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#1
Q: What does sauté mean?
A: Cook quickly in a little oil over high heat.
#2
Q: What is the Maillard reaction?
A: Browning from amino acid-sugar heat reaction creating flavour.
#3
Q: What are macronutrients?
A: Carbohydrates, proteins and fats.
#4
Q: Safe chicken internal temp?
A: 74°C (165°F).
#5
Q: What does al dente mean?
A: Pasta cooked firm to the bite.
#6
Q: What is gluten?
A: Protein in wheat/barley/rye giving dough elasticity.
#7
Q: Calories per gram of fat?
A: 9 cal/g.
#8
Q: Baking soda vs baking powder?
A: Soda needs acid; powder has its own acid.
#9
Q: What is emulsification?
A: Mixing oil and water using an emulsifier (egg yolk).
#10
Q: What is blanching?
A: Briefly boiling then ice-water shock to stop cooking.
#11
Q: Sunlight vitamin?
A: Vitamin D.
#12
Q: Stock vs broth?
A: Stock from bones (rich); broth from meat (light).
#13
Q: What is a roux?
A: Equal parts flour and fat cooked to thicken sauces.
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