Show:
Yeast
Kneading and Rising
Broth and Stock
Soup
Random
100

Enzymes in yeast produce alcohols and carbon dioxide gas by breaking down carbohydrates

Fermentation 

100

What test can you do to see if the dough needs more time rising?

Poke test

100

Broth and stock come in what ways at the store? 

canned, boxed, frozen, concentrated

100

Aromatic veggies include: 

Carrots, celery, onions and garlic 

100

Ms. Ruholl's favorite Halloween movie is: 

Halloween Town 

200

Two methods of mixing yeast dough

Conventional and Quick-Mix

200

What do you place over the top of a rising dough-ball

Plastic wrap and towel

200

Not made with meat

Stock 

200

Process of thickening a soup or stew by adding cornstarch to water and slowly stirring it in is: 

slurry 

200

When should you completely season your soup or stew? 

AFTER reducing and letting it simmer

300
  • Dissolve the yeast in water- let sit for 5-10 minutes 
  • Heat the liquid (cool after)
  • Mix the yeast- add to liquid and add eggs if needed
  • Mix in the flour

 Conventional Method 

300

ALL steps of kneading dough include...

  • Turn out the dough
  • Push the dough
  • Fold the dough
  • Turn the dough 
  • Knead the dough until glossy
300

the flavorful liquid made by simmering meat, poultry, fish, animal bones, or veggies

Broth

300

Process of simmering an uncovered mixture until some liquid evaporates

Reduction

300
When are we making the soup for the soup-off?

THURSDAY

400

produces carbon dioxide, gluten in flour stretches and dough rises

Yeast 

400

this yeast must rise twice

Regular yeast

400

3 main Steps to making broth or stock 

  • Rinse in cold water to remove impurities 
  • Large pot with herbs and water 
  • Strain to remove solids 
400
2 ways to thicken a soup or stew

Decrease the amount of liquid OR add starch or protein to absorb liquid 

400

What is Ms. Ruholl's favorite kind of pizza toppings?

bacon and pineapple OR bacon and mushroom
500

traps CD and forms tiny pockets in the dough

Gluten 

500

lets excess gasses escape, making the dough easier to shape

Punching down the dough

500
After you make broth or stock and are getting ready to store it, it is important to remember to what?

Chill quickly OR use within 4 days 

500

4 steps of making a soup

  • Sauté aromatic vegetables 
  • Add liquids and solids
  • Season and simmer
  • Garnish 
500

What do you add to a soup if it is TOO salty?

Peeled, whole potato