THE SCIENCE OF GOOD COOKING Flashcards

Tags: Cooking, Food & Beverage, Science, Science Class

Decks in this Class (61):

  • The Science Of Measuring
    16 Cards
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  • The Science Of Time And Temperature
    36 Cards
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  • The Science Of Heat And Cold
    55 Cards
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  • The Science Of Senses
    38 Cards
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  • Physics And Food
    29 Cards
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  • Concept 1 Gentle Heat Prevents Overcooki
    53 Cards
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  • Concept 2 High Heat Develops Flavor
    95 Cards
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  • Concept 3 Resting Meats Maximizes Juices
    50 Cards
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  • Concept 4 Hot Food Keeps Cooking
    7 Cards
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  • Concept 5 Some Proteins Are Best Cooked
    3 Cards
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  • Concept 6 Slow Heating Makes Meat Tender
    45 Cards
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  • Concept 7 Cook Tough Cuts Beyond Well Do
    48 Cards
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  • Concept 8 Tough Cuts Like A Covered Pot
    34 Cards
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  • Concept 9 A Covered Pot Doesn T Need Liq
    23 Cards
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  • Concept 10 Bones Add Flavor Fat And Juic
    65 Cards
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  • Concept 11 Brining Maximizes Juiciness I
    53 Cards
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  • Concept 12 Salt Makes Meat Juicy And Ski
    58 Cards
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  • Concept 13 Salty Marinades Work Best
    94 Cards
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  • Concept 14 Grind Meat At Home For More T
    52 Cards
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  • Concept 15 A Panade Keeps Ground Meat Te
    88 Cards
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  • Concept 16 Create Layers Of Breading Tha
    47 Cards
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  • Concept 17 Good Frying Is All About The
    97 Cards
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  • Concept 18 Fat Makes Eggs Tender
    84 Cards
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  • Concept 19 Gentle Heat Guarantees Smooth
    93 Cards
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  • Concept 20 Starch Keeps Eggs From Curdli
    49 Cards
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  • Concept 21 Whipped Egg Whites Need Stabi
    65 Cards
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  • Concept 22 Starch Helps Cheese Melt Nice
    61 Cards
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  • Concept 23 Salting Vegetables Removes Li
    84 Cards
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  • Concept 24 Green Vegetables Like It Hot
    50 Cards
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  • Concept 25 Not All Potatoes Are Created
    63 Cards
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  • Concept 26 Potato Starch Can Be Controll
    46 Cards
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  • Concept 27 Precooking Makes Vegetables F
    45 Cards
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  • Concept 28 Don T Soak Beans Brine Em
    41 Cards
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  • Concept 29 Baking Soda Makes Beans And G
    64 Cards
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  • Concept 30 Rinsing Not Soaking Makes Ric
    89 Cards
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  • Concept 31 Slicing Changes Garlic And On
    83 Cards
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  • Concept 32 Chile Heat Resides In The Pit
    95 Cards
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  • Concept 33 Bloom Spices To Boost Their F
    97 Cards
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  • Concept 34 Not All Herbs Are For Cooking
    61 Cards
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  • Concept 35 Glutamates Nucleotides Add Me
    53 Cards
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  • Concept 36 Emulsifiers Make Smooth Sauce
    42 Cards
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  • Concept 37 Speed Evaporation When Cookin
    77 Cards
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  • Chapter 38 More Water Makes Chewier Brea
    73 Cards
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  • Chapter 39 Rest Doughs And Trim Kneading
    49 Cards
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  • Concept 40 Time Builds Flavor In Breads
    60 Cards
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  • Concept 41 Gentle Folding Stops Touch Qu
    79 Cards
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  • Concept 42 Two Leaveners Are Often Bette
    86 Cards
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  • Concept 43 Layers Of Butter Make Flakey
    86 Cards
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  • Concept 44 Vodka Makes Pie Dough Easy
    53 Cards
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  • Concept 45 Less Protein Makes Tender Cak
    72 Cards
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  • Concept 46 Creaming Butter Helps Cakes R
    51 Cards
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  • Concept 47 Reverse Cream For Delicate Ca
    49 Cards
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  • Concept 48 Sugar Changes Texture And Swe
    74 Cards
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  • Concept 49 Sugar And Time Make Fruit Juc
    63 Cards
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  • Concept 50 Cocoa Powder Delivers Big Fla
    100 Cards
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  • What To Look For
    55 Cards
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  • Cookware Material
    13 Cards
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  • Knife Basics
    6 Cards
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  • Emergency Ingredient Substitutions
    19 Cards
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  • Food Safety
    21 Cards
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  • Conversions And Equivalents
    49 Cards
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