Term
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Definition
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Term
|
Definition
|
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Term
|
Definition
|
|
Term
| What 2 non-digestible CHO increase in f/v w/ age and don't soften with cooking? |
|
Definition
|
|
Term
| Describe Hemicellulose and Lignin. |
|
Definition
| 2 non-digestible CHO that increase in f/v w/ age and don't soften with cooking. |
|
|
Term
| What is the limiting amino acid in soybeans? |
|
Definition
|
|
Term
| Methionine is the limiting amino acid in what? |
|
Definition
|
|
Term
| What percent are soybean protein concentrates? |
|
Definition
|
|
Term
| What % are soybean protein isolates? |
|
Definition
|
|
Term
| What is used in textured protein products? (TVP) |
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Definition
|
|
Term
| In ripe fruit, protopectin is converted to |
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Definition
|
|
Term
| In overripe fruit, pectin is converted to |
|
Definition
|
|
Term
| What is used to accelerate ripening of fruits during storage? |
|
Definition
|
|
Term
| Most produce can be stored... |
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Definition
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Term
|
Definition
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Term
|
Definition
|
|
Term
| Aging is delayed in apples stored in controlled atmosphere because of |
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Definition
|
|
Term
| Fruits that brown when cut do so because |
|
Definition
| They are low in VC, which would stop the enzymatic action (antioxidant) |
|
|
Term
| When sweetener is added to liquid of a packing juice, the density is expressed as |
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Definition
|
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Term
|
Definition
|
|
Term
| What 2 pigments are insoluble in water |
|
Definition
| Chlorophyll and carotenoids |
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|
Term
| Chlorophyll and carotenoids are |
|
Definition
|
|
Term
| What pigments are yellow/orange? |
|
Definition
|
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Term
|
Definition
|
|
Term
| What color is the pigment of lycopenes? |
|
Definition
|
|
Term
| What 2 pigments are flavonoids? |
|
Definition
| Anthocyanins and anthoxanthins/flavones |
|
|
Term
| Anthocyanins and anthoxanins/flavones are |
|
Definition
|
|
Term
| What pigment is red/blue/purple? |
|
Definition
|
|
Term
| Anthocyanins are what color? |
|
Definition
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Term
|
Definition
|
|
Term
| Anthoxanthins/flavones are what color? |
|
Definition
|
|
Term
| What pigment is least affected by changes in pH? |
|
Definition
|
|
Term
| What pigment is greatest affected by changes in pH? |
|
Definition
|
|
Term
| Chlorophyllin is what color in alkaline? |
|
Definition
| Bright green (mushy, hemicellulose broken down) |
|
|
Term
| Pheophytin is what color in acid? |
|
Definition
|
|
Term
| What 2 pigments are soluble in water? |
|
Definition
| Flavonoids - Anthocyanins and anthoxanthins/flavones |
|
|
Term
| What pigment is bright red in acid? |
|
Definition
|
|
Term
| What pigment is bluish in alkaline? |
|
Definition
|
|
Term
| What pigment is colorless in acid? |
|
Definition
|
|
Term
|
Definition
| Peas, corn, lima beans, potatoes |
|
|
Term
|
Definition
| glutamic acid found in young veggies |
|
|
Term
| Sulfur is in what veggies |
|
Definition
|
|
Term
| Fruit flavor comes from these 3 things |
|
Definition
| Acids, sugar, aromatic compounds |
|
|
Term
| What compound causes astringent (sour) flavor such as in underripe banana? |
|
Definition
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Term
|
Definition
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|
Term
| Grade A (fancy) canned f/v would be used in |
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Definition
|
|
Term
| Grade B canned f/v would be used in |
|
Definition
|
|
Term
| Grade C canned f/v would be used in |
|
Definition
| puddings, pies (standard) |
|
|
Term
|
Definition
| Fancy, Extra #1, #1, Combination, #2 |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| What f/v grade is standard |
|
Definition
|
|
Term
| Why would a potato develop green chlorophyll under the skin? |
|
Definition
| It was exposed to light during storage |
|
|
Term
| What natural toxicant can be found if potatoes are exposed to light during storage, causing green chlorophyll to develop under the skin? |
|
Definition
|
|
Term
|
Definition
| small amount of salted water for a short time |
|
|
Term
|
Definition
|
|
Term
| What to know about pressure cooking? |
|
Definition
| Retains flavor/color; cut small |
|
|
Term
| Why do frozen f/v have shorter cooking times? |
|
Definition
| Bc blanching/freezing have made them tender |
|
|
Term
| How to cook cabbage to minimize strong flavor? |
|
Definition
-short time
-lid off at first to let acids escape
-lots of water |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| ____ hold muscle fibers in bundles |
|
Definition
|
|
Term
| Collagen is the structural part of the tendon that |
|
Definition
|
|
Term
| In heat, collagen is hydrolyzed to |
|
Definition
|
|
Term
| Which connective tissue is resistant to heat and has little change in cooking? |
|
Definition
|
|
Term
| Where do you find elastin? what color is it? |
|
Definition
| yellow, in ligaments/cartilage |
|
|
Term
| What connective tissue is in ligaments/cartilage? |
|
Definition
|
|
Term
| What connective tissue is part of the tendon that surrounds muscle? |
|
Definition
|
|
Term
| In terms of fat, what is 'finish'? |
|
Definition
| The amount of fat cover on carcas. |
|
|
Term
|
Definition
|
|
Term
| Where would CHO come from in meat |
|
Definition
| glycogen from liver, glucose from blood |
|
|
Term
|
Definition
| Thiamine, niacin, riboflavin, Fe, Cu, trace minerals |
|
|
Term
| How does fish meat compare to other meat |
|
Definition
|
|
Term
| What meat as less fat and more moisture |
|
Definition
|
|
Term
| All fish are high in what macro |
|
Definition
|
|
Term
|
Definition
| Canned w/ bones (anchovies, oysters, shrimp) |
|
|
Term
|
Definition
| Textured vegetable protein |
|
|
Term
| Soy protein adds juiciness because of |
|
Definition
|
|
Term
| Main contributor to meat color: |
|
Definition
|
|
Term
| What makes fresh meat red? |
|
Definition
|
|
Term
| What colors does meat turn the older it gets? |
|
Definition
| Myoglobin + oxygen goes from red, to brown, to green |
|
|
Term
|
Definition
|
|
Term
| How long to age/ripen meat in cold storage |
|
Definition
|
|
Term
|
Definition
| To allow enzymes to create changes in muscle protein to increase the WATER-HOLDING CAPACITY of the muscle |
|
|
Term
| What other 2 things can tenderize meat |
|
Definition
|
|
Term
| Why does acid (vinegar) and/or salt increase meat tenderness? |
|
Definition
| They increase the water holding capacity |
|
|
Term
| Physical activity of an animal will ___ increase tenderness. |
|
Definition
|
|
Term
| Explain storage sous vide |
|
Definition
| vacuum packing meat in an O2 impermeable film stored unfrozen at 0C (anaerobic). Extends storage life of meat |
|
|
Term
|
Definition
| Modified atmosphere packaging |
|
|
Term
|
Definition
| Modified atmosphere packaging - air is replaced with CO2 or nitrogen |
|
|
Term
| WHEN is meat graded? By who? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Wholesome Meat Act of 1967 |
|
Definition
| Assures animal healthy at slaughter, fit for human consumption. Round purple stamp "USDA inspected and passed" |
|
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Term
|
Definition
|
|
Term
| Grades of meat starting with best: |
|
Definition
| Prime, choice, select, standard |
|
|
Term
| What grade of meat has the most marbling? The least? |
|
Definition
| Most- prime, least- standard |
|
|
Term
| What section of USDA grades meat? |
|
Definition
| Agriculture marketing service |
|
|
Term
|
Definition
| maturity, marbling, color/texture of muscle |
|
|
Term
| How you cook meat is based on the |
|
Definition
|
|
Term
| Tender meat cuts come from |
|
Definition
| the least used muscles (loin (porkchops), backbone) |
|
|
Term
| Medium tender meats from from |
|
Definition
|
|
Term
| The least tender meats come from |
|
Definition
| the most used muscles (flank, brisket) |
|
|
Term
| Temperature to roast meat |
|
Definition
|
|
Term
| What type of cooking meat yields less waste? |
|
Definition
|
|
Term
| When to insert -meat- thermometer? |
|
Definition
|
|
Term
| What happens to protein (meat, eggs) when you cook it? |
|
Definition
|
|
Term
| Why do tough cuts of meat need to be cooked well done? |
|
Definition
| They have more collagen which needs more time to be softened |
|
|
Term
| Why does the meat on the surface brown during cooking? |
|
Definition
| Breakdown of pigments. Remember myoglobin + oxygen - red, brown, green; as it breaks down |
|
|
Term
| What happens to iron in meat when you cook it |
|
Definition
|
|
Term
| Interior of meat color change order when cooking: |
|
Definition
|
|
Term
| Adding vinegar to meat tenderizes it by increasing water holding capacity, but ALSO |
|
Definition
|
|
Term
| Why are cured meats pink? |
|
Definition
|
|
Term
| Nitrates cause cured meats to appear |
|
Definition
|
|
Term
| What type of cooking for tender cuts? |
|
Definition
| Dry heat- frying, broiling, roasting |
|
|
Term
| What type of cooking for less tender cuts with more connective tissue? |
|
Definition
| Moist heat- braising, simmering, steaming, stewing |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Less tender cuts with more connective tissue: |
|
Definition
| bottom round, chuck, brisket |
|
|
Term
| Fat used for frying should have a smoke point above |
|
Definition
|
|
Term
| How long does carry over cooking occur in roasts just removed from oven? |
|
Definition
|
|
Term
| How high does internal temp rise in carry over cooking? |
|
Definition
|
|
Term
| How many mins to let roast stand before carving? |
|
Definition
|
|
Term
| How to cook bottom round? |
|
Definition
| in water for several hours |
|
|
Term
|
Definition
| flour meat, brown, cover and simmer |
|
|
Term
| What type of heat is braising |
|
Definition
| moist - can be done in oven or on top |
|
|
Term
| What type of heat is broiling |
|
Definition
|
|
Term
| Store fish at lower temps than meat bc |
|
Definition
| more perishable than other meat |
|
|
Term
|
Definition
| bright red gills, bright shiny skin |
|
|
Term
|
Definition
|
|
Term
| What is used to create crab/seafood analogs? |
|
Definition
| Surimi - purified and frozen minced fish + preservative + sometimes egg white or starch to create texture |
|
|
Term
|
Definition
| used to create crab/seafood analogs. purified and frozen minced fish + preservative + sometimes egg white or starch to create texture |
|
|
Term
| What does an egg's bloom do |
|
Definition
| covers egg and prevents excessive loss and protects contents |
|
|
Term
|
Definition
| nothing, not correlated w/ value/quality |
|
|
Term
| What becomes larger in egg with age |
|
Definition
|
|
Term
| How is good egg quality indicated? |
|
Definition
| High proportion of thick white part (can be judged by candling) |
|
|
Term
|
Definition
| vitelline membrane (only fertilized) |
|
|
Term
|
Definition
| yolk anchors to hold in center |
|
|
Term
| What is a naturally occurring oil in water emulsion? |
|
Definition
|
|
Term
| Nutrient content of 1 egg |
|
Definition
| 80kcals, 6g pro (1 serving), 5g fat (1 serving), vitamins A/D, riboflavin |
|
|
Term
| Which part of the egg has more nutrients |
|
Definition
| yolk, theyre more concentrated, |
|
|
Term
| What part of egg is 11% protein |
|
Definition
|
|
Term
| What part of the egg is 17.5% protein |
|
Definition
|
|
Term
|
Definition
| Pigment amount/type in hens diet |
|
|
Term
| What part of the egg has more protein by weight |
|
Definition
| the yolk. 17.5%. has more fat, minerals, vitamins |
|
|
Term
|
Definition
|
|
Term
| Egg grading does NOT include |
|
Definition
|
|
Term
|
Definition
| thickness of white part, location/condition of yolk |
|
|
Term
|
Definition
|
|
Term
| How is size of egg determined? |
|
Definition
|
|
Term
| Egg weight ranges per dozen |
|
Definition
| Jumbo 30oz, Extra large 27oz, large 24oz, medium 21oz, small 18 oz, peewee 15oz |
|
|
Term
|
Definition
| 6 months cold storage 29-32F if grade A eggs at least |
|
|
Term
|
Definition
|
|
Term
| Trick to determine egg freshness |
|
Definition
| fresh egg sinks in cold water + has dull rough shell |
|
|
Term
| Temp for egg protein coagulation |
|
Definition
|
|
Term
| What temp to cook eggs to make custard |
|
Definition
|
|
Term
| Functions of eggs in cooking |
|
Definition
| bind, give firmness, stability, coat food, brown, clarify liquids |
|
|
Term
| Liquid released from coagulating eggs occurs why and causes what? |
|
Definition
| Cooked at too high/low temp; causes tough watery product |
|
|
Term
| What happens when egg foam is heated? |
|
Definition
| Air expands, egg white stretches and protein coagulates |
|
|
Term
| What happens when you add acid to an egg white foam? |
|
Definition
| It stiffens it by tenderizing the protein and allowing it to extend more easily |
|
|
Term
| How is specific gravity calculated |
|
Definition
| the weight of a given volume divided by the weight of the same volume of water |
|
|
Term
| Egg whites at room temperature whip more quickly and yield a larger volume due to |
|
Definition
|
|
Term
| Egg whites whipped at room temperature have a lower surface tension, which causes |
|
Definition
| them to whip more quickly and yield a larger volume |
|
|
Term
| Besides acid, what also stabilizes and egg white foam? |
|
Definition
|
|
Term
| What 2 things stabilize an egg white foam |
|
Definition
|
|
Term
| What part of the egg is the better emulsifier? (stiffer, more stabilized) |
|
Definition
| Yolk bc it has more protein by weight |
|
|
Term
| What in the yolk helps it act as an emulsifier? |
|
Definition
|
|
Term
| What is an example of a food emulsion stabilized by egg yolk? |
|
Definition
|
|
Term
| What 2 methods of cooking eggs need high quality eggs bc appearance is important? |
|
Definition
|
|
Term
| What 2 methods of cooking eggs are water methods? |
|
Definition
|
|
Term
| What 2 things improve shape when water cooking eggs by hastening coagulation? |
|
Definition
|
|
Term
| WHEN does surface of egg yolk turn green? |
|
Definition
| overcooked or cooled slowly |
|
|
Term
| WHY does surface of egg yolk turn green? |
|
Definition
| Fe in yolk + sulfur from everywhere = ferrous sulfide |
|
|
Term
| What compound makes surface of egg yolks green when overcooked or cooled slowly? |
|
Definition
|
|
Term
| Undercooking eggs in a oven results in... |
|
Definition
| Excessive shrinkage when removed from oven |
|
|
Term
| Don't make custards from... |
|
Definition
|
|
Term
|
Definition
| remove shell first, can add salt or sugar to stabilize egg yolks |
|
|
Term
| What makes baker's special eggs special? |
|
Definition
| Sucrose added to improve foaming ability |
|
|
Term
| What makes egg substitutes different from eggs? |
|
Definition
| Lower in fat/kcals/chol; higher in Na; there will be color and flavor differences in final pdt |
|
|
Term
| What happens when eggs are stored in fridge too long? |
|
Definition
| Odors absorbed, loss of CO2 makes eggs more alkaline, watery whites, flat yolks |
|
|
Term
|
Definition
|
|
Term
| Milk and eggs are both ___ protein. |
|
Definition
|
|
Term
| Liquid that drains from the curd of clotted milk is: |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Ca, P, riboflavin, vitamins A/D |
|
|
Term
|
Definition
|
|
Term
|
Definition
| destroys pathogenic bacteria |
|
|
Term
| The pasteurization process entails |
|
Definition
| 145F for 30 min or 160F for 15 seconds; destroys lipase |
|
|
Term
|
Definition
| High pressure breaks down fat globules to 1/5th size, film of protein surrounds each globule |
|
|
Term
| How much vitamin D needs to be added to milk so it can be labeled vitamin D milk? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Concentrated milk has had __% of the water removed |
|
Definition
|
|
Term
| Concentrated milk has a brown color due to |
|
Definition
| caramelization of lactose during canning |
|
|
Term
| Minimum % milk fat in concentrated milk |
|
Definition
|
|
Term
| Sweetened condensed milk contains |
|
Definition
| 15-18% sucrose or glucose |
|
|
Term
| Dried whole milk is __% fat |
|
Definition
|
|
Term
| Dried skim milk is not more than __% fat |
|
Definition
|
|
Term
|
Definition
| cultured buttermilk, sweet acidophilus milk, kefir, yogurt |
|
|
Term
| When using buttermilk in place of regular milk in a recipe, increase the |
|
Definition
|
|
Term
| What kind of milk is illegal in some states |
|
Definition
|
|
Term
|
Definition
| skim milk + veg fat/coconut oil + water |
|
|
Term
|
Definition
| casein derivatives or soybean protein and veg oils |
|
|
Term
| When milk is HEATED, ____ precipitates on bottom of pan or top of milk. |
|
Definition
|
|
Term
| When heating: To prevent milk from coating sides of pan, |
|
Definition
|
|
Term
| When heating: to prevent casein curdling... |
|
Definition
| Add acid slowly and aggitate |
|
|
Term
| An ACID precipitates what in heating milk? |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Margarine is __% veg oil/animal fat |
|
Definition
|
|
Term
| Butter turns rancid when... |
|
Definition
| it takes up oxygen and releases hydrogen |
|
|
Term
|
Definition
|
|
Term
| Half and half is no less than __% fat |
|
Definition
|
|
Term
| 3 steps to cheese production |
|
Definition
1. warm milk, add lactic acid bacteria
2. add enzyme rennet -> casein coagulates, forms curd
3. Separate curd from whey (liquid) |
|
|
Term
|
Definition
| fridge immediately - cottage cheese |
|
|
Term
|
Definition
| extra whey removed, salt added, ripened |
|
|
Term
| Processed cheese contains |
|
Definition
| Disodium phosphate emulsifier added |
|
|
Term
|
Definition
| emulsifier added to processed cheese |
|
|
Term
|
Definition
| short time, moderate temps |
|
|
Term
| The starchy endosperm is rich in |
|
Definition
|
|
Term
| The germ contains the _____ which has most of the_____ |
|
Definition
| The germ contains the _scutellum_ which has most of the _thiamine_ |
|
|
Term
| Grains and cereals are ____ proteins. |
|
Definition
|
|
Term
| Grains and cereals are __% fat |
|
Definition
| 2% fat, found in the germ |
|
|
Term
| In grains and cereals, vitamin E is found in the |
|
Definition
|
|
Term
| Vitamins/minerals found in the germ: |
|
Definition
| VE, thiamin, riboflavin, phosphorus |
|
|
Term
|
Definition
| separates large flour particles from finer ones to improve baking quality |
|
|
Term
|
Definition
| inner portion of wheat kernel |
|
|
Term
| Quick-cooking cereals have disodium phosphate added to |
|
Definition
| increase alkalinity so particles swell faster (avoid on low sodium diets) |
|
|
Term
| Whole wheat flours spoil quickly due to |
|
Definition
|
|
Term
|
Definition
| strong gluten, 11.8% protein |
|
|
Term
| All -purpose flour (blend of hard and soft wheat) |
|
Definition
| less gluten, 10.5% protein |
|
|
Term
| Pastry flour (soft wheat) |
|
Definition
|
|
Term
|
Definition
| least and weakest gluten, more starch, 7.5% pro |
|
|
Term
| Wheat flours are enriched with |
|
Definition
| thiamine, riboflavin, niacin, iron, folic acid |
|
|
Term
| No pre-sifting is needed with which flour? |
|
Definition
|
|
Term
| Self-rising flours contain |
|
Definition
| flour, baking powder, salt |
|
|
Term
|
Definition
| a shaped and dried dough (such as macaroni, spaghetti, and vermicelli) prepared from semolina, farina, or wheat flour or a mixture of these with water or milk and with or without egg or egg yolk. |
|
|
Term
| Alimentary pastes can be made from |
|
Definition
| durum wheat, cuz high in gluten |
|
|
Term
| How is semolina flour made |
|
Definition
| bran/germ removed, starch is ground |
|
|
Term
|
Definition
| Use exactly enough water - draining after = V/M losses. 1 cup rice-2 cups water. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Flour oxidizes during storage and turns from _______ to _______ |
|
Definition
|
|
Term
| A flour will be labeled ____ if an oxidizing agent is added. |
|
Definition
|
|
Term
|
Definition
| cause (dough or bread) to ferment and rise |
|
|
Term
|
Definition
| capacity to retain leavening |
|
|
Term
| Adding bran to a flour decreases the ___ of the end pdt |
|
Definition
|
|
Term
| How do you compensate for the decreased volume of pdts made with bran? |
|
Definition
|
|
Term
| What does liquid do in flour baking? 3 things |
|
Definition
1) hydrates gluten and starts its development
2) starts action of chemical leavening agent
#) dissolved salt/sugar; gelatinizes starch |
|
|
Term
| To incorporate air when baking: |
|
Definition
beat, sift, fold, or cream
(angel cake, sponge cake) |
|
|
Term
| Yeast consuming sugar generates |
|
Definition
|
|
Term
|
Definition
| sour milk, cream of tartar, molasses |
|
|
Term
|
Definition
| Baking soda + a dry acid + cornstarch |
|
|
Term
| Use ____ baking powder per cup flour |
|
Definition
|
|
Term
| You can lose thiamin in baked goods if you cook with this |
|
Definition
| old baking powder bc its more alkaline causing loss of thiamine |
|
|
Term
| What keeps yeast from sticking? |
|
Definition
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Term
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Definition
| stability, retains leavening agent, emulsification, introduces air, adds color/flavor |
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Term
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Definition
| adds tenderness by coating gluten particles |
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Term
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Definition
| absorb moisture from the air. sugar |
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Term
| This can soften gluten and prevent gluten development by absorbing some of the water that gluten needs |
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Definition
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Term
| sugar modified texture by |
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Definition
| tenderizing d/t hygroscopic |
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Term
| Too much sugar in baking causes |
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Definition
| coarse cells, thick walls, shiny crust, crumbly pdt |
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Term
| Most of the sugar in honey is |
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Definition
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Term
| How much sweet and low to use in a recipe when substituting it for sugar? |
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Definition
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Term
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Definition
| Beating is a more intense process than mixing and traditionally requires a whisk or electric mixer. The goal in beating is often more than just combining ingredients together, but also to introduce air into the mixture. Tip the bowl slightly on edge away from you while beating if you are using a whisk. |
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Term
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Definition
| use a bowl with sloping sides only half full |
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Term
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Definition
| like creaming butter into sugar |
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Term
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Definition
| distributing fat into dry ingredients |
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Term
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Definition
| beating rapidly to incorporate air to create a foam |
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Term
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Definition
| less intense than beating, goal is to mix ingredients |
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Term
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Definition
| muffins, biscuits, popovers |
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Term
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Definition
1) sift dry ingredients, make well in center
2) blend liquids and add all at once
3) Mix just enough to dampen |
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Term
| Excess mixing of muffin mix causes |
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Definition
| loss of CO2, overdeveloped gluten, vertical tunneling, tough, heavy |
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Term
| A good muffin should have |
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Definition
| a pebbled top and symmetrical shape |
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Term
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Definition
1) cream fat with sugar
2) add egg
3) add sifted dry ingredients in portions alternating with portions of milk |
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Term
| Too much sugar in cake baking can cause |
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Definition
| gummy, crystalline appearance from gluten falling into center |
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Term
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Definition
| whole eggs or alkaline batter (excess soda) |
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Term
| What causes a fallen center in cake baking? |
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Definition
| excess sugar, fat, or baking powder, or inadequate mixing, oven temp too low, open door during early baking |
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Term
| What causes a tough, dry crumb in cake baking? |
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Definition
| too much flour, egg, or mixing; or too little fat or sugar, over-baking |
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Term
| What causes a coarse texture in cake baking? |
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Definition
| too much baking powder or sugar, oven temp too low, inadequate mixing |
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Term
| What causes a poor volume in cake baking? |
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Definition
| too little baking powder, improper level of sugar or fat |
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Term
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Definition
| a modified shortened cake: higher fat, lower sugar/liquid |
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Term
| Lard and oil are both ___% fat |
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Definition
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Term
| When substituting butter for lard, you need to |
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Definition
| use more butter because its only 80% fat and lard is 100% fat |
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Term
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Definition
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Term
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Definition
| cut fat into flour and salt, add liquid. Avoid over-handling |
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Term
| pastry baking temp and time |
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Definition
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Term
| How to make pastrys more flaky |
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Definition
| leave the fat in coarse particles when cutting into the flour |
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Term
| Pour batter cups of liquid/flour ratio: |
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Definition
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Term
| Drop batter cups of liquid/flour ratio: |
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Definition
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Term
| Soft dough cups of liquid/flour ratio: |
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Definition
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Term
| Stiff dough cups of liquid/flour ratio: |
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Definition
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Term
| When deep frying, to absorb the most fat, use a batter that |
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Definition
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Term
| Yeast dough requires a ___________ bread flour |
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Definition
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Term
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Definition
| all ingredients are added before dough is allowed to rise |
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Term
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Definition
| liquid + yeast + part of the flour. ferment several hours. add sugar, salt, fat, remaining flour, knead. |
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Term
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Definition
| final rising of the dough |
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Term
| Proofing time is shortened with what method of preparing dough |
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Definition
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Term
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Definition
| Decreased pressure causes gas to expand faster and steam to form earlier. Protein might not have had enough time to coagulate nor starch to gelatinize to stabilize structure. |
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Term
| How to correct for baking at high altitudes |
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Definition
| decrease baking powder, increase liquid |
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Term
| Most starches are composed of |
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Definition
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Term
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Definition
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Term
| Waxy starches (corn, rice, sorghum)only have |
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Definition
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Term
| starch with best thickening ability |
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Definition
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Term
| starch with worst thickening ability |
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Definition
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Term
| Pastry and cake flour thicken better because they |
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Definition
| have more starch and less gluten |
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Term
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Definition
| swelling that occurs when starch is heated in water close to the boiling point |
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Term
| What do sugar and flour compete for? |
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Definition
| Water, which is needed for the flour to gelatinize |
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Term
| If you have added excess water to dissolve excess sugar, what effect will this have on gelatinization of starch? |
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Definition
| The excess water will not be available for gelatinization of starch. |
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Term
| Fx of sugar in gelatinization |
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Definition
| increases translucency, reduces viscosity and gel strength |
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Term
| How does excess sugar affect gelatinization? |
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Definition
| the consistency will be thin. |
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Term
| What can you add to starch to break it down for a runnier pdt? |
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Definition
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Term
| Retrogradation occurs in starches with a high proportion of |
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Definition
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Term
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Definition
| H bonds in amylose holding the gel together break and reform in an orderly crystalline fashion, giving a gritty texture. |
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Term
| Examples of retrogradation |
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Definition
| separated gravy from the fridge overnight, stale bread |
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Term
| Retrogradation is greatly accelerated by |
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Definition
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Term
| To help prevent retrogradation, prepare pdts that are to be frozen with what kind of starch? |
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Definition
Waxy (waxy corn, sorghum, rice)
(Modified corn starch) |
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Term
| To prevent lumps when mixing starch in liquid: |
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Definition
| mix the starch with fat, cold liquid, or sugar |
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Term
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Definition
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Term
| How to prepare a white sauce (roux) |
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Definition
melt fat, add flour, remove from heat, add liquid at 170-180F, add salt, add acid
use cornstarch as a thickener |
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Term
| What is the cause of a starchy tasting grainy white sauce? |
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Definition
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Term
| A souffle is an example of a |
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Definition
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Term
| Preparation of crystalline candies |
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Definition
| heat sugar and liquid to dissolve, heat further. Make small crystals for increased smoothness/creaminess |
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Term
| What inhibits formation of crystals? |
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Definition
| acids (cream of tartar, vinegar), fat (chocolate, milk), protein (milk, egg whites, gelatin) |
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Term
| Main ingredients for candies |
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Definition
| sugar, water, corn syrup or cream of tartar |
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Term
| Candies start out with what qualities at the start of cooking? |
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Definition
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Term
| Candies end up with what qualities at the end of cooking? |
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Definition
| creamy, dull, lighter in color |
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Term
| Crystalline sugar candies with large crystals are |
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Definition
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Term
| Crystalline sugar candies with small rystals are |
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Definition
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Term
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Definition
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Term
| Non-crystalline sugar candy examples |
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Definition
| hard candy, brittles, caramel, gummy candy, chewy candy |
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Term
| Non-crystalline sugar candy is made by prevent crystallization, which is done by |
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Definition
| adding interfering substances (milk, chocolate, corn syrup) |
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Term
| What is corn syrup's effect on crystallization? |
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Definition
| It retards it, increasing viscosity and chewiness |
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Term
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Definition
| the increase in ice cream volume from freezing and whipping. Should be 70-80% by weight |
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Term
| How does homogenization make ice cream smoother? |
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Definition
| By making it easier to beat in air during freezing |
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Term
| What is essential to keeping ice cream crystals small and to incorporating air? |
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Definition
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Term
| What effect does not adding enough fat have on ice cream? |
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Definition
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Term
| Increased fat in ice cream cause it to be more |
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Definition
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Term
| Why would you use a heavy cream instead of light cream in ice cream making? |
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Definition
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Term
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Definition
| imitation ice cream. Butterfat is replaced by hydrogenated veg oil |
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Term
| Nutritive value of gelatin? |
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Definition
| It's just protein so 4kcals/g |
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Term
| Gelatin is an incomplete protein. Why? |
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Definition
| No tryptophan, low in methionine and lysine |
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Term
| What is the foaming substance(agent) in marshmallows? |
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Definition
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Term
| What effect does gelatin have on crystallization in candy and ice cream making? |
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Definition
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Term
| What enzyme is in fresh or frozen pineapple that breaks down protein and prevents gelation? |
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Definition
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Term
|
Definition
gelation= gelatin
gelatinization= starch |
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Term
| Brew coffee at _____F for best flavor. |
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Definition
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|
Term
| Brewing coffee above 185-203F causes |
|
Definition
| tannins to be extracted = bitterness |
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Term
|
Definition
| single container. stronger, bitter flavor, hotter water repeatedly passed through grounds |
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Term
|
Definition
| 3 separate compartments, add boiling water to top and let drip through, brief contact with grounds, free of bitterness |
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Term
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Definition
| higher temps than recommended |
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Term
| What is in the National Nutrient Data Bank of the USDA? |
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Definition
|
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Term
|
Definition
| monoglycerides, diglycerides, lecithin, diNa phosphate |
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Term
|
Definition
| retains moisture. glycerol monostearate |
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Term
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Definition
|
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Term
|
Definition
| carrageenan, pectin, cellulose, gelatin, vegetable proteins |
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Term
|
Definition
| fixes color, inhibits spores of clostridium botulinum |
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Term
| What inhibits spores of clostridium botulinum? |
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Definition
|
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Term
|
Definition
| preservative/mold inhibitor |
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|
Term
| ascorbic acid additive fx |
|
Definition
| enhances appearance by preventing browning |
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Term
|
Definition
| provide more benefits that the basic nutritional benefits |
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Term
| grape juice and red wine have |
|
Definition
| resveratrol which reduces platelet aggregation |
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Term
| What reduces platelet aggregation |
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Definition
|
|
Term
|
Definition
| in fatty fish reduce TG levels |
|
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Term
| tomatoes as a fx food have ___ which |
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Definition
| lycopene, reduces prostate cancer risk |
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Term
| Fermented dairy pdts have___ which support Gi health |
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Definition
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|
Term
| Fortified margarines contain ____ and ____ which ______ |
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Definition
| Fortified margarines contain _plant sterols_ and _stanol esters_ which _reduce total and LDL chol_ |
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Term
|
Definition
| PKU formulas free of phenylalanine |
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Term
| Special dietary use foods example |
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Definition
|
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Term
|
Definition
| biologically active, naturally occurring, chemical compounds in plant foods; act as a natural defense for the plant |
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Term
| What acts as a natural defense for the plant? |
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Definition
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Term
| Benefits of phytochemicals |
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Definition
| prevention/tx chronic disease, detox from drugs/carcinogens |
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Term
| What class of compounds may reduce CHD risk by preventing LDL from oxidizing, which reduces synthesis/absorption? |
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Definition
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Term
| Examples of phytochemicals |
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Definition
| thiols, isoflavones, terpenes, carotenoids, lycopene, limonoids, phenols, flavonoids, phytoestrogens, indols, lignins |
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Term
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Definition
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Term
| Cruciferous vegetables contain what phytochemical? |
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Definition
| thiol, detoxifys from carcinogens |
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Term
| What Phytochemicals do soybeans contain? |
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Definition
| isoflavones, which lower elevated chol |
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Term
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Definition
| the additive influence of food and constituents which, when eaten, have a beneficial effect on health. |
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