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Navy CS: Advancement study guide Exam - 23 Q’s and A’s
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Navy CS: Advancement study guide Exam - 23 Q’s and A’s
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Navy CS: Advancement studyguide Exam - 23 Q’s and A’s
Al dente - -Cooked enough to be firm but not soft. "to the tooth"
-Bacteria - -Microscopic organisms. Some have beneficial properties; others
can cause food-bourne illnesses when foods contaminated with them are
ingested.
-Bain Marie - -A container holding hot water into which a pan is placed for
slow cooking.
-Bake - -To cook by dry heat, usually in an oven
-Baking Powder - -A chemical leavener made with a mixture of sodium
bicarbonate and cream of tartar, used instead of yeast in baking
-Baking soda - -Sodium bicarbonate; a chemical leavener that releases
carbon dioxide gas when mixed with a liquid and an acid.
-Barbecue - -To cook food y grilling it over a wood or charcoal fire. Often a
marinade or sauce is brushed on the item during cooking.
-Bard - -To cove a naturally lean meat with slabs or strips of fat such as
bacon or fatback that baste it during roasting or braising. The fat is usually
tied on with butchers twine.
-Baste - -To moisten foods during cooking with pan drippings or special
sauce to add flavor and prevent drying.
-Batter - -A thick liquid mixture of two or more materials beaten together, to
be used in cookery.
-Bench-proof - -In yeast dough production, to allow dough to rise after it has
been panned and just before it is baked
-Bisque - -A soup based on crustaceans or a vegetable puree. It is
classically thickened with rice and usually finished with cream,
-Blanch - -To cook an item briefly in boiling water or hot fat before finishing
or storing it. Blanching preserves the color, lessens strong flavors, and aids
in removing the peels of some fruits or vegetables.
-Blend - -Mix together different ingredients until combined.
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