Card 241
Question
What is the name of the tool used to shred cheese?
Answer
Grater
CB RR
Discover CB RR: 846 flashcards with questions and answers.
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- Sciences / Others
- Language of creation
- English
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Cards in this set
Card 242
Question
8 cups: ? gallon
Answer
half gallon
Card 243
Question
Sauce Maltaise is prepared by adding orange zest and blood orange juice to which French mother sauce?
Answer
Hollandaise
Card 244
Question
What is the difference between single acting and double acting baking powder?
Answer
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
Card 245
Question
Why is sucrose added to dough when making bread?
Answer
it increases viscosity & increases foam stability
Card 246
Question
What are the three main types of meringues and how are they made?
Answer
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
Card 247
Question
Sauerkraut results from what type of fermentation process?
Answer
lactic acid
Card 248
Question
What compound is produced by lactobacillus San Francisco (Fructilactobacillus sanfranciscensis) that is important to making sourdough bread?
Answer
lactic acid
Card 249
Question
Cake Recipe recipes needed to be adjusted for atmospheric pressure changes. Name 4 changes that will prevent problems associated at high altitudes.
Answer
less baking powder, increasing flour content, substituting flour for one with higher protein content, decreasing fat, decreasing sugar, adding more eggs, or increasing liquids
Card 250
Question
Improvement in baking quality occurs during storage of flour. What is this called?
Answer
Maturation or aging
Card 251
Question
Unleavened flatbread in the Jewish cuisine is called?
Answer
Matza
Card 252
Question
What is the name of the classic Mexican sauce containing chilies, nuts, and chocolate?
Answer
mole
Card 253
Question
2 cups: ? Pint
Answer
one pint
Card 254
Question
Which are the 3 vegetables in vegetable stock?
Answer
Onions, carrots and celery
Card 255
Question
Improvement in baking quality occurs during storage of flour. What type of chemical reaction is the cause?
Answer
Oxidation
Card 256
Question
What is caramelization and provide the caramelization temperatures for sucrose, glucose and fructose.
Answer
Oxidation of sugar
Sucrose – 160 deg C or 320 degF
Glucose – 160 deg C, 320 degF
Fructose – 110 deg C or 230 degF
Card 257
Question
What is fibrous italian cheese spun curd method?
Answer
Pasta filata
Card 258
Question
What is the name of cooking technique that involves cooking an item by submerging it in a liquid that is barely simmering?
Answer
Poaching
Card 259
Question
What is the major difference between all-purpose flour and cake flour
Answer
Protein content
Card 260
Question
4 cups: ? pint
Answer
quart
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