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Culinary Arts Unit Four

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  • Fruits that have several small seeds and thick, firm flesh with a tender, edible skin.
    Pomes
  • To mix solid fats and flour using a pastry blender.
    Cut in
  • This adds flavor, tenderness and aids browning.
    Sweeteners
  • Peas are an example of which type of vegetable?
    Seeds
  • Celery is an example of which type of vegetable?
    Stem
  • Define score.
    To make slashes about 1/2 inch deep across the top of bread.
  • Define wheat.
    Plants in the grass family cultivated for their fruits and seeds.
  • Carrots are an example of which type of vegetables?
    Roots
  • Fruits that have a thick rind, or outer skin.
    Melons
  • These vegetables add flavor and aroma to dishes such as onions, garlic, celery and carrots.
    Aromatic vegetables
  • To work dough by hand to combine ingredients and develop gluten.
    Knead
  • A pepper or a tomato are examples of which type of vegetables?
    Fruits
  • This is a plant grown in a flooded field in warm climates.
    Rice
  • A bread leavened by agents that allow for speedy baking, such as air, stem, baking soda, and baking powder.
    Quick Breads
  • This is one of the oldest cereal grains.
    Grains
  • Which food category am I describing? They are small, juicy fruits with thin skins.
    Berries
  • Fruits that have a thick rind and thick membrane separating the inner flesh segments.
    Citrus
  • Define gluten.
    A protein in wheat flour that when combined with liquid creates an elastic and chewy substance.
  • This is the outer layer of a grain kernel and it is rich in fiber.
    Bran
  • Define leavened bread.
    Breads made with a leavening agent such as yeast or baking powder, which makes the bread rise.
  • A method of making flaky layering where you cut solid fat into dry ingredients before lightly mixing in the liquids.
    Biscuits Method
  • Artichoke is an example of which type of vegetables?
    Flowers
  • The process in which you test yeast.
    Proofing
  • A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.
    Quick-mix method
  • Why do we blanch fresh fruits?
    To make them easier to peel.
  • These fruits have a single hard seed, called a pit or stone, and soft inner flesh covered by a tender, edible skin.
    Drupes
  • Potatoes are an example of which type of vegetables?
    Tubers
  • Onions are an example of which type of vegetables?
    Bulbs
  • The process where yeast, and the enzymes in yeast, produce alcohols and carbon dioxides gas by breaking down carbohydrates.
    Fermentation
  • This add richness and flavor, make brown crusts and tender textures possible, add volume by trapping air
    Fats
  • This is the inner layer of the kernel and it's rich in nutrients.
    Germ
  • This is main part of the grain kernel and it stores vitamins and minerals.
    Endosperm
  • This give structure to baked goods.
    Flour
  • Lettuce is an example of which type of vegetables?
    Leaves
  • This convenience form is closest in nutrients, color and flavor to fresh vegetables.
    Frozen
  • This is a chemical reaction in which oxygen in the air reacts with a special protein in the fruit, turning it brown.
    Enzymatic browning
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