| What are 5 moist heat cooking methods: | Simmering
Poaching
Steaming
Blanch
(rolling) Boil |
| Dry Heat: | Baking
Broiling
Grilling
Roasting |
| Three uses of pie crusts: | Pie shell (Cream Pie)
single crust pie (pecan Pie)
double crust pie (apple pie) |
| What is the difference between blind baking and docking when baking pie crusts? | docking prevents air pockets. You prick or put weights on bottom of pie crust |
| ratios of flour:fat, flour:water when making a pie crust | 3:1, 6:1 |
| Tips when making pie crusts (3) | use solid fat (pea size)
Limit water (don't use margarine — 15-20% water)
Minimum dough handling after adding water |
| 5 steps of making a double crusted pie | 1) measure ingredients
2) mix salt + flour
3) cut in fat
4) add water
5) combine into 2 dough balls |
| most appropriate name for Native Americans + least appropriate term | tribal name
Indian |
| What is hominy? | boiled kernels of dried corn |
| What is a Blintzes | like a crepe |
| What is Borscht | sweet and sour soup |
| What is challah | very light white bread braided and perpared for sabbath day |
| What is farfel | noodle dough served in soup |
| What is Kasha | buckwheat served as cooked cereal |
| ranking of fat content: whipping cream, coffee creamer, half and half | half and half, coffee creamer, whipping cream |
| whipping cream must be made with at least ______% of fat | 30 |
| 1 cup of cream makes _____c of whipped cream | 2 |
| When making whipping cream, do not.... (5) | use wooden/plastic bowls
warm equipment/cream
add sugar before soft peak forms
use too small of a bowl
use granulated sugar |
