Decks in this Class (61):
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The Science Of Measuring
THE SCIENCE OF MEASURING
Sample Cards:how long ago did recipes call for specif,when did companies manufacture standardi,was there standardized measuring in the16 CardsPreview Flashcards -
The Science Of Time And Temperature
THE SCIENCE OF TIME AND TEMPERATURE
Sample Cards:why is time unreliable when cooking,room temperature,chilled as in refrigerated36 CardsPreview Flashcards -
The Science Of Heat And Cold
THE SCIENCE OF HEAT AND COLD
Sample Cards:how did discovering fire help our ancest,how did cooking help higher brain functi,what is heat55 CardsPreview Flashcards -
The Science Of Senses
THE SCIENCE OF SENSES
Sample Cards:five taste sensations,example of bitter,example of sour38 CardsPreview Flashcards -
Physics And Food
PHYSICS AND FOOD
Sample Cards:physics,what do knives damage as they cut throug,do onions have the same pungency when sl29 CardsPreview Flashcards -
Concept 1 Gentle Heat Prevents Overcooki
CONCEPT 1: GENTLE HEAT PREVENTS OVERCOOKING
Sample Cards:do smaller molecules move faster than la,which molecules are the smallest water f,common forms of radiation in cooking53 CardsPreview Flashcards -
Concept 2 High Heat Develops Flavor
CONCEPT 2: HIGH HEAT DEVELOPS FLAVOR
Sample Cards:who first described maillard reaction wh,does high heat change flavor of meat,explain maillard reaction95 CardsPreview Flashcards -
Concept 3 Resting Meats Maximizes Juices
CONCEPT 3: RESTING MEATS MAXIMIZES JUICES
Sample Cards:percentage of water in meat,most of the water in meat is referred to,myofibrils are made of what50 CardsPreview Flashcards -
Concept 4 Hot Food Keeps Cooking
CONCEPT 4: HOT FOOD KEEPS COOKING
Sample Cards:what absorbs more heat a large or small,does oven temperature affect heat absorp,what does carryover cooking not affect w7 CardsPreview Flashcards -
Concept 5 Some Proteins Are Best Cooked
CONCEPT 5: SOME PROTEINS ARE BEST COOKED TWICE
Sample Cards:why is roasting then searing better for,when cooking with fat why is selecting t,three things roasting before searing wil3 CardsPreview Flashcards -
Concept 6 Slow Heating Makes Meat Tender
CONCEPT 6: SLOW HEATING MAKES MEAT TENDER
Sample Cards:what enzyme is released due to gentle he,juiciness is almost entirely determined,what is a sweet and sour sauce from ital45 CardsPreview Flashcards -
Concept 7 Cook Tough Cuts Beyond Well Do
CONCEPT 7: COOK TOUGH CUTS BEYOND WELL DONE
Sample Cards:two factors that promote muscle fiber gr,do muscle fiber shrink in diameter or le,rate of moisture loss in meat become sig48 CardsPreview Flashcards -
Concept 8 Tough Cuts Like A Covered Pot
CONCEPT 8: TOUGH CUTS LIKE A COVERED POT
Sample Cards:when braising why does covering the meat,two advantages of braising over barbecui,why is braising in the oven better than34 CardsPreview Flashcards -
Concept 9 A Covered Pot Doesn T Need Liq
CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID
Sample Cards:what is en cocotte,another term for en cocotte,test kitchen dry braising vs open pot23 CardsPreview Flashcards -
Concept 10 Bones Add Flavor Fat And Juic
CONCEPT 10: BONES ADD FLAVOR, FAT AND JUICINESS
Sample Cards:the main structural material of bone,what is calcium phosphate,primary protein in connective tissue65 CardsPreview Flashcards -
Concept 11 Brining Maximizes Juiciness I
CONCEPT 11: BRINING MAXIMIZES JUICINESS IN LEAN MEATS
Sample Cards:what two specific principles does brinin,what simple concept do osmosis and diffu,why do cells in in meat allow certain mo53 CardsPreview Flashcards -
Concept 12 Salt Makes Meat Juicy And Ski
CONCEPT 12: SALT MAKES MEAT JUICY AND SKIN CRISP
Sample Cards:what happens when you dry brine meat,what benefit is gained through a dry bri,which salt clumps kosher or table58 CardsPreview Flashcards -
Concept 13 Salty Marinades Work Best
CONCEPT 13: SALTY MARINADES WORK BEST
Sample Cards:what ingredient in marinades turns a tou,what is a marinade,the effectiveness of a marinade relies o94 CardsPreview Flashcards -
Concept 14 Grind Meat At Home For More T
CONCEPT 14: GRIND MEAT AT HOME FOR MORE TENDER BURGERS
Sample Cards:is the size of ground meat pieces import,why is it important to select the proper,is it possible to buy meats that were gr52 CardsPreview Flashcards -
Concept 15 A Panade Keeps Ground Meat Te
CONCEPT 15: A PANADE KEEPS GROUND MEAT TENDER
Sample Cards:when would you need a panade with beef,what is a panade,name a simple and complex form of panade88 CardsPreview Flashcards -
Concept 16 Create Layers Of Breading Tha
CONCEPT 16: CREATE LAYERS OF BREADING THAT STICK
Sample Cards:breading usually consists of what three,what is the inherent problem with breadi,one of the principle reasons breading fa47 CardsPreview Flashcards -
Concept 17 Good Frying Is All About The
CONCEPT 17: GOOD FRYING IS ALL ABOUT THE OIL TEMPERATURE
Sample Cards:what does frying all come down to,frying is usually held at what temp,is hot oil boiling when you place food i97 CardsPreview Flashcards -
Concept 18 Fat Makes Eggs Tender
CONCEPT 18: FAT MAKES EGGS TENDER
Sample Cards:describe the perfectly cooked eggs textu,cooking causes egg proteins to do what,are cooked eggs a solid or semisolid84 CardsPreview Flashcards -
Concept 19 Gentle Heat Guarantees Smooth
CONCEPT 19: GENTLE HEAT GUARANTEES SMOOTH CUSTARDS
Sample Cards:how do eggs aid in baked goods,what happens when protein in eggs become,temperature at which egg whites and yolk93 CardsPreview Flashcards -
Concept 20 Starch Keeps Eggs From Curdli
CONCEPT 20: STARCH KEEPS EGGS FROM CURDLING
Sample Cards:how does stirring affect the strength of,how do starches affect the temperature o,name two starches used49 CardsPreview Flashcards -
Concept 21 Whipped Egg Whites Need Stabi
CONCEPT 21: WHIPPED EGG WHITES NEED STABILIZERS
Sample Cards:describe whipped egg whites,how do egg whites go from liquid to foam,what happens if egg whites are under bea65 CardsPreview Flashcards -
Concept 22 Starch Helps Cheese Melt Nice
CONCEPT 22: STARCH HELPS CHEESE MELT NICELY
Sample Cards:what does all cheese start with,can cheese be made from any milk,typically cheese is made from what three61 CardsPreview Flashcards -
Concept 23 Salting Vegetables Removes Li
CONCEPT 23: SALTING VEGETABLES REMOVES LIQUID
Sample Cards:name two summer vegetables that are made,edible plants include what,what part of a plant are fruits84 CardsPreview Flashcards -
Concept 24 Green Vegetables Like It Hot
CONCEPT 24: GREEN VEGETABLES LIKE IT HOT--THEN COLD
Sample Cards:where do green vegetables get their brig,chlorophyll,what does the complex molecule chlorophy50 CardsPreview Flashcards -
Concept 25 Not All Potatoes Are Created
CONCEPT 25: NOT ALL POTATOES ARE CREATED EQUAL
Sample Cards:are there more than 200 species of potat,potatoes consist mainly of what two thin,the density of a particular potato corre63 CardsPreview Flashcards -
Concept 26 Potato Starch Can Be Controll
CONCEPT 26: POTATO STARCH CAN BE CONTROLLED
Sample Cards:are there simple steps to remove or acti,starch granules in a potato begin to abs,at what temperature to starch granules s46 CardsPreview Flashcards -
Concept 27 Precooking Makes Vegetables F
CONCEPT 27: PRECOOKING MAKES VEGETABLES FIRMER
Sample Cards:can almost any vegetable be roasted in a,whats the problem with roasting vegetabl,how do you get vegetables tender without45 CardsPreview Flashcards -
Concept 28 Don T Soak Beans Brine Em
CONCEPT 28: DON'T SOAK BEANS - BRINE 'EM
Sample Cards:properly cooked beans should be what,two problems people encounter with beans,what is foodstuff41 CardsPreview Flashcards -
Concept 29 Baking Soda Makes Beans And G
CONCEPT 29: BAKING SODA MAKES BEANS AND GRAINS SOFT
Sample Cards:besides brining what else helps beans be,are baking soda and sodium bicarbonate t,is baking soda a alkali64 CardsPreview Flashcards -
Concept 30 Rinsing Not Soaking Makes Ric
CONCEPT 30: RINSING (NOT SOAKING) MAKES RICE FLUFFY
Sample Cards:rice is a seed from a plant know as what,when harvested what is rice covered by,after the rice s protective husk is remo89 CardsPreview Flashcards -
Concept 31 Slicing Changes Garlic And On
CONCEPT 31: SLICING CHANGES GARLIC AND ONION FLAVOR
Sample Cards:most cooks understand that cooking does,keys components in countless savory reci,do garlic and onions belong to the same83 CardsPreview Flashcards -
Concept 32 Chile Heat Resides In The Pit
CONCEPT 32: CHILE HEAT RESIDES IN THE PITH AND SEEDS
Sample Cards:besides heat what can chiles add to a di,what two basic forms are chiles sold in,as with bell peppers green chiles are pi95 CardsPreview Flashcards -
Concept 33 Bloom Spices To Boost Their F
CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR.
Sample Cards:do americans typically use spices in sav,name one style of cooking where spices a,spices are generally made from what 4 th97 CardsPreview Flashcards -
Concept 34 Not All Herbs Are For Cooking
CONCEPT 34: NOT ALL HERBS ARE FOR COOKING
Sample Cards:what are herbs,two herb categories,when should hearty herbs be added61 CardsPreview Flashcards -
Concept 35 Glutamates Nucleotides Add Me
CONCEPT 35: GLUTAMATES, NUCLEOTIDES ADD MEATY FLAVOR
Sample Cards:who discovered umami,how did professor kikunae ikeda test for,ikeda identified the substance from the53 CardsPreview Flashcards -
Concept 36 Emulsifiers Make Smooth Sauce
CONCEPT 36: EMULSIFIERS MAKE SMOOTH SAUCES
Sample Cards:salad greens dressed with a broken vinai,vinaigrette relies on the principle of w,what is an emulsion42 CardsPreview Flashcards -
Concept 37 Speed Evaporation When Cookin
CONCEPT 37: SPEED EVAPORATION WHEN COOKING WINE
Sample Cards:why is wine a key ingredient to so many,a common misconception when cooking with,archaeological evidence dictates that wi77 CardsPreview Flashcards -
Chapter 38 More Water Makes Chewier Brea
CHAPTER 38: MORE WATER MAKES CHEWIER BREAD
Sample Cards:in many cases the ingredient list of bre,is yeast a living organism,what is yeast s function in bread73 CardsPreview Flashcards -
Chapter 39 Rest Doughs And Trim Kneading
CHAPTER 39: REST DOUGHS AND TRIM KNEADING TIME
Sample Cards:what happens if you knead a dough too mu,ultimate goal of making bread dough,to really understand gluten what two pro49 CardsPreview Flashcards -
Concept 40 Time Builds Flavor In Breads
CONCEPT 40: TIME BUILDS FLAVOR IN BREADS
Sample Cards:why do breads from artisan bakers taste,after mixing and kneading dough comes fe,is fermentation arguably the oldest of c60 CardsPreview Flashcards -
Concept 41 Gentle Folding Stops Touch Qu
CONCEPT 41: GENTLE FOLDING STOPS TOUCH QUICK BREADS
Sample Cards:name three types of quick bread,can quick bread be ruined by excessive g,how are quick breads different from yeas79 CardsPreview Flashcards -
Concept 42 Two Leaveners Are Often Bette
CONCEPT 42: TWO LEAVENERS ARE OFTEN BETTER THAN ONE
Sample Cards:why did the advent of chemical leaveners,are chemical leaveners confusing,quick breads muffins and biscuits as wel86 CardsPreview Flashcards -
Concept 43 Layers Of Butter Make Flakey
CONCEPT 43: LAYERS OF BUTTER MAKE FLAKEY PASTRY
Sample Cards:the difference between biscuits and past,how does butter make biscuits and pastri,the challenge with creating a flaky past86 CardsPreview Flashcards -
Concept 44 Vodka Makes Pie Dough Easy
CONCEPT 44: VODKA MAKES PIE DOUGH EASY
Sample Cards:the trouble with pie dough is what,perfect pie dough has the right balance,what happens when water hydrates the pro53 CardsPreview Flashcards -
Concept 45 Less Protein Makes Tender Cak
CONCEPT 45: LESS PROTEIN MAKES TENDER CAKES, COOKIES
Sample Cards:does mixing batter quick breads as littl,while a muffin or quick bread can have s,what gives cakes cookies and breads thei72 CardsPreview Flashcards -
Concept 46 Creaming Butter Helps Cakes R
CONCEPT 46: CREAMING BUTTER HELPS CAKES RISE
Sample Cards:classic cake recipes begin with what,what is the goal of the steps in a class,what is the most important step if you w51 CardsPreview Flashcards -
Concept 47 Reverse Cream For Delicate Ca
CONCEPT 47: REVERSE CREAM FOR DELICATE CAKES
Sample Cards:while creaming butter and sugar is the f,why is reverse creaming test kitchen s c,why is reverse creaming ok for layer cak49 CardsPreview Flashcards -
Concept 48 Sugar Changes Texture And Swe
CONCEPT 48: SUGAR CHANGES TEXTURE (AND SWEETNESS)
Sample Cards:sweetners come in many forms describe so,sugar like glucose and fructose can be a,what two molecules is sucrose made of74 CardsPreview Flashcards -
Concept 49 Sugar And Time Make Fruit Juc
CONCEPT 49: SUGAR AND TIME MAKE FRUIT JUCIER
Sample Cards:when fruit is tossed with sugar what doe,by definition what are fruits,what are fruits engineered to do63 CardsPreview Flashcards -
Concept 50 Cocoa Powder Delivers Big Fla
CONCEPT 50: COCOA POWDER DELIVERS BIG FLAVOR
Sample Cards:all too often chocolate cakes brownies p,although we rely on unsweetened and bitt,how is cocoa powered made100 CardsPreview Flashcards -
What To Look For
WHAT TO LOOK FOR
Sample Cards:what to look for chef s knife,what to look for paring knife,what to look for serrated knife55 CardsPreview Flashcards -
Cookware Material
COOKWARE MATERIAL
Sample Cards:copper,aluminum,cast iron13 CardsPreview Flashcards -
Knife Basics
KNIFE BASICS
Sample Cards:knife basics,what are the serrations on a bread knife,three main reasons to keep your knives s6 CardsPreview Flashcards -
Emergency Ingredient Substitutions
EMERGENCY INGREDIENT SUBSTITUTIONS
Sample Cards:emergency ingredient substitutions,to replace 1 cup whole milk,to replace 1 cup half and half19 CardsPreview Flashcards -
Food Safety
FOOD SAFETY
Sample Cards:separate raw and cooked,put up a barrier,don t rinse raw meat and poultry21 CardsPreview Flashcards -
Conversions And Equivalents
CONVERSIONS AND EQUIVALENTS
Sample Cards:1 ounce _____g,1 teaspoon ______ milliliters,converting fahrenheit to celsius49 CardsPreview Flashcards
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