Quick Breads
What leavening agent did we use in our Irish soda bread muffins?
Baking Soda
What makes cinnamon rolls fluffy?
Yeast & Tangzhong method
What was the base of our potato leek soup?
Leeks + potatoes + stock
What ingredient gives our baked donuts their signature flavor?
Maple syrup
What does “mise en place” mean?
Everything in its place
True or False: Quick breads need to rise for 1 hour before baking
False
What’s the Tangzhong method?
Cook flour + liquid to a paste before adding to dough
What grain did we use as the base for our rice bowls?
White rice - Jasmine rice
Why do we pipe pavlova batter?
To shape it neatly before baking
What does "al dente" mean?
To the tooth; pasta cooked to be firm to the bite
What happens when you overmix muffin batter?
It gets tough
What did we use to make our galettes golden and shiny?
Melted Butter
What’s one way to boost flavor without adding salt?
Using herbs, spices, or acid, browning, adding fat
What environmental factor can affect meringue?
Humidity or rainy weather
What’s the benefit of using pasta water in a sauce?
It helps emulsify and thicken the sauce
What kind of flour gives structure to our muffins?
All-purpose flour
What causes layers in biscuits?
Cold butter folded into dough
What does “sauté” mean?
To cook quickly in a small amount of fat
What is a galette?
A free-form, rustic tart made without a pie dish
What does “proofing” dough mean?
Allowing it to rise before baking
What’s the difference between baking soda and baking powder?
Acid is needed for baking soda; baking powder has acid built in
Why do we chill pie dough before baking?
To keep the fat cold for flakiness
Why is it important to cut vegetables uniformly?
To ensure even cooking
What’s the purpose of letting cinnamon roll dough rise twice?
helps them grow bigger and the second rise gives the rolls a lighter, fluffier structure
What does it mean to “deglaze” a pan?
To add liquid to a hot pan to loosen and dissolve browned bits stuck to the bottom