Navy CS Advancement study guide
exam questions and answers3
Al dente - ANSWERS-Cooked enough to be firm but not soft. "to the tooth"
Bacteria - ANSWERS-Microscopic organisms. Some have beneficial properties; others can cause
food-bourne illnesses when foods contaminated with them are ingested.
Bain Marie - ANSWERS-A container holding hot water into which a pan is placed for slow
cooking.
Bake - ANSWERS-To cook by dry heat, usually in an oven
Baking Powder - ANSWERS-A chemical leavener made with a mixture of sodium bicarbonate
and cream of tartar, used instead of yeast in baking
Baking soda - ANSWERS-Sodium bicarbonate; a chemical leavener that releases carbon dioxide
gas when mixed with a liquid and an acid.
Barbecue - ANSWERS-To cook food y grilling it over a wood or charcoal fire. Often a marinade or
sauce is brushed on the item during cooking.
Bard - ANSWERS-To cove a naturally lean meat with slabs or strips of fat such as bacon or
fatback that baste it during roasting or braising. The fat is usually tied on with butchers twine.
Baste - ANSWERS-To moisten foods during cooking with pan drippings or special sauce to add
flavor and prevent drying.
exam questions and answers3
Al dente - ANSWERS-Cooked enough to be firm but not soft. "to the tooth"
Bacteria - ANSWERS-Microscopic organisms. Some have beneficial properties; others can cause
food-bourne illnesses when foods contaminated with them are ingested.
Bain Marie - ANSWERS-A container holding hot water into which a pan is placed for slow
cooking.
Bake - ANSWERS-To cook by dry heat, usually in an oven
Baking Powder - ANSWERS-A chemical leavener made with a mixture of sodium bicarbonate
and cream of tartar, used instead of yeast in baking
Baking soda - ANSWERS-Sodium bicarbonate; a chemical leavener that releases carbon dioxide
gas when mixed with a liquid and an acid.
Barbecue - ANSWERS-To cook food y grilling it over a wood or charcoal fire. Often a marinade or
sauce is brushed on the item during cooking.
Bard - ANSWERS-To cove a naturally lean meat with slabs or strips of fat such as bacon or
fatback that baste it during roasting or braising. The fat is usually tied on with butchers twine.
Baste - ANSWERS-To moisten foods during cooking with pan drippings or special sauce to add
flavor and prevent drying.
