Questions and Answers About: cooking

What four factors can affect the formation of egg white foams?

posted on: 2011-08-14 21:41:45

posted by nelsonmichaelr(203)

How can you help poached fish retain its shape?

posted on: 2011-08-14 21:57:51

posted by nelsonmichaelr(203)

When should ground spices be added to food?

posted on: 2011-08-14 22:01:05

posted by nelsonmichaelr(203)

What is the minimum amount of fat, sugar and salt needed per cup of flour when preparing muffins?

posted on: 2011-08-14 22:11:18

posted by nelsonmichaelr(203)

What is a main difference between liquids used in traditional yeast breads and liquids used in bread machine yeast breads?

posted on: 2011-08-14 22:16:56

posted by nelsonmichaelr(203)

What are three factors that affect the length of fermentation for yeast doughs?

posted on: 2011-08-14 22:20:35

posted by nelsonmichaelr(203)

What is "hard lean dough?"

posted on: 2011-08-15 19:25:46

posted by nelsonmichaelr(203)

How long do I cook a 4.5 pound brisket in the slow cooker turned to high?

posted on: 2010-09-07 18:59:15

posted by chichi22(3)

In bread baking, what is a starter and how is it used?

posted on: 2011-08-01 22:09:53

posted by nelsonmichaelr(203)

What are three ways to test a cake for doneness?

posted on: 2011-08-04 08:32:33

posted by nelsonmichaelr(203)

Why are many breads slashed before baking?

posted on: 2011-08-04 15:50:00

posted by nelsonmichaelr(203)

What are three major types of pie fillings?

posted on: 2011-08-04 15:56:40

posted by nelsonmichaelr(203)

Who is responsible for planning the menu at a hotel, restaurant and nursing home?

posted on: 2011-08-05 15:21:49

posted by nelsonmichaelr(203)

What elements influence menu design?

posted on: 2011-08-05 15:24:09

posted by nelsonmichaelr(203)

What are the influences that impact menu pricing?

posted on: 2011-08-05 15:31:24

posted by nelsonmichaelr(203)

Why are standardized recipes important to a foodservice operation?

posted on: 2011-08-06 22:03:15

posted by nelsonmichaelr(203)

How are ingredients listed in formulas?

posted on: 2011-08-06 22:33:39

posted by nelsonmichaelr(203)

How is heat transferred in dry cooking techniques?

posted on: 2011-08-07 11:33:54

posted by nelsonmichaelr(203)

At what temperatures do the different parts of an egg coagulate?

posted on: 2011-08-07 13:39:10

posted by nelsonmichaelr(203)

Why is it better to avoid using vegetables such as broccoli and spinach in a stock?

posted on: 2011-08-07 13:43:09

posted by nelsonmichaelr(203)

What is the proper consistency of a finished roux?

posted on: 2011-08-07 13:44:26

posted by nelsonmichaelr(203)

How does an espagnole differ from a demiglace?

posted on: 2011-08-07 13:47:04

posted by nelsonmichaelr(203)

Why is it important to clean and sanitize any surface that comes into account with raw poultry?

posted on: 2011-08-07 13:50:17

posted by nelsonmichaelr(203)

What is "table d'hotel" menu?

posted on: 2011-08-08 19:12:34

posted by nelsonmichaelr(203)

What are 4 factors that influence menu planning?

posted on: 2011-08-09 11:23:24

posted by nelsonmichaelr(203)

What is "standardized recipe?"

posted on: 2011-08-09 15:56:27

posted by nelsonmichaelr(203)

What is the difference between pour batters with drop batters?

posted on: 2011-08-10 08:07:38

posted by nelsonmichaelr(203)

What is the procedure for portioning muffins and preparing them for baking?

posted on: 2011-08-10 08:10:26

posted by nelsonmichaelr(203)

What is parboiling?

posted on: 2011-08-11 16:13:15

posted by nelsonmichaelr(203)

What are the advantages of using ready-to-cook poultry?

posted on: 2011-08-11 19:54:09

posted by nelsonmichaelr(203)

What are three reasons why a white stock might turn out cloudy? How is this prevented?

posted on: 2011-08-12 14:29:43

posted by nelsonmichaelr(203)

How is pureed soup thickened?

posted on: 2011-08-12 14:32:42

posted by nelsonmichaelr(203)

What does the fat content of a cut of meat have to do with determining the cooking process?

posted on: 2011-08-12 14:42:35

posted by nelsonmichaelr(203)

In cooking, what is heat transfer?

posted on: 2011-08-14 09:49:35

posted by nelsonmichaelr(203)

What is Risotto Milanese?

posted on: 2011-08-14 14:12:55

posted by nelsonmichaelr(203)

What does "shirred" mean?

posted on: 2011-08-14 14:13:59

posted by nelsonmichaelr(203)

What is "staling?"

posted on: 2011-08-14 14:14:26

posted by nelsonmichaelr(203)

What is poaching?

posted on: 2011-08-14 14:16:01

posted by nelsonmichaelr(203)

What is low heat cooking?

posted on: 2011-08-14 14:17:29

posted by nelsonmichaelr(203)

How can a raw starch flavor be prevented when cooking cereals?

posted on: 2011-08-14 21:30:41

posted by nelsonmichaelr(203)

What are three ways to promote even cooking of meats in a microwave oven?

posted on: 2011-08-14 21:46:22

posted by nelsonmichaelr(203)

What type of finfish is usually cooked by dry heat?

posted on: 2011-08-14 21:53:59

posted by nelsonmichaelr(203)

What are the five components of a casserole?

posted on: 2011-08-14 22:05:56

posted by nelsonmichaelr(203)

What is the difference between quick breads and yeast breads?

posted on: 2011-08-14 22:08:41

posted by nelsonmichaelr(203)

Why is it important to use the type of flour listed in a recipe?

posted on: 2011-08-14 22:12:11

posted by nelsonmichaelr(203)

What is the proper consistency of dough in a bread machine and how can it be checked?

posted on: 2011-08-14 22:21:32

posted by nelsonmichaelr(203)

What are two functions of cream of tartar in angel food cake?

posted on: 2011-08-15 12:43:41

posted by nelsonmichaelr(203)

How do you active these different types of yeast: compressed, dry active and quick rise dry?

posted on: 2011-08-15 19:23:18

posted by nelsonmichaelr(203)

I have a bear tenderloin. What's the best way to cook it ?

posted on: 2010-06-11 16:41:27

posted by Averil(1)

In baking, what does a sheeter do?

posted on: 2011-08-01 22:04:01

posted by nelsonmichaelr(203)

If, after cooling, cherry pies baked according to the formula are dry and too brown, what is the problem?

posted on: 2011-08-01 22:08:20

posted by nelsonmichaelr(203)

What types of doughs are used to create a Hamburger bun, a kaiser roll and cinnamon raisin bread?

posted on: 2011-08-01 22:13:11

posted by nelsonmichaelr(203)

What is "flaky dough" and when is it used?

posted on: 2011-08-04 08:29:46

posted by nelsonmichaelr(203)

Why is it important to flatten pie dough with a rolling pin?

posted on: 2011-08-04 08:35:46

posted by nelsonmichaelr(203)

What are the seven components of a standardized recipe?

posted on: 2011-08-06 22:04:43

posted by nelsonmichaelr(203)

What is a situation that might require an establishment to change portion sizes?

posted on: 2011-08-06 22:18:24

posted by nelsonmichaelr(203)

How is the cooking temperature for range top cooking indicated in recipes?

posted on: 2011-08-06 22:33:03

posted by nelsonmichaelr(203)

What measurement is preferred for liquid ingredients?

posted on: 2011-08-06 22:55:46

posted by nelsonmichaelr(203)

Why is it important to store spices properly

posted on: 2011-08-07 13:24:37

posted by nelsonmichaelr(203)

How are fresh seasonings different from dried seasonings?

posted on: 2011-08-07 13:37:23

posted by nelsonmichaelr(203)

Why it is important to begin with cold water when making a stock?

posted on: 2011-08-07 13:46:33

posted by nelsonmichaelr(203)

What are three methods used to prepare quick bread mixtures?

posted on: 2011-08-10 08:08:20

posted by nelsonmichaelr(203)

What impact could inconsistent size have in baking?

posted on: 2011-08-10 08:09:02

posted by nelsonmichaelr(203)

How do you portion muffin batter?

posted on: 2011-08-10 08:09:26

posted by nelsonmichaelr(203)

Why are spices added early in the cooking process?

posted on: 2011-08-11 16:08:18

posted by nelsonmichaelr(203)

Blanching is usually a two step process. One way to cool the food immediately after boiling it is to plunge it into ice water. What is the next step in the blanching process?

posted on: 2011-08-11 16:11:50

posted by nelsonmichaelr(203)

What factors impact the choice of hors d'oeuvres?

posted on: 2011-08-12 14:23:48

posted by nelsonmichaelr(203)

Why do most chefs prefer to use clarified butter in a sauce?

posted on: 2011-08-12 14:28:15

posted by nelsonmichaelr(203)

What is the best way to retain nutrients in fish and shellfish?

posted on: 2011-08-12 14:39:04

posted by nelsonmichaelr(203)

What is high heat cooking?

posted on: 2011-08-14 14:16:29

posted by nelsonmichaelr(203)

What are dry cooking techniques?

posted on: 2011-08-14 14:19:02

posted by nelsonmichaelr(203)

How can you prevent milk from curdling during cooking?

posted on: 2011-08-14 19:51:22

posted by nelsonmichaelr(203)

In bread baking, what is "staling?"

posted on: 2011-08-14 20:00:37

posted by nelsonmichaelr(203)

How should beaten eggs be added to a hot mixture? Why?

posted on: 2011-08-14 21:40:26

posted by nelsonmichaelr(203)

What precautions should be taken to keep eggs from exploding in a microwave oven?

posted on: 2011-08-14 21:43:46

posted by nelsonmichaelr(203)

How should poultry pieces be arranged in a microwave oven to ensure even cooking?

posted on: 2011-08-14 21:50:22

posted by nelsonmichaelr(203)

What is the function of kneading yeast dough?

posted on: 2011-08-14 22:19:22

posted by nelsonmichaelr(203)

Why do baking pans need to be the correct size when baking a cake?

posted on: 2011-08-15 12:44:59

posted by nelsonmichaelr(203)

In cooking, what is hydrogenation?

posted on: 2011-08-15 19:23:58

posted by nelsonmichaelr(203)

How does quality control ensure that standardized recipes meet a foodservice establishment's standards?

posted on: 2011-08-16 13:13:43

posted by nelsonmichaelr(203)

What are six types of scales that might be used to weigh food ingredients?

posted on: 2011-08-16 13:33:54

posted by nelsonmichaelr(203)

What are the principles of menu planning?

posted on: 2011-08-05 15:22:22

posted by nelsonmichaelr(203)

What problems might arise when converting recipes?

posted on: 2011-08-06 22:20:20

posted by nelsonmichaelr(203)

How would you describe a standardized recipe?

posted on: 2011-08-06 22:30:30

posted by nelsonmichaelr(203)

How does quality control ensure that standardized recipes meet a foodservice establishments standards?

posted on: 2011-08-06 22:31:31

posted by nelsonmichaelr(203)

What is a specific situation in which a foodservice operation would need to retest a standardized recipe?

posted on: 2011-08-06 22:57:29

posted by nelsonmichaelr(203)

How do stir-frying and sauteing differ?

posted on: 2011-08-07 13:21:31

posted by nelsonmichaelr(203)

What is the difference between a seasoning and flavoring?

posted on: 2011-08-07 13:23:47

posted by nelsonmichaelr(203)

What is a "fixed menu?"

posted on: 2011-08-08 19:06:44

posted by nelsonmichaelr(203)

What elements influence menu design?

posted on: 2011-08-09 11:25:44

posted by nelsonmichaelr(203)

Why are soup garnishes important?

posted on: 2011-08-12 14:31:51

posted by nelsonmichaelr(203)

How do cold cream soups differ from hot cream soups?

posted on: 2011-08-12 14:34:21

posted by nelsonmichaelr(203)

What is recipe conversion?

posted on: 2011-08-14 14:15:11

posted by nelsonmichaelr(203)

What is larding?

posted on: 2011-08-14 14:20:14

posted by nelsonmichaelr(203)

How should eggs be added when preparing a cornstarch pudding?

posted on: 2011-08-14 19:50:32

posted by nelsonmichaelr(203)

What is combination cooking?

posted on: 2011-08-14 19:55:43

posted by nelsonmichaelr(203)

What can you do to prevent baked fish from drying out?

posted on: 2011-08-14 21:56:10

posted by nelsonmichaelr(203)

Which mixing method for yeast breads eliminates the need for kneading?

posted on: 2011-08-14 22:18:29

posted by nelsonmichaelr(203)

What occurs in each stage of kneading dough with a commercial mixer?

posted on: 2011-08-15 19:28:27

posted by nelsonmichaelr(203)

What impact could inconsistent size have in baking?

posted on: 2011-08-04 15:54:09

posted by nelsonmichaelr(203)

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