chapter 10, adding flavor Flashcards
1
Q
which has stronger flavor- fresh herbs or dried herbs?
A
dried herbs are more intense in flavor than fresh herbs
2
Q
if a recipe calls for one tablespoon of fresh parsley and you will be substituting dried parley, how much dried parsley should you use
A
1 teaspoon
3
Q
what are two functions of a marinade
A
add flavor to foods and tenderizes meat
4
Q
what are some ways white sauce can be used
A
can be poured over food, used as a base in a casserole, or added to lasagna
5
Q
list three ways sauces are thickened
A
starches, emulsion, and reduction
6
Q
how is margarine different from butter
A
the fat in margarine is hydrogenated vegetable oil and not milk fat
7
Q
how should you extinguish a grease fire
A
smother the fire using the lid. if it spreads use baking soda or salt
