Food Science (Alton Brown)

What is the acidity level of rice wine vinegar?

4.2%

why are bananas better when ripe?

50% of the carbohydrates in green bananas are hard to digest starches. After the starches ripen they turn into easily digestible sugars such as fructose, glucose, and sucrose.

Break down your average egg yolk.

50% water, 16% protein, 33% fat and 1% other stuff.

the fat in chocolate - cocoa butter - is a complex mixture of fats and can setup in how many forms?

6 different polymorphic forms when it crystalizes.

What is table sugar made of?

99.9% sucrose

Like it's cousin Ginger, turmeric comes from what?

A rhizome

Who produced the first instant pudding?

Alfred Byrd, a pharmacist, whose wife suffered for a range of stomach illnesses.

What is a crystalline material?

All the atoms are lined up in a similar arrangement. This makes it easier for heat and electricity to be transferred from one atom to the next; Great conductor, poor insulator. Streets of New York.

Why is cider vinegar good for pickling?

Because it's acidity doesn't overwhelm its sweetness

Why is mayonnaise easier to rescue the other egg-based sauces?

Because the egg proteins remain uncut

Why is garlic powder sometimes salty?

Because the retailers sometimes mix up the bottles of garlic salt and garlic powder. This goes to show that shopping for spices in a regular grocery store is crazy.

What living creatures can manufacture human food?

Bees and yeast. Honey and beer.

what are some examples of "tender" greens?

Beet greens, young mustard greens, spinach and swiss chard.

What is real balsamic vinegar made from?

Begins with high-grade white wine vinegar. Then, after a very long aging process it is turned to a thick, brown, syrupy, sweet, elixir.

What does coriander seed grow up to be?

Cilantro

How is a chocolate bar in and of itself and emulsion but not "mayo" like?

Cocoa butter can form crystals at room temperature.

Why do you bring cheese to room temperature before serving?

Coldl temperatures harden fat which traps aroma and flavor.

Describe white mustard seeds

Contrary to the name they're actually yellow in color and mild - used in most american preparations.

What type of rice should never be used in putting?

Converted rice or oil in the bag rice. These have been processed to remove some of the free starch so it's not sticky.

Since 1955 what casserole topper has been America's favorite?

French fried onions

What are filled pastas based on?

Fresh pasta which contains fat in the form of eggs and oil

What does the word kosher mean when added to a pickle?

Garlic has been added to the brine.

Why is combining table sugar with corn syrup a good idea when heating?

Glucose from the corn syrup stops table sugar from forming big clumps.

What you do when selecting a quality lobster from the grocery store?

Grab the lobster at the top of its thorax - The more lively the better. Squeeze the shell; does it feel rigid or is there a good bit of give?

What is distilled white vinegar made from?

Grain alcohol

What is sawmill gravy?

Gravy made with the pan fond - milk added at the end.

What to look for when buying pineapple.

Green and golden in color, relatively small crowns for their size and a sweet aroma. Big crowns mean that most of the fruits sugars have been used up; no aroma means that the fruit is waterlogged.

How do you keep fried food from getting greasy?

If the temperature of the oil stays around at least 350°F then there will be enough heat to generate water vapor. Two things can go wrong: One, food is left in the fryer too long and there isn't enough water in the batter to maintain equal forces. Two, the oil temperature drops too low and there is enough heat to force water into vapor. This leaves you with a greasy final product.

What year and by who was cream cheese created?

In 1872 by a New York dairymen attempting to re-create a soft, unripened cheese called Neufchâtel.

What's the difference between pasteurized and non-pasteurized eggs?

Pasteurize eggs cost a little more, have a slightly foggy albumen and are free from salmonella.

What are isothiocyanates?

Powerful plant phytochemicals

Who was the expression "in a pickle" coined by?

Shakespeare in the Tempest

How do you make mustard?

Take one part of mustard seeds and soak it in 6 to 7 parts of a liquid, Let it sit overnight and grind into a paste.

What is amylose?

a very long chain of glucose molecules; a starch

Molecularly how is a mayonnaise different from a vinaigrette?

a vinaigrette is a collection of microscopic vinegar droplets suspended oil while mayonnaise is dozens of oil droplets suspended in a water type liquid.

What percentage of a Bluecrab's weight is edible?

about 15%

Phospholipids, including lecithin, make up how much of the egg yolks fat?

about 25%

What percentage of a Dungeness crabs waits is edible?

about 25%

how is buttermilk made

adding special bacterial to low fat or nonfat milk.

How do I avoid my pan ripping apart loose food items like eggs?

all pans are usually covered with microscopic crevices, pours and even scratches. Loose products like eggs can poor into these crevices and hold on. Heat expands metal so make sure to turn on the burner and let the pan set for a few minutes to close some of these gaps.

What does it mean when crab legs are red?

already cooked

How do you stop polyphenyl oxidase from turning foods brown?

ascorbic acid, vitamin C, blocks the reaction. Citric acid also does the job but takes a lot more of it - found in limes.

What is the responsible pigment in lobsters that turns them bright red?

astaxanthin

Comes from the body but is composed of smaller pieces Fenlaw crab.

backfin meat aka special or regular crab meat.

Chutney is derived from what Indian word?

chatni or spicy relish

In 1837, Queen Victoria was presented with a 1100 pound wheel of what for her coronation?

cheese

What helps self rising flour rise?

chemical leveners

How does chocolate ganache form an emulsion?

cocoa butter and butterfat are suspended in the water phase of the cream by emulsifiers in the chocolate.

what is chocolate composed of?

cocoa solids, cocoa fat or butter, sugar, milk or milk solids and assorted flavorings.

Aluminum conducts heat half as well as _______ and twice as good as ______.

copper, steel

What is mature coconut flesh called?

copra

Fresh cheese examples.

cream cheese, feta, cottage cheese and chev. generally under two weeks old when sold; no time to develop rind.

lard in baking

creates a very tender crum with touch of gaminess.

root starches in sauce

crystal clear whether hot or cold and freeze well.

In the 1700s, chocolate was sold in drugstores as a what?

cure-all

Dark or bitter chocolate is made up of what?

dark or bitter chocolate must contain a minimum of 35% chocolate liquor, less than 12% milk solids and 30% cocoa butter.

Do egg yolks mesh with starch?

egg yolks contain an enzyme that gobbles up starches like a molecular pac man.

whenever tiny droplets of fat are suspended in a water-based solution what is it called?

emulsion

why do you heat pods or seeds?

essential oils inside are woken up - more flavor.

Why does using a bag

ethelyne gas

When using wet ingredients on a sandwich what should be applied?

fat - a moisture barrier; thin layer of mayonnaise, butter, cream cheese or oil.

what 3 ingredients do biscuits need.

fat, moisture and flour.

What type of crab is illegal to harvest?

female dungeness

What type of pickling takes longer fermenting or infused?

fermenting can take weeks or months

what is unsweetened chocolate?

finely ground and roasted cocoa nibs and contains nothing but cocoa solids and cocoa butter a combination also know as chocolate liquor.

tiniest pieces of crab meat left over after backfin and lump are gone.

flake

What does Panini mean in Italian?

little bread

During colonial times, Massachusetts sermons went on strike insisting that they not be forced to eat what more than three times a week?

lobster

What has less cholesterol per pound lobster or chicken?

lobster

Why add water when putting eggs in a blender?

lower viscosity = faster beating = fewer bubbles and fewer damaged proteins. 1tbsp H2O per 2.5 eggs

Spatula handles

wood handles are strong and naturally insulated but warp, are hard to clean, not ergonomic and fall off when you least expect it. Go with an attached handle that extends up half the spatula.

Is self rising flour good for pie crust?

no, has levening in it and you'll make a biscuit instead of a pie crust.

Can we taste amylose or a amylopectin?

no, they are too big.

75% of the wheat grown in America is soft or hard?

hard

AP flour is a mixture of what?

hard and soft wheat.

Flesh on a coconut after 10 months.

hard flesh

What types of trees or truffles usually found around?

hard wood like oak

What does vin mean in French?

wine

altons corn dog recipe

1 cup cornmeal, 1/4 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon cayenne pepper, 2 teaspoons kosher salt, 1 cup all-purpose flour. 2 tablespoons jalapeno pepper, 1/3 cup finely grated onion, 8.5 ounce can cream corn, 1 1/2 cups of buttermilk

how long will a well wrapped bar of bittersweet chocolate last.

1 year in a cool place

What does a casserole need to contain?

1-2 main ingredients, starch, aromatics, seasoning and a binder.

How many calories in a Tablespoon of butter

100

How many pounds of milk does it take to make 1 pound of Parmesan cheese?

17lbs

Boiling point of water

212°F

Once thawed, cooked crab should be consumed within how many hours?

24

How many different types of structures do plants use to store glucose?

2; amylose and amylopectin

On the fly soft flour recipe.

3 parts AP flour + 1 part cake flour

Freezing point of water

32ºF

What do WWII and mussels have in common?

A Nazi plagued America turned to the protein laden bivalve in relief from meat rationing.

What do you look for when buying lemons?

A bright yellow fruit with no blemishes or green spots.

In the United States the word "prawn" denotes what?

A fresh water crustacean.

Name the pickling spices.

A mixture of whole or coarsely ground allspice, Bay, Cardamom, clove, coriander, ginger and Mustard seed.

What is "Krab?"

A processed fish paste that has been flavored, colored and shaped to pass as crab.

Vinegar is what happens when what type of bacteria goes on a drinking binge?

Aceto-bacteria

How is alcohol turned into vinegar?

Aceto-bacteria eat all the alcohol and turn it into acidic acid

What kills salmonella?

Acid. And for reasons that keep lab coats scratching their heads acid does its best bug killing at room temperature.

Double acting baking powders

Act once when wet and again when hot.

Mayonnaise mistakes

Add oil to quickly; wish to slowly; too much oil after he mayonnaise forms; oil too warm.

What is a safe way to ensure your custard doesn't crack?

Add some cornstarch. The starch molecules will get in between the egg proteins which will prevent them from over coagulating later; no over coagulating, no cracks.

Shortcake from biscuits.

Add sugar, brush with butter and sprinkle with sugar.

How is turmeric made into a spice?

After being boiled for several hours the rhizome is dried in hot ovens and then ground into a fine powder; it is almost never sold fresh.

When washing greens what do you need to account for?

Allow the greens to sit after mixing so the earthly nastiness can settle on the bottom. And make sure the water is deep enough or the sand and dirt will just land back on the greens

What is polyphenyloxidase?

An enzyme that turns green and yellow pigments brown. Same can be found in apples, bananas and people - a similar enzyme cause tanning.

When filling ravioli what is one thing to look out for?

Anything that will give up too much liquid.

How long will pickled ingredients last?

Around three months. A lot of the microbes and other bacteria don't like the acidic environment. however, there are still are a few that can live amongst your pickled goodies. A good rule of thumb is: if it's growing mold throw it out.

Why do things like ravioli and gnocchi float when they're done cooking?

As the air inside expands during cooking they become bouyant.

why use soft wheat flour for sauces?

As the liquid cooks protein will float to the top so low protein flour is best.

Why does meat on rotisseries brown so well?

As the meat turns juices are being pushed out by heat. A lot of it evaporates and some drips down into a little well that you've created. Also, good bit of the fat clings to the meat and continually turns around it; thus, self basting - in essence, the meat is frying.

What is the problem with making mayonnaise in a food processor?

As you add more oil the droplets the velocity of the blade threatens to force them together so hard that they lose their lecithin coats causing them to pool.

How long is Parmesan cheese left to age?

At least one year.

Early American settlers called the alligator pear.

Avocado

The leaves of this fruit produce a hormone that stops it from ripening while on the tree.

Avocado

When dealing with sandwiches, what is the rule regarding slippery ingredients?

Avoid placing layers of slippery ingredients next to one another.

What is semolina flour made from?

Durham wheat

what is blind baking?

Baking a crust without its filling.

What is unique about the Stone crab?

Between October and mid-May they grow one large claw that is usually hacked off to eat.

What two forms do frozen shrimp come in?

Block frozen an individual quick frozen or IQF. Although block are usually higher-quality IQF are or more convenient.

Which brand of mussels monopolize the plates of American and European eaters?

Blue mussels

What are the three possible structures for a casserole?

Bound like broccoli or tuna; layered like lasagna or mousaka; scoopable like bean or pot pie.

After the salt, vinegar, sugar, water and spices have been added to the brine what is the next step?

Bring the mixture to a boil and simmer for four minutes to wake up the flavors.

What are gas ranges rated by?

British thermal units (BTUs) or, The heat required to raise the temperature of 1 pint of H2O by 1°F.

Describe claw meat.

Brown in color and tough. Could be used as a filler.

What is the best way to buy shrimp if you don't live near an ocean?

Buy frozen and thaw yourself.

How should the size of shrimp be categorized in stores?

By weight not adjectives.

What is the periodic code for alcohol

CH3CH2OH

What is the periodic code for acidic acid?

CH3COOH

How are tapioca pearls made?

Cassava roots are smashed into a pulp, kneaded and rung out until they release all the starch possible. Then the liquid is dropped onto a hot plate in such a way that they form pearls as the moisture cooks away.

What happens to bananas left in the freezer?

Cells are filled with water and when crystallized can form jagged edges and perforate the cell walls. This can make for very mushy bananas - perfect for ice cream.

Although most of the world's chocolate is Groden Africa where is it birthplace?

Central America

What should you always check with seafood?

Check the lock tags.

What is the correlation between lactose intolerance and aged cheeses?

Cheeses that have a little age on them have had their lactose, or milk sugar, Consumed by the bacteria in the cheese. So there's little, if any, lactose still present.

Why do you chill ice cream mixture before churning?

Chilling will allow flavors inside to mellow and take less time to churn - less time means smaller ice crystals and smoother ice cream.

What are the cell walls of mushrooms tomato?

Chitin, the same substance that makes up insects exoskeleton.

If a shrimp smells like gasoline, chlorine or ammonia it is a sure sign of what?

Decomposition

What do fats do to an egg foam?

Deflate it

When making a casserole is it better to spread out in a thin layer or packed in a smaller bowl?

Depends on what you are trying to do. For example, if you want a crisper casserole spreading it out among more service area will accomplish that. If you want a denser, more sliceable casserole then you need to put it in a smaller pan and stack. Either way, make sure you pack down the filling to ensure air isn't trapped inside.

Describe the process of fermented pickling.

Derive their piquancy from naturally occurring bacteria that migrate into their brine and create lactic acid. This lactic acid also serves as a microbial bouncer keeping less friendly bacteria from crashing the party.

What is corning Ware?

Developed by scientists in the 1950s at Corning They discovered that if they took photosensitive glass and put it in a very hot furnace It would convert into an opaque, heat resistance and extremely durable ceramic.

Coconuts, like almonds or pecans, are the inner edible seed of what?

Drupe - indehiscent fruit.

Should you store greens wet or dry?

Dry, wet greens rot faster.

What is the difference between soft ripened cheeses in America and Europe?

Due to the fact that America uses pasteurized milk the rind usually comes out white. However, because Europeans use raw milk the color is usually reddish or brown.

What crab is prominent in the Pacific Northwest?

Dungeness crab

What is the best noodle to use for macaroni dishes?

Elbow macaroni is not only the best but the traditional noodle used. Many chefs have become obsessed with using larger noodles such as penne or for farfala (which isnt macaroni) but macaroni itself has a perfect 30° smooth angle which will allow the noodles interlocked during cooking and just enough of a hole so cheese can enter but not collapse the noodle.

Why should air be removed when cooking dumplings?

Excess air will expand during cooking causing your dumpling to explode.

What do foods high in fat need to be sealed tightly in the frig or freezer?

Fats tend to attract funky flavors.

What cut is flat iron steak from?

Flat iron steak is the American name for the cut known as butlers' steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.

Michael Simons roasted chicken topping.

Flat leaf parsley, mint, garlic, capers, shallots, lemon juice, lemon zest, anchovies, jalapeño, salt and chili flake; Finished with extra-virgin olive oil.

What is cider vinegar made from?

Hard apple cider

How do you store hard cheeses?

Hard cheeses are loosely wrapped in wax paper - refrigerator.

Do hardshell and softshell lobsters taste the same?

Hardshell lobsters are a little more firm and softshells are sweeter.

bananas origin

Has been traced to India or Malaysia.

The most ubiquitous way of pasteurizing milk?

Heating milk to 161°F for 16 seconds. This shuts down enzymes and killed nutrients.

What is HBI garlic powder?

High bulk index. Has twice the surface area of regular garlic powder. You can put it in water for two minutes and have instant garlic.

How can rice wine vinegar be used?

In dishes that require subtle pickling or to cut the acidity of harsher vinegars.

What is an amorphous material?

In it's crystal structure the atoms are not lined up but In a random arrangement. This makes it difficult for heat to be transferred from one atom to the next; Poor conductor, great insulator. Streets of London.

When making a mayonnaise why would you add only half the liquid in the beginning and the other half later?

In the beginning, too much liquid makes for very web base and difficult to get an emulsification. So adding the second half of liquid later stops the compact that molecules from coalescing by creating more of a barrier between them.

What was turmeric called in medieval Europe?

Indian saffron because it was widely used as an alternative for the more expensive saffron.

What are the odds your eggs are contaminated with salmonella?

Infinitesimally small

What are water baths for when making custards?

Insulate the custard from high heat and control the rate at which heat moves into it - that is where the water comes in.

What types of bowls should you avoid when making mayonnaise?

Iron and aluminum will turn your mayo gray

Why is wrapping a sandwich and letting it sit for a couple hours a good idea?

It allows the flavors to marry and compresses the sandwich so it doesn't fall apart when you use it.

What happens when a starch granule swells?

It bursts and releases glucose molecules. These molecules bunch up, trap water and thicken whatever they are in.

Should you always devein shrimp?

It depends how the shrimp are used. For example, when using shrimp for a sauce the smaller the better so deveining may destroy the shrimps integrity. When using a larger shrimp it is best to devein because it can add a gritty texture.

What is different about rice wine vinegar?

It doesn't really have a particular flavor; very subtle sweetness.

Why is BF important for French baguettes and sourdough?

It forms the type of plastic structure that they depend on.

How long do you put fresh made pasta dough in the refrigerator and why?

It gives the starch particles time to hydrate which makes the dough strong, flexible and rollable.

Why is lard good for pie crusts?

It has a high melting point and really coarse crystalline structure - ideal for flaky crusts.

Why do you usually see mustard and mayonnaise and vinaigrette recipes?

It has a little bit of lecithin in it

Why is tapioca an ideal thicker?

It has no flavor of its own and absorbs the essence of the liquid it's cooked in.

why do so many recipes call for baking powder and soda?

It has to do with an equal ratio. A lot of products such as dairy, eggs, chocolate and sugar can throw off the acid, alkaline relationship. Extra baking soda is usually added to counteract acid in other products.

Things to remember when storing cheese.

It likes to be cool not cold, it likes to be moist not wet and like to breathe. Moist paper towel in plastic container.

What happens when adding salt to water

It lowers the freezing point. This means that if you sprinkle salt on the ice, you can melt it. The salt dissolves into the liquid water in the ice and lowers its freezing point.

if you want chocolate to be shiny, crisp, firm and not sticky what must be done?

It must be tempered to get the right kind of crystals to set up.

What makes a magnetron tube special?

It produces oscillating waves That can be directed a target. These waves are fed down a long tube into a circulating metal fan and scattered into the cooking chamber. If the waves encounter food or anything that isn't metal they will move into that substance and next to any asymmetrical molecules, making them vibrate. And that creates heat.

What happened to citrus after all its skin has been peeled?

It will drive fast so to keep it wrapped in plastic wrap and put in the fridge.

how do u store coconut?

It will go rancid in warm weather so make sure you keep it in cold water or its own juice.

What happens to mangoes when put in the fridge?

It will halt the genetic engine that allows it to ripen

Why do you avoid heavily pitted shells with shrimp?

It's been treated with sodium bi sulfate - FDA approved chemical that companies put on their shrimp to avoid melanosis. When used over and over it can coverup heat exposure.

Chocolate that is in temper means what?

It's one kind of crystal

Why are semihard cheeses a hard family to identify?

It's really two families in one. Rubbery, meeting cheeses like edam are semisoft and Represent some of this countries fav cheeses. Then there are washed rind semisofts that are washed in a special brine that sets the inner texture and encourages specific bacteria to grow - these are usually some of the strongest cheeses around and can usually be identified by that sticky orange rind.

Why is it better to cook a smaller hamburger patty then a large one?

Juices fly out all over the place and connective tissue curls up creating a giant flesh ball.

When talking about crab, what words suggest the biggest pieces of white meet pulled from the body.

Jumbo, Imperial, lump or colossal.

What do you need to worry about when cooking chocolate and a double boiler?

Keeping the heat low enough and stopping condensation from forming on the side of the bowl; this will make the chocolate seize up if water drips into it.

How long can Mussels live out of water?

Kept moist and cold, muscles can live underwater for a week or more.

Give examples of a fermented pickle.

Kimchi, Sauerkraut and kosher dills.

Where was macaroni and cheese invented?

Kitchens at Monticello, home of Thomas Jefferson.

Rules for picking a papaya.

Look for flesh more yellow in color. Make sure to set stem side down after taking home for a more even ripening. Small spots are okay big ones or bruises are bad.

Why would you put one ingredients in a blender or mixer by it's self first?

Lubrication. By adding something such as sour cream for a cheesecake mixture first the upcoming cream cheese cannot stick to the side.

When shopping for mangoes what do you look for?

Mangoes, like papayas, will continue to ripen long after they are cut. The redder the skin the riper it is; shop accordingly. Also look for a nice oval-shaped.

Name three things leftover pickle brine can be added to.

Marinades, salad dressings, mayonnaise

Tartar sauce

Mayonnaise, gherkin pickles, dill and capers

Sauce andalouse

Mayonnaise, ketchup or tomato sauce,

thousand island

Mayonnaise, ketchup or tomato sauce, relish

What is the major difference between a cream pie and cheesecake?

Most of the dairy in a cheese cake comes from a soft, smooth, tangy cows milk cheese.

Where are black spots on shrimp called?

Melanosis - They've been grotesquely mishandled.

What is classic tempering with chocolate?

Melt all the chocolate 220 or 122°F, cool all the way down to 89°F and bring it back up to 91°F

What does mango sap contain?

Mengiferin, a resinous acid causes a poisoned Ivy like rash. This is why Mangowood should never be used as a smoking agent or firewood.

How are veined cheeses made?

Mold requires air to grow so the compressed curd Is punched with needles Creating micro tunnels for the fungi.

What is the best whisk for making sauces?

More wires equal better liquid/starch integration and makes for a smoother sauce.

Does mussel meat color effect quality?

Mussel meats can range in color from white to orange, this variance does not effect quality.

Would you ever use a bread you wouldn't eat on its own for a sandwich?

Never!

What are the differences between New York, French and Italian cheesecakes?

New York cheesecakes are dense. French cheesecakes are whipped and light. Italian cheesecakes are usually made with ricotta, not cream cheese.

Where do Green Lip mussels come from?

New Zealand

How much milkfat and moisture is in cream cheese?

No less than 33% milk fat and no more than 55% moisture.

What are the best pots to buy?

No metal discs soldered onto the bottom. Most metals oxidize - bond to oxygen - creating a barrier to millionths of an inch thick. Sulfur compounds like those found in eggs and acid in wine easily remove this layer and attack metal beneath. Iron and unfinished aluminum are especially vulnerable. In enamel cast-iron gets around the reaction but it's a beast to clean and prone to cracking. Anodized aluminum is acid impervious but the is vulnerable to abrasives and dropping. Stainless steel is your best nonreactive bet but it needs to be clad with another metal to be thermally efficient.

What four things do you need when storing mollusks?

No water, humidity, cold, and air. Since cold falls instead of rises put a bag of ice on top of the mollusks. Make sure and change it daily.

Does adding oil to water do anything for pasta?

No, but it does decrease surface tension which stops foam overs.

Does lobster size effect flavor or texture?

No, but overcooking does.

Does cool air kill salmonella?

No, cool air from the refrigerator only prevents it from breeding.

Is bread flour good for pie crust?

No, it has a lot of protein and will create a very dense crust - chisel anyone?

Is extra-virgin olive oil okay to use a food processor?

No, it is for your compounds that don't handle the slam dance well; it'll turn out bitter.

Is eating lobster liver a good idea

No, lobsters are often found crawling about polluted waters; pollution and other contaminants can lodge themselves in the liver.

Do pineapples continue to ripen after being picked?

No, pineapples don't have starch reserves; they can't continue to ripen post harvest. And since they contain pectic enzymes, like papayas, they don't keep very well either.

Is rinsing pasta after cooking a good idea?

No, rinsing washes away the starch that helps sauces to it here.

Name four types of hard cheese.

Parmesan, cheddar, Gruyère, manchego.

Do all shrimp turn bright red when cooked?

No, some shrimp turn brighter red than others. For example, Chinese or Taiwanese tiger shrimp turn a much brighter red because of pigmentation than pink shrimp.

Can microwaves produce heat in excess of the boiling point?

No, this is why microwaving food cannot brown like broiling, grilling or baking.

Is rice wine vinegar interchangeable with other vinegars in certain recipes?

Not really. Because of its low acidity compared to other vinegars it doesn't fit well.

What is a brine?

Nothing more than a salt, sugar solution. The best bet a chef has to improve the texture and flavor of meat.

Describe flavor of fresh cheese.

Often rolled in ash, seeds or leaves before sold. flavors range from grassy fields to hints of citrus.

Horseradish is one of five bitter herbs served at what?

Passover

From a molecular standpoint how does mayonnaise hold it's shape?

Once the fat is broken into tiny drops and make the water type liquid "juicy" enough so it can run between the droplets of oil. Thats where the emulsifier initially comes in - to make it juicy.

Is white vinegar good for pickling?

Only if you're trying to preserve the items color. Otherwise, it doesn't add much flavor.

Avocados will only ripen in the presence of what?

Oxygen! If you put one in a plastic bag it will rot not ripen.

pressure cooking temperature table

PRESSURE SETTINGS POUNDS PER SQUARE INCH (PSI) TEMPERATURE EQUIVALENT USAGE low 5 PSI 220 degrees F./100 degrees C. Rarely used - Possibly some delicate types of fish, shrimp, some tender-crisp veggies medium can vary from 8-10 PSI, check owners manual about 235 degrees F./115 degrees C. Sometimes used for rice, pudding or custard recipes, some steamed holiday puddings. high standard is 15 PSI, although beware of brands like TFAL that only reach 13 PSI*or less 250 degrees F./120 degrees C. Everything, this is the standard, and unless stated otherwise most pressure cooker recipes call for 15 psi. The more pressure, the higher the temperature and the quicker the food will cook. Most P/C recipes are made to cook at 15psi, anything less and you must adjust the cooking times.

What is the protein munching enzyme and papaya called?

Papain

What is one way to pasteurize milk without killing nutrients?

Pasteurizing at 145°F for 30 minutes. This will preserve some of the body, character and flavor.

fats for frying

Peanut oil, canola oil, safflower oil, soybean oil, corn oil and sunflower oil.

Chocolate contain small amounts of a natural mood enhancer called what?

Phenylethylamine

What is labeled as the original cream cheese?

Philadelphia, because Philly was the hot food town of the time.

When making egg whites, what helps denature proteins?

Physical Agitation

What is in a Cuban sandwich?

Pickles, pork, ham and cheese.

What are the differences between pickling and kosher salt?

Pickling salt is a much finer grind; pickling salt will clump up on a very humid day, kosher salt will not; pickling salt disolves cleanly and quickly in cold liquid, kosher salt is very hot liquid to dissolve; any given volume of pickling salt weighs about a third more than the same amount of kosher salt; pickling salt is great on popcorn, kosher is not.

Why are paper bags better than plastic for ripening?

Plastic holds in moisture which can cause mold.

Spatulas

Plastic isn't flexible; rubber is flexible but stains, cracks and doesn't do we'll in high heat; silicone doesn't crack or stain and can handle up to 600 degrees Fahrenheit.

What is docking?

Poking holes in a crust to release steam

What coating on nonstick pans can kill exotic birds when heat in excess of 500 degrees Fahrenheit are reached?

Polytetrafluoroethylene (PTFE)

What are large shrimp called in Europe?

Prawns

What does a pressure cooker do?

Pressure inside the pot becomes 15 pounds per square inch. This raises the boiling point of the liquid inside to around 250°F. of course, this all depends on the psi

What should you look for when buying cooked crab?

Punctures or cracks in the shell and dangling legs - usually means they were dead first.

Standard brine recipe.

Quarter cup of sugar, quarter cup salt, 1 cup of water.

What are most commercial brands of balsamic vinegar made from?

Red wine vinegar with some caramel added for flavor.

I shrimp characterized by the color of their flesh or shells?

Red, white and brown shrimp are characterized by color of their shells.

What is macaroni?

Refers to any semolina and water pasta That doesn't have eggs in it. There are thousands of shapes and sizes to choose from.

What is lard?

Rendered pigs fat

Name different types of mold veined cheese.

Roquefort Gorgonzola and stilton

What is the best sheet to use when cooking casseroles?

Round is the best because rectangular cooking where has 90° angles that received more heat and results in dry corners.

How was the sandwich invented?

Rumor has it that in 1762 John Montague, the fourth Earl of Sandwich, was in an all night gambling competition. As he became hungry, he ordered his faithful servant to fetch him a piece of meat between two pieces of bread so as not to be distracted from his game while gaining nourishment.

When using a pressure cooker, you don't always do to use the pressure release valve. What is another way?

Running the pot under cold water - it will suck out the heat.

What to look for when buying coconuts.

Should feel heavy for their size, should be a little bit of sloshing but not a lot; lots of sloshing means more airspace and less liquid. Avoid cracks and soft or moldy eyes

Why are shrimp shells important to keep on?

Shrimp shells help lock in moisture and add tons of flavor.

Is macaroni and cheese casserole?

Since it is an amalgam Of ingredients mixed, baked and served in a single vessel it counts as a casserole

What is the best structure to cook a casserole?

Since metal is such a great conductor of heat using any such substance will result in burnt edges. This is why the best material to use his earthenware or glass.

When mussels taste the best?

Since they spawn during warm months, mussels taste better in the fall, winter and early spring.

Once opened, a bottle of vinegar will begin to lose its flavor after how long?

Six months

What is wrong with commercial sliced breads?

Sliced breads go stail very quickly so manufactures must put a lot of processed products in them. They are also made mostly of air.

What to species of crab are harvested in Alaskan waters?

Snow crab and King crab

Describe black mustard seeds

So finicky to grow you basically never see them anymore. Vary in color from dark brown to black. They are very flavorful but give off almost no aroma. Usually thrown into hot oil or ghee until they pop and give off a nutty aroma.

What is a good trick for better eggs?

Soak them in warm water for a few minutes. You'll never see this step in a French cook book because the French don't refrigerate their eggs.

What is the rule regarding soft fillings and sandwiches?

Soft fillings are best served on soft breads.

What is another name for a lobster that just shed?

Softshell

How many mollusks are harvested each year?

Some 6 1/2 billion pounds of mollusks are harvested from the world waters each year.

What does aigre mean in French?

Sour

Floridians generally prefer what type of crap?

Stone crab

What is the best way to grow and harvest mussels?

Suspended on ropes in plankton rich waters off of the seafloor. Less stress helps the mussels to focus more on growing to meat than a dense shell. This makes mollusks the only seafood that tastes better cultivated than wild.

Where are Mediterranean mussels cultivated?

The Pacific Northwest

What happens when you throw garlic powder into a tomato sauce?

The acid prevents garlic flavor from ever developing. You need to give the garlic powder a chance to rehydrate.

What is clad?

The best steel pans have another layer of more conductive metal, such as aluminum or copper, sandwiched in between the steel layers. These pans are more expensive but last almost forever.

What happens to lobsters after they expire?

The body releases gastric juices turning meat into mush.

What is amylopectin?

The branch version of amylose; a starch.

Tapioca flour is harvested from the root of what planet?

The cassava plant grown mostly in Africa and Asia

What's unique about banana ice cream?

The complex chemical composition of the bananas perfectly replaces the eggs which usually bind ice cream together and provide it with a smooth mouth feel.

What gives hard cheese their unique structure?

The curd is cut and pressed before molding; most of the moisture has been squeezed out. Aging further dries and firms.

Why are room temperature eggs better for making omelettes?

The faster an omelette cooks the more tender it will be. If eggs are cold then they have a longer thermal trip to take.

Why do different starches thicken foods at different rates?

They have different amounts of amylose and amylopectin.

How does emulsifier, such as lecithin, keep well droplets apart in mayonnaise?

The fat-soluble tail sticks into the oil droplet while the water-soluble head sticks out. Every oil droplet is covered with electrically charged heads which push the other droplets away.

When deep frying, does more oil mean greasier food?

The inverse is true. The more oil means more residual heat. When adding cold foods to the fryer temperatures rebound quicker.

What is Dijon mustard?

The liquid is a very specific kind of verjuice - a juice made from unripened grapes - from the wine region around that area.

What happens when egg proteins get too hot or heat too quickly?

The molecular mesh they form will literally strangle or ring out any moisture.

What is the relationship between flambé and boiling?

The more your mixture is boiling the higher the flames will be.

Why shouldn't ice cream machine be running before you put the mixture in?

The motor will bind up before you get anywhere.

What is the difference between livers in older animals and younger?

The older an animal is the more funky the flavor. Most market chickens and ducks don't live long enough to get the funk; beef has the funk.

When cooking pasta what causes the water to bubble?

The pasta releases starches during the cooking process that changes surface tension of the water.

What does the word cheddar referred to?

The process in which they cut the cheese, stack them up on each other and let the weight naturally squeeze out the extra weight resulting in a very firm texture. It also refers to the town of cheddar where cheddar was first cheddared.

What allows you to make an mayonnaise in a food processor?

The protein albumin in egg whites. They are long, tangled proteins that can work their way around the droplets forming a safety mesh.

why would u put pie crust dough in the frig after molding to a pan?

The protein structures have to be set by the time all of the fat melts. if fat melts before protein sets u have a mess.

Where are almost all the essential oils based in citrus?

The skin not the pith

Why do collard greens taste better in cold weather?

The sugar level goes up as the mercury level goes down

Why do the tastes of different shrimp vary?

Their diets.

Why aren't homemade vinegars good for pickling?

Their unpredictable acidity

What are the similarities of pickling and kosher salt?

They are chemically identical (pure salt) with no iodine or anti-clumping agents added.

How are Roman noodles prepared?

They are cooked and deep-fried before packaging.

What happens to sauces that are thickened by starches as they cool?

They become more viscous.

What happens to lecithin content as eggs get older?

They decrease

What do papaya seeds taste like?

They have a peppery bike. So peppery in fact that certain parts of India grind them up for pepper.

What happened to pasta shops between 1700 and 1785?

They quadrupled in Naples, resulting in pasta drying everywhere, including the streets, on rooftops and balconies.

When using tapioca pearls what must be accomplished before using them as a thickener?

They should be soaked overnight.

When it comes to young, runny cheeses why do Europeans have the edge?

They use high quality raw milk which can only be used in this country with cheeses that have been aged at least 60 days before sale. The federal government believes that, in that time, any potentially dangerous bacteria would have been eliminated. Anything less than 60 days must be made from pasteurized milk.

What does it mean when shrimp are slimy?

They've been dipped in sodium tripolyphosphate - chemical used to put shucked shrimp or scallops in to avoid losing their moisture. When dipped over and over it can make the shrimp absorb more moisture that it needs increasing the sales weight.

How do you get to the nutrients and leafy greens?

Through a combination of water, heat and time we can soften the cell walls and get the nutrients. However, if you cook them long enough be the walls will start to disintegrate and nutrients will run into the water.

Why should you crack eggs on a flat surface?

To avoid punching "shrapnell" up into the egg center.

What type of pasta is similar to making ravioli but finished by wrapping it around a circular service like the top of your index finger?

Tortellini

How are bananas and plantains different?

Unlike a banana the plantains flesh stays starchy even when ripe. This is why it's cooked like most starchy vegetables - bake, broil, sauté, braise or fry.

How do you stop bubbly or foamy pasta water?

Use a deeper pot with more water so the pasta has enough room to move freely and released starches won't change much surface tension.

Why is using a whisk bad for omelettes?

Using a whisk invites unwanted air bubbles to the party which act as insulators and don't allow heat to find its way quickly into the egg - results in dry foam; not good eats.

What is yellow mustard?

Usually made with white mustard seeds and the addition of turmeric

Mangoes should always be washed in what before cutting?

Warm water

What are raviolis made from?

Water and a high-protein flour called semolina.

Why is water good for controlling heat?

Water has a very high "specific heat" so it can absorb a lot of energy without changing temperature.

When reheating, why is boiling a poor choice for crustations?

Water is a solvent and will wash away the crabs flavor

Is water a crucial pickling ingredient?

Water. If you don't like the flavor at the tap use filtered or bottled water.

what is astaxanthin?

a pigment connected to a series of proteins that turns crustations bright red during cooking.

How was cheeseboard?

What day a lone Bedouin was riding across the desert on a camel. With him was calves stomach filled with milk. After a few hours of sitting in the heat, movement of the camel and rennet from the stomach lining of the calve cheese was born.

How can you tell if a mussel is alive?

When alive, press the shell down to see if it closes. If it does not the mussel is dead. If they don't open after cooking throw them away.

Why do starches make good thickeners?

When individual starch granules rub up to hot liquids they burst releasing long chains of glucose - a basic sugar. Enough of them will trap passing liquid and thicken the sauce.

Ice cream mixture

When you are making ice cream, the temperature around the ice cream mixture needs to be lower than 32 F if you want the mixture to freeze. Salt mixed with ice creates a brine that has a temperature lower than 32 F. When you add salt to the ice water, you lower the melting temperature of the ice down to 0 F or so. The brine is so cold that it easily freezes the ice cream mixture.

What is English mustard?

White mustard seeds mixed with a little bit of brown mustard; a little hotter.

Name the different types of mustard seed.

White, brown and black

Refrigerator pickle brines only need to simmer unless what is called for?

Whole spices - Boiling wakes up the flavor.

Describe veined cheeses.

Wide range of flavor and texture. They can be creamy, hard, grainy; they can be mildly funky or tongue numbingly funky.

Are fresh cheeses easily spread?

With the exception of brined feta, yes.

Do cider vinegar and distilled white vinegar have the same acidity level?

Yes

Does cornstarch gelatinized long before it comes to a boil?

Yes, cornstarch gelatinize much faster than flower.

Is lecithin a phospholipid?

Yes, one end is a fat; it's fat-soluble. The other end is phosphoric acid - a mild food acid that disolves in water.

Does the process of turning alcohol and vinegar take time?

Yes, the bacteria form a colony called a mother, which looks like a big jellyfish, and once it's finished consuming the alcohol in one container it can be moved to another.

When it comes to measuring the volume of most water-based liquids what is the old adage?

a pint is a pound the world around

If you cook leafy greens long enough can the nutrients themselves begin to break down?

Yes. When Isothiocyanates cook enough they form very strong flavors a and even stronger smells in the air; the stinky, rotten egg smell - can be toxic in large amounts. In fact, It was synthesized into a biological warfare agent during World War I call mustard gas.

What does it mean when a lobster shell has a good bit of give?

You are dealing with a softshell lobster that has recently molted; a good deal of the weight is probably water and the meat is on the puny side.

Describe the infusion method of pickling.

You bring the acid to the party instead of waiting on 1 billion bugs to produce it. Bring the acid to a boil, add whatever flavors you want infused and the acid charges directly in to the target food rendering it a pickle in hours or days.

Why do different temperatures effect taste?

Your taste buds contain microscopic channels that affect the way you perceive food at various temperatures. These channels are called TRPM5, and they react more intensely when food temperature is increased. When this occurs, it sends a message to your brain, and the inherent flavor of the food is heightened, according to Lorraine Heller for Food Navigator. Sweet foods can become too sweet, and bitter foods can become too bitter.

What was the crockpot initially invented as?

a bean cooker

What is ghee?

a class of clarified butter that originated in South Asia

What is trembleque?

a creamy pudding made with coconut milk that trembles when turned out with mold.

What is a magnetron tube?

a device that releases electro magnetic energy in your microwave. These kinds of waves are produced anytime electricity passes through a circuit or simple wire.

What is Pyrex?

a heat resistant glass originally made for railroad lanterns. It was converted into cookware about 1915 but it's promised moment came in the 1960s after being chosen for the Apollo spacecraft's windows.

What is a rhizome?

a modified subterranean stem of a plant that is usually found underground often sending out roots and stems from its nodes and grows perpendicular to gravity.

When egg proteins denature what do they for?

a molecular mesh.

If wrapped first in plastic film then foil, cheesecakes will freeze well up to how long?

a month

Name one way to easily remove the shell of a coconut.

bake in the oven.

Fats that are soli at room temp play a crucial role in what?

baked goods

How do you fix a broken mayonnaise?

beat one egg yolk and slowly add broken mayo in.

Why is soft flour traditional in southern cooking?

before modern transportation its all they had.

what is equal parts of softened butter and flour called?

beurre manié

When used in cooking, heavier brews of beer tend to become what?

bitter

The classification of dark/bitter chocolate is made up of what?

bittersweet and semisweet chocolate, no legal distinction - bittersweet usually contains more chocolate liquor and less sugar than semisweet.

What crab accounts for more than 50% of the annual harvest?

blue crab

What crab lives on the east coast between Maryland and Florida?

blue crab

Hard wheat flours are often marketed as what?

bread flour

What are two of the most famous soft-ripened cheeses?

brie and camembert

Scones from biscuits.

butter, sugar, 1 beaten egg and substitute cream for buttermilk. Adding currants or cranberries would be traditional.

Examples of soft wheat baking goods.

cakes, pastry and biscuits.

Refrigerator Velcro

frittata and kiesh

Describe soft-ripened cheese and their packaging.

funky and aromatic that come in discs loaded with a white fuzzy mold called Penicillin candida

Alkaline + acid = ?

gas

Butter in baking

great taste but "iffy" texture

What is chipotle chiles and adobo?

ground chiles, herbs and vinegar.

Although bananas are fruits, the plants they grow on are actually ______.

herbs

baking powder

holds both acid and alkaline so it can rise by itself without other chemical agents. contains an equal part of an acid, cream of tartar, and baking soda.

What type of infusion do you use in order to speed the pickling process?

hot infusion

What are some examples of "hearty" greens?

kale, collards, mature mustard greens and turnip greens.

What is starfish spat?

larva

why mix lemon juice with bananas?

lemon juice is almost all acid which will react with the enzymes in the banana and stop it from turning brown.

The traditional Cornflower of Mexico is called what?

masa horina is used for tortillas, tamales and chile rellaños.

Why do soft ripened cheeses ooze?

most of the milks original moisture is locked inside the cheese.

Describe the rind of a semihard cheese.

mostly brown-orange or brown-grey.

whipping cream must contain how much fat?

must contain between 30 and 36% butter fat

Whats in milk chocolate?

must have minimum 10% chocolate liquor and 12% milk solids.

baking soda

needs an acidic ingredient to rise

vegetable shortening in baking

neutral in flavor, light texture, long shelf life and easy to work with.

Flesh on a coconut after three months.

no flesh

Are Meyer lemons true lemons?

no, They are hybrids between a lemon and Mandarin orange.

Is pastry flour good for pie crust?

no, doesn't contain enough protein and will create a crust that falls apart.

How many distinct species of crab are there?

over 400

What are the cells of Leafygreen's made of?

pectin Substances that are reinforced with Lignin and cellulose.

rules of placing biscuit dough.

place them so slightly touching for even heat distribution. If you go to far they will flatten out and burn. Press down center slightly.

How do plants use photosynthesis?

plants use photosynthesis to make energy in the form of a simple sugar called glucose.

Root starches

potato starch, arrow root, tapioca

Do you pour the pickling liquid slow or fast?

pour the hot liquid slowly into the container in order to get even coating and avoid splashing on your counter.

What is copra used for?

pressed to make coconut oil

"Soft" wheat is low in what?

protein

hard wheat flours are high in?

protein

Where should crab legs be thawed overnight?

refrigerator

Why is milk chocolate not great for cooking.

relatively low on cocoa solids and cocoa butter.

Describe hard cheese.

salty, complex, rich, meaty and very grateable.

Type of crab served most in the north east.

sand crab (peekie toes)

The word salsa is Spanish for what?

sauce

All canned crab is pasteurized to extend what?

shelf life

What will cooking frozen crab legs due to the meet question

short muscle fibers and a small fat content have been stretched far enough; it will toughen and dry out the meat.

How do disable the starch eating enzymes and eggs?

simmer for one minute

is white chocolate really chocolate?

since it contains no cocoa solids it can not be legally called chocolate in the united states.

Describe brown mustard seeds

smaller and much more pungent. They are what give most Asian foods their sinus searing sensibility.

what are chipotle chiles?

smoked jalapeños

Lecithin is referred to as what type of you emulsifier?

soap-type

Flesh on a coconut after seven months.

soft flesh

How do baked goods rise?

steam and carbon dioxide that are produced by yeast and chemical leveners.

What happens as water cooks out in a pot of sugar?

sucrose crystals come closer and closer together to form a big crystal.

why don't a slurry or beurre manié work as well as a roux?

takes time to cook out the flour and the sauce isn't as stable.

Where was the first world championship chili cookoff out?

terlingula, texas in 1967

Sports, politics, theater, architecture and meatloaf were created by who?

the greeks

What is unregulated with canned crab?

the name game. One fishmongers lump is another's colossal.

What type of rind do hard cheeses have?

thick, dense rinds that are often waxed or even oiled.

How many varieties of mustard plant are there?

three

What is another name for the lobsters liver?

tomale

Unlike most fruits bananas taste better when allowed to ripen off the ______.

tree

What percentage of the frozen King crab legs as water?

up to 20%

Who said "the English have 42 religions but only 2 sauces."

voltaire

The most common asymmetrical molecules in any food or what?

water

Definition of "tender" greens.

wilt quickly when exposed to heat

What is a gyro sandwich?

wrap filled with meat (usually lamb), vegetables (usually onion and tomato) and tzaziki sauce.

Do Hardy grievance require more exposure to heat to soften?

yes

Do amylose and amylopectin have different properties?

yes

Do shrimp contain some proteins that can be cooked at room temperature?

yes

Is it true that shrimp often change gender from male to female after a year of sexual activity?

yes

To cold temperatures turn down the volume on flavor?

yes

Will dredging your meat too much before frying cause battered to slip off?

yes

Do rouxs differ in thickening power?

yes, a brick roux has a quarter the thickening power of a white roux.

Is AP flour good for pie crust?

yes, it contains a moderate amount of protein which is perfect for pie.

does flour start to thicken before cornstarch?

yes, we'll before the simmering point around 150 degrees.

Are you supposed to knead or shape fresh pasta first?

you knead it first to stretch out the gluten formation which creates a strong, flexible, stretchable dough.