Exam 27: Charcuterie

What does cream of tartar act as when used while cooking with sugar?

Starches gelatinize at temperatures above 60°C (140°F).

It is best to store breads _________ or at _________ temperature.

___________________ is a process that improves the smoothness of chocolate.

What is the minimum cocoa-butter content of couverture?

Cocoa nibs are approximately 53% cocoa butter.

Milk chocolate can be substituted for dark chocolate in recipes.

What should you do to prevent lumping when caramelizing sugar?

The process of beating fat and sugar together to incorporate air is called:

Walnuts are a true nut.

When using vanilla bean to flavour a liquid:

Folding refers to gently incorporating ingredients,usually with a rubber spatula.

What happens if water comes into contact with melted chocolate?

Flour milled from strong,hard wheat has a high percentage of:

Why should you measure ingredients by weight instead of by volume?

Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.

Composite flours cannot be used in the production of gluten-free bread.

Marzipan is made from ground:

When substituting sheet gelatin for granulated gelatin in a recipe,use:

Steam is needed to produce crisp-crusted bread.