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Red Seal - Cooking Specific With Complete Solutions Latest Update 2024
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Red Seal - Cooking Specific With Complete Solutions Latest Update 2024
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Red Seal - Cooking Specific With CompleteSolutions Latest Update 2024
Conduction - ANS The direct transfer of heat from one substance to another
substance that it is touching.
what does crudite mean - ANS raw thing
veggie platter etc
- ANS
Creme Chantilly - ANS Sweetened whipped cream flavored with vanilla.
thickener for custard and creme patisserie - ANS custard - eggs
patisserie - cornstarch
bavarois cream - ANS thicken custard sauce with gelatin, then fold in whip cream
chiffon - ANS custard with gelatin added, and whipped egg whites are folded in
the best caviar is labelled as - ANS malasol. little salt
,biscuit method - ANS a process by which fat is cut into dry ingredients, liquid is
added, and the dough is kneaded
creaming method - ANS mix butter and sugar until light and fluffy then add other
ingredients (cookies, apple muffins)
muffin method - ANS liquid fat folded into dry ingredients
English Method - ANS fat covers two thirds of dough and single folds create layers
6*3 or 4*4 folds
blitz method - ANS fat is incorporated as in flaky pie dough, but pieces are larger
Detrempe - ANS A firm dough that makes puff pastry
Pate feuilletee - ANS Another name for puff pastry
bouchees - ANS small puff pastry shells that can be filled and served as bite-size
hors d'oeuvre or petits fours
vol au vents - ANS large puff pastry shells for a meal
,feuilletees - ANS shaped puff pastry to be filled and closed
Meringues - ANS Fluffy white mixture of beaten egg whites and sugar
Swiss Meringue - ANS Warm egg whites to 100 degree Fahrenheit, then whip with
sugar.
Italian meringue - ANS A meringue made by whipping a boiling syrup into egg
whites
soft meringue - ANS egg white foam with 25 gm sugar/egg white
Hard Meringue - ANS Meringue made with up to twice as much sugar as egg
whites.
a custard is - ANS any liquid thickened by the coagulation of egg proteins
proofing temp - ANS 95-115
Bavarian cream - ANS A light, cold dessert made of gelatin, whipped cream, and
custard sauce or fruit.
, chiffon cake - ANS cake made by using whipped egg whites, or meringue, to lighten
the mixture
the harder the wheat kernel, the - ANS higher the protein
what are soft and hard flours good for?
types of flour? - ANS soft - cakes
hard - bread
Monosaccharides - ANS glucose, fructose, galactose simple sugar, fruit
Disaccharides - ANS sucrose, lactose, maltose
milk or refined sugar
corn syrup and honey are hygroscopic sweeteners which means what? - ANS water
attracting.
attracts water from the air and keeps product moist and fresh longer
how much sap does it take to make 4 litres of maple syrup - ANS 120 to 160 litres
cold water will dissolve hours much sugar - ANS up to double it's weight
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