Quick breads
Name two common types of quick breads.
Muffins
Cornbread
Pancakes
Scones
Banana Bread
What role does yeast play in bread making, and why is it important to control the proofing temperature?
It is the leavening agent. It makes it rise, helps with flavor. You have to control the temperature because the yeast is a living organism and cant be too hot because it will die or too cold because it will go dormant.
Yeast ferments sugars, producing gas that causes dough to rise. Proper proofing time ensures good texture; too short causes dense bread, too long can collapse the dough
Describe how the triple sink is set up for washing, rinsing, and sanitizing.
The first sink contains hot soapy water for washing; the second sink contains clean water for rinsing; the third sink contains a sanitizing solution to kill bacteria.
What cooking method uses dry heat in an oven?
Baking or roasting.
How many mother sauces are there in classical French cuisine?
5
What ingredient is used instead of yeast to leaven quick breads?
Baking powder or Baking soda
Name one type of yeast used in baking
Instant
Active dry
Why is hand washing important in food preparation?
To prevent the spread of germs and cross-contamination.
What is the difference between roasting and baking?
Roasting is cooking food uncovered with dry heat, usually at higher temperatures, often for meats and vegetables; baking is typically for breads, pastries, and casseroles at moderate heat.
Name three of the five mother sauces.
Bechamel
Espangole
Hollandaise
Tomato
Velute
Why should you avoid overmixing quick bread batter?
Overmixing develops gluten, making the bread tough instead of tender.
What temperature range is best for activating yeast?
The correct temperature to activate yeast is typically between 105∘F105∘F and 115∘F115∘F (about 40∘C40∘C to 46∘C46∘C). Temperatures below this range may slow activation, while temperatures above 130∘F130∘F (54∘C54∘C) can kill the yeast.
What does cross-contamination mean?
The transfer of harmful bacteria from one food or surface to another.
What is the difference between boiling and simmering?
Boiling is cooking at 212°F (100°C) with rapid bubbles; simmering is cooking just below boiling with gentle bubbles.
What is the thickening agent in Béchamel sauce?
White or blonde roux (flour and butter).
How does the biscuit method differ from the muffin method?
Biscuit method cuts fat into flour before adding liquid; muffin method mixes wet and dry ingredients separately then combines.
What is the purpose of kneading dough?
Answer: To develop gluten, which gives bread structure and elasticity.
Name one common foodborne illness.
Salmonella
E. coli
Norovirus
Hepatitis A
Shigella
Name a cooking method that uses fat or oil at moderate heat.
Sautéing.
What mother sauce uses emulsion to thicken it.
Hollandaise
What is the pour batter method in quick bread preparation?
A batter with a loose consistency that can be poured, like pancakes or waffles.
What is the ideal environment and temperature for proofing yeast bread?
Answer: A warm (around 75-85°F or 24-29°C), humid environment to activate yeast without killing it.
What is the proper way to thaw frozen food safely?
In the refrigerator, under cold running water, or in the microwave—not at room temperature.
Explain the process of braising
Braising combines dry heat searing followed by slow cooking in a small amount of liquid, usually covered.
Who is BETH V? What do the letters in her name stand for?
Shes the mother sauce elephant to help us remember all the sauces
Bechamel
Espangole
Tomato
Hollandaise
Velute