Show:
Vocabulary 1
Vocabulary 2
Vocabulary 3
Vocabulary 4
Vocabulary 5
100
You need to bite it to see if it's white. Check the texture.
What is doneness?
100
This is the amount of water used for every pound of pasta cooked.
What is one gallon?
100
Dry pasta needs to be stored this way.
What is an airtight jar?
100
This is a device for weighing.
What is a balance scale?
100
A place where baked goods are made and sold.
What is a bakeshop?
200
This is a result of overcooking pasta.
What is mushy?
200
This kind of stew or side dish is cooked slowly in the oven.
What is a casserole?
200
This is a basis for soups and gravies.
What is a stock?
200
These are standard units.
What are measurements?
200
Bacteria that live in the intestine of human and animals.
What is E-Coli?
300
This makes an immediate sauce on pasta.
What is butter?
300
These are the ingredients of fresh pasta dough.
What are flour, eggs, and olive oil?
300
Keep hot foods hot and cold foods cold.
What is time vs. temperature?
300
Raw starch and cold liquid used for thickening.
What is a slurry?
300
This is a paste of butter and flour used to thicken sauces.
What is a roux?
400
Pasta that is firm to the bite.
What is al dente?
400
This type of pasta is rare because it takes longer to cook and is more expensive.
What is fresh pasta?
400
Pizza is classified as this type of sandwich.
What is open face?
400
This is a white stock and roux.
What is veloute?
400
This is the foundation for classic hot sauces.
What is a mother sauce?
500
Having all your ingredients together before you start cooking.
What is mise en place?
500
This is a type of flour used to make dry pasta.
What is semolina?
500
These are three types of pasta.
What are spaghetti, fusilli, and fettuccini?
500
This is a disease caused by ingestion of food that is contaminated.
What is a foodborne illness?
500
This is a type of bacteria found in food.
What is salmonella?