Card 241
Question
What french custard contains almonds?
Answer
Frangipane Cream
Culinology
Discover Culinology: 483 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
483 flashcards
No ratings yet
0 views
Add to my sets
Sign in to add this set to your collection. You will return here afterwards.
Cards in this set
Card 242
Question
What is croquembouche?
Answer
French Christmas cake, puff pastry that they assemble into a cone or tree shape
Card 243
Question
Pâte brisée, pâte sucrée, and pâte sablée are three basic types of what?
Answer
French pastry doughs
Card 244
Question
What is the name of lactic acid bacteria commonly found in type I sourdough?
Answer
Fructilactobacillus sanfranciscensis
Card 245
Question
What is Swiss-style yogurt?
Answer
Fruit is pre-mixed into the yogurt
Card 246
Question
What class of microorganisms is commonly used for making tempeh, soy sauce, and sake?
Answer
Fungi
Card 247
Question
What icing contains chocolate?
Answer
Ganache
Card 248
Question
The characteristic mixture of ground spices often used in Indian cooking is popularly known as what?
Answer
Garam masala (masala also acceptable)
Card 249
Question
Retrogradation of a pudding can be reversed by:
Answer
Gently heating
Card 250
Question
GDL is an example of a leavening acid. What does GDL stand for?
Answer
Glucono delta lactone
Card 251
Question
What are the roles of Glutanin and Gliadin in dough?
Answer
Glutanin is responsible for dough elasticity; gliadin is responsible for dough strength.
Card 252
Question
What is the role of gluten in bread making?
Answer
Gluten forms an elastic network trapping CO2, contributing the texture and structure
Card 253
Question
What is the primary protein responsible for gluten elasticity in wheat dough?
Answer
Glutenin
Card 254
Question
What type of sugar is cotton candy made up of?
Answer
Granulated sugar
Card 255
Question
What is the name of the tool used to shred cheese?
Answer
Grater
Card 256
Question
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?
Answer
Grater
Card 257
Question
What alternate name is used for Hong Kong waffles?
Answer
Grid cake/Grid biscuits
Card 258
Question
8 cups is how many gallons?
Answer
Half gallon
Card 259
Question
What does rendering involves?
Answer
Heating and cooking of raw materials to liquify the fat to break down membranes or other structures that hold fat.
Card 260
Question
Sauce Maltaise is prepared by adding orange zest and blood orange juice to which French mother sauce?
Answer
Hollandaise
How to use this set
Read the preview and check whether the content and answers suit your learning goal. You can add the public set to your sets to study it. Your account shows the available actions.