Show:
Recipes
Miscellaneous
Techniques
Cooking and Baking
100
When a recipe says "serves 6," the serve means:
What is yields
100
This occurs when raw or contaminated foods are combined with cooked or uncontaminated foods
What is cross-contamination
100
This is done by working dough in a pressing or folding motion until it becomes smooth and elastic
What is kneading
100
This is to cut into very small, fine pieces
What is mincing
200
You always look at this part of the recipe first
What is yield
200
In baking, this food provides structure, adds flavor, and helps bind ingredients together
What is egg
200
This is done by putting 2 layers together with a fork or fingers to prevent inside ingredients from leaking out
What is crimping
200
This is cutting into "cube" shapes
What is dicing
300
This part of the recipe includes the actual procedure
What is step-by-step directions
300
Using this ingredient when making pie crusts helps keep fat from melting and provides flakiness
What is ice water
300
This is done by beating sugar and a fat to a fluffy consistency
What is creaming
300
This is cutting into coarse pieces
What is chopping
400
The three recipe formats include: (please name all three)
What are action, narrative, and standard
400
This is done by quickly beating an ingredient to incorporate air
What is whipping
400
This is cutting into match-like strips
What is julienning
500
To adjust a recipe that serves 4, to serve 2, you can simply ________ the recipe.
What is half
500
Foods can be thawed in the refrigerator, under cold running water or in this small appliance
What is the microwave
500
This is a term used to describe pasta that is cooked just enough to keep a firm texture
What is al dente
500
Adding fat and oil in a baked product adds these two things to the product
What are flavor and tenderness