H & T Unit 4

T:F Mayonnaise is most stable and thickest emulsified dressing

True

T:F Most dips become thicker as they are held in the fridge

True

T:F Vinaigrettes are thicker dressings used on heartier lettuces

False

T:F Ingredients for a composed salad should be tossed together

False

T:F The four basic parts of any salad are the base, body, dressing, and garnish

true

Which part of the salad is made up of a layer of greens that line the plate or bowl in which the salad is served?

Base

What part of the salad enhances its appearance while also complementing the overall taste?

garnish

Loose salad greens should be stored at a temp range between ___. (Hint: F)

36 F and 41 F

Pasta salad is an example of which type of salad?

bound

What is the standard recipe for a basic vinaigrette?

3 parts oil, 1 part vinegar

Which type of oil must be disclosed on the menu because of allergies?

peanut

Which type of oil has a good omega 3 fatty acid profile?

Canola

Which vinegar is made from apples?

cider

An ingredient that can permanently bind dissimilar ingredients is called an ___.

emulsifier

Which type of dressing are Russian and Thousand Island?

Mayonnaise based

A plant’s first true leaves formed between the sprouting seed stage and baby stage are called ___.

microgreens

A temporary mixture of ingredients that eventually separates back into its unique parts is called an ___.

suspension

A liquid or semi-liquid used to flavor salads is called a ___.

dressing

Which ingredient used in baking causes the dough to rise?

Leavener

What type of leavened, used often in baking, is a microscopic fungus?

yeast

The prices of browning sugar under heat is called ___.

Caramelization

Baking soda and baking powder are which type of leavened?

chemical

Which baking ingredient determines the consistency of the finished product?

thickener

What baking ingredient provides stability and ensures that the baking item doesn’t collapse once it is removed from the oven?

Strengthener

In which method for preparing quick breads is a solid fat “cut” into flour by hand?

Biscuit

Which wheat flour is best to use for baking cookies and muffins?

Pastry

Flavorful oils taken from a vanilla bean or a lemon are types of ___.

extracts

Which type of cookie includes chocolate chip and oatmeal cookies?

dropped

What is the basis of all chocolate desserts?

cocoa

What is the main strengthener used in baking?

flour

Food coloring and xanthin gum are types of ___.

additives

Which ingredient makes baked goods moist, adds flavor, and keeps the bakes items fresh longer?

shortening

Which dry heat cooking method uses high heat from a source located above the food?

broiling

Which dry heat cooking method cooks food items on a hot, flat surface or in a relatively dry, heavy bottomed fry pan.

Griddling

Which dry heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?

Sautéing

Which deep frying method involved breading the food, placing it in a basket, ad lowering the basket and food into hot oil?

basket method

Which moist heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temp?

simmering

Moist heat method where naturally tender foods are submerged in a liquid maintaining a constant temp.

poaching

Which moist heat cooking method cooks food using a combination of steam and a liquid bath?

shallow poaching

Which moist heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?

blanching

blanching is also called ___.

parcooking

Which combination cooking method is primarily used for large pieces of meat?

braising

Which cooking method includes broiling and roasting?

dry heat

The best tool to use to determine doneness in food is a ___.

thermometer

Wrapping an item with strips of fat before cooking it to add moisture from the outside is called ___.

barding

inserting long, thin strips of fat into an item before cooking it to add moisture from the inside is called ___.

larding

Soaking an item in a combo of wet and dry ingredients to add flavor and moisture is called ___.

marinating

Which dry cooking method doesn’t require fat?

roasting

Which cooking method slowly cooks items in an oven with hot dry items?

baking