Food And Bake Theory

Incorporating air into your ingredients until they are broken down, fluffier, and more tender, which mixing method is this?

• Beating

• Blending

• Folding

• Cutting or rubbing in

Garnishes should:

• Add contrast and texture

• Be Edible

• Add Colour

• All of the above

Which choice lists two examples of living things that break down dead organisms?

• Monkey and Apes

• Mice and Cheese

• Bacteria and Funji

• Bird and Eagle

Which of the following are all dry-heat cooking methods?

• Roasting, Grilling, Baking

• Boiling, Shallow frying, Braising.

• Steaming, Brioling, Pressure Cooking

• Deep Fat, Stir Fry, Braising,

List the 5 mother sauces below.

•  

What is the difference between a white stock and a brown stock?

The purpose of breading food is....

• To retain moisture

• To protect food and Fat

• To promote crispness and appearance

• All of the above

White roux is cooked ____ minutes.

1-      A roux is made using equal amounts of __________ and fat.

They are responsible for the production and incorporation of gases during the baking process.