Show:
Sauces
Cost and Dessert
Mexican Culture and Cuisine
Conversions
Italian and Greek Culture
100
An ingredient, such as cornstarch, that adds body to the sauce.
What is thickening agent?
100
Forcing soft dough through a pastry bag, varieties include lady fingers, macaroons, and tea cookies.
What is bagged cookies?
100
green, starchy fruits that have a bland flavor and look much like large bananas.
What is a plantain?
100
Cups in a pint
What is 2?
100
Sole is a type of _____.
What is fish?
200
A loose-woven cotton cloth used in cheesemaking and cooking.
What is cheesecloth?
200
Used to cost an ingredient at the purchase price before any trim or waste is taken into account.
What is as purchased method?
200
Hot peppers.
What are chilies?
200
Ounces in a pound.
What is 16?
200
Gorgonzola is a type of _________.
What is cheese?
300
Grand sauces, the five basic sauces.
What is mother sauces?
300
Procedure for preparing a prebaked pie shell.
What is baking blind?
300
More complex Mexican sauces.
What is mole?
300
Cups in a gallon.
What is 16?
300
Tarragon is a type of ______.
What is herb?
400
A cooked mixture made from equal parts of fat and flour by weight.
What is a roux?
400
Multiply raw food costs by a predetermined fraction.
What is straight markup pricing method?
400
A spread from mashed avocado, tomato, and onion.
What is guacamole?
400
Teaspoons in a cup.
What is 48?
400
Greece has ______ winters and _______, _____ summers.
What is mild, warm, sunny?
500
Adding seasonings to softened butter
What is compound butter?
500
Melting by heating the product gently and gradually.
What is tempering?
500
a flat, unleavened bread made from cornmeal or wheat flour and water
What is a tortilla?
500
Cups in a quart.
What is four?
500
A sauce the Greeks use to flavor soups and stews.
What is avgolemono?