WorksheetsW1 Recap quiz
Total questions: 10
Worksheet time: 5mins
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?
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?
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
