AHA Cooking Question Set 2&3


AHA Cooking Questions Set 2 and Set 3

  1. Why is the word “Whole” important in the “Whole Wheat Flour.”
  2. What makes buttermilk tangy?
  3. What can you add to your pancakes?
  4. In what order do you mix your ingredients: Dry/Wet?
  5. What is the difference between “Maple Syrup” and “Aunt Jemima?”
  6. How did you make the pizza sauce?
  7. What is an Heirloom tomato?
  8. What toppings can you put on your pizza?
  9. Why do you have to stretch out your pizza dough and let it sit before you use it “rest the dough”?
  10. How can you prevent the dough from sticking on your cutting board?
  11. What is the purpose of baking soda and baking powder in your pancake batter?
  12. Why do ­lightly mix the wet and dry ingredients of pancake batter and how does that relate to “resting the dough” in your pizza dough?
  13. What are the health benefits to using whole wheat flour in both our pancakes and our pizza dough?
  14. Which threads in our poster assignment would our experience with Chef Shane fall under?