FIND THE COUNTRY OF ORIGIN OF THE FOLLOWING TYPICAL THANKSGIVING FOODS
|THE SCIENCE OF COOKING|
|What is the difference between white meat and dark meat in a Turkey?|
|What is the minimum internal temperature of Turkey required to ensure all salmonella are dead?|
|Soft or crusty
top on bread rolls?
What is added to the top of the dough to keep rolls soft, or, to make the top crusty when baking?
|Why do peeled
potatoes go dark in the open air?
How can those potatoes be kept white so they make fluffy white mashed potatoes?
|What is The
Maillard reactions and why is it important at Thanksgiving?
What three things are needed for this reaction to occur?
the temperature requirements for whipping cream?
Why does cream, but not milk, whip?
the temperature requirements for whipping eggs (for meringues)?
Why is it important not to get any yolk into the whites?
|Why does bread rise?|
|Why is everyone sleepy after eating Thanksgiving dinner?|