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Intro Culinary Spring Semester Review

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  • When making muffins or cupcakes you should not fill the cup more than …full.
    2/3
  • What is the highest grade for an egg?
    AA
  • Which nutrient is our body's main source of energy?
    carbs
  • Which part of the egg contains the fat?
    yolk
  • What is the name of the sugar found in fruits?
    fructose
  • When activated, yeast produces.....
    carbon dioxide
  • Should you cut meat against the grain or with the grain?
    Against
  • When making bread or pizza dough, bread or all purpose flour is preferred over cake flour because…..
    has less protein/gluten potential
  • 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
  • Where should poultry be stored in the refrigerator?
    bottom
  • What should you do to rice before cooking it?
    rinse it, wash it
  • What kind of leaveners do biscuits and quick breads generally use?
    chemical (soda/powder)
  • Why is milk pasteurized?
    kills bacteria
  • When using the creaming method, it is important to make sure your…….is not too cold.
    butter
  • Are carbs sugars?
    yes
  • Most recipes call for what size eggs?
    Large
  • Should you always rinse pasta once it is cooked?
    NO
  • How can you thicken a sauce or soup?
    slurry
  • When baking, what is the best tool for accurate measuring?
    Scale
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