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Culinary arts - ECPI Questions and Answers Fully Solved
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Culinary arts - ECPI
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Culinary arts - ECPI16ounces is equal to - answer1lbs
the 4 proper ingredients of a stock - answerappearance , flavor , aroma body
list the five types of stock, as characterized by production method. - answerbasic , white
stock , brown stock , shell fish stock , fumet
1 gallon is equal to - answer4 quarts
8 pints is equal to - answer16 cups
16 cups is equal to - answer128 fluid ounces
cooking - answeris the act of preparing food with
in the chemical leavening process , alkalis and acid combine to form - answercarbon
dioxide
in a 3-2-1 baking dough , the larger the fat flakes before mixing , the larger the flakes
will be in a baked dough - answerTrue
baked items made using the rubbed-dough method should have a moist cake- cake like
texture - answerfalse
when preparing pie dough , the butter is - answerchilled and rubbed into the flour
when mixing ingredients using the rubbed-dough method , the fat should be -
answerchilled
biscuits are an example of an item prepared by - answerrubbed-dough method
explain why and when an ingredient should be shifted - answeringredients should be
sifted in order to prevent clumping up you should sift ingredients when you notice
ingredients are clumping which need to be measured accurately in order to get the most
accurate measurement
when using the blending method , only liquid fats may be used - answertrue
an example of 3-2-1 pie dough is - answerpie dough
, When starch is combined with water or another liquid and heated, starch granules
absorb the liquid and swell causing the liquid to thicken, a process known as -
answergelatinization
Knead pie dough until it is smooth and springy and then chill briefly before rolling. -
answerfalse
The blending method consists of combining a mixture of wet ingredients with a mixture
of dry ingredients. - answertrue
steam is an example of which type of leavener - answerphysical
To force two substances that do not normally mix into a mixture in which one of the
substances is evenly dispersed throughout the other substance is known as -
answeremulsification
baking soda and baking powder are examples of which type of leavener -
answerchemical
The key to a successful blending method is to avoid overmixing the batter. - answertrue
Because fruit fillings in pies tend to swell during baking, pies should not be completely
filled before baking. - answerfalse
How do you tell if a fruit pie is done baking? - answerthe crust appears golden brown
and is flaky
Explain the terms "mealy" and "flaky" as they apply to the rubbed-dough method. -
answerflakiness and mealyness refers to the texture and appearance of the pie dough
when using the rubbed dough method
Knead pie dough until it is smooth and springy and then chill briefly before rolling. -
answerfalse
List the 7 factors of cookie spread. - answerflour used , excess liquid , types of flour
added, greased pans , sugar , excess of leavening agent
The top crust of a double-crusted pie should be vented to allow steam to escape. -
answerTrue
To blind bake is to - answerBake an unfilled pie shell
How do you tell if a custard pie is done baking - answeryou can tell when the custard
pie is done baking based off the appearance and texture
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