Card 361
Question
What particular concern does ammonium bicarb pose when used in a leavening system?
Answer
Product must be baked to dryness to eliminate off-flavors
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 362
Question
Why must be the pH of the custard neutral during heating?
Answer
Protect the egg protein from aggregation
Card 363
Question
Pulses are high in what nuritent?
Answer
Protein (fiber also acceptable)
Card 364
Question
What is the major difference between all-purpose flour and cake flour?
Answer
Protein content
Card 365
Question
What two factors determine the flour type?
Answer
Protein content and ash
Card 366
Question
Buckwheat and Quinoa are examples of what grain type?
Answer
Pseudocereals
Card 367
Question
Chickpeas, Lupins, and Beans are examples of what grain type?
Answer
Pulses
Card 368
Question
Give an example of a savory custard.
Answer
Quiche, chawanmushi
Card 369
Question
What is the name of bread leavened by chemicals instead of yeast?
Answer
Quick Bread
Card 370
Question
Banana bread, Bannock, and Scone are examples of what type of bread?
Answer
Quick Bread
Card 371
Question
What are muffins classified as in the US?
Answer
Quick Bread
Card 372
Question
What is the name of the pasta that translates "to wrap"?
Answer
Ravioli
Card 373
Question
What is the main ingredient in coleslaw?
Answer
Raw cabbage
Card 374
Question
What is the name of round eclairs?
Answer
Religieuse
Card 375
Question
What is the process of staling called?
Answer
Retrogradation
Card 376
Question
What is the name of the pasta that translates "to line"?
Answer
Rigatoni
Card 377
Question
What is the main ingredient in Mock Apple Pie?
Answer
Ritz Crackers
Card 378
Question
Focaccia al rosmario has what herb added to focaccia?
Answer
Rosemary
Card 379
Question
What Indian flatbread is made from stoneground whole wheat flour?
Answer
Roti
Card 380
Question
The name for a mixture of fat and flour that is used to thicken sauces?
Answer
Roux
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