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Baking Techniques
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100
Foods are often baked covered to keep this in the product
What is moisture.
100
This should be a complement to a dish and not overpower it.
What is a sauce?
100
This utensil goes to the right of the knife.
What is the spoon?
100
Bakeshop ingredients are measured by this.
What is weight or volume?
100
The boiling point of water.
What is 212 degrees?
200
These are the 3 types of cooking methods.
What are dry heat, moist heat, and combination?
200
Bearnaise is a derivative of this mother sauce.
What is hollandaise?
200
You should always serve an entree from this side of the guest.
What is the left side?
200
This type of pan has a clamp that tightens the bottom to the wall.
What is a springform pan?
200
Weighing is often referred to this by bakers.
What is scaling?
300
When you use boiling to partially cook a food.
What is blanching?
300
The ratio of each vegetable in a mirepoix.
What is 50% onion, 25% carrot, 25% celery?
300
The type of service where flatware is brought out with each food item.
What is a la carte?
300
Gelatin comes in these 2 forms.
What is sheet or powder?
300
2 forms of yeast.
What are powder and compressed?
400
A combination cooking method that is completely covered with liquid while cooking.
What is stewing?
400
The 5 mother sauces
What are hollandaise, espagnole, tomato, veloute, and bechamel?
400
The three styles of service.
What is Russian, French, and American?
400
These products save labor, provide consistency, and help when space is limited.
What are convenience products?
400
Heat is rotated through the oven by rising and falling with this type of heat.
What is convection?
500
The temperature range for simmering.
What is 185 degrees to 205 degrees?
500
Three categories of soups.
What is puree, cream, and bisques/chowders?
500
This server answers any questions on the menu that the guest might have.
What is the front server?
500
Three examples of cookies.
What are sheet, ice box, and bar?
500
Blanching food steps.
What is completely submerge food in a boiling liquid, cook until color brightens, remove food and shock in ice water to stop cooking?