Breads & Yeast
Sarah wants to make a wrap. What type of bread should she use?
What is grown just below ground surface & consists of layered or clustered segments?
What is a bulb?
What is mise en place?
What is everything in it's place?
What is a recipe conversion factor?
What is a number used to find out the new amounts of ingredients in a recipe?
What are the two combination cooking methods?
What is stewing and braising?
What is gluten?
What is the network of long stretchy strands that cause yeast-based dough to rise is?
What kind of gas do bananas release?
What is ethylene?
What internal temperature must poultry be cooked to?
What is 165 degrees?
How do you calculate a recipe conversion factor?
What is divide the yield you need by the yield you have?
What is a letter of introduction attached to or accompanying another document such as a resume?
What is a cover letter?
What is something you make using flaky dough?
What is biscuits?
What is enzymatic browning?
What is turning brown when exposed to air?
What is the direction of tissue fibers in a cut of meat?
What is grain?
Once you have a recipe conversion factor how do you calculate the new ingredient amounts?
What is multiply each ingredient amount by the recipe conversion factor?
What is a julienne cut?
What is 1/8" x 1/8" x 2"?
What must you do to build the structure of gluten in bread?
What is knead?
What is a fruit and vegetable that are subject to enzymatic browning?
What is potatoes, apples, lettuce, bananas, pears, eggplant?
What comes from the seeds, buds, berries, roots and bark of plants?
What are spices?
1 cup Brown Sugar
2 Tbsp Butter
If your recipe conversion factor is .5 what is the new amount needed for salt?
What is 1/4 tsp?
What is searing?
What is cooking food in a small amount of hot fat just long enough to color the outside of the food?
You place your yeast in hot water. It isn't foamy or bubbly and your dough doesn't grow when you proof it. What went wrong?
What is your killed your yeast?
What is an example of a tuber?
What is a potato?
If I add cheese to a Béchamel sauce it becomes a Mornay sauce. What type of sauce did we create?
What is a derivative sauce?
Your recipe yields 4 cups. You want it to make 4 quarts. What is the recipe conversion factor?
Quarts (4/1) or Cups (16/4)
What elements are needed to make a resume effective?
What is grammatically correct, all necessary information included, visually appealing, and easy to read?