distribute ingredients evenly
break down fats/liquids to blend or emulsify
activation of proteins in wheat flour; cause gluten-elasticity
incorporate air into the mixture
What does mixing accomplish?
100
standard term that relies on weighing to ensure accurate measuring of ingredients
What is a formula?
100
smallest unit of a substance that retains all its chemical and physical properties
What is a molecule?
100
25 degrees
What is the reduced temperature you should use when cooking with a convection oven?
100
type of heat in an oven; cooking in air or heat; grilling, roasting, sauteing, pan-frying
What are dry-heat cooking methods?
200
Blending, folding, sifting, stirring
What type of mixing combines ingredients?
200
tough rubbery substance, affected by presence of fat and moisture; longer substance mixed, more gluten formulated; absorption of liquid necessary
What is gluten?
200
movement of heat from one item to the other through direct contact EX, Pan on stovetop gets direct heat from flame. Slow because requires direct contact to transfer energy
What is conduction?
200
transfer of energy through waves that move from heat source to food (heat radiating from fire glows)
What is radiation?
200
methods of cooking using water or steam; poaching, simmering, boiling; used to create a reduction or cause liquid to evaporate
What are moist heat cooking methods?
300
Beating, creaming, kneading, and whipping
What mixing incorporates air into batter?
300
vigorously agitating foods to incorporate gluten; done with electric paddle of spoon
What is beating?
300
copper and aluminum
What are the best conductors?
300
method of cooking that uses electric or ceramic element to high temps that gives off waves to heat food-travel any direction unlike convection heat that only rises
What is infrared cooking?
300
baking, broiling
What are dry heat methods using air?
400
combine fats and ingredients by properlyblending ingredients
What is emulsify?
400
mixing 2 or more ingredients till well combined; spoon, whish, paddle attachment
What is blending?
400
oven that agitates molecules to create friction and heat; very fast heating, spreads heat via conduction
What is a microwave oven?
400
deep-frying, pan-frying, sauteing
What are dry heat methods using fat?
500
incorporate air into mixture through sifting and mixing' whip air into mixture to lighten, such as beating whites to a foam
What is aerate?
500
vigorously combining softened fat and sugar; paddle medium speed
What is creaming?
500
transfer of heat via fluid; gas or liquid; warm gases rise, cooler ones fall'
What is convection heat? (convection ovens use fans to rotate het quickly and evenly)
500
fruits, fresh, dried
What foods are prepared poaching in a stove top or oven?
500
creams, sauces, fruits
What foods are prepared by boiling using moist heat?