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| How many ounces of water should you consume daily? |
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| Contact with heat through equipment or substance (pans, water, or fat) |
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| movement of water (natural), fat (natural), or air (mechanical) |
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| Swelling and thickening (ex. starches) |
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| What are examples of dry heat? |
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| broil, grill, roast, bake, fry (saute, stirfry, pan fry, deep fry) |
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| What are examples of moist heat? |
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| Simmer, Boil, Poaching, Steam, Braise, Stew |
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| What is tempering? (Coffee) |
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| Making the pot warm by adding hot boiling water, then removing before entering coffee/tea |
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| What is the functions of liquid beverages? |
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| Control body temperature, aid body in digesting food, getting medication where it belongs, carry nutrient throughout body, help eliminate waste |
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| What makes coffee stronger? |
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| Darker roast or more tannins |
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| Where does cocoa come from? |
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| Cooking that doesn't require contact; energy transferred by waves of heat or light (infrared or microwave) |
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| What's the most common size of egg? |
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| What determines the color of the egg? |
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| What are emulsifying agents? |
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| Ingredients that keep the substance mixed together (ex. oil and vinegar in mayo) |
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| What are the four steps to making egg foam? |
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| 1- separate egg whites from yolk (DO NOT MIX), 2- beat to foamy state, 3- add acid (cream of tartar), 4- gradually add sugar for meringue until stiff peak forms |
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| Name the egg grades from thickest/highest yolk to thinnest |
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| Grade AA, Grade A, Grade B |
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| What disease is associated with underdeveloped eggs or poor sanitation measures? |
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| What functions to eggs serve as? |
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| Thickening, Leavening, Structural, and Emulsifying Agents |
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| What three nutritional components are found in milk? |
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| Carbohydrates (Lactose), Vitamin A, and Vitamin D |
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| Process which molecules in whole milk are reduced in size and dispursed throughout liquid; prevents fat from clumping |
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| How do you sharpen a knife? |
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| Run knife at 20 degrees from heel to toe against wet stone and then again on steel; 5 strokes each; wash knife |
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| What are the three hand placements of cutting with knives |
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| 1- fingers and thumb curled back, 2- stradle food (thumb on one side), 3- hand on top of food (knife through middle horizontally) |
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| Flavoring from baking meat bones in water; may add vegetables or bouillon cubes |
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| starch particles swell and take in liquid at a high temperature |
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| What are examples of thickening agents? |
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| Flour, corn starch, eggs, arrowroot, rice, potatoes, bread, tapioca |
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| Melt fat and starch together to eliminate lumps |
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| What are examples of mother sauces? |
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| Bechamel (milk; white), Veloute (milk & flour; blonde), Espagnole (beef stock; brown), Tomato (red), Hollandaise (egg yolk & butter) |
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| What are the 4 parts of a salad? |
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| 1- Base (often leaf lettuce; gives definition), 2- body (main ingredient), 3- Color/dressing, 4- Garnish |
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| What are the 3 types of salads? |
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| Tossed (all mixed together), Arranged (topped on each other), Gellatin (dessert or meal) |
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| What are the three pigments in vegetables? |
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| 1- Chlorophyll (green, water soluble); 2- Carotenoid (yellow/orange, fat soluble); 3- Flavonoid (white/red, water soluble) |
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| What are examples of succulent vegetables? |
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| celery, leaves, onions, tomato, squash |
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| What are examples of sulfur compound vegetables? |
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| What are examples of starchy vegetables? |
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| What is enzymatic maturation? |
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| What is enzymatic oxidation? |
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| The browning of fruits and vegetables exposed to air (add acid such as lemon juice to stop) |
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| What is given off by fruits when stored, making it hard to put by other foods for risk of deterrioration? |
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| Which part of the wheat kernel is full of nutrients? |
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| What are the three parts to the wheat kernel? |
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| 1- Bran (outside), 2- Endosperm (center), 3- Germ (bottom) |
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| What are the advantages of gluten? |
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| Elastic (stretches), Plastic (goes back to original shape), Cohesive (stays together) |
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| What are the 3 leavening agents produced when making bread? |
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| Carbon dioxide, air, steam |
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| What are chemical leaving agents in bread? |
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| Baking soda, baking powder |
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| What are biological leavening agents in bread? |
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| What are the 4 types of batter or doughs? |
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| 1- Pour batter (pancakes), 2- Drop batter (biscuits), 3- Soft Dough (pie crust), 4- Stiff Dough (bread) |
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| What are the 6 types of cookies? |
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| 1- Rolled/cut out, 2- Drop, 3- Bar, 4- Wafer, 5- Refrigerator, 6- Pressed |
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| What kind of cake is the most common? |
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| Butter cake (ex. sheet cakes, pound cakes, bundt cakes, layer cakes) |
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| Adding liquid to yeast and sugar and waiting for "growth" or bubbles; first proof test of making bread |
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| How many times should bread be proofed? What are the stages? |
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| 3; 1- yeast proofing; 2- bowl, poke hole, should rise; 3-roll out, place in proofer machine |
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| What are complete protein sources? |
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| animal products; contain ALL essential amino acids; heme iron (meat/poultry/fish) |
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| What are incomplete protein sources? |
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| plant sources; missing 1 or more amino acids; nonheme iron |
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| What is the carbohydrate in muscle that is depleted during exercise? |
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| What is the oxygen carrying pigment that dulls with age and heat? |
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