Final Exam

Question 1

a dash equals

Answer 1

1/16 tsp

Question 2

a pinch equals

Answer 2

1/8 tsp

Question 3

how many grams is 1 tsp

Answer 3

4.725 grams

Question 4

how many tsp in 1 tbsp

Answer 4

3 tsp

Question 5

how many tbsp is 1 fl oz

Answer 5

2 tbsp

Question 6

define seasoning

Answer 6

enhances the flavor already found in food

Question 7

define flavoring

Answer 7

adds a new flavor or scent

Question 8

define herb

Answer 8

plant leaf valued for its flavor or scent

Question 9

define spice

Answer 9

added to food that is derived from the fruit, flowers, bark. seeds, or roots of a plant

Question 10

chemical name for salt

Answer 10

sodium chloride

Question 11

5 functions that salt has in our food

Answer 11

flavor enhancer, preservative, binder, texture enhancer, color aid

Question 12

difference between sea salt, rock salt, table salt, and kosher salt

Answer 12

sea salt: expensive. pure mineral taste
rock salt: ancient sea beds that are dried & underground
table salt: refined rock salt with iodine. w/ additives
kosher: rock salt w/ no additives. large. chefs like it

Question 13

most common salt substitute

Answer 13

potassium chloride

Question 14

3 types of pepper

Answer 14

black pepper, white pepper, green peppercorn, peppercorn mélange

also pink peppercorn but from a diff plant

Question 15

what part of the plant do herbs come from

Answer 15

leaves, seeds, or stems

Question 16

what part of the plant do spices come from

Answer 16

fruit, flowers, bark, seeds, or roots

Question 17

purpose of a marinade & 3 essential components

Answer 17

to flavor and tenderize foods.

oil, acid, and flavorings

Question 18

is dry active yeast alive, dead, or dormant

Answer 18

dormat

Question 19

what does yeast need to be happy

Answer 19

moisture, warmth, and food

Question 20

temp range for yeast

Answer 20

105-115 F

Question 21

define sponge

Answer 21

first stage to make yeast happy.

Yeast
warm water
food (sugar/flour)

Question 22

define proof

Answer 22

double in size

need humid, warm, draft-free environment

Question 23

steps to make yeast bread in order

Answer 23

sponge
mix
knead
proof
punch down
shape
proof
bake

Question 24

bread flour is higher in what compared to all purpose

Answer 24

protein

Question 25

define gluten

Answer 25

protein part of wheat flour. elastic

Question 26

define kneading

Answer 26

to work the dough. make elastic

Question 27

five properties of sugar

Answer 27

sweetening, protective coating, increases volume, raises temp, helps to brown

Question 28

is salt necessary in yeast breads

Answer 28

yes. firms dough

Question 29

define pulling a window

Answer 29

stretch to see through it. see if it stretchy enough

Question 30

five functions of liquids

Answer 30

hydrates, allows gluten to be formed, activates yeast, provides steam, acts as a solvent

Question 31

five functions of fat

Answer 31

tenderizer, volume structure, flakiness, flavor

Question 32

difference between dough and batter

Answer 32

dough: dry enough to be handled and kneaded batter: contains more water than dough.

Question 33

moist heat uses what to transfer heat

Answer 33

water

Question 34

moist heat examples

Answer 34

scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, steaming

Question 35

difference between scalding, poaching, and simmering

Answer 35

scalding: temp of 150 poaching: temp of 180 simmering: never less than 180 always about

Question 36

what does simmering water look like and boiling

Answer 36

simmering: gently rising bubbles boiling: bubbles rapidly

Question 37

difference between stewing and braising

Answer 37

stewing: simmering in a small amount of water braising: simmering in foods own juices

Question 38

parboil and blanch

Answer 38

parboil: partially boil but not fully blanch: dip food briefly into boiling water

Question 39

why is steaming beneficial

Answer 39

helps vegetables retain texture, color, taste, and nutrients

Question 40

how is heat transferred with dry heat cooking

Answer 40

radiation

Question 41

dry heat cooking methods

Answer 41

baking,roasting,broiling,grilling,barbequing,and frying

Question 42

define baste

Answer 42

add liquid like fat to surface of meat to prevent drying

Question 43

define sear

Answer 43

brown surface by brief exposure to heat

Question 44

baking vs roasting

Answer 44

baking: heating food by hot oven air roasting: same as baking except used for meats and poultry

Question 45

broil vs grill

Answer 45

broil: cook foods under an intense heat grill: cooked above intense heat

Question 46

which dry heat method uses a liquid. what

Answer 46

frying. oil

Question 47

names for diff frying types

Answer 47

sautéing, stir fry, pan broiling, pan frying, and deep frying

Question 48

how is deep fat frying diff from the rest? Temp?

Answer 48

by the amount of fat used 350-450 F