Show:
Baking
Cooking Methods
French
Quick Breads
Customer Service
100
The internal texture of a baked product.
What is Crumb
100
The cooking that takes place after you remove it from the heat source
What is carryover cooking
100
Matchstick shaped cuts that are 1/4 inch thick
What is batonnet
100
Requires cutting the fat into the dry ingredients until the fat and dry ingredients resemble corn meal
What is biscuit method
100
A beverage that is made from espresso; steamed and foamed milk
What is cappuccino
200
A substance that causes a baked good to rise by introducing carbon dioxide.
What is leavening agent
200
To cook food directly under a primary heat source
What is broiling
200
A combination of meat, poultry, fish, and vegetables served on a small skewer
What is brochette
200
Involves using solid shortening instead of liquid fat; the shortening is mixed with sugar on low speed until the mixture is light and fluffy
What is creaming method
200
A half size cup and spoon for espresso
What is demitasse
300
Vigorously combining softened fat and sugar to produce air bubbles.
What is creaming
300
A dry cooking technique that is similar to sauteing and the foods require less oil, cooking time, and higher heat
What is stir fry
300
To finely slice or shred leafy vegetables or herbs
What is chiffonade
300
Combine the liquid, sugar, liquid fat, and eggs at the same time; then add dry ingredients
What is blending method
300
Bringing dishes to the table without the use of a tray
What is hand service
400
Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement
What is folding
400
Foods are put into boiling water and are partially cooked
What is parboiling
400
A sauce made from a fruit or vegetable puree
What is coulis
400
Quick bread products, such as pancakes and muffins are made from either a ________________ or _____________ batter
What is a pour or drop batter
400
A meal served to a group of customers who have decided in advance on the menu and time of service
What is preset menu
500
Dry active yeast must be reactivated in a liquid that is a this temperature range______________________
What is 100 degrees to 110 degrees
500
Cooking food slow and steady in a liquid that is 185 to 200 degrees
What is simmering
500
Classic French dough made on the stove top and is the base for cream puffs
What is pate au choux
500
The chemical leavening agents most commonly used in quick breads
What is double actin baking powder and baking soda
500
The specific arrangement of tableware, glassware and flatware for a meal
What is table setting