Proteins
Marbling refers to
What is white flecks of fat in meat?
The 3 types of sugar
What is granulated (white), brown, and powdered.
Flour's main function
What is to build structure?
Creamed mixtures are made with
What is Fats and sugars
The main function of an egg white/yolk.
What is the whites help leaven and the yolk thickens & emulsifies?
A roast from the shoulder of an animal
What is a chuck roast?
Word describing the use of sugar as decoration
What is garnish
The name for proteins found in flour
What is gluten?
Three fats used in baking
What are butter, oil, and shortening?
The three categories of leaveners
What are chemical, biological, and physical?
Cooking technique required for meat with less marbling
What is cooking with low heat and moisture
The best way to substitute sugars
What is by weight?
The extra ingredients in self-rising flour
What are salt and baking powder?
dairy-based fat which melts at body temperature
What is butter?
Type of leavener used in Muffins, pancakes, and biscuits
What are foods which use chemical leaveners?
The safest way to thaw a protein
What is in the refrigerator?
The word ending for sugar
What is "ose"?
Substance found in whole wheat flour that weakens structure
What is bran?
The way fats support leavening when in a hot oven
What is steam from water content?
Best temperature for eggs to be absorbed in doughs and batters
What is room temperature?
Temperatures between 40-140 where bacteria grows the fastest
What is the danger zone
Hygroscopic (holds/grabs moisture) use of sugar
What is how sugar tenderizes?
Type of flour good for everything
What is all-purpose?
Fat with high melting point which creates a greasy mouth-feel
What is shortening?
The size of an egg matters
What is when large quantities or weight is needed?