baked goods are cooked through?
500
1 stick of butter = _______ cup(s)
What is 1/2 cup?