level: Exam 3
Questions and Answers List
level questions: Exam 3
| Question | Answer |
|---|---|
| What are 5 moist heat cooking methods: | Simmering Poaching Steaming Blanch (rolling) Boil |
| Dry Heat: | Baking Broiling Grilling Roasting |
| Three uses of pie crusts: | Pie shell (Cream Pie) single crust pie (pecan Pie) double crust pie (apple pie) |
| What is the difference between blind baking and docking when baking pie crusts? | docking prevents air pockets. You prick or put weights on bottom of pie crust |
| ratios of flour:fat, flour:water when making a pie crust | 3:1, 6:1 |
| Tips when making pie crusts (3) | use solid fat (pea size) Limit water (don't use margarine — 15-20% water) Minimum dough handling after adding water |
| 5 steps of making a double crusted pie | 1) measure ingredients 2) mix salt + flour 3) cut in fat 4) add water 5) combine into 2 dough balls |
| most appropriate name for Native Americans + least appropriate term | tribal name Indian |
| What is hominy? | boiled kernels of dried corn |
| What is a Blintzes | like a crepe |
| What is Borscht | sweet and sour soup |
| What is challah | very light white bread braided and perpared for sabbath day |
| What is farfel | noodle dough served in soup |
| What is Kasha | buckwheat served as cooked cereal |
| ranking of fat content: whipping cream, coffee creamer, half and half | half and half, coffee creamer, whipping cream |
| whipping cream must be made with at least ______% of fat | 30 |
| 1 cup of cream makes _____c of whipped cream | 2 |
| When making whipping cream, do not.... (5) | use wooden/plastic bowls warm equipment/cream add sugar before soft peak forms use too small of a bowl use granulated sugar |