Something that is clear enough to allow light to pass through, but is not transparent.
What is translucent?
100
To cook pasta until it has a slight resistance in the center when chewed.
What is al dente?
100
A single-celled organism in the fungi family that causes bread to rise.
What is yeast?
100
Add fresh pineapple to gelatin to make sure it becomes firm.
False
100
Cook fruit on low heat until tender and ____.
A. brightly colored
B. translucent
C. flavorful
D. transparent
What is translucent?
200
Frying quickly over high heat in a lightly oiled pan while stirring continuously
What is stir-frying?
200
Gas bubbles
What is carbon dioxide?
200
Eggs cooked in the shell until both the white and yolk are firm.
What is hard-cooked eggs?
200
Wash all raw vegetables carefully in cool running water.
True
200
The leavening agents used in most quick breads are ____.
A. baking soda and yeast
B. yeast and baking powder
C. air and steam
D. baking soda and baking powder
What is baking soda and baking powder?
300
Dried foods that have been restored to their natural state by adding water before cooking.
What is rehydrated?
300
To work dough with your hands.
What is knead?
300
Tool with stiff bristles on the end used to remove some dirt from vegetables.
What is vegetable brush?
300
When cooking pasta, make sure the water is simmering before adding the pasta.
False
300
Fish is done cooking when the flesh ____.
A. is firm and flakes easily with a fork
B. has a rubbery texture
C. becomes firm and dry
D. falls apart
What is firm and flakes easily with a fork?
400
The complex carbohydrate portion of grain plants, such as wheat, corn, barley, oats, or rice.
What is starch ?
400
Product that produces carbon dioxide through a chemical reaction with other ingredients, causing bread or cake to rise.
What is leavening agent?
400
Heating to just below the boiling point.
What is scalding?
400
Marinating meats is one way to tenderize them and make them tasty.
True
400
When preparing hard-cooked eggs, simmer them for ____.
A. 1 to 4 minutes
B. 10 minutes
C. 8 to 14 minutes
D. 13 to 15 minutes
What is 13 to 15 minutes?
500
The process of starches absorbing very hot liquid, making the product soft and thick.
What is gelatinization?
500
A lump of milk protein.
What is curdle?
500
Eggs cooked in the shell until they have a firm white, but a runny yolk.
What is soft-cooked eggs?
500
Cook pork and veal to an internal temperature of 160°F (71°C) to prevent food poisoning.
True
500
The cooked equivalent of 1 cup uncooked pasta is ____ cups.
A. 3
B. 4
C. 2
D. 5