Card 261
Question
What ingredient in baking acts as a reducing sugar source and enhances browning?
Answer
Honey (or invert sugar).
Culinology
Discover Culinology: 483 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 262
Question
Savory pies commonly use what kind of pastry?
Answer
Hot Water Crust
Card 263
Question
What are the two main types of chinese flaky pastry?
Answer
Huaiyang/Cantonese
Card 264
Question
What is the lipid source in commerical danish products?
Answer
Hydrogenated sunflower oil
Card 265
Question
A California roll is made with what meat?
Answer
Imitation crab
Card 266
Question
The cook prepared french fries from potatoes stored in the refrigerator. They will brown unevenly due to:
Answer
Increase in sugar content
Card 267
Question
To prevent clustering of crystals when making fondant:
Answer
Increase sugar concentration
Card 268
Question
What does IHOP stand for?
Answer
International House of Pancakes
Card 269
Question
What function does baking soda serve in a cookie recipe?
Answer
It acts as a chemical leavening agent, producing CO₂ for rise and spread.
Card 270
Question
What is the role of baking powder in baked goods?
Answer
It acts as a chemical leavening agent, releasing CO₂
Card 271
Question
Why did early 19th-century cookbooks suggest cooking green vegetables in a copper pennypot?
Answer
It gave vegetables a bright green color due to a stable complex formed with copper.
Card 272
Question
Why is sucrose added to dough when making bread?
Answer
It increases viscosity & increases foam stability
Card 273
Question
What does the French pastry 'Religieuse' get its name from and what type of pastry it is?
Answer
It means 'nun' and it is a type of eclair
Card 274
Question
What is the name for Italian soup with meatballs?
Answer
Italian wedding soup
Card 275
Question
In a Mazurek, two sheets of short pastry are fixed with what condiment?
Answer
Jam, often apricot, plum, or raspberry jam
Card 276
Question
What is the pastry that was the precursor to croissants, from Hungary?
Answer
Kifli
Card 277
Question
What is the name of the traditional, highly acidic fermented cabbage dish of Korea, often seasoned with gochugaru?
Answer
Kimchi
Card 278
Question
Name the Korean analog of sauerkraut.
Answer
Kimchi
Card 279
Question
What is the general name of foods prepared following Jewish religious traditions?
Answer
Kosher Foods
Card 280
Question
What Indian flatbread is commonly made out of maida flour and mashed potatoes?
Answer
Kulcha
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