Which term refers to a mixture of ingredients in its uncooked state?

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Multiple Choice

Which term refers to a mixture of ingredients in its uncooked state?

Explanation:
This question tests knowledge of culinary terms for mixtures before cooking. A batter is a liquid-to-pourable mixture of ingredients (like flour, milk, and eggs) that is prepared and left in its uncooked, pourable state to be cooked or baked. Dough, by contrast, is a thicker mixture that’s kneaded and shaped before cooking. A marinade is a seasoned liquid used to flavor foods during marinating, not to be cooked as a batter. A roux is flour cooked with fat to create a thickener, which involves cooking the mixture. So the best term for a mixture of ingredients in its uncooked state is batter.

This question tests knowledge of culinary terms for mixtures before cooking. A batter is a liquid-to-pourable mixture of ingredients (like flour, milk, and eggs) that is prepared and left in its uncooked, pourable state to be cooked or baked. Dough, by contrast, is a thicker mixture that’s kneaded and shaped before cooking. A marinade is a seasoned liquid used to flavor foods during marinating, not to be cooked as a batter. A roux is flour cooked with fat to create a thickener, which involves cooking the mixture.

So the best term for a mixture of ingredients in its uncooked state is batter.

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