Mixing Methods and Cake Types
Method cutting solid fat into flour for flaky texture in breads or scones.
What is the biscuit method?
This method involves mixing dry and wet ingredients separately, then combining.
What is Muffin method?
This is known as the flavor enhancer.
What is Salt?
The “danger zone” for bacterial growth is between these temperatures
What is 41°F–135°F?
Cooking food quickly in a small amount of fat over high heat is called this
What is sautéing?
Method using butter and sugar creamed together for structure and tenderness.
What is the creaming method?
Brownies are this type of cookie
What is a bar cookie?
What is Fat?
Poultry should be cooked to a minimum internal temperature of this.
What is 165°F?
Soaking food in a saltwater solution to increase moisture and flavor is called this.
What is brining?
Mixing method using whipped eggs to provide structure and lightness.
What is the foam method?
Drop, Rolled, Molded, and Pressed are types of these.
What are cookies?
This element of cooking adds brightness and balances richness.
What is an acid?
Foods that require strict temperature control are called this.
What are Temperature-Controlled (TTC) foods?
This is the enemy of sautéing.
What is Moisture?
Mixing Methods for Quick breads are Creaming, this and this.
What is Muffin and Biscuit?
Quick breads use these instead of yeast.
What are chemical leavening agents?
Changes Texture, develops flavor, determines doneness, moisture and tenderness, works with other elements to achieve balance.
What is heat?
Fish should be cooked to this internal temperature
What is 145°F?
Cooking food under direct high heat from above is called this.
What is broiling?
Egg yolks mixed with oil and liquid, flour added, then beaten egg whites folded in.
What is the Chiffon method?
Baking soda requires this to react.
What is an Acid?
If a dish feels flat try a splash of this.
What is acid?
The three types of contamination are biological, this, and this.
What is Physical and Chemical?
Cooking food slowly in a small amount of liquid after browning is called this.
What is braising?