W2 Recap Quiz

What is the main/dominant flavor in a classic French aioli?

• Garlic

• Salt

• Lemon

• Pepper

What two ingredients help coagulate egg yolk proteins to achieve a thick aioli or mayonnaise?

• butter and vinegar
• flour and salt
• oil and acid
• acid and salt

What stirring method helps retain the air in whipped egg whites?

• Folding

• Beating

• Stirring

• Whisking

What spice did we utilize to enhance the flavor of cheddar cheese?

• Paprika

• Nutmeg

• Hot Chile Powder

• Mustard Powder

What helps stabilize the protein bonds in whipped egg whites?

• Sugar

• Salt

• Acid

• Egg Yolk

What is the name of sugar and egg whites being whipped into soft or stiff peaks?

• Meringue

• Souffle

• Custard

• Aioli

Hard boiled eggs are best when started in room temperature water. True or False?

• True

• False

Boiling eggs is most efficient in an uncovered pot or pan. True or False?

• True

• False

A metal whisk is the best tool to stir in a nonstick pan. True or False?

• True

• False

Egg yolks are "cooked" into a souffle base before adding the egg whites. True or False?

• True

• False