Term
| An example of a fat that is plastic at room temperature (70 F; 21 C) is |
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Definition
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Term
| An example of a fat that is workable over a wide temperature range is |
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| All else being equal, which is likely to result in the most tender pie crust? |
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Definition
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Term
| All else being equal, which is likely to result in the flakiest pie crust? |
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Definition
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Term
| Which pastry is likely to have the waxiest mouthfeel? |
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Definition
| one made with margarine that has a high melting point |
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Term
| Which pastry would you expect to have the highest volume? |
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Definition
| one made with margarine that has a high melting point |
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Term
| Which provides for the most moistness over the shelf life of cakes? |
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Definition
| high-ratio liquid shortening |
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Term
| Which cake would you expect to be the lightest and least dense? |
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Definition
| cake made with a high-ratio liquid shortening |
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Term
| Which cake would you expect to be most tender? |
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Definition
| cake made with a high-ratio liquid shortening |
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Term
| Butter can be harder to work with than many other fats because it |
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Definition
| is plastic over a relatively narrow temperature range. |
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Term
| Which of the following is 100% fat? |
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Definition
| high ratio plastic shortening |
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Term
| Which of the following is 80% fat? |
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Definition
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Term
| Which of the following does not contain air, water, or emulsifiers? |
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Definition
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Term
| Which process results in the generation of trans fats, which are considered bad for health? |
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Definition
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Term
Which of the following is an emulsifier?
a. dimethlypolysiloxane
b. BHT
c. mono- and di-glycerides
d. mono- and disaccharides |
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Definition
| c. mono- and di-glycerides |
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Term
| The two main reasons for choosing butter over other fats in the bakeshop is for its |
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Definition
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Term
| Hydrogenation is the addition of |
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Definition
| hydrogen to fat or oil, making it more saturated. |
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Term
| Hydrogenation of a fat or oil will |
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Definition
| make a fat or oil more solid at room temperature. |
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Term
| Hydrogenation of a fat or oil will |
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Definition
| make a fat or oil less likely to oxidize and become rancid. |
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Term
| Which of the following does not typically contribute to leavening in baked goods? |
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Definition
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Term
| Sweet cream butter is butter that |
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Definition
| b. is made from cream that has not been soured or cultured with bacteria. |
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Term
| What is in all high-ratio shortenings that is never in all-purpose shortenings? |
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Definition
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Term
24. Which of the following is not a function of an emulsifier?
a. to increase the amount of air that can be incorporated into cake batters and icings
b. to increase the amount of liquid that can be incorporated into cake batters and icings
c. to increase the tenderness of a cake
d. to increase the stability of an egg white meringue |
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Definition
| d. to increase the stability of an egg white meringue |
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Term
| An example of a lipid that is naturally saturated is |
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Definition
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Term
| Extra virgin olive oil is olive oil that |
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Definition
| has the lowest level of free fatty acids, indicating that it has been carefully handled and processed to retain its fine, fruity flavor. |
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Term
| List and briefly explain three disadvantages of butter. |
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Definition
Disadvantages of butter:
• It is expensive, often several times more expensive than margarine.
• It is undesirable from a health standpoint because it contains cholesterol and is high in saturated fat.
• It is difficult to work with because it has a narrow plastic range. It is too hard when used directly out of the refrigerator, and it melts quickly from the heat of hands or a warm bakeshop.
• It has a low melting point, so extra care must be taken to achieve the best volume for baked goods that rely on butter for leavening.
• It spoils faster than other fats and must be refrigerated or frozen, to prevent bacterial spoilage. |
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Term
| Describe two reasons why butter might give you a less tenderness than an equal amount of high-ratio liquid shortening added to cake. |
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Definition
Reasons why butter might give a less tender cake than high-ratio liquid shortening (HRLS):
• Butter, at 80 percent fat (and about 16 percent water), is lower in tenderizers than HRLS, which contains 100 percent fat.
• Butter has no added emulsifiers, which are extremely effective tenderizers (HRLS has a high level of very effective emulsifiers added).
• Butter is more solid, so it is less effective at coating structure builders than HRLS.
• Butter provides less leavening than HRLS, and leavening contributes to tenderness. |
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Term
| List four of the main functions butter performs in pound cake. |
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Definition
| Butter moistens, tenderizes, contributes volume, contributes flavor, and contributes color (yellow and browning) to pound cake. |
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