Card 101
Question
What country originally developed danishes?
Answer
Austria
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 102
Question
What is the main ingredient in guacamole?
Answer
Avocado
Card 103
Question
What does BLT stand for?
Answer
Bacon Lettuce Tomato
Card 104
Question
What is the name of the long french bread from lean dough?
Answer
Baguette
Card 105
Question
What equipment known as "double pot", is made out of two stacked pots?
Answer
Bain Marie
Card 106
Question
What are BCUs?
Answer
Baking Contrast Units
Card 107
Question
What leavening agent is used in american waffles?
Answer
Baking powder
Card 108
Question
In baking, what common chemical leavening agent reacts with an acid and moisture to produce carbon dioxide?
Answer
Baking Soda (Sodium Bicarbonate)
Card 109
Question
A homemade baking powder can be prepared by mixing:
Answer
Baking soda and cream of tartar
Card 110
Question
In baking, what does baking a pastry blind mean?
Answer
Baking the pastry without a filling
Card 111
Question
An intensely sweet treat originating in the countries of the Ottoman Empire (eastern Mediterranean, western Asia, northern Africa) made with layers of filo pastry separated by a mixture of butter, honey, nuts, and flavorings. What is the name for this creation?
Answer
Baklava
Card 112
Question
In the UK, what is the name for cookies cut after baking?
Answer
Bar cookies
Card 113
Question
What is the term for adding a layer of fat outside of meat?
Answer
Barding
Card 114
Question
A Caprese salad traditionally includes tomato, mozarella and what other ingredient?
Answer
Basil
Card 115
Question
What is the name of eclairs with caramel icing?
Answer
Baton de Jacob
Card 116
Question
Why is it important to incorporate air into a dough during mixing?
Answer
Because yeast (CO2) has to fill existing air holes in the dough to ensure proper fermentation and texture.
Card 117
Question
In French cuisine, what are the five "Mother Sauces" as defined by Auguste Escoffier?
Answer
Béchamel, Velouté, Espagnole, Hollandaise, and Tomate.
Card 118
Question
Describe the difference between a béchamel and a velouté sauce.
Answer
Béchamel: Uses cream as a base; Velouté: Uses stock or broth as a base
Card 119
Question
What french doughnut translates to "nun's fart", made from pate a choux?
Answer
Beignets
Card 120
Question
What is the holy trinity of Louisiana Creole food, also known as the Cajun holy trinity?
Answer
Bell pepper, onion, and celery
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