Culinary 2--Review

Front

In Biscuit Method, what ingredient do we "cut" into the dry ingredients before adding the liquids?

Back

Butter

Front

What is the French term, meaning "everything in its place", that refers to your ingredients, utensils, cookware, and everything you need to complete a receipe?

Back

Mise en place

Front

Over-kneading or over-mixing your dough or batter could cause what to happen to your final product?

Back

Tough/Rubbery Texture

Front

How many teaspoons are there in one tablespoon?

Back

3

Front

What shape should your hand make when holding food on a cutting board? A, for Attention; C, for Claw; S, for Safety; L, for Lay Flat

Back

C, for Claw

Front

Name this cooking technique used during dough making.

Back

Kneading

Front

What do we call the thickener made from equal parts fat & flour?

Back

Roux

Front

What is a julienne?

Back

1/8" matchsticks

Front

Which family of fruits contains one large pit in the center, thin skin, and soft flesh?

Back

Drupes

Front

What type of knife is pictured? Options: Santoku, Chef, Boning, Paring

Back

Paring