THE SCIENCE OF GOOD COOKING Flashcards

Decks in this Class (61):

• 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 the
  16 Cards
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• 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 refrigerated
  36 Cards
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• 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 heat
  55 Cards
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• The Science Of Senses

  THE SCIENCE OF SENSES

  Sample Cards:

  five taste sensations,

  example of bitter,

  example of sour
  38 Cards
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• Physics And Food

  PHYSICS AND FOOD

  Sample Cards:

  physics,

  what do knives damage as they cut throug,

  do onions have the same pungency when sl
  29 Cards
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• 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 cooking
  53 Cards
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• 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 reaction
  95 Cards
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• 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 what
  50 Cards
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• 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 w
  7 Cards
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• 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 wil
  3 Cards
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• 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 ital
  45 Cards
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• 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 sig
  48 Cards
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• 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 than
  34 Cards
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• 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 pot
  23 Cards
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• 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 tissue
  65 Cards
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• 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 mo
  53 Cards
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• 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 table
  58 Cards
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• 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 o
  94 Cards
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• 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 gr
  52 Cards
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• 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 panade
  88 Cards
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• 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 fa
  47 Cards
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• 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 i
  97 Cards
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• 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 semisolid
  84 Cards
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• 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 yolk
  93 Cards
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• 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 used
  49 Cards
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• 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 bea
  65 Cards
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• 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 three
  61 Cards
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• 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 fruits
  84 Cards
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• 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 chlorophy
  50 Cards
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• 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 corre
  63 Cards
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• 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 s
  46 Cards
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• 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 without
  45 Cards
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• 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 foodstuff
  41 Cards
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• 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 alkali
  64 Cards
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• 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 remo
  89 Cards
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• 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 same
  83 Cards
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• 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 pi
  95 Cards
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• 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 th
  97 Cards
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• 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 added
  61 Cards
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• 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 the
  53 Cards
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• 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 emulsion
  42 Cards
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• 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 wi
  77 Cards
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• 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 bread
  73 Cards
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• 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 pro
  49 Cards
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• 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 c
  60 Cards
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• 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 yeas
  79 Cards
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• 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 wel
  86 Cards
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• 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 past
  86 Cards
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• 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 pro
  53 Cards
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• 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 thei
  72 Cards
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• 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 w
  51 Cards
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• 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 cak
  49 Cards
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• 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 of
  74 Cards
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• 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 do
  63 Cards
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• 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 made
  100 Cards
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• 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 knife
  55 Cards
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• Cookware Material

  COOKWARE MATERIAL

  Sample Cards:

  copper,

  aluminum,

  cast iron
  13 Cards
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• Knife Basics

  KNIFE BASICS

  Sample Cards:

  knife basics,

  what are the serrations on a bread knife,

  three main reasons to keep your knives s
  6 Cards
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• Emergency Ingredient Substitutions

  EMERGENCY INGREDIENT SUBSTITUTIONS

  Sample Cards:

  emergency ingredient substitutions,

  to replace 1 cup whole milk,

  to replace 1 cup half and half
  19 Cards
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• Food Safety

  FOOD SAFETY

  Sample Cards:

  separate raw and cooked,

  put up a barrier,

  don t rinse raw meat and poultry
  21 Cards
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• Conversions And Equivalents

  CONVERSIONS AND EQUIVALENTS

  Sample Cards:

  1 ounce _____g,

  1 teaspoon ______ milliliters,

  converting fahrenheit to celsius
  49 Cards
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