CB RR

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

At what temperature is sugar syrup considered to be in a soft, cracked stage?

270-290 deg F

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

Replacement for sourdough

A cup of milk and 1 tsp lemon juice (correct)

What is a sporf?

a utensil that combines characteristics of a spoon, fork and knife.

Baking powder is a combination of what?

acid and sodium bicarbonate

What is the word that means “to the tooth” when referring to cooking pasta?

Al dente

What is the term used when garnishing with almonds?

Amandine

What is the main ingredient in guacamole?

Avocado

Categorize the following breads as being made with enriched or lean dough: Baguette, Brioche, Babka, Challah, Ciabatta, Pita

baguette-lean
brioche-enriched
babka- enriched (polish)
challah-enriched
Ciabatta- Lean
Pita- lean
 

Name three leavening agents.

Baking soda, baking powder, whipped egg whites, steam, dry yeast

What is the term for adding a layer of fat outside of meat?

Barding

What is the maximum temperature required for tempering the following types of chocolate? Bittersweet chocolate, milk chocolate, and white chocolate

Bittersweet – 31-32 deg C or 88-90F
Milk – 29-30dec C or 84-86F
White – 28-29deg C or 82-84F
 

Bundle of herbs is called

Boque garni

What is the term for lightly frying food and then stewing it slowly in a closed container?

Braising

What is the difference between braising and baking?

Braising uses dry and wet heat, baking uses dry heat

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
 

What is the culinary term used to describe splitting open a bird carcass and flattening it?

butterflying or spatchcooking

When making fudge how do you decrease the formation of sugar crystals?

by beating it during cooling

Name the three components of a Mierpoix?

Carrots, celery, onions