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Define yeast bread.
A bread leavened with a microscopic organism.
Fermentation
The process in which yeast and the enzymes in yeast produce alcohol and carbon dioxide gas by breaking down carbs.
A method of mixing yeast dough in which dry yeast is combined with dry ingredients then with a liquid.
The quick-mix method
The conventional yeast dough method is...
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth.
This is a method of making quick breads in which liquid ingredients are lightly mixed into the dry ingredients to create a slightly course batter.
Muffin Method
This is a method of making a flaky layering where you can cut solid fat into the dry ingredients before lightly mixing in the liquids.
Biscuit Method
What is gluten?
A protein in heat flour that when combined with a liquid creates an elastic and chewy substance.
This is a substance that triggers a chemical reaction that makes a baked product grow larger and rise.
Leavening Agent
This gives structure to baked goods.
Flour
Examples of fruit vegetables include (3 of them)...
Tomatoes, cucumbers, and peppers
Bulbs examples include....
Onions and garlic
Fruits with a thick rind or outer skin.
Melons
Fruits with a thick rind and membrane separating inner flesh segments.
Citrus
These are fruits with single hard seeds called a pit or stone and a soft inner flesh covered by a tender edible skin.
Drupes
These are fruits with several small seeds and thick, firm flesh with tender, edible skin.
Pomes
These are fruits that are small and juicy with thin skins.
Berries
Your body needs these but can not produce them.
Essential amino acids.
A fatlike substance in cells that is needed for many body processes.
Cholesterol
Vitamins that are fat soluble.
A, D, E, K
What is a complete protein?
A food that has all nine essential amino acids.
This can not be digested but it is essential for good health.
Fiber
This is a complex carb which can also be used as a thickening agent hen dissolved in water and heated.
Starch
Sugar is an example of what type of nutrient?
A simple carb
The use of nutrients to provide energy.
Metabolism
The process in which nutrients move into the bloodstream after food is broken down.
Absorption
This is a mechanical and chemical process of breaking down food and changing nutrients into forms your body can use.
Digestion
These help build, repair and maintain body tissues.
Proteins
This is the body's main source of energy
Carbs
This is a score of stored energy, as well as insulation for the body.
Fats
Can someone be overweight and malnourished?
Yes, this can be from unhealthy food choices that make them lack certain nutrients.
These are examples of what type of cooking? Pan-broiling Frying Sauteing Deep-fat frying Stir-frying
Cooking in fat
These are examples of what type of cooking? Grilling Roasting Baking Broiling
Dry Heat cooking
These are examples of what type of cooking? Boiling Pressure-cooking Braising Stewing
Moist-heat cooking
The Maillard Reaction is...
Browning that adds color and flavor to foods. It occurs when heat provokes a series of chemical reactions between certain sugars and proteins in the food.
Transferring heat through direct conduct. Transferring heat through indirect conduct.
Conduction Convention
This is to loosen flavorful food particles in a pan after food has been browned.
Deglaze
Rank in order from smallest cut to largest... Cube, Mince, Dice, Chop
Mince, Chop, Dice, Cube
This adds flavor by soaking in a cold, seasoned liquid.
Marinate
To caramelize means...
To heat sugars on the surface of foods until hey liquefy and darken in color.
To dredge means..
To coat food heavily with flour, breadcrumbs, or cornmeal.
What is folding?
To gently mix a light, fluffy mixture into a heavier one.
What is cutting in and what supplies do you need to do it?
To combine solid fats with dry ingredients like flour and butter. You can use two knives or a pastry blender.
The only ingredient you pack in this class is...
Brown sugar
What are the produces to measure a liquid ingredient.
Put on leveled surface, get at eye level, pour, check amount, adjust
This is a different way of measuring the same amount of product.
Equivalent
This is a different way of measuring the same amount of product.
Equivalent
This is used for brushing sauce on foods and glazes on pastry.
Pastry Brush
A pan for browning and frying.
Skillet
This is used for gripping and lifting foods.
Tongs
This is a knife with a long, triangular blade used for slicing, chopping and dicing.
A chef's knife
The temperature you should cook poultry beasts at....
170F
The temperature you should cook beef steaks, roasts, veal, lamb and seafood at...
145F
The temperature you should cook ground poultry, leftovers and casseroles are is....
165F
This is a chemical that makes food unsafe to eat.
Contaminant


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