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There are three main types of sourdough based on fermentation methods. Explain the differences.
Type I sourdough is the traditional form, maintained through continuous refreshment with flour and water. It relies on a stable culture of wild yeasts and lactic acid bacteria, fermented at room temperature. This type is used for artisan breads and requires frequent feeding to remain active.
Type II sourdough is a semi-liquid or dough-like sourdough, fermented under controlled conditions for a longer time, typically at higher temperatures. It has stronger acidity and is often used in industrial bread production, as it can be stored for longer periods before use.
Type III sourdough is a dehydrated or inactive form of sourdough, where fermentation is stopped, and the culture is dried for later use. It is commonly found in commercial baking, as it provides sourdough flavor without the need for continuous maintenance.
Spherification is a culinary process of shaping liquids into spheres. It was developed first by what company?
Unilever
What is the process of staling called?
Retrogradation
Focaccia al rosmario has what herb added to focaccia?
Rosemary
What are muffins classified in England?
Leavened Bread
What are the 5 methods used for dough fermentation in bread manufacturing?
Which cooking method relies on convective heat transfer in hot oil?
Deep frying.
What do the following pasta names mean? Ziti, Vermicelli, Ravioli, Tagliatelle, Spaghetti, Rigatoni, Penne, Macaroni, Linguini
Ziti: Bride and Groom, Vermicelli: Little worms, Ravioli: To wrap, Tagliatelle: To cut, Spaghetti: Little strings, Rigatoni: To line, Penne: Pens/feathers, Macaroni: Blessed/happy, Linguini: Little tongues
What ingredient primarily provides structure in a traditional cake?
Flour (gluten proteins)
What is the difference between braising and baking?
Braising uses dry and wet heat, baking uses dry heat
A cookie recipe calls for one cup of butter; you will be using shortening instead. How much shortening should you use:
7/8 cup
What is the name of bread leavened by chemicals instead of yeast?
Quick Bread
Which sugar alcohol is commonly used to prevent crystallization in chewing gum?
Sorbitol.
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
What is the name for thin pastry cream?
Creme patissiere (Pastry Cream)
What leavening gas is produced when baking soda reacts with an acid?
Carbon dioxide
What is the main ingredient in guacamole?
Avocado
What lipid is commonly used to cook samosas?
Vegetable Oil
Pulses are high in what nuritent?
Protein (fiber also acceptable)
What is the name of spanish doughnuts made by forming dough into the shape of tubes?
Churros
What french custard contains almonds?
Frangipane Cream
What is the word that means “to the tooth†when referring to cooking pasta?
Al dente
If beef steaks or pork chops are to be broiled, they should be cut: A.3/4-1 inch thick, B.3 inches, C.less than 1/2 inch, or D.none of the above?
A.3/4-1 inch thick
What equipment known as "double pot", is made out of two stacked pots?
Bain Marie
What is moussaka and where does it come from?
An eggplant or potato based dish popular in Balkan and Mediterranean cuisine, especially Greek
What role does sugar play in ice cream texture?
Lowers freezing point, controls ice crystal size, and improves mouthfeel.
What icing contains almond meal?
Marzipan
Potassium bicarbonate, ammonicum bicarbonate, and sodium bicarbonates are examples of what type of leavening agent?
What are the roles of Glutanin and Gliadin in dough?
Glutanin is responsible for dough elasticity; gliadin is responsible for dough strength.
Give an alternate name for "cake flour".
Pastry Flour
Name the three components of a Mierpoix?
Carrots, celery, onions
What is the difference between a Lady Baltimore cake and a Lord Baltimore cake?
Lady Baltimore cake is a white layer cake with a fruit and nut filling; Lord Baltimore cake is a yellow layer cake with a cream or custard filling
What beverage is clotted cream mainly used in?
Cream Tea
What is the primary protein responsible for gluten elasticity in wheat dough?
Glutenin
What are the three ingredients mainly found in mirepoix?
Onions, carrots, and celery
In the UK, "cookies" refer to which type of cookies?
Drop Cookies
What are the two most efficient fat replacers for the development of low-fat cakes?
Pectin and inulin
If sugar is decreased in a recipe for yeast bread, the result will be:
Decreased volume
What is the name of choux pastry with pearl sugar?
Chouquette
What additional ingredient in pastry allows for a crumbly/flaky texture?
Shortening, Fat
What is the name for a tall chef’s hat?
Toque
What Italian dessert literally translates to “pick me up�
Tiramisu.
What is the name of waffle variety from South Korea, the mix of waffle and croissants?
Croffle
What is the difference between single acting and double acting baking powder?
Single acid 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 eclairs with caramel icing?
Baton de Jacob
To prevent clustering of crystals when making fondant:
Increase sugar concentration
Give three examples of shortcrust pastry.
Pie crusts (used for both sweet and savory pies), tart crusts (for fruit tarts, lemon tarts, etc.), quiche crusts, shortbread (a type of biscuit or cookie), empanada pastry, hand pies (miniature versions of pies, often filled with fruit or savory ingredients), and pastel de nata crust (used in Portuguese custard tarts)
Explain the chemistry behind sugar crystallization and its control in confectionery.
Crystallization depends on supersaturation and nucleation. Control strategies include agitation control, interfering agents (glucose, invert sugar), temperature management, and moisture control.
What pastry tool is used to adjust the thickness of the pastry dough?
Pastry Brake
What is the name of the pasta that translates to "hollow straws"?
Bucatini
What is the main ingredient in the Southern dish, the potlikker?
Collard Greens
Improvement in baking quality occurs during storage of flour. What is this called?
Maturation or aging
What gas is produced by yeast that causes bread dough to rise?
Carbon dioxide
What french pastry is made from merengue, sugar, almond meal, and food coloring?
Macaron
What type of sourdough requires a drying process?
Type III
What swedish pastry is known as kanelbulle?
Cinnamon bun/Cinnamon roll
Why does whipping egg whites build a foam?
Surface area increases due to protein denaturation and aggregation; ovamucin forms a film of insoluble material stabilizing the foam.
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
Explain the difference between caramelization and the Maillard reaction.
Caramelization involves thermal degradation of sugars alone, while the Maillard reaction occurs between reducing sugars and amino acids, producing complex flavor and color compounds.
Name two butter sauces commonly used in French Cuisine
Beurre Noisette, Beurre Noir
What icing contains cocoa butter?
Couveture
What are the four main types of quick bread flour?
Pour, Drop, Soft, Stiff
GDL is an example of a leavening acid. What does GDL stand for?
Glucono delta lactone
What is a sporf?
A utensil that combines characteristics of a spoon, fork and knife.
What is the name of the pasta that translates to "hollow"?
Cavatelli
What are the two main ingredients of a popular Latin American dessert 'dulce de leche'?
Milk and sugar
What french doughnut translates to "nun's fart", made from pate a choux?
The cook prepared french fries from potatoes stored in the refrigerator. They will brown unevenly due to:
Increase in sugar content
What is the term for lightly frying food and then stewing it slowly in a closed container?
Braising
What is the name for thick pastry cream?
Creme anglaise
What is the function of cream of tartar in angel food cake?
Stabilize the egg foam and whiten the color
What two flavors make mocha?
Coffee and chocolate
What class of microorganisms is commonly used for making tempeh, soy sauce, and sake?
Fungi
How many layers of puff pastry is necessary for 2 folds for 3 times?
27 ((2+1)^3)
What is the name of the pasta that translates to "little ribbons"?
Fettuccine
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 = 236-240 mL
What is the name of croissant wrapped around chocolate?
Pain au chocolat
What is the name of the german doughnut without a hole and jam in the center?
Berliner
What does lyonnaise mean?
Lyonnaise is a French culinary term that refers to a style of preparing food, particularly potatoes or onions, in a way that is characteristic of the city of Lyon, France.
Bagel, Kifli, and Baguette are examples of what type of bread?
Yeast Bread
Chickpeas, Lupins, and Beans are examples of what grain type?
Pulses
What are muffins classified as in the US?
Quick Bread
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, cane sugar, granulated, sanding, pearl sugar
Made with different cheeses around the world, the New York style of this dessert uses cream cheese.
Cheesecake
What Italian bread name can be translated to "slipper", similar to baguettes but with small holes?
Ciabatta
What is the name of spanish fried turnover?
Empanada
What is the state muffin of Massachusetts?
Corn
What pastry type comes from the greek word phyllo, or "leaf"?
Filo
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 waffle variety is known for its heart shape, originating from Germany?
Bergische
Twisted doughnuts are originated in which country?
South Korea
What is the base of profiteroles?
Choux pastry
What viennoise pastry uses 27 laminated layers?
Danish pastry
Hot water crust pastry commonly uses what kind of fat?
Lard
GDL, citric acid, and tartaric acid are examples of what type of leavening agent?
Leavening Acids
Give three brands of sandwich cookies.
Milano, Monte Carlo, Oreo, Hydrox, Little Debbie, Pepperidge Farm, Lance, Trader Joe’s, Lotus Biscoff, Mother’s Cookies, Nutter Butter
What leavening agent is used in brussels waffles?
Yeast
What is the culinary term used to describe splitting open a bird carcass and flattening it?
Butterflying or spatchcooking
What does the French pastry 'Religieuse' get its name from and what type of pastry it is?
It means 'nun' and it is a type of eclair
Kue Gapit is a waffle containing what type of flour?
Tapioca
What is the name of pastry that uses yeast?
Viennoise Pastry
How are red velvet cakes naturally colored red?
Natural chemical reaction between raw cocoa powder, acidic ingredients like buttermilk and vinegar, and baking soda
What is the name of the pasta that translates "to wrap"?
Ravioli
What function does baking soda serve in a cookie recipe?
It acts as a chemical leavening agent, producing COâ‚‚ for rise and spread.
The cake was left standing for an hour before being placed in the oven. The result was a cake that was about half the normal height. What should have been done?
Mix and bake promptly
Name 5 out of 10 parts of a knife.
Tang, butt, rivets, handle, heel, spine, tip, edge, bolster, point
What is the name of the classic Mexican sauce containing chilies, nuts, and chocolate?
Mole
When making lemon pie, the lemon juice should be added:
When the filling is removed from the heat
Linguines, Fetuccine, and Sphaghetti are examples of what type of pasta?
Long
Under the code of regulations, what the three types of ingredients necessary for a product to be classified as a bread?
Farinaceous, Moisture, Leavening
What is the name of thin pastry layers separated by fat?
Laminated dough
What English bakery item is made from either oatmeal or wheat and with baking powder?
Scone
What is the name of the pasta that translates to "pens" or "feathers"?
Penne
What waffle variety is commonly heart shaped and have a sweet topping?
Scandanavian
What is the name of the pasta that translates to "little worms"?
Vermicelli
In Italy, a 'quattro formaggi' pizza contains what?
Four cheeses
The amount of time that a food is allowed to stand so that the residual heat can be transferred by conduction is known as:
Standing time
Sangak, Rugbrod and Maltese bread are examples of what type of bread?
Sourdough
What is croquembouche?
French Christmas cake, puff pastry that they assemble into a cone or tree shape
In different situations, the term 'ounces' can refer to different types of measurements; what are the 2 general categories ounces may measure.
Weight and Volume
What is the lipid source in commerical danish products?
Hydrogenated sunflower oil
What is the main type of flour used in pasta?
Semolina
Butter w/what other ingredient, used as an emulsifier, is used in preparation of Bearnaise Sause?
Egg yolk, which have lecithin (natural emulsifier)
What are the two chemicals used in spherification?
Sodium alginate, calcium chloride
What is the major difference between all-purpose flour and cake flour?
Protein content
Name two variety of waffles origininating from the US.
American, Belgian
In baking, what common chemical leavening agent reacts with an acid and moisture to produce carbon dioxide?
Baking Soda (Sodium Bicarbonate)
What nut is traditionally on the Waldorf salad?
Walnut
What component of curry is responsible for its yellow color?
Turmeric
What is the difference between all purpose flour and cake flour?
Total protein content
What is Francois Boullier credited with inventing back in the 1540s that has made the life of many a chef easier, especially when making Welsh rarebit or potato rosti?
Grater
Panettone, Pandesal, and Pan Dule are examples of what type of bread?
Sweetbread
What icing contains egg white, powdered sugar, and lemon or lime?
Royal Icing
What type of flour contains the most ash?
White whole wheat
What does detrempe stand for in puff pastry?
Dough
Name three types of sugars used in glazing.
Sucrose, glucose, fructose
What is the name of the bread that originated from Native America and made out of cornmeal?
Cornbread
What can be a replacement for sourdough?
1 cup of milk with 1 tablespoon of lemon juice or vinegar
When making biscuits a hard fat should be used instead of oil because biscuits:
Should be flaky
What is the difference in a pudding made with an egg substitute instead of a whole egg?
The coagulation temperature is lower
What does beurrage stand for in puff pastry?
Solid Fat
What is the name of the cracker from scandanavia and made from rye?
Crispbread
Categorize the following breads as being made with enriched or lean dough: Baguette, Brioche, Babka, Challah, Ciabatta, Pita
What is the name of the Italian pasta whose name literally translates to "little worms"?
Vermicelli
What by-product of the brewing industry is used in baking?
Yeast
Semolina is used to mainly make what grain product?
Pasta
Semolina is found from what part of the durum?
Wheat middlings
In cakes, sugar is a tenderizing agent that counterbalances the effects of what 2 ingredients?
Eggs and flour
Baking powder is a combination of what?
Acid and sodium bicarbonate
Sauerkraut results from what kind of fermentation process?
Lactic Acid
What is the name of lactic acid bacteria commonly found in type I sourdough?
Fructilactobacillus sanfranciscensis
By what other name is goose liver patte known?
Foie Gras
The gold or golden-brown color of Matnakash bread is obtained how?
Coating the surface with sweet tea powder before baking.
Most cuisines have some form of a stuffed dumpling, where a filling is enclosed by a doughy wrapper. One popular Chinese dumpling is fried and then steamed, and its name suggests a challenge that they can present to the cook. What are these dumplings called?
Potstickers
A homemade baking powder can be prepared by mixing:
Baking soda and cream of tartar
Which ingredient is primarily responsible for gluten formation in wheat dough?
Wheat proteins (gliadin and glutenin).
In baking, what does baking a pastry blind mean?
Baking the pastry without a filling
What chemical reaction is primarily responsible for bread staling?
Starch retrogradation
Describe the role of fat in baked products.
Fat contributes to tenderness, flavor, aeration, moisture retention, mouthfeel, and delays staling by interfering with starch retrogradation.
Name the country/region of origin for the following foods: Japchae, Lutefisk, Poutine, Mofongo, Injera
Spices may specifically described as: a. leaves and stems of soft-stemmed plants. b. bark, roots, buds, flowers, and seeds. c. any fresh plant that is used to flavor food. d. NON-aromatic vegetable products
B
From a chemical reaction standpoint why are eggs used to glaze cakes?
They provide the protein needed for Maillard reactions.
What is poutine?
A common Canadian dish from Quebec made with French fries, topped with a light brown gravy-like sauce and cheese curds
What are the 4 principle sweeteners used in icings and glazes?
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)
Which organism is used in making sourdough bread?
Fructilactobacillus sanfranciscensis
What ingredient provides leavening in puff pastry?
Steam generated from water in butter and dough
How many pints are in one quart?
2 pints
Savory pies commonly use what kind of pastry?
Hot Water Crust
Fresh garden herbs may be used to enhance the flavor of many foods. In comparison with dried herbs, approximately how much of minced fresh herbs are generally recommended for use?
Three times as much
Name 4 components in an English Afternoon Tea.
Tea, Sandwiches, Scones, Cakes
In Indonesia, what is the doughnut flour made from?
Potato
What grain food is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, then baked in an oven, commonly eaten across the world?
Bread
What is Swiss-style yogurt?
Fruit is pre-mixed into the yogurt
The kitchen closed early due to a tornado drill. The deep fat fryer was not filtered. At dinner the next day customers were complaining that their eyes were burning and there was an unpleasant odor in the dining room. What happened?
Lipolysis
Egg tart is a pie from which country?
China
What does IHOP stand for?
International House of Pancakes
What is the name of round eclairs?
Religieuse
What is added to Beurre Noisette and Beurre Noir after browning?
Vinegar, Lemon Juice
Baklava and borek are examples of what kind of pastry?
what is added to confectionery sugar as an anti-caking agent
Corn Starch
How much sugar is in one cotton candy?
1-2 tbsp (10-20 g)
When should ground spices and whole spices be added during the cooking process?
Whole at the start and ground at the end of cooking
Spandeur-style danishes contains what type of custard?
Vanilla
What base was pain au chocolat initially made from?
Brioche
Why is it important to incorporate air into a dough during mixing?
Because yeast (CO2) has to fill existing air holes in the dough to ensure proper fermentation and texture.
Meringue is supposed to be mixed in a bowl made of what type of metal, and why?
Copper; copper bowls are traditionally used for whipping egg whites into meringue because copper ions form weak bonds with conalbumin, one of the egg white proteins. This stabilizes the foam and helps prevent overbeating and graininess by slowing down the denaturation process, leading to a more stable and voluminous meringue.
What food product comes from the Norse word "kaka"?
Cake
In what type of sourdough is yeast not used?
Type I
If a recipe calls for 1 teaspoon of a fresh herb, how much of a dried herb should you use?
½ teaspoon
What is the pastry that was the precursor to croissants, from Hungary?
Kifli
What is the name of the pasta that translates to "corkscrews"?
Cavatappi
What is the name of the bread made by fermentation of wild lactic acid bacteria and yeast?
Sourdough
Sugar provides flavor and volume, improves texture and increases tenderness and browning in baked goods.
True
In food service, what does the term cross-contact mean?
Unintentionally bringing food in contact with an allergen
Charcuteries have been considered a culinary art since at least the 15th century in which country?
France
What is the name of flour that has the lowest amount of protein?
Cake Flour
What is the primary leavening agent in a traditional sourdough bread?
Wild yeast (and Lactic Acid Bacteria)
Is hard candy crystalline or non-crystalline?
Non-crystalline
Which polymorphic form of cocoa butter provides optimal chocolate snap and gloss?
Form V (β₂).
What compound is produced by Lactobacillus sanfrancisco (Fructilactobacillus sanfranciscensis) that is important to making sourdough bread?
Lactic acid
Give 6 examples of pastries.
Croissants, Danish pastry, eclairs, profiteroles, Napoleon (Mille-Feuille), tarts (such as fruit tarts or lemon meringue), puff pastry, churros, turnovers, baklava, palmiers, strudel, cinnamon rolls, and tartlets
What is the name of the pasta that translates "to cut"?
Tagliatelle
Name the process whereby food is heated under vacuum but not sufficiently to sterilize it?
Sous-Vide
Roti and Chapati are made by what type of flour?
Wheat flour (Atta)
What is the name of small tarts?
Tartlet
Shortcrust pastry uses a 2:1 of what two ingredients, respectively?
Flour, Fat
What is the pastry named after the French word for 'cabbage'?
Choux pastry
In the UK, what is the name for cookies cut after baking?
Bar cookies
What is the leavening agent in sponge cakes?
Eggs
What is the term used when garnishing with almonds?
Amandine
You have a new recipe for a salad dressing for Caesar salad that calls for an egg. The egg acts as an emulsifier. What is the phospholipid that acts as an emulsifier in egg yolk?
Lecithin
What ingredient in baking acts as a reducing sugar source and enhances browning?
Honey (or invert sugar).
Churros, eclair, and beignets use what type of pastry?
Choux
What is the role of gluten in bread making?
Gluten forms an elastic network trapping CO2, contributing the texture and structure
Name the Swedish dessert consisting of layers of yellow sponge cake, filled with
vanilla custard and raspberry jam and then topped with whipped cream and a layer of thin green marzipan.
Princess Cake
What is the name of the precursors to doughnuts, found in Germany?
Olykoeks (Oliebols)
What is the name of thick cream made by heating a full cream of cow's milk, then cooled slowly in shallow pans?
Clotted cream
List the common flour products in order from least to greatest amount of protein: pastry flour, all-purpose flour, cake flour, and bread flour.
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.)
What is the name of pastry that is marketed as eclair at Dunkin Donuts?
Long Johns
Which fermented product uses Aspergillus oryzae as a starter culture?
Soy sauce (or miso).
What is caramelization and provide the caramelization temperatures for sucrose, glucose and fructose?
Oxidation of sugar
Sucrose – 160 C or 320 F
Glucose – 160 C, 320 F
Fructose – 110 C or 230 F
In a cake batter, what is the role of emulsifiers (like lecithin in egg yolk)?
To stabilize the fat and water mixture (preventing separation).
What does "nut" in doughnut stand for?
Small rounded cake (cookie)
An intensely sweet treat originating in the countries of the Ottoman Empire (eastern Mediterranean, western Asia, northern Africa) made with layers of filo pastry separated by a mixture of butter, honey, nuts, and flavorings. What is the name for this creation?
Baklava
The bakery has had a lot of complaints about the toughness of bread made yesterday. What ingredient would result in tougher yeast bread if omitted?
Salt
Retrogradation of a pudding can be reversed by:
Gently heating
Name the five mother sauces of French cuisine.
Bechamel, Veloute, Tomato, Espagnole, Hollandaise
How does the color and texture of chocolate cake change as the pH rises?
The color becomes red and the texture becomes coarse.
Name two sauces made from butter and egg yolk
Bernaise/Hollandaise
Why can't tap water be used to make jelly?
Calcium in tap water affects the gelling properties of low-methoxyl pectin.
What is the name of the tool used to shred cheese?
Grater
What icing usually contains gelatin and glycerine?
Fondant
Give three examples of Viennoise pastry.
Croissant, Brioche, Danish pastry, Pain au Chocolat, Pain aux Raisins, Chausson aux Pommes, Kouign-Amann, Viennoise Bread (Viennoise Baguette)
What is the role of baking powder in baked goods?
It acts as a chemical leavening agent, releasing COâ‚‚
Give two ingredients used in the cream of macaron.
Butter cream, Ganache, jam, Clotted cream
What is the state muffin of New York?
Apple
what are the 2 methods meat may be cooked in fat?
panfrying and deep-frying
In a Mazurek, two sheets of short pastry are fixed with what condiment?
Jam, often apricot, plum, or raspberry jam
Meringue is not supposed to be mixed in a bowl made of what type of metal and why?
Copper, because it combines with proteins and is difficult to work with.
Give two examples of fillings used in calzones.
Salami, Ham/Vegetables, Cheese, Egg
Ravioli is an example of what type of pasta?
Filled
What are the three types of frying?
Shallow, Deep, Stir
What pastry is derived from kipferl, a viennoise pastry?
Croissant
Canele is a pie from which country?
France
What type of yeasted bread dough is low in fats and sugar?
Lean dough
What is the name of the pasta that translates "to line"?
Rigatoni
Millet, Maize, and Sorghum are examples of what grain type?
Warm season cereals
What is the state muffin of Minnesota?
Blueberry
What are the 4 ingredients used to make candy corn?
Sugar, corn syrup, wax, and water
What is the difference between sherbet and sorbet?
Sherbet is made with milk or another fat. Sorbet can be made with almost anything, but they are usually fruit-based.
Crystalline candies have a structure of a small crystal, are smooth, creamy, and easily chewed. Examples include fondants and fudge
What is the name of italian flatbread which uses olive oil, salt, flour, water, and lard?
Piadina
What ingredient in cookies primarily determines spread during baking?
Fat (type and melting point)
Sauerkraut results from what type of fermentation process?
Lactic acid
What country originally developed danishes?
Austria
The word biscotti is derived from the Latin words 'bis coctus', but what does this mean in English?
Twice baked
What is Sous Vide?
Food is minimally processed, vacuum packaged, shipped under refrigerated conditions, and cooked in water baths at below boiling temps for long time (131-140 F, 55-60C for 4-72 hours)
What is the name of the pasta that translates to "cooking pot"?
Lasagna
What is the general name of foods prepared following Jewish religious traditions?
Overcooking meat results in: A.greater shrinkage and decreased tenderness/juiciness, B.makes meat more moist, C.produces a lower cost per serving, or D.all of the above?
A.overcooking meat results in a greater shrinkage and decreased tenderness and juiciness
What pastry tool is used to chop fat into flour?
Pastry Blender
How is the pocket in pita bread formed?
Steam that is created by cooking at a high heat.
4 quarts: ? gallon
One gallon
What is the name of the pasta that translates to the plural form of "bride and groom"?
Ziti
Pulses are edible parts of what plant type?
Legumes
What naples pastry is made from salty bread dough?
Calzones
What is the term for adding a layer of fat outside of meat?
Barding
What is a fluffernutter?
Sandwich with marshmallow and peanut butter
Ravioli translates to what action in italian?
To wrap
Focaccia al rosmarino with potato is known as what in New York?
Potato Pizza
Describe how gluten-free bread compensates for the lack of gluten structure.
Uses hydrocolloids (xanthan gum, guar gum), starches, and proteins to mimic elasticity and gas retention in dough.
What french pastry translates to "lightning"?
Eclair
Give 5 examples of quick breads.
Examples of quick breads (leavened with baking powder, baking soda, or steam instead of yeast) include: Banana Bread, Pumpkin Bread, Zucchini Bread, Cornbread, Soda Bread, Biscuits, Muffins, Scones, Pancakes, Waffles, Coffee Cake, Doughnuts (cake-style), Popovers
What are the three main types of meringues and how are they made?
Italian, Swiss and French
French is egg whites beaten with sugar.
Italian is a egg white beaten with hot sugar syrup.
Swiss is egg whites beaten with sugar over heat.
What is the name of butter sauce made by reducing vinegar and white butter?
Beurre Blanc
What are the flour to water ratios for cream puffs, muffins, popovers, and biscuits?
What is the name of the long french bread from lean dough?
Baguette
With which cooking method would you obtain the greatest non-enzymatic browning?
Braising.
What pastry tool is used to roll out the pastry?
Pastry Board/ Rolling pin
The role of spices in Indian history does not include: A. For health benefits B. For preservation C. For reducing salt addition D. For masking unpleasant tastes and odors
C. for reducing salt addition
What are the terms of the 2-step process when using a pre-fermented mix of bread making?
Sponge and dough
What enzyme is different between wheat and rye?
Amylase
What is the name of the waffle that is made thin with a syrup filling?
Stroopwafels
Sodium bicarbonate, Potassium bicarbonate, and GDL are examples of what compounds?
Leavening agents
Barley, Rye, and Oats are examples of what grain type?
Cool season cereals
Match the bread to their respective countries: Brioche, Cornbread, Focaccia, Pita, Roti, Scone
Brioche: France, Cornbread: US, Focaccia: Italy, Pita: Greece (Middle East), Roti: India, Scone: UK
What Indian flatbread is made from stoneground whole wheat flour?
Roti
A pound of butter, eggs, flour, and sugar makes which type of cake?
Pound cake
What gas is produced by baking powder during baking?
Carbon dioxide (COâ‚‚).
What common household ingredient, often added to egg whites before whipping, helps to stabilize the foam by denaturing proteins and lowering the pH?
Cream of Tartar (or an acid like lemon juice)
What ingredient provides structure in cakes by forming gluten?
Flour (specifically wheat proteins)
Which cooking method involves submerging food in water just below boiling (around 85–90°C)?
Poaching.
What Italian pasta name translates to “little worms�
Vermicelli.
Which starch fraction primarily retrogrades during bread staling?
Amylopectin.
What name is foccacia known as in Rome?
Pizza Bianca (White Pizza)
What is the ratio of a traditional French mirepoix?
2 part onions, 1 part carrots, 1 part celery
What is the second most commonly used wheat in bread?
Durum wheat
What are the two types of pies?
Savory, Sweet
What does the abbreviation oz represent while cooking and what is it used to measure?
Ounces. Oz can measure weight or volume (fluid oz can measure fluid volume).
What particular concern does ammonium bicarb pose when used in a leavening system?
Product must be baked to dryness to eliminate off-flavors
With which of the following cooking methods would you obtain the greatest non-enzymatic browning: braising, grilling, or stewing?
Braising
Primary yeast used in baking is what?
Saccharomyces cerevisae
What is the the name of layered filo pastry with apple fillings?
Apple Strudel
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
What is a 'baker's percentage'?
Scale where the amount of flour is set to 100%, and other ingredients are expressed as a weight percentage of flour
Which sugar stage is optimal for making caramels?
Firm-ball stage.
Give 3 examples of sourdough bread.
Traditional sourdough bread, San Francisco sourdough, sourdough boule, sourdough batard, sourdough rye bread, whole wheat sourdough, multigrain sourdough, sourdough ciabatta, sourdough focaccia, and sourdough breadsticks
What NYC pastry combines croissant and doughnut?
Cronut
Felipe, Carrot Bread, and Taftan are known as what type of bread?
Leavened Bread
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 meat structure where flavor can seep in
What are crisp cookies known as in countries outside North America?
Biscuits
Why did early 19th-century cookbooks suggest cooking green vegetables in a copper pennypot?
It gave vegetables a bright green color due to a stable complex formed with copper.
What is the name of vietnamese waffles known for their distinct green color?
Pandan
Which of the following is not a mother sauce of France? A. Sauce Veloute B. Sauce Espagnole C. Sauce Bordelaise D. Sauce Bechamel
C. Sauce Bordelaise
Unleavened flatbread in the Jewish cuisine is called?
Matza
Name the following wheat types from lowest to highest protein content: Pastry, Bread, All purpose, Whole Wheat, First Clear
Pastry, All purpose, Whole wheat, Bread, First Clear
When using a ceramic, plastic, or stainless steel mixing bowl, the addition of what ingredient will help to achieve a more stable meringue?
Cream of tartar
Which reaction is responsible for browning on baked bread crusts?
Maillard reaction.
What is the difference between a brine and a marinade?
A brine is salt-based, while a marinade is acid-based.
What is the name of the french bread that has a high egg and butter content?
Brioche
What are 5 characteristic toppings of a Cobb salad?
Tomato, bacon, hard-boiled eggs, avocado, chives, Roquefort / blue cheese, red wine vinaigrette
What leavening gas is produced by baking soda in the presence of acid?
Carbon dioxide.
Name six ingredients of Ras El Hanout, a popular Arabic spice mix.
Cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli peppers, coriander seeds, peppercorn, sweet and hot paprika, fenugreek, dry turmeric, etc.
What is the name of the italian flatbread orignating from the latin word "focus"?
Focaccia
Name two variety of waffles origininating from Belgium.
Brussels, Liege
The name for a mixture of fat and flour that is used to thicken sauces?
Roux
What is the name of thick custard lightened with merengue?
Chiboust
What is the correct method for determining when a roast is done? A.cook for 3 hours at 425F, B.cook for 3 hours per pound of meat, C.cook 45 minutes per pound of meat, or D.use a meat thermometer to determine the internal temperature of the roast
D. use a meat thermometer to determine the internal temp of the roast (145F for safety)
What restaurant chain popularized the short spelling version of doughnuts?
Dunkin Donuts
Braising and stewing tenderize tough cuts of meat by:
maintaining low cooking temperature to reduce toughening of protein fibers while extending cooking times to allow collagen to convert to gelatin
Banana bread, Bannock, and Scone are examples of what type of bread?
Quick Bread
Why must be the pH of the custard neutral during heating?
Protect the egg protein from aggregation
What is the name of the butter sauce made by cold water and whisked butter?
Beurre Monte
In cake recipes at atm pressure, name 4 changes at high altitude to prevent problems:
1. Reduce leavening agents (baking powder, baking soda) to prevent overexpansion and collapse.
2. Increase liquid (water, milk, eggs) to compensate for faster evaporation and maintain moisture.
3. Reduce sugar to strengthen the cake structure and prevent excessive tenderness.
4. Increase oven temperature slightly to help the cake set before it over-expands.
5. Decrease baking time since cakes bake faster at higher altitudes.
6. Increase flour slightly to provide more structure and stability.
7. Adjust mixing technique by beating batter less to avoid incorporating too much air.
What pastry do panakes in Europe closely resemble?
Crepe
Name three main ingredients of miso, a traditional Japanese seasoning.
Miso paste is primarily made from three main ingredients: fermented soybeans, salt, and koji (a type of fungus cultivated on grains). Some varieties may also include rice, barley, seaweed, or other ingredients.
What is the difference between Beurre Noisette and Beurre Noir?
Cooking time
What variety of dutch pancake is thinner than american pancakes but thicker than crepes?
Pannekoek
What leavening agent is used in american waffles?
Baking powder
What pastry type uses steam as a leavening agent?
Choux
When wines, liqueurs, and distilled spirits are used in food preparation, essentially all of the alcohol will evaporate during cooking. T/F
FALSE (it takes 3 hours to fully evaporate alcohol in food trace)
When baking, what can you substitute for buttermilk?
Milk with lemon juice or white vinegar
What is the name of mexican flatbread made from masa harina?
Tortilla
Chili powder is an example of a: 1. seed. 2. herb. 3. true spice. 4. spice blend.
Spice blend
What are BCUs?
Baking Contrast Units
What are the 3 principle ingredients of home baking powder?
Sodium bicarbonate, cream of tartare, cornstarch
What type of flour is also known as "high gluten flour"?
Bread Flour
What type of pastry is typically used as the base for tarts, pies, or quiches?
Short crust
Give an example of a savory custard.
Quiche, chawanmushi
What South Asian is made from maida flour and stuffed with mashed potatos?
Samosa
Name the ingredients of pound cake.
flour, sugar, egg, butter
What french puff pastry is known for frangipane cream and royal icing?
Conversation Tart
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
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