1
Q
Why do we rest batters?
A
To allow the starch to swell resulting in a lighter batter
2
Q
How to make batter?
A
Incorporate liquid into a well in dry ingredients slowly, beat until lump free before adding in remaining liquid
Theory Exam
flashcards
Decks in class (29)
# Cards
-
Eggs13
-
Misc1
-
Conversions10
-
Game19
-
Ice cream11
-
Fish5
-
Batters2
-
Gelatine7
-
Cakes3
-
Shellfish9
-
Sugar syrups & caramels3
-
Choux pastry4
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Deep fat frying2
-
Terms49
-
Meringues9
-
Bread20
-
Meat cooking17
-
Sauces10
-
Shortcrust pastry8
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Stocks12
-
French Pastries6
-
Offal6
-
Soufflés11
-
Steaming2
-
Hollandaise6
-
Pasta4
-
Gateaux6
-
Flaky Pastry8
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Hot water crust pastry5
