Culinary Quiz Bowl 2

What animal protein adds a rich mouth feel when dissolved in a hot liquid?

Term used to qualify meat and poultry products according to quality?

What is the first step in using gelatin?

What is the process in which yeast feeds on carbohydrates and gives off carbon dioxide/alcohol?

What are the most common purchase form of eggs?

What is the main difference between the various types of flour used in the bakeshop?

What is an alkaline powder, also known as sodium bicarbonate, used as a chemical leavener?

What is the very flaky dough creates over 1,000 extremely thin layers of dough and fat?

What are alcohol based flavorings called?

What is the type of cookie that is forced through a pastry bag to form individual shapes?

What is the temperature in a proof box typically around?

What dough has the fat cut into the flour until it is in pieces the size of a pea?

Pre- baking a pie or tart shell is referred to as?

What is the process that permanently and evenly distributes the butterfat in milk?

What is the rubbery substance that is responsible for giving baked goods structure?

What are the holes and tunnels inside baked products likely the result of?

What is a fat used in the bakeshop?

What is the most prevalent connective tissue in meats?

What kind of stock is made Roasted bones and roasted or saute'ed mirepoix?

What is the type of cookie that uses a school to portion out dough onto a sheet pan?

What is the chocolate liquor composed of cocoa solids and fat?