Made with different cheeses around the world, the New York style of this dessert uses cream cheese.
Cheesecake
At what temperature is sugar syrup considered to be in a soft, cracked stage?
270-290 deg F
What type of pastry is typically used as the base for tarts, pies, or quiches?
short crust
What is a sporf?
a utensil that combines characteristics of a spoon, fork and knife.
List the following flours from the least % of protein (gluten) to the greatest. All-purpose flour, amaranth flour, bread flour, corn flour, rye flour, whole wheat flour
What are the 4 principle sweeteners used in icings and glazes?
sucrose, dextrose, invert sugar and corn syrup
What is the name of the classic Mexican sauce containing chilies, nuts, and chocolate?
mole
Classifying baking powders containing the following ingredients as either fast acting or slow acting.
Tartrates, orthophosphates, sodium acyl pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate.
What are 5 characteristic toppings of a Cobb salad?
Tomato, bacon, hard-boiled eggs, avocado, chives, Roquefort / blue cheese, red wine vinaigrette
Sauerkraut results from what type of fermentation process?
lactic acid
What are the three main types of meringues and how are they made?
Italian, Swiss and French
French is egg whites beaten with sugar.
Swiss is egg whites beaten with sugar over heat
Italian is a egg white with hot sugar syrup
Name the three components of a Mierpoix?
Carrots, celery, onions
What are the 5 methods used for dough fermentation in bread manufacturing?
Which test is used to check if the dough is properly kneaded or not? Describe it.
Window pane test (Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it. If it is obtained without any tear, then your dough is properly kneaded.)
8 cups is how many gallons?
Half gallon
What are the 4 ingredients used to make candy corn?
Sugar, corn syrup, wax, and water
What is the culinary term used to describe splitting open a bird carcass and flattening it?
butterflying or spatchcooking
What is the name for a tall chef’s hat?
Toque
What is the word that means “to the tooth” when referring to cooking pasta?
Al dente
What is the process of staling called?
Retrogradation
What is the major difference between all-purpose flour and cake flour
Protein content
What is the term that describes food placed in a plastic pouch and then cooked for a long time in a water bath or steam at a low temperature?
sous vide (poaching is different and at higher temperatures)
Bundle of herbs is called
Boque garni
What are the two chemicals used in spherification?
Sodium alginate, calcium chloride
What is fibrous italian cheese spun curd method?
Pasta filata
What is the term for adding a layer of fat outside of meat?
Barding
Why is sucrose added to dough when making bread?
it increases viscosity & increases foam stability
Roux is used for?
thickening of sauces
When baking, what can you substitute for buttermilk?
1 tsp salt + 1 cup whole milk
What food is made by specially fattening the liver of a duck or goose?
Foi Gras
What is the main ingredient in the Southern dish, the potlikker?
Collard Greens
Improvement in baking quality occurs during storage of flour. What type of chemical reaction is the cause?
Oxidation
How many milliliters are in each of the following? 1 teaspoon, 1 tablespoon and 1 cup
1 tsp = 5 mL, 1 tbsp = 15 mL and 1 cup = 236 mL
Which are the 3 vegetables in vegetable stock?
Onions, carrots and celery
What is the term used when garnishing with almonds?
Amandine
Sauerkraut fermentation can be broken down into 3 different phases, early, middle and late. What bacteria is responsible for fermentation in each stage and what is their major fermentation products?
Early – Leu. Mesteroides, acetic acid
Middle – L. plantarum, lactic acid
Late – L. brevis, lactic and acetic acid
When ingredients are described on baker’s percentage, how are the amounts of all ingredients determined?
Weight percentage of flour
When making fudge how do you decrease the formation of sugar crystals?
by beating it during cooling
What is the difference between all purpose flour and cake flour?
Total protein content
What are the terms of the 2-step process when using a pre-fermented mix of bread making?
Sponge and dough
In Italy, a 'quattro formaggi' pizza contains what?
Four cheeses
Someone has suggested that you use sucrose in your confectionary product where Maillard browning is desirable, will this cause a problem?
yes, because sucrose is a non-reducing sugar
Fat is important in baking. Provide 1 example of how butter is important in bread making, cake baking, and cookie baking.
Bread – lubricates the dough and helps maintain gases, resulting in well-risen loaf, soft crumb
Cake – changes the emulsion from water in oil to oil in water the batter volume increases, it can also help retain gases during baking. Improves the texture
Cookies – fat prevents the development of gluten
The name for a mixture of fat and flour that is used to thicken sauces?
Roux
Cake Recipe recipes needed to be adjusted for atmospheric pressure changes. Name 4 changes that will prevent problems associated at high altitudes.
less baking powder, increasing flour content, substituting flour for one with higher protein content, decreasing fat, decreasing sugar, adding more eggs, or increasing liquids
What are the five sugar heating stages for making caramel?
thread, firm ball, soft crack, hard crack, caramel
Candy corn is made to look like corn kernels, how many times larger is a candy corn compared to a real corn kernel?
3 times larger
Marinades are usually made of 3 components, acid, oil, and herbs. What is the purpose of adding acid?
the acid helps to partially denature the meat’s proteins, opening up “tunnels” in the structure where flavor can seep in
Spherification is a culinary process of shaping liquids into spheres. It was developed first by what company?
Unilever
Unleavened flatbread in the Jewish cuisine is called?
Matza
How is the pocket in pita bread formed?
Steam that is created by cooking at a high heat.
What is croquembouche?
French Christmas cake, puff pastry that they assemble into a cone or tree shape
What type of sugar is cotton candy made up of?
Granulated sugar
Improvement in baking quality occurs during storage of flour. What is this called?
Maturation or aging
Sauce Maltaise is prepared by adding orange zest and blood orange juice to which French mother sauce?
Hollandaise
In cake recipes at atm pressure, name 4 changes at high altitude to prevent problems:
1. decreasing liquids; 2. More eggs; 3. Less baking powder; 4. Decreasing fat
The gold or golden-brown color of Matnakash bread is obtained how?
Coating the surface with sweet tea powder before baking.
What is all purpose cake flour protein content?
0.117
What is the difference between single acting and double acting baking powder?
it has one acid whereas double acting has two acids; In a single action product, such as baking soda, once exposed to moisture, it reacts once. In a double action product, such as baking powder, the products reacts once when it is exposed to moisture and then again when exposed to heat
What 3 properties are the major functional uses of eggs in products?
coagulation when heated, foaming ability, emulsifying properties
What is the name of the tool used to shred cheese?
Grater
Put the following types of sugar into order from finest particle size to largest particle size; sanding sugar, pearl sugar, confectioners’ sugar, cane sugar and granulated sugar
confectioners, granulated, cane sugar, sanding, pearl sugar
The process of vacuum sealing raw or fresh food items in a plastic pouch and partially or completely cooking the food in low temperature water is called?
Sous Vide
Categorize the following breads as being made with enriched or lean dough: Baguette, Brioche, Babka, Challah, Ciabatta, Pita
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