Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password

Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
               
               
 
1
   
2
         
 
3
    
 
   
      
4
  
 
   
      
  
 
 
5
6
 
  
 
   
  
   
  
 
   
 
7
 
 
   
  
   
  
 
   
      
  
  
8
 
  
               
 
Answer:

Across
3A condition in which starch cells are shocked or improperly heated too much. The starch loses its ability to thicken, or retain liquid and will give it up or weep.
5A small porcelain vessel with straight sides used to bake _____ and soufflés.
7SOUFFLÉ _____
8When egg proteins are heated to the point that liquid is released. This can occur from cooking too long or at too high of a temperature.
Down
1Any food, usually fruit or vegetable, that is finely mashed to a smooth, thick consistency. Purées can be used as a garnish, served as a side dish, or added as a _____ to sauces and soups.
2In general, anything lightened with the addition of eggs, butter or cream. In baking: a buttercream that has sugar added in the form of a sugar syrup.
4One of the mother sauces. A milk or cream based sauce thickened with a white roux. The amount of roux is determined by its _____ use. It is the only flour bound sauce that does not need to be skimmed.
6A thickening agent of equal parts butter and flour that has been cooked to varying degrees. It is added at the beginning of the cooking process. All flour bound sauces with the exception of béchamel must be skimmed.
 
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how
Created by: CSCAStudy
Popular Culinary Arts sets