Advanced Foods Midterm 1
The standard egg size for recipes is large. In most recipes, you can still have good results if you substitute medium or extra large eggs. Of the following food items, which would most likely REQUIRE the size indicated in the recipe?
12 eggs in an angel food cake
How often should the average home cook sharpen their knives?
2 times/year
Which of the following can add umami to a dish?
A dash of soy sauce
How many ½ cup servings will 1 cup of dried beans yield?
About 6 servings
You've heated oil in a pan to brown chicken before braising it. What is the best sign that your chicken is ready to flip over?
Chicken will loosen from pan without much effort.
Which of the following is NOT true of commercially canned beans?
Difficult to find it in stores.
Dark roux
Equal amounts of fat and flour, cooked beyond blonde. Nutty flavor, but less thickening power.
Identify the advantages of spatchcocking a chicken.
Even cooking, juicier meat and crispier skin, faster cooking, easier to carve
If you don't entrap air by creaming butter and sugar well enough in the first stages of making cookie dough, it's ok because a good leavening agent will create air pockets. True or False?
False
Most people should avoid cooking dried legumes (pinto beans, black beans, kidney beans, split peas, etc) because they are difficult to prepare. True or False?
False
Pre-softening kale for 30 minutes with oil, salt, and pepper makes no difference in the texture of the salad greens when compared to merely dressing a kale salad. True or false
False
Water used for boiling potatoes requires less salt than water used for cooking rice? True or False
False
When blanching vegetables, it is best to use as little water as possible
False
Which of the following is NOT a function of butter in chocolate chip cookies
Fat as a cooking medium
What role does fat play in gluten development
Fat prohibits gluten strands from sticking to one another
What is an advantage of having a digital food scale?
Fewer (if any) dirty measuring tools Aids with the precision that baking can require No more guessing what ½ pound of pasta looks like
What unique tool does the Food Lab recommend for making successful poached eggs?
Fine mesh strainer
Which of the following is NOT a key to excellent homemade biscuits?
HOT buttermilk
You want a crisp, refreshing salad green to add to sandwiches. You also want it to last in your refrigerator for more than a week, what should you pick?
Iceberg
In Julian dating , what day is 021
January 21
What is the emulsifying molecule in eggs that allowed fat and water to "get along harmoniously?"
Lecithin
You are trying to get a good sear on some asparagus. You heated a pan and sprayed it with cooking spray and you're stirring the vegetables often. Will the asparagus sear well?
No, because searing requires fat and little movement
The potatoes in your roommate's vegetable beef soup held their shape well during the cooking process. Leaving the skin on the potatoes also added a nice bit of texture and color. What kind of potatoes did they most likely use?
Red
You're planning on making a butternut squash soup and you want the squash to have the best flavor. What simple thing can you do?
Roast the squash before adding it to the soup
Your friend asks you to bring a caesar salad to a potluck dinner. What salad green should you buy?
Romaine
Which of the following is NOT a suggested use for a salad spinner?
Sift flour IT CAN dry salad greens wash delicate berries strain cooked pasta remove seeds from chopped tomatoes
You're in the middle of making buttermilk biscuits and you realize you don't have buttermilk. What is the smart thing to do?
Substitute yogurt with milk or sour cream with milk for the buttermilk.
A salt cellar improves your cooking because it will remind you to taste and salt often as you cook. True or False
True
Adding cream of tartar to egg whites changes the pH, helping meringue stay stiff and dry. True or False?
True
Breaking down a whole chicken is doable, but requires healthy caution because of knives and slippery raw poultry. True or False
True
Dark meat is best for braising because it has more connective tissue, which adds moisture to the meat and richness to your sauce. True or False?
True
Double acting means the leavener activates 2 times: when liquid and dry ingredients are mixed AND when the batter goes in the oven. True or False?
True
Marbling of fat in meat adds both moisture and flavor
True
Oil that is heated in a pan to saute vegetables is an example of fat as a cooking medium. True or false?
True
Vegetables can be braised much like meat, but the process is quicker? True or False?
True
When making a chopped salad, it's best to salt, drain, and blot dry moist ingredients like tomatoes and cucumbers. True or False?
True
When vegetables are steamed in the microwave, the liquid inside the vegetables actually heats/cooks the vegetables from the inside. True or False
True
What can happen if you use warm butter or if your dough gets too warm when making laminated pastry dough?
Water escapes from the warm butter and is incorporated into the dough, inhibiting layer formation
Your scrambled eggs turned out tough and dry. What happened?
You over-stirred your eggs while cooking them.
You want to thicken a soup with a bit of added starch. You sprinkle flour on the simmering soup and stir. The flour doesn't dissolve and the soup doesn't thicken. What went wrong?
You should have added the flour with fat or liquid before adding it to the hot soup
You open your olive oil to make a dressing. It smells rancid. What would NOT have contribute to rancidity in the oil?
You store the olive oil in a covered jar
Why is it best to bake quick breads immediately after making the batter
You want to bake before the gas that leavens your bread dissipates
Your mom boiled some potatoes for a side dish. The potatoes were light, creamy, and delicious. What type of potatoes do you think she used?
Yukon
Conductivity
ability to distribute heat evenly over an entire surface
When adding an acidic component to as soup, it's best to add the acid last because
acidic ingredients dull in flavor when cooked for too long
Fond
bits left on pan after cooking meat and/or vegetables
Roast
cook by prolonged exposure to heat
Sear
cook meat on high heat in oil until brown crust forms to rapidly cook exterior.
Braise
cook meat slowly, partially submerged in liquid
Blonde roux
equal amounts of fat and flour, cooked 10 minutes before adding milk. Good for soups.
White roux
equal amounts of fat and flour, cooked for a few minutes before adding milk to make white sauce
Mise en place
everything in its place
Tang
extension of knife blade into the handle
Veloute Sauce
one of mother sauces. Similar to Bechamel, but uses chicken stock instead of milk
Mirepoix
onion, celery, carrot. 2:1:1
Bolster
part of knife that is the transition from blade to handle
Choux
pastry containing butter, flour, egg, and water. Actually means cabbage
Identify keys to attaining crispiness when cooking with fat
preheated pan, preheated oil, single layer of food
Fermentation
process by which yeast converts sugar into alcohol and CO2
The potatoes in your friend's potato salad became a mushy, starchy mess when she mixed in the mayo and other ingredients. What kind of potatoes had she most likely used?
russets
Spine
side of knife opposite the cutting edge
Curd
soft white substance formed when milk is soured. It becomes base of cheese
Marbling
solid fat in meat that melts when cooked and creates a more flavorful, tender, juicy meat.
Umami
taste components described as meaty, brothy, or savory
Indicate which of the following is mentioned in your text as another use for a cake tester?
testing fish testing braised ribs testing vegetables
Crumb coat
thin underlayer of frosting that seals surface crumbs before final coat
Clabber
to curdle or cause to curdle
Bain-marie
water bath
Whey
watery part of milk that remains after curds have been removed to make cheese
Bechamel Sauce
white sauce