1.
When making yeast bread dough, the addition of egg is not required for yeast growth.
2.
It is importanat to stretch a pastry when fitting it into the pan so it will shrink and fit the pan when baked.
3.
Stirring a muffin batter until it is smooth will result in muffins with tunneling and pointed tops due to over-development of the gluten
4.
Popovers are leavened primarily by steam.
5.
Quick breads are called “quick” because they use chemicals and/or steam for leavening
6.
When making yeast, during hydration of the yeast, sugar is added as a physical separating agent.
7.
The spritz cookie is an example of a molded/pressed cookie.
8.
The “quick method” of cake batter preparation requires that all ingredients be combined in the bowl at the same time and mixed for four minutes.
9.
Cookies doughs that are stiff generally are higher in fat than soft doughs.
10.
Cookies should be baked at approximately 375 on the middle-top rack of the oven to facilitate browning and reduce spread.
11.
Cake flour should not be used for cookies bc it increases their spread
12.
When making yeast bread, the yeast is first hydrated in water heated to 85-90.
13.
Bar cookies are made using stiff dough.
14.
A mealy pie crust is preferred four fruit pies bc they are less likely to become soggy.
15.
Poultry is an excellent source of high quality (complete) protein.
16.
Pound cake is an example of an unshortened cake.
17.
Quick breads rely on steam and co2 produced from yeast for leavening.
18.
Cream puffs have unique batter bc it is boiled in the initial stages of preparation.
19.
Slits placed in the top crust of a 2 crust pie are present to allow for volume expansion.
20.
Ceviche is a salsa or salad mixture that is prepared with steamed fish
21.
A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell.
22.
Fish stored in the refrigerator for up to 5 days should still be safe for consumption.
23.
In general, fish are lower in fat than meat and poultry.
24.
There are 4-4oz servings cooked, per 1 pound raw whole chicken.
25.
1. Marinating finfish in acid is sufficient to “cook” the fish.