This class was created by Brainscape user Evan Carl. Visit their profile to learn more about the creator.
By:
Evan Carl
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Decks in this class (61)
THE SCIENCE OF MEASURING
How long ago did recipes call for...,
When did companies manufacture st...,
Was there standardized measuring ...
16
cards
THE SCIENCE OF TIME AND TEMPERATURE
Why is time unreliable when cooking,
Room temperature,
Chilled as in refrigerated
36
cards
THE SCIENCE OF HEAT AND COLD
How did discovering fire help our...,
How did cooking help higher brain...,
What is heat
55
cards
THE SCIENCE OF SENSES
Five taste sensations,
Example of bitter,
Example of sour
38
cards
PHYSICS AND FOOD
Physics,
What do knives damage as they cut...,
Do onions have the same pungency ...
29
cards
CONCEPT 1: GENTLE HEAT PREVENTS OVERCOOKING
Do smaller molecules move faster ...,
Which molecules are the smallest ...,
Common forms of radiation in cooking
53
cards
CONCEPT 2: HIGH HEAT DEVELOPS FLAVOR
Who first described maillard reac...,
Does high heat change flavor of meat,
Explain maillard reaction
95
cards
CONCEPT 3: RESTING MEATS MAXIMIZES JUICES
Percentage of water in meat,
Most of the water in meat is refe...,
Myofibrils are made of what
50
cards
CONCEPT 4: HOT FOOD KEEPS COOKING
What absorbs more heat a large or...,
Does oven temperature affect heat...,
What does carryover cooking not a...
7
cards
CONCEPT 5: SOME PROTEINS ARE BEST COOKED TWICE
Why is roasting then searing bett...,
When cooking with fat why is sele...,
Three things roasting before sear...
3
cards
CONCEPT 6: SLOW HEATING MAKES MEAT TENDER
What enzyme is released due to ge...,
Juiciness is almost entirely dete...,
What is a sweet and sour sauce fr...
45
cards
CONCEPT 7: COOK TOUGH CUTS BEYOND WELL DONE
Two factors that promote muscle f...,
Do muscle fiber shrink in diamete...,
Rate of moisture loss in meat bec...
48
cards
CONCEPT 8: TOUGH CUTS LIKE A COVERED POT
When braising why does covering t...,
Two advantages of braising over b...,
Why is braising in the oven bette...
34
cards
CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID
What is en cocotte,
Another term for en cocotte,
Test kitchen dry braising vs open...
23
cards
CONCEPT 10: BONES ADD FLAVOR, FAT AND JUICINESS
The main structural material of bone,
What is calcium phosphate,
Primary protein in connective tissue
65
cards
CONCEPT 11: BRINING MAXIMIZES JUICINESS IN LEAN MEATS
What two specific principles does...,
What simple concept do osmosis an...,
Why do cells in in meat allow cer...
53
cards
CONCEPT 12: SALT MAKES MEAT JUICY AND SKIN CRISP
What happens when you dry brine meat,
What benefit is gained through a ...,
Which salt clumps kosher or table
58
cards
CONCEPT 13: SALTY MARINADES WORK BEST
What ingredient in marinades turn...,
What is a marinade,
The effectiveness of a marinade r...
94
cards
CONCEPT 14: GRIND MEAT AT HOME FOR MORE TENDER BURGERS
Is the size of ground meat pieces...,
Why is it important to select the...,
Is it possible to buy meats that ...
52
cards
CONCEPT 15: A PANADE KEEPS GROUND MEAT TENDER
When would you need a panade with...,
What is a panade,
Name a simple and complex form of...
88
cards
CONCEPT 16: CREATE LAYERS OF BREADING THAT STICK
Breading usually consists of what...,
What is the inherent problem with...,
One of the principle reasons brea...
47
cards
CONCEPT 17: GOOD FRYING IS ALL ABOUT THE OIL TEMPERATURE
What does frying all come down to,
Frying is usually held at what temp,
Is hot oil boiling when you place...
97
cards
CONCEPT 18: FAT MAKES EGGS TENDER
Describe the perfectly cooked egg...,
Cooking causes egg proteins to do...,
Are cooked eggs a solid or semisolid
84
cards
CONCEPT 19: GENTLE HEAT GUARANTEES SMOOTH CUSTARDS
How do eggs aid in baked goods,
What happens when protein in eggs...,
Temperature at which egg whites a...
93
cards
CONCEPT 20: STARCH KEEPS EGGS FROM CURDLING
How does stirring affect the stre...,
How do starches affect the temper...,
Name two starches used
49
cards
CONCEPT 21: WHIPPED EGG WHITES NEED STABILIZERS
Describe whipped egg whites,
How do egg whites go from liquid ...,
What happens if egg whites are un...
65
cards
CONCEPT 22: STARCH HELPS CHEESE MELT NICELY
What does all cheese start with,
Can cheese be made from any milk,
Typically cheese is made from wha...
61
cards
CONCEPT 23: SALTING VEGETABLES REMOVES LIQUID
Name two summer vegetables that a...,
Edible plants include what,
What part of a plant are fruits
84
cards
CONCEPT 24: GREEN VEGETABLES LIKE IT HOT--THEN COLD
Where do green vegetables get the...,
Chlorophyll,
What does the complex molecule ch...
50
cards
CONCEPT 25: NOT ALL POTATOES ARE CREATED EQUAL
Are there more than 200 species o...,
Potatoes consist mainly of what t...,
The density of a particular potat...
63
cards
CONCEPT 26: POTATO STARCH CAN BE CONTROLLED
Are there simple steps to remove ...,
Starch granules in a potato begin...,
At what temperature to starch gra...
46
cards
CONCEPT 27: PRECOOKING MAKES VEGETABLES FIRMER
Can almost any vegetable be roast...,
Whats the problem with roasting v...,
How do you get vegetables tender ...
45
cards
CONCEPT 28: DON'T SOAK BEANS - BRINE 'EM
Properly cooked beans should be what,
Two problems people encounter wit...,
What is foodstuff
41
cards
CONCEPT 29: BAKING SODA MAKES BEANS AND GRAINS SOFT
Besides brining what else helps b...,
Are baking soda and sodium bicarb...,
Is baking soda a alkali
64
cards
CONCEPT 30: RINSING (NOT SOAKING) MAKES RICE FLUFFY
Rice is a seed from a plant know ...,
When harvested what is rice cover...,
After the rice s protective husk ...
89
cards
CONCEPT 31: SLICING CHANGES GARLIC AND ONION FLAVOR
Most cooks understand that cookin...,
Keys components in countless savo...,
Do garlic and onions belong to th...
83
cards
CONCEPT 32: CHILE HEAT RESIDES IN THE PITH AND SEEDS
Besides heat what can chiles add ...,
What two basic forms are chiles s...,
As with bell peppers green chiles...
95
cards
CONCEPT 33: BLOOM SPICES TO BOOST THEIR FLAVOR.
Do americans typically use spices...,
Name one style of cooking where s...,
Spices are generally made from wh...
97
cards
CONCEPT 34: NOT ALL HERBS ARE FOR COOKING
What are herbs,
Two herb categories,
When should hearty herbs be added
61
cards
CONCEPT 35: GLUTAMATES, NUCLEOTIDES ADD MEATY FLAVOR
Who discovered umami,
How did professor kikunae ikeda t...,
Ikeda identified the substance fr...
53
cards
CONCEPT 36: EMULSIFIERS MAKE SMOOTH SAUCES
Salad greens dressed with a broke...,
Vinaigrette relies on the princip...,
What is an emulsion
42
cards
CONCEPT 37: SPEED EVAPORATION WHEN COOKING WINE
Why is wine a key ingredient to s...,
A common misconception when cooki...,
Archaeological evidence dictates ...
77
cards
CHAPTER 38: MORE WATER MAKES CHEWIER BREAD
In many cases the ingredient list...,
Is yeast a living organism,
What is yeast s function in bread
73
cards
CHAPTER 39: REST DOUGHS AND TRIM KNEADING TIME
What happens if you knead a dough...,
Ultimate goal of making bread dough,
To really understand gluten what ...
49
cards
CONCEPT 40: TIME BUILDS FLAVOR IN BREADS
Why do breads from artisan bakers...,
After mixing and kneading dough c...,
Is fermentation arguably the olde...
60
cards
CONCEPT 41: GENTLE FOLDING STOPS TOUCH QUICK BREADS
Name three types of quick bread,
Can quick bread be ruined by exce...,
How are quick breads different fr...
79
cards
CONCEPT 42: TWO LEAVENERS ARE OFTEN BETTER THAN ONE
Why did the advent of chemical le...,
Are chemical leaveners confusing,
Quick breads muffins and biscuits...
86
cards
CONCEPT 43: LAYERS OF BUTTER MAKE FLAKEY PASTRY
The difference between biscuits a...,
How does butter make biscuits and...,
The challenge with creating a fla...
86
cards
CONCEPT 44: VODKA MAKES PIE DOUGH EASY
The trouble with pie dough is what,
Perfect pie dough has the right b...,
What happens when water hydrates ...
53
cards
CONCEPT 45: LESS PROTEIN MAKES TENDER CAKES, COOKIES
Does mixing batter quick breads a...,
While a muffin or quick bread can...,
What gives cakes cookies and brea...
72
cards
CONCEPT 46: CREAMING BUTTER HELPS CAKES RISE
Classic cake recipes begin with what,
What is the goal of the steps in ...,
What is the most important step i...
51
cards
CONCEPT 47: REVERSE CREAM FOR DELICATE CAKES
While creaming butter and sugar i...,
Why is reverse creaming test kitc...,
Why is reverse creaming ok for la...
49
cards
CONCEPT 48: SUGAR CHANGES TEXTURE (AND SWEETNESS)
Sweetners come in many forms desc...,
Sugar like glucose and fructose c...,
What two molecules is sucrose mad...
74
cards
CONCEPT 49: SUGAR AND TIME MAKE FRUIT JUCIER
When fruit is tossed with sugar w...,
By definition what are fruits,
What are fruits engineered to do
63
cards
CONCEPT 50: COCOA POWDER DELIVERS BIG FLAVOR
All too often chocolate cakes bro...,
Although we rely on unsweetened a...,
How is cocoa powered made
100
cards
WHAT TO LOOK FOR
What to look for chef s knife,
What to look for paring knife,
What to look for serrated knife
55
cards
COOKWARE MATERIAL
Copper,
Aluminum,
Cast iron
13
cards
KNIFE BASICS
Knife basics,
What are the serrations on a brea...,
Three main reasons to keep your k...
6
cards
EMERGENCY INGREDIENT SUBSTITUTIONS
Emergency ingredient substitutions,
To replace 1 cup whole milk,
To replace 1 cup half and half
19
cards
FOOD SAFETY
Separate raw and cooked,
Put up a barrier,
Don t rinse raw meat and poultry
21
cards
CONVERSIONS AND EQUIVALENTS
1 ounce _____g,
1 teaspoon ______ milliliters,
Converting fahrenheit to celsius
49
cards
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THE SCIENCE OF GOOD COOKING
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