Term
| Contained an egg that helps with emulsification |
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Definition
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Term
| Helps egg whites to stiffen properly |
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Definition
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Term
| Eggs baked in a buttered dish |
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Definition
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Term
| Egg custard baked in a crust |
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Definition
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Term
| Pancakes are leavened with |
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Definition
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Term
| Thin, delicate, unleavened pancakes |
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Definition
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Term
| Refers to an herbaceous plant that can be partially or wholly eaten |
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Definition
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Term
| Potatoes with high starch content |
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Definition
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Term
| Potatoes with low starch content |
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Definition
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Term
| Rice that has been parboiled to remove surface starch |
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Definition
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Term
| Rice used to make risotto |
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Definition
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Term
| Standard ratio for cooking rice |
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Definition
| 2 parts liquid to 1 part rice |
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Term
| Method for cooking rice where all liquid is added at once |
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Definition
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Term
| Method for cooking rice where the liquid is added a ladle at a time |
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Definition
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Term
| Translated it means to the tooth |
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Definition
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Term
| Should compliment the flavor, not mask it |
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Definition
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Term
| Standard ratio for a vinaigrette |
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Definition
| 3 parts oil to 1 part vinegar |
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Term
| Types of oils used for vinaigrettes |
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Definition
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Term
| How many ounces of fat can an egg yolk hold |
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Definition
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Term
| Formed when 2 liquids are forced together and held in suspension |
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Definition
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Term
| How do you fix a broken emulsion |
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Definition
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Term
| Thinner and lighter than a mayonnaise-based and heavier than a basic vinaigrette |
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Definition
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Term
| Two types of green salads |
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Definition
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Term
| What are 4 components of a salad |
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Definition
| Base, body, garnish, dressing |
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Term
| Consists of 1 or more ingredients held together in a cohesive mass |
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Definition
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Term
| To burn the top of something with a torch |
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Definition
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Term
| Most critical part of the bakeshop |
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Definition
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Term
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Definition
| When water is added to flour and agitated |
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Term
| What are the 4 qualities of sugar |
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Definition
| Color, tenderize, weakens gluten, provide food for yeasts |
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Term
| Most common sugar used in the kitchen |
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Definition
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Term
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Definition
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Term
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Definition
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Term
| Ratio for light simple syrup |
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Definition
| 2 parts water to 1 part sugar |
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Term
| Ratio for medium simple syrup |
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Definition
| 1.5 parts water to 1 part sugar |
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Term
| Ratio for heavy simple syrup |
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Definition
| 1 part water to 1 part sugar |
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Term
| What happens if boiling sugar torches crystallized sugar |
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Definition
| Entire pan will crystallize |
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Term
| What are the 5 qualities of butter |
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Definition
| Flavor, color, moisture, richness, assists with leavening |
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Term
| How does fat react with gluten |
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Definition
| Shortens/tenderizes gluten in dough |
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Term
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Definition
| Cornstarch, flour, tapioca, gelatin |
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Term
| Name 4 liquor so used in baking |
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Definition
| Liquor, liqueurs, wine, brandies |
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Term
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Definition
| Vigorously agitating food, incorporate air, develop gluten |
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Term
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Definition
| Mixing 2 or more ingredients until evenly distributed |
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Term
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Definition
| Vigorously combining fat and sugar while incorporating air |
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Term
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Definition
| Incorporating solid fat into dry ingredients until desired size lumps remain |
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Term
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Definition
| Very gently incorporating ingredients, such as whipped cream or whipped eggs with dry ingredients or a batter |
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Term
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Definition
| Working a dough to develop gluten |
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Term
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Definition
| Passing 1 or more dry ingredients through a wire mesh to remove lumps and combine and aerate ingredients |
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