W1 Recap quiz

What are the caramelized bits that stick to the bottom of a pan after browning something? (Hint; we used water to deglaze the pan and create flavor for our gravy)

• Fond

• Meat

• Mirepoix

• Pepper

Where do you aim the far edge of the pan when flipping?

• Your chin

• Down

• Your nose

• Away from you

Flour and fat combine to make what kind of thickening ingredient?

• Slurry

• Roux

• Bechamel

• Gravy

2T of fat and 2T of flour can thicken how much liquid into a sauce consistency?

• 1/4 cup

• 4T

• 2 cups

• 1 quart

What leavening agent is used to give biscuits lift?

• baking powder
• Yeast

• Acid

• Flour

What is the protein in wheat flour called?

• Starch

• Fiber

• Rhizome

• Gluten

What tool is used to mix our biscuits dry ingredients, but should not be used when we add the cream?

• Spoon

• Hands/Fingers

• Whisk

• Mixer

What substance realigns the protein structure in meat to hold more water and be more tender?

• salt
• Sugar

• Acid

• Sunlight

What is the most important ingredient in sausage making besides the meat?

• Garlic

• Salt

• Pepper

• Alum

What is the small flame called that helps light a stove-top burner?

• Fire

• Starter

• Gas

• Pilot