Card 201
Question
In sugar confectionery, what is the term for a mixture that contains both a crystalline phase and a syrup phase, such as fudge or fondant?
Answer
Crystalline candy
Culinology
Discover Culinology: 483 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
483 flashcards
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Cards in this set
Card 202
Question
What viennoise pastry uses 27 laminated layers?
Answer
Danish pastry
Card 203
Question
If sugar is decreased in a recipe for yeast bread, the result will be:
Answer
Decreased volume
Card 204
Question
Which cooking method relies on convective heat transfer in hot oil?
Answer
Deep frying.
Card 205
Question
What is the name of pie from Kentucky, named after the event in early May?
Answer
Derby Pie
Card 206
Question
What does detrempe stand for in puff pastry?
Answer
Dough
Card 207
Question
In the UK, "cookies" refer to which type of cookies?
Answer
Drop Cookies
Card 208
Question
What restaurant chain popularized the short spelling version of doughnuts?
Answer
Dunkin Donuts
Card 209
Question
What is the second most commonly used wheat in bread?
Answer
Durum wheat
Card 210
Question
What french pastry translates to "lightning"?
Answer
Eclair
Card 211
Question
Butter w/what other ingredient, used as an emulsifier, is used in preparation of Bearnaise Sause?
Answer
Egg yolk, which have lecithin (natural emulsifier)
Card 212
Question
What three ingredients are used in pasta?
Answer
Egg, Water, Flour
Card 213
Question
What is the leavening agent in sponge cakes?
Answer
Eggs
Card 214
Question
In cakes, sugar is a tenderizing agent that counterbalances the effects of what 2 ingredients?
Answer
Eggs and flour
Card 215
Question
Name the ingredients of mayonnaise.
Answer
Eggs, vegetable oil, acid (lemon juice, vinegar, citric acid)
Card 216
Question
What is the name of spanish fried turnover?
Answer
Empanada
Card 217
Question
What is the name of the pasta that translates to "butterflies"?
Answer
Farfalle
Card 218
Question
Under the code of regulations, what the three types of ingredients necessary for a product to be classified as a bread?
Answer
Farinaceous, Moisture, Leavening
Card 219
Question
What ingredient in cookies primarily determines spread during baking?
Answer
Fat (type and melting point)
Card 220
Question
What is the name of the pasta that translates to "little ribbons"?
Answer
Fettuccine
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