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Breakfast Test Review

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  • Old eggs....
    float
  • 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
  • When making poached eggs, what should you do to the water before adding eggs?
    swirl, make a vortex
  • How many times should you fold your biscuit dough before cutting?
    4-9
  • Which spices are associated with French Toast?
    cinnamon, nutmeg, ......
  • The smallest egg size is called
    peewee
  • When your biscuit dough is ready to put on the work surface it will look......
    shaggy, dry, not cohesive
  • Which batter is thicker: crepes or pancakes?
    pancakes
  • What 2 chemical leaveners (makes them rise) are used in biscuits ?
    baking soda and baking powder
  • You should scramble eggs on....heat
    low
  • When a recipe call for one egg, it is what size?
    large
  • What are the ingredients in crepe batter?
    milk, eggs, flour (no leaveners)
  • The process to kill bacteria and other pathogens in eggs is called
    pasteurization
  • Fresh eggs
    sink
  • Whole milk contains how much milkfat?
    no less than 3%
  • When making strawberry sauce for your crepes, if it is too thin, you can make a .......to thicken it.
    slurry
  • When making biscuits, what item needs to be cold?
    fat
  • What special tool can be used to cut the fat into the flour while making biscuit dough?
    pastry cutter
  • Poached eggs are cooked in water that is kept at a steady temperature of how many degrees?
    165
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