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Lesson5food
| Question | Answer |
|---|---|
| Explain the differences between the different types of sandwiches. | A traditional sandwich uses two slices of bread, a fancy sandwich is cut into shapes, and a club sandwich has three slices of bread. |
| Name two unusual breads that can be used to make sandwiches. | Rolls, pita, taco shells, bagels, tortillas, etc. |
| How can you keep packed lunches cold and why is it necessary? | Use a freezer gel pack, insulated lunch bag, vacuum bottle; to prevent bacterial growth |
| What is the difference between oil-based dressing and mayonnaise? | They contain eggs so the oil doesn’t separate. |
| How do you wash salad greens? | For iceberg lettuce, remove the core and let cold water run into the cavity for a minute or two. Let it drain in a colander. For leafy greens, pull leaves from the core, wash them under running water, and let the leaves drain. |
| List similarities and differences between cream soups and vegetable soups. | Both are thick and can contain vegetables; cream soups are made with white sauces. |
| How do you prevent flour from lumping in a sauce? | Add a small amount of fat to the mixture. |
| Why is meat browned before stewing? | To make a darker stew. |
| How much liquid is used for braising? | Just enough to cover the bottom. |
| Why is stir frying done on high heat? | It cooks the vegetables while keeping them crisp. |
| List two types of batters and two types of dough. | Pour batters, drop batters, soft doughs, and stiff doughs. |
| How do air, steam, and carbon dioxide work to leaven? | They add lightness and volume to baked goods; by expanding as the baking progresses. |
| Why use a dark or light pan for baking? | Dark pans retain more heat and create a thick crust. |
| List three quick breads. | Muffins, quick-loaf breads, and biscuits. |
| Some baked goods should not be stored in the refrigerator. Why not? | Fruit and custard pies and baked items that have fillings should be refrigerated. All others should not be. |
| Why are quick breads mixed for a short time only? | To avoid overdeveloping the gluten and making them tough. |
| How much white flour is used in whole grain bread dough? | At least one-third the amount of flour. |
| Explain punching down dough. | After the first rise; by pushing your fist into the dough. |
| Name two low-fat alternatives to frosting a cake. | Combine confectioner’s sugar and juice. Sprinkle confectioner’s sugar over the cake. |
| List the basic types of cookies. | Bar, drop, cut-out, rolled, molded, pressed, and sliced cookies. |
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