Chapter 1: Basic Foods (2) Flashcards
composition: egg protein
accounts for 2/3 of the total
albumin
composition: egg protein
accounts for 10%
conalbumin and ovomucoid
composition: egg protein
accounts for 2%
responsible for thickness of egg white
ovomucin
egg protein (+3)
ola
ovoglobulin, lysozyme, avidin
protein of egg yolk (3)
vitalline, phosvitin, and levitin
lipids of egg yolk
-triglycerides
-phospholipids (lecithin) and lipoproteins
-cholesterol
process of sorting eggs having the same quality and weight into lots
grading of egg
who grades chicken eggs
Philippine Bureau of Standards
weight of extra large egg
> 62 g
weight of large egg
55-61 g
weight of medium egg
48-54 g
weight of small egg
41-47 g
weight of peewee or very small egg
<41 g
process of checking the interior quality where eggs are passed over a strong light to show the shell and interior
candling
coagulation of proteins:
egg white at what temp
60-65C
coagulation of proteins:
yolk
65-70C
egg cookery
have eggs at room temp to avoid cracking
water temp and cooking time are important
simmering or boiling
time requirement for soft-cooked eggs at 190-195F
6 mins
time requirement for soft-cooked eggs at 212F
3 minutes
time requirement for hard-cooked eggs at 190-195F
20-25 mins
time requirement for hard-cooked eggs at 212F
12-15 mins
egg cookery
pour boiling water over the eggs
cover and allow to stand until desired doneness
coddling eggs
egg cookery
crack eggs onto platters and slide them into the pan of about 2 1/2 inch deep of gently boiling water; or crack then carefully drop in the water
cook for 3-5 mins
add 1 Tbsp of salt and 2 Tbsp of vinegar to retard spread of the egg protein
poached eggs
cooking with dry heat: eggs
use hot fat; crack/place egg and pan-fry in small amount of cooking oil without breaking the yolk, keeping to low-to-moderate temp
frying
cooking with dry heat: eggs
cooked with the help of steam
cover the pan tightly as the eggs cooks; the steam coats the top of the egg with coagulated white
country style
process where proteins change from a liquid or semi-liquid state to a solid or firmer state when exposed to heat, acids, or enzymes.
a key process in preparing various dishes, especially those involving eggs, dairy, or meats
coagulation
cooking with dry heat: eggs
one side is slightly cooked
turn the egg and cook it slightly
over-easy
cooking with dry heat: eggs
egg is basted with hot fat while cooking
sunny-side-up
cooking with dry heat: eggs
whip the cracked whole egg then pan-fry
addition of sugar, liquids, and acids delays coagulation
4 oz of cream milk/other liquid is added per pound of whole eggs
scrambled eggs
responsible for the remarkable ability of egg yolk to act as an emulsifying agent
lecithin and lysolecithin
maximum stability of egg as foam is at what stage
soft stage
maximum volume of egg as foam is at what stage
stiff stage
stages in foam formation
(1) large, air bubbles that flow easily
frothy
stages in foam formation
(2) air cells are smaller and more numerous; foam become whiter; soft peaks are formed when beater is lifted
soft foam
stages in foam formation
(3) peaks hold their shape; when bowl is tipped, it holds, and is moist and glossy
stiff foam
stages in foam formation
(4) moistness and glossiness disappear; specks of egg white are seen
dry
egg whites are beaten/whipped readily at this temperature
this results in bigger volume and finer texture
room temperature
egg whites at room temp is better than egg whites at refrigerator temp because
refrigerated egg are more viscous; harder to beat/whip
require more beating to produce a good foam
whole eggs/yolk
foam faster but produce smaller volume than fresh eggs
stored eggs
interferes with foaming, producing smaller volume
whole egg (which contains fat), produce smaller volume
fat
increase stability of foam
when added too early, it delays foam formation (reduced volume), thus increasing the time necessary for beating
ex: cream of tartar 1t per cup
acids
increases the stability of foams, but delays foam formation (reduced volume), thus should be added after foaming has started and soft peaks have formed
it retards the denaturation of egg white
sugar
increases stability and volume
addition of soda
lowers quality of foam
addition of salt
duck eggs do not foam well because they lack what
ovomucin
produces more volume but is less stable (viscosity decreases)
this produces more tender cakes; in meringues, syneresis occurs
dilution of egg white by water
applications of foams in cookery
in souffle, angel cake, sponge cake, and chiffon cake
as leavening
for topping of cream
chocolate or lemon pie requires a proportion of 2 T sugar per egg white
soft meringue
for confections, base of fruit pies, or sans rival cake; requires a proportion of 1/4 cup of sugar per egg white
hard meringue
the mechanical action of _____ provides leavening when egg whites are used as leavening agents
does not require baking powder or baking soda
whipping air
egg whites as _____ is through its ability to trap air when beaten or whipped, which expands during baking, creating lightness and volume in baked goods
leavening agent
egg storage
w/o refrigeration, eggs can be stored at room temp for how many days
7 days
an opaque white liquid secreted by the mammary glands (udder) of female mammals
used by humans for food; source of butter, cheese, yogurt, etc.
commonly refers to as cow’s milk, unless otherwise specified
milk
protein in cow’s milk (3)
casein (principal), lactalbumin, lactoglobulin
carbohydrate in cow’s milk
known as the natural source of lactose
lactose
lipids in cow’s milk (3)
volatile fatty acids, butyric, and caproic acid
minerals in cow’s milk
calcium, phosphorus
except iron and iodine
pigments in cow’s milk
fat-soluble carotene and water-soluble riboflavin (lactoflavin)
kinds/market forms of milk
untreated; fresh milk that has been cooled but has not been pasteurized or undergone any treatment other than cooling
coats the tongue; consumption is banned in some places
raw milk
kinds/market forms of milk
composition of which has not been changed (nothing removed or added) since time of milking
ex: pasteurized, sterilized, homogenized, skimmed
fresh milk
heated to 61-65C for at least 30 mins (holding process) OR 71-77C (161F) for 15 secs (short time, high temp process),
then cooled to 10C or lower as rapidly as possible
free from pathogenic bacteria; needs refrigeration to maintain safety
pasteurized
pasteurized milk holding process time and temp
30 mins at 61-65C
pasteurized milk short time, high temp process time and temp
15 secs at 71-77C (161F)
milk heated to at least 100C for a few secs to kill all microorganisms w/o changing the desirable qualities of fresh milk
the ultra high temperature (UHT) treatment kills both pathogenic and nonpathogenic microorganisms
sterilized
temp for sterilized milk
100C
milk is treated mechanically or under high pressure to reduce size of fat globules so that they remain in suspension (not clumped together as in whole milk)
homogenized
fat is partly or completely removed; may thus be low fat (2% fat) or nonfat
skimmed
liquid w/ altered composition
its fat (3%) and non-fat (9%) are standardized.
this is done by mixing high-fat and low-fat milks (ex: milk with a high-fay content, like carabao’s milk [9% fat]) can be toned down or stretched by the addition of dry milk solids from cow’s milk
toned
canned, unsweetened, homogenized whole milk
50-60% of its water has been removed to reconstitute and combine equal parts of evaporated milk and water
evaporated
dried skim which butterfat and water have been added to conform to the standards for whole milk
has similar composition with evaporated milk
recombined evaporated milk
skimmed milk powder which vegetable oil and water, other than milk fat has been added to simulate the composition of evaporated whole milk
evaporated filled milk
evaporated whole or skim milk to which about 40-45% sugar has been added
heated until 60% of the water evaporates
sweetened condensed milk
milk in powder form
may be whole or skimmed
to reconstitute, add enough water to 4 Tbsp powdered milk to make 1 cup
powdered or dried milk
skim or whole milk powder or evaporated milk, or any combination of these, to which vegetable oil has been added to conform to the standards for whole milk
reconstituted milk
obtained by allowing selected bacteria to grow and produce lactic acid in the milk
fermented milk
milk made sour by the addition of vinegar, lemon, or calamansi juice, or by the action of lactic acid bacteria
sour milk
pasteurized skim milk that has been soured by lactic acid-producing bacteria
buttermilk
milk of varying fat content with added flavoring like strawberry, coffee, etc. and a sweetener
flavored milk
pasteurized whole milk soured by lactic acid bacteria
cultured milk
whole milk to which liquid from the mash of ground barley, malt, and wheat flour has been added
malted milk
vitamins have been added
fortified milk
whole milk flavored with chocolate
chocolate milk
skim milk with flavored chocolate
chocolate drink
milk produced under rigid sanitary conditions that the bacterial count does not exceed 10,000/cc
certified milk
soured milk prepared by adding lactic acid bacteria to whole or skim milk or cream
flavoring extracts and fruits may be added
yoghurt
protein coagulation starts at _____ with _____ as the first to be denatured
65C
lactalbumin
casein in milk cookery needs higher/lower temp to coagulate
higher
inactivation of what enzyme in milk cookery that caused rancidity
enzyme lipase
when milk is heated, a scum or skin is formed, esp. when the pan is not covered and over-boiling occurs
formed due to surface evaporation and proteins (casein) concentrate on the surface; covering the pan reduces scum
scum
caused by overheating the serum proteins (lactalbumin) that precipitate; stirring once in a double boiler or low heat during cooking minimized scorching
scorching
curds are precipitated protein aggregates and may be caused by either the presence of acid, salts, or high temp
avoid curdling by limiting the amount of salt used, adding the milk in the form of a white sauce, keeping temperature below boiling point, and shortening cooking time
curdling
heat may disrupt the colloidal system
fat coalescence
*a more stiff and permanent foam is attained with higher/lower fat content
higher
what milk is whipped better than whole milk; chilling increases its viscosity, thus improving its ability to foam
evaporated milk
*chilled/unchilled evaporated filled milk foams even foams even better because the partial solidification of coconut oil in filled milk makes it more viscous
chilled evaporated filled milk
if combined with less water than needed to fully reconstitute, has sufficient viscosity to retain the air bubbles whipped into it
powdered milk
a product prepared by mixing whole or skim milk powder and water
reconstituted milk
milk foams can be made more stable by adding
gelatin
curd milk milk, a gel of casein from which more or less of the why has been removed by heating, stirring, and pressing
cheese
cheese classification: based on moisture content
high moisture content from 55-80%
soft cheese
cheese classification: based on moisture content
has 34-55%
semisoft cheese
cheese classification: based on moisture content
has 13-34%
hard cheese
cheese classification: based on ripening treatment
soft cheese; whey is drained off, and the curs are either drained or are pressed into different shapes depending on the variety
ex: kesong puti, cottage cheese, cream cheese ricotta, and pot cheese
unripened
unripened cheese (4)
kesong puti
cottage cheese
cream cheese
mozarella
kesong puti is made from
carabao’s milk
cottage cheese is made from
4% fat from skimmed cow’s milk
cream cheese is made from
33% fat from cream of cow’s milk
mozarella (italy) is made from
whole or skimmed buffalo’s milk
the drained curds are cured
ex: queso de bola
ripened cheese
ripened cheese (3)
brie (france)
camembert (france)
limburger (belgium)
brie is made of
surface growth of molds
camembert is made from
cow’s milk
limburger is made by
use of yeast and bacteria, from cow’s milk
34-55% moisture; ripened by bacteria
semi-soft ripened cheese
gorgonzola cheese (italy) is cured by
blue mold, from cow’s milk
roquefort cheese (france) is cured by
blue mold, from sheep’s milk
brick cheese (usa) is from
cow’s milk
cured by bacteria and ripened
firm and hard ripened cheese
cheddar (england) is from
cow’s milk
edam (netherlands) is from
skimmed milk
gouda (netherlands) is from
whole or skimmed cow’s milk
emmenthal gruyere (switzerland) cheese is from
cow’s milk
holes: due to gas formed by bacteria as cheese ripens
parmesan cheese (italy) is from
skimmed milk
Made by coagulating milk, curdling it, and then draining the whey. No aging or fermentation is involved.
unripened cheese
Shorter shelf life due to higher moisture content and lack of preservation from aging.
unripened cheese
After the curds are formed, the cheese is aged (ripened) for weeks to years, allowing bacterial cultures, molds, or enzymes to develop and enhance the flavor.
ripened cheese
Longer shelf life due to lower moisture content and preservation from aging.
ripened
coagulants in cheese making
rennet, vinegar, lemon juuice
neither cooked nor pressed; contain very high moisture content (55-80%)
ex: brie, pont l’eveque
soft
pressed by can either be cooked or uncooked
has soft, sliceable texture
contains 34-55% moisture
ex: gouda, monterey jack, tilsit
semisoft
cooked and pressed but not aged as long as the hard cheeses; firm but do not usually crumble
ex: cheddar, edam, jarlsberg
semi-firm
cooked, pressed, and aged for long periods until hard and dry
generally used for grating
contains 13-34% moisture
ex: parmesan, pecorino
hard cheese
cheese melts at what temp for baked dishes
300-325F
presence of this prevents overheating
alcohol
*cheese with high/low moisture and fat blends more readily with liquids
high
*the more ripened/unripened the cheese, the higher the temp it requires for blending
ripened
the fatty portion of milk that rises to the surface upon standing or when milk is subjected to centrifugal force
contains 18% butterfat
cream
mixture of milk and cream with 10-12% fat
used in cereals and as a substitute for coffee cream
half-and-half
can contain 18-20% milk fat, commonly contains 20%
coffee cream or table cream
contains 30-36% milk fat, sometimes acts as emulsifiers and stabilizers
light whipping cream
at least 36% fat
used as whipping cream
medium cream
36-40% fat
used as salad dressing; popularly used in the country
heavy cream
80% fat
used in making butter and spreads when combined with honey, fruit, or chocolate
“plastic” cream
18% milk fat
pasteurized cream to which acid-producing bacteria has been added to produce its characteristic flavor, aroma, and acidity
acid flavor was obtained through the growth of a pure or mixed culture of lactic acid bacteria
sour cream
nondairy powder or liquid used as substitutes for milk and cream
ex: coffeemate, n-rich, krem top
coffee whiteners
it is better than pasteurized for whipping
raw cream
chilling of cream time and temp to attain maximum thickening ability
chilling makes the cream thicker and the fat globules firmer, thus holding the air incorporated by whipping better
4hrs at 4C
T/F the higher the fat content the better whipping quality
T
decreases both the volume and stiffness of whipped cream
increases the time needed to whip if added before whipping
best to add when cream is stiff
sugar
*whip cream in large/small batches for better volume
small batches
contains a minimum of 80% milk fat
obtained by churning cream; flavor due to volatile fatty acid, butyric acid
butter
the fluid left after cream is churned to make butter
contains protein and phospholipids but little or no fat
buttermilk
the liquid that separates from milk curd, as in cheese making
whey
cultured buttermilk
yogurt/yoghurt
