Culinary Arts Unit Four | Baamboozle - Baamboozle

The process in which you test yeast.

Proofing

This add richness and flavor, make brown crusts and tender textures possible, add volume by trapping air

Fats

This adds flavor, tenderness and aids browning.

Sweeteners

This give structure to baked goods.

Flour

The process where yeast, and the enzymes in yeast, produce alcohols and carbon dioxides gas by breaking down carbohydrates.

Fermentation

A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.

Quick-mix method

Define score.

To make slashes about 1/2 inch deep across the top of bread.

A bread leavened by agents that allow for speedy baking, such as air, stem, baking soda, and baking powder.

Quick Breads

A method of making flaky layering where you cut solid fat into dry ingredients before lightly mixing in the liquids.

Biscuits Method

To mix solid fats and flour using a pastry blender.

Cut in

To work dough by hand to combine ingredients and develop gluten.

Knead

Define gluten.

A protein in wheat flour that when combined with liquid creates an elastic and chewy substance.

This is a plant grown in a flooded field in warm climates.

Rice

This is one of the oldest cereal grains.

Grains

Define wheat.

Plants in the grass family cultivated for their fruits and seeds.

Define leavened bread.

Breads made with a leavening agent such as yeast or baking powder, which makes the bread rise.

This is the inner layer of the kernel and it's rich in nutrients.

Germ

This is the outer layer of a grain kernel and it is rich in fiber.

Bran

This is main part of the grain kernel and it stores vitamins and minerals.

Endosperm

This convenience form is closest in nutrients, color and flavor to fresh vegetables.

Frozen

These vegetables add flavor and aroma to dishes such as onions, garlic, celery and carrots.

Aromatic vegetables

Peas are an example of which type of vegetable?

Seeds

Onions are an example of which type of vegetables?

Bulbs

Lettuce is an example of which type of vegetables?

Leaves

Carrots are an example of which type of vegetables?

Roots

Potatoes are an example of which type of vegetables?

Tubers

Celery is an example of which type of vegetable?

Stem

Artichoke is an example of which type of vegetables?

Flowers

A pepper or a tomato are examples of which type of vegetables?

Fruits

Why do we blanch fresh fruits?

To make them easier to peel.

This is a chemical reaction in which oxygen in the air reacts with a special protein in the fruit, turning it brown.

Enzymatic browning

Fruits that have a thick rind and thick membrane separating the inner flesh segments.

Citrus

Fruits that have several small seeds and thick, firm flesh with a tender, edible skin.

Pomes

Fruits that have a thick rind, or outer skin.

Melons

These fruits have a single hard seed, called a pit or stone, and soft inner flesh covered by a tender, edible skin.

Drupes

Which food category am I describing? They are small, juicy fruits with thin skins.

Berries