Share Breakfast Test Review
Save to Folder
What are the ingredients in crepe batter?
milk, eggs, flour (no leaveners)
How many times should you fold your biscuit dough before cutting?
4-9
When your biscuit dough is ready to put on the work surface it will look......
shaggy, dry, not cohesive
When butter is coated with flour in biscuits and layered in the dough, when put in the oven it creates....
layers, flakiness
When we coat the fat in the flour when making biscuits, this is called.......
cutting in
What 2 chemical leaveners (makes them rise) are used in biscuits ?
baking soda and baking powder
When making biscuits, what item needs to be cold?
fat
When making poached eggs, what should you do to the water before adding eggs?
swirl, make a vortex
Which batter is thicker: crepes or pancakes?
pancakes
You should scramble eggs on....heat
low
Old eggs....
float
Fresh eggs
sink
When a recipe call for one egg, it is what size?
large
The process to kill bacteria and other pathogens in eggs is called
pasteurization
Whole milk contains how much milkfat?
no less than 3%
Poached eggs are cooked in water that is kept at a steady temperature of how many degrees?
165
