Podcast
Questions and Answers
Which of the following is considered a common cooking liquid?
Which of the following is considered a common cooking liquid?
- Honey
- Stock (correct)
- Milk
- Soy sauce
Which raw material is used for poaching, braising, boiling, or other cooking methods that use moist heat?
Which raw material is used for poaching, braising, boiling, or other cooking methods that use moist heat?
- Liquids (correct)
- Fats and oils
- Sweetening
- Raising agents
What is the main purpose of raising agents in cooking?
What is the main purpose of raising agents in cooking?
- To make the dough rise and become light and porous (correct)
- To make the dish more colorful
- To add flavor to the dish
- To thicken the dish
Which raw material serves as a texture aid in cooking?
Which raw material serves as a texture aid in cooking?
What is the main role of sugar in baking?
What is the main role of sugar in baking?
Which process involves the natural release of carbon dioxide gas and production of alcohol?
Which process involves the natural release of carbon dioxide gas and production of alcohol?
What is the function of fats in cooking?
What is the function of fats in cooking?
Which characteristic distinguishes saturated fats from unsaturated fats?
Which characteristic distinguishes saturated fats from unsaturated fats?
Apart from providing sweetness, what other important function does sugar serve in cooking?
Apart from providing sweetness, what other important function does sugar serve in cooking?
What is the chief source of energy provided by fats and oils?
What is the chief source of energy provided by fats and oils?
Which process incorporates air into batters?
Which process incorporates air into batters?
What is the primary function of sugar in foam-type cakes?
What is the primary function of sugar in foam-type cakes?
What does sugar do in dry beverage mixes?
What does sugar do in dry beverage mixes?
What defines fats?
What defines fats?
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Study Notes
Cooking Liquids and Methods
- Stock is a common cooking liquid used for poaching, braising, boiling, or other cooking methods that use moist heat.
Leavening Agents
- Raising agents help to release carbon dioxide gas, which gets trapped in baked goods, causing them to rise.
Texture Aids
- Starches, such as cornstarch and flour, serve as texture aids in cooking, helping to thicken mixtures and add structure to dishes.
Sugar in Baking
- The main role of sugar in baking is to provide sweetness, tenderness, and browning to baked goods.
- Sugar also serves as a humectant, helping to retain moisture in baked goods.
Fermentation
- Fermentation is a process that involves the natural release of carbon dioxide gas and production of alcohol, used in baking and brewing.
Fats and Oils
- The primary function of fats and oils is to provide energy and add flavor, tenderness, and moisture to dishes.
- Fats are the chief source of energy in the body.
- Saturated fats have a straight-chain molecular structure, whereas unsaturated fats have a kinked molecular structure.
- Fats can be defined as lipids that are solid at room temperature.
Batters and Foam Cakes
- Incorporating air into batters, such as when whipping eggs and sugar, creates a light and tender crumb.
- In foam-type cakes, sugar helps to strengthen egg whites, allowing them to hold air bubbles.
Dry Beverage Mixes
- Sugar helps to dissolve and blend flavors in dry beverage mixes.
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