Share Intro Culinary Spring Semester Review
Save to Folder
Which nutrient is our body's main source of energy?
carbs
Are carbs sugars?
yes
What is the name of the sugar found in fruits?
fructose
How can you thicken a sauce or soup?
slurry
Should you always rinse pasta once it is cooked?
NO
What should you do to rice before cooking it?
rinse it, wash it
What do you need to do to dry beans before you cook them?
Soak them
Why is USDA prime steak considered the highest quality?
marbling
Should you cut meat against the grain or with the grain?
Against
Where should poultry be stored in the refrigerator?
bottom
Which part of the egg contains the fat?
yolk
What is the highest grade for an egg?
AA
Most recipes call for what size eggs?
Large
Why is milk pasteurized?
kills bacteria
When baking, what is the best tool for accurate measuring?
Scale
When using the creaming method, it is important to make sure your…….is not too cold.
butter
