Test 1

Question 1

Teaspoons to Tablespoon

Answer 1

3 teaspoons = 1 tablespoon

Question 2

Tablespoon to fluid oz

Answer 2

2 tablespoons = 1 fl oz

Question 3

Fl oz to pint or cup

Answer 3

8 fl oz = 1/2 pint or 1 cup

Question 4

fl oz to pint

Answer 4

16 fl oz = 1 pint

Question 5

pints to quarts

Answer 5

2 pints = 1 quart

Question 6

quarts to gallon

Answer 6

2 quarts = 1/2 gallon

4 quarts = 1 gallon

Question 7

ounces to pounds

Answer 7

4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound

Question 8

tablespoon to cup

Answer 8

2 tablespoons = 1/8 cup

16 tablespoons = 1 cup

Question 9

cups to pint

Answer 9

2 cups = 1 pint

Question 10

cups to quart

Answer 10

4 cups = 1 quart

Question 11

cups to gallons

Answer 11

8 cups = 1/2 gallon

16 cups = 1 gallon

Question 12

liter to ml

Answer 12

1 liter = 1000 milliliters

1/2 liter = 500 milliliters

Question 13

kilogram to gram

Answer 13

1 kg = 1000 grams

1/2 kg = 500 grams

Question 14

liter to fl oz

Answer 14

1 liter = 33.8 fl oz

Question 15

milliliter to fluid oz

Answer 15

1 ml = .034 fl oz

Question 16

kilogram to pound

Answer 16

1 kg = 2.2 pounds (2 pounds 3 oz)

Question 17

grams to ounces

Answer 17

1 gram = .035 oz

Question 18

quart to ml

Answer 18

1 quart = 946 ml

Question 19

fl oz to ml

Answer 19

1 fl oz = 29.57 ml

Question 20

pound to grams

Answer 20

1 pound = 454 grams

Question 21

ounce to gram

Answer 21

1 oz = 28.35 g

Question 22

Gross weight

Answer 22

Total weight of all ingredients

Question 23

Weight of 1 piece

Answer 23

gross weight / number of pieces (yield)

Question 24

Number of Pieces (yield)

Answer 24

Gross weight / weight of 1 piece

Question 25

Yield change

Answer 25

want (need) / have = factor that you are multiplying or dividing the recipe by

Question 26

Creaming method

Answer 26

cream butter and sugar | - for doughs and cakes

Question 27

cut in butter or flake

Answer 27

cut cold butter into small cubes | - want to see pieces of butter

Question 28

Chemical leavening

Answer 28

baking soda / powder

Question 29

Baking soda attributes

Answer 29

sodium bicarbonate + alkaline - needs to be activated with an acid - mix with liquid to release carbon dioxide for it to rise

Question 30

Baking powder

Answer 30

``` sodium bicarbonate + acid + starch - just needs liquid - not clumpy because of starch double acting baking powder - also reacts to heat ```

Question 31

Reduction

Answer 31

large amount of fruit, boil in water, strain the fruit and then reduce fruit more to get concentration

Question 32

Hydro- colloiods

Answer 32

thickening agents (water + structure)

Question 33

Gelatin

Answer 33

Derived from animals, blocks of gel (soft, elastic, chewy)

Question 34

Pectin

Answer 34

apple pectin or yellow pectin Puree (high solid content) NH (used for liquids) low solid content

Question 35

Emulsion

Answer 35

water and fat forced together | - mayo, buttercream

Question 36

pasteurization

Answer 36

slows spoilage -kills harmful microbes 144 F for 1/2 hour

Question 37

HTST

Answer 37

high temp, short time pasteurization | 161 F for 16 seconds

Question 38

UHT

Answer 38

ultra-pasteurized, 280 F for2 seconds - shelf stable

Question 39

homogenization

Answer 39

a process by which the fat droplets from milk are emulsified and the cream does not separate

Question 40

Sugar stages

Answer 40

When heating sugar, it goes through multiple stages as it heats. As it gets hotter, the consistency and color changes. The caramelization process begins at 320 degrees.

Question 41

Bloom

Answer 41

hydrating the gelatin before adding it to a hot mixture

Question 42

Amorphous

Answer 42

fluid rather than a solid substance

Question 43

Functions of sugar

Answer 43

- sweetener, flavor enhancer - interacts with proteins and starch during cooking and baking - tenderizes, by absorbing water and inhibiting gluten development - incorporates air during creaming process - caramelizes - stabilizes egg foams - feeds yeast during fermentation - delays coagulation of egg proteins in custard - regulates gelling in preserves - binds water - lengthens shelf life - crystallization and recrystallization of confections - regulates texture of ice cream, sorbets, and frozen desserts by lowering the freezing point

Question 44

Rondeaux

Answer 44

large shallow pot with two handles | - poach pears in them

Question 45

nappage

Answer 45

apricot glaze | - brush on fruit tarts, as gelatin in it, glazes fruit

Question 46

Pate de fruit

Answer 46

fruit puree is reduced with sugar, pectin is added, it is then cooled and cut into little squares and coated with sugar

Question 47

FAT TOM

Answer 47

Food acid - more acid, less likely to spoil Time - not leaving things out etc Temperature - not staying in the danger zone too long Oxygen - not letting things dry out Moisture - make sure things are sealed and covered properly The concerns you have when trying to run a clean kitchen

Question 48

Pathogen

Answer 48

bacteria that can make you sick

Question 49

Danger Zone

Answer 49

40-140 degrees | Food should not be left in this range for an extended amount of time

Question 50

How to prevent a food borne illness

Answer 50

pay attention to FAT TOM, wear gloves and change them often, have good personal hygiene, wash your hands often, sanitizer buckets at every station, clean surfaces often