Pies and Tarts
The three basic ingedients in a pie.
What are flour, fat, and water?
The first step in yeast bread making.
What is measuring out all the ingredients?
Vegetables commonly used to make stock for soups.
What is carrots, celery, onion?
The term for streaks of fat in meat.
What is marbling?
Grease and flour, spraying with cooking spray or using parchment paper.
What is ways to prepare a pan for baking.
What is cream pie? OR what is sweet pie?
Reason you punch the dough.
What is to release all the built up gas?
When a mixture like oil and vinegar seperate on standing.
What is temporary emulsion?
The disease commonly associated with poultry and their biproducts.
One of these is not a foam cake: red velvet, angel food, sponge, chiffon.
What is red velvet?
The process of gradually adding warm milk to eggs is called....
What is tempering?
What happens during benching.
What is: the gluten relaxes?
What is a roux?
What the meat of swine is called.
What is pork?
The way to test for doneness of a foam cake.
What is "the spring back" test?
What is a tartlet?
What yeast needs to thrive (come alive). (5 things)
what is temperature, moisture, time, food, and strong flour?
When salad dressing should be added to a salad.
When is: when it's being served?
The type of shellfish shellfish with a soft body and single protective shell.
What is a mollusk?
What is solid fat such as butter, shortening, or margarine?
What is baked and unbaked?
What is: they stale faster?
What is made by simmering animal bones in water.
What is traditonal stock for soup?
Marbling, bone shape, location on the animal are indications of...
What is meat's tenderness?
Why you need to follow a cake recipe exactly.
What is because baking is a precise science and measurement affects texture and volume?