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FFSS > Chapter 1: Basic Foods (5) > Flashcards

Chapter 1: Basic Foods (5) Flashcards

1
Q

more amylopectin (waxy), more _____ property

A

thickening

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2
Q

decreases thickening; elevates gelatinization temperature (for starch to thicken)

A

sugar

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3
Q

decrease thickening

A

acids

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4
Q

aka weeping

as cooled gel ages, some water weeps from the network (micelles)

occurs with stiff gels

increased syneresis occurs when concentration of sugar is 50%

A

syneresis

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5
Q

syneresis

dry heat cooking at 160C

changes starch to smaller fragments called dextrins

dextrins are water-soluble, thus decreases the ability of starch to gelatinize and thickens

A

dextrinization

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6
Q

syneresis

alpha amylase, sometimes called dextrogenic or liquefying amylase, can accelerate dextrinization and liquefy starch

beta-amylase or saccharifying amylase hydrolyzes starch to maltose

diastase is a mixture of alpha- and beta- amylase

A

action of enzymes

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7
Q

4 problems in starch cookery

A

-lumping
-incomplete gelatinization or raw starch flavor
-scorching
-undesirable consistency of sols and gels

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8
Q

preventing lumps

dissolve in _____ first to keep grains dispersed

A

cold water

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9
Q

preventing lumps

coat with fat

A

roux

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10
Q

preventing raw starch flavor

cook for _____ more after gelatinization point _____ to be sure that complete swelling and cooking

A

5 mins

90C-100C

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11
Q

functions of starch

sauces, gravy, pie filling, and soups

A

thickening

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12
Q

functions of starch

puddings, maja, bibingka

A

gelling

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13
Q

functions of starch

breads, cakes, frameworks of baked products

A

structural

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14
Q

functions of starch

meat extenders

A

binding and filling

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15
Q

functions of starch

salad and cooked salad dressings, beverages, syrups

A

stabilizing

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16
Q

functions of starch

breads, candies

A

coating or dusting

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17
Q

functions of starch

cake fillings, candies

A

moisture retaining

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18
Q

functions of starch

baking powder

A

diluent

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19
Q

functions of starch

as dextrins

A

coloring

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20
Q

sources of starch (4)

A

cereals, noodles, root crops, legumes

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21
Q

sources of starch

rice, corn, oat, wheat

A

cereals

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22
Q

sources of starch

bihon, miki, misua

A

noodles

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23
Q

sources of starch

potato, cassava, gabi

A

root crops

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24
Q

sources of starch

monggo, patani/lima beans, utaw/soy beans

A

legumes

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25
Q

term refers to the macaroni family and similar products made from durum wheat flour

a type of hard wheat with higher protein content than most hard wheats

A

alimentary pastes

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26
Q

family of spaghetti, egg noodle, lasagna, vermicelli, etc

may assume various sizes and shapes like shells, bows, alphabets

A

macaroni family

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27
Q

macaroni family is made from _____, the coarsely ground starchy endosperm of durum wheat that is turned into dough with the addition of water

A

semolina

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28
Q

made from a dough mixture of wheat flour, water, and eggs (or egg yolk), usually boiled then formed into ribbons of various sizes

A

noodles

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29
Q

semolina primary use (3)

A

pasta, al dente spag, couscous

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30
Q

durum flour primary use

A

pasta, pizza, other baked goods

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31
Q

kinds of noodles

egg noodles made from flour and duck eggs, sat, and soda

dough is shaped, boiled, drained and deep fried before packaging

A

pancit canton

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32
Q

kinds of noodles

made from mung bean or cassava starch

long, thin, wiry, round, and transluscent noodles

also called cellophane, nylon, or silk noodles

the starch paste is first cooked then extruded into thin strands before being sun-dried

A

sotanghon

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33
Q

kinds of noodles

made from rice or corn flour

the dough is extruded then boiled, cooled, and dried

first class is made from rice

A

bihon

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34
Q

kinds of noodles: bihon

thin noodles made from rice only, or from rice or con

first class bihon is made from well-polished white rice

A

white bihon

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35
Q

kinds of noodles: bihon

same as white bihon, but is moiter and does not keep long

shelf life is shorter and is used for pancit palabok or luglug

A

fresh bihon

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36
Q

kinds of noodles

made from cassava and wheat flour

hairy noodles, usually salted

cheapest noodle

A

misua

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37
Q

kinds of noodles

flat yellowish noodles made from wheat flour, lye, and salt

mixture is flattened, boiled, and drained

oil is applied on the surface

A

miki

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38
Q

kinds of noodles

made from rice or wheat flour

usually packaged with flavorings

require 2 mins to cook in boiling water

A

instant noodles

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39
Q

kinds of noodles

made from egg noodles, flour, duck’s eggs, salt, and soda

A

pancit canton

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40
Q

proper cooking of noodles: pasta

add to boiling water to prevent foaming and sticking of the noodles

A

1 tsp sat and 1 tsp oil

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41
Q

cook pasta up to what stage

ex: cooked yet firm and chewy

A

al dente stage

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42
Q

cooking time of pasta is about

A

20 mins

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43
Q

use _____ of water/250g or _____ /cup of macaroni

A

6 cups; 3 cups

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44
Q

proper cooking of noodles

is just added to the sauteed sauce

A

canton

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45
Q

proper cooking of noodles

usually dropped in boiling water and allowed to boil 1 min

A

misua

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46
Q

proper cooking of noodles

washed and soaked in water and poured over it, then drained

cut the block or sheets in quarters

A

bihon

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47
Q

proper cooking of noodles

soaked in water first, then added to sauteed sauce

A

sotanghon

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48
Q

proper cooking of noodles

boiling broth is added

A

miki

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49
Q

the finely ground meal or powdery product obtained by milling, grinding, and sifting cereal grains, root crops, and legumes

when not qualified, it refers to wheat flour

A

flour

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50
Q

used mostly for bakery production because of its high gluten (protein) content

the elasticity and stretching property of gluten is responsible for the characteristic structure of baked products

A

wheat flour

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51
Q

flour composition

cho: 71-79%

kcal: 360 kcal/100 g (40 kcal from
protein, the greater amount of calories from starch)

moisture: 12-14%

protein: 7-14% (strong flavor: 12-14%, weak flavor: 7%)

protein (glutenin and gliadin): 80-85%

water-soluble fractions (albumin and globulin): 10%

lipids: 1-2% of the whole grain; 14% of the germ

A

-

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52
Q

pigment of flour

A

carotenoids

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53
Q

flour enzymes

alpha amylase _____ on 1:4 of the amylose producing dextrins

A

acts on

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54
Q

b-amylase _____ the 1:4 linkage that is second from the end of the chain-producing maltose

A

splits off

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55
Q

convert some flour proteins into more soluble forms, reducing elasticity of gluten

A

proteoses

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56
Q

properties of flour

more acceptable color

A

whitest

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57
Q

properties of flour

most flours can absorb 5-065% liquid by weight; this is influenced by the amount of _____ present in the dough

A

gluten

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58
Q

soft wheat flour weight

A

98 g

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59
Q

hard wheat flour weight

A

112 g

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60
Q

wheat flour: based on milling quality

has a hard kernel and granular texture that separated when rubbed between fingers and has higher protein content, suitable for bread-making

A

hard wheat

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61
Q

wheat flour: based on milling quality

has mealy endosperm (soft kernel) that pulverizes, producing soft, talcum-like powder that stays lumpy when pressed between fingers, suitable for cakes, cookies, and pastries

A

soft wheat

62
Q

wheat flour: based on season planted

spring or winter wheat

A

hard

63
Q

wheat flour: based on milling quality

winter wheat

A

either soft or hard

64
Q

used to replace dilute wheat flour in products traditionally using wheat flour

A

nonwheat flour

65
Q

also known as sweet rice flour or Mochiko rice

A

waxy rice

66
Q

approaches quality of wheat flour but lacks gluten

A

rye

67
Q

flours where wheat flours have been partially substituted or replaced with non-wheat flours

A

composite flours

68
Q

market forms of wheat flour

contains the original components of the wheat kernel; aka graham flour

A

whole wheat flour

69
Q

market forms of wheat flour

unbleached, high gluten blend of hard wheat flour, malted barley flour, and vitamin c or potassium-bromated

fairly high in protein (12-14%)

has more gluten than other flours

since gluten in stronger and more elastic, this is the most suitable flour for yeast-leavened breads

can also be used in quick breads (leavened by baking powder)

aka strong flour or hard flour

A

bread flour or strong flour

70
Q

market forms of wheat flour

aka family or general purpose flour

intermediate between bread and cake flours

a blend of soft wheat and hard wheat flours

has protein content of 10-11%

gluten is of medium strength

A

all-purpose flour

71
Q

market forms of wheat flour

aka weak flour or soft flour

made from soft wheat, processed to contain only about 7-8% chon

finely ground, hence best for cakes

most refined and whitest of the flours, thus good for delicate, fine-texture cakes

A

cake flour

72
Q

flour most desirable for quick breads, may also be used for yeast-leavened breads and pie crusts

fruit cake, pound cake, and cookies

A

AP flour

73
Q

market forms of wheat flour

made from soft wheat; intermediate between cake and ap flours, esp prepared for commercial bakers for pies and cakes

for home use, ap flour can can substitute this flour

A

pastry flour

74
Q

market forms of wheat flour

flour with leavening agents added, such as sodium bicarbonate/baking soda, plus an acid or calcium phosphate

A

self-rising flour

75
Q

market forms of wheat flour

vitamins and minerals added to flour

A

enriched flour

76
Q

market forms of wheat flour

dried extracted gluten mixed with flour to yield 41% protein

A

gluten flour

77
Q

market forms of wheat flour

free-flowing that required no sifting before use

A

instantized or quick-mixing flour

78
Q

ingredients of flour mixtures and their functions

provides gluten for structure; forms framework; contributed to color, texture, and flavor

A

flour

79
Q

ingredients of flour mixtures and their functions

a water-insoluble lipoprotein complex formed after kneading or mixing the flour with liquids

A

gluten

80
Q

ingredients of flour mixtures and their functions

proteins that form the gluten complex

A

glutenin and gliadin

81
Q

is elastic and rubbery and provides the continuous network to which gliadin adheres

A

gluten

82
Q

3 stages of gluten development

A

hydration of flour
mixing to produce a sticky mass
kneading to develop the gluten

83
Q

factors affecting gluten quality

hydrates the flour for gluten development

dissolves other ingredients to make them reactive

promotes yeast growth

swells starch granules prior to gelatinization

may provide leavening action in the form of steam

A

liquid

84
Q

a gas incorporated or formed in a batter or dough

contributes to texture and volume

gas tat us produced or formed when heated

expands, causing the rise and increase in volume

product is light and porous

A

leavening agent

85
Q

principal leavening agents

incorporated by sifting, beating, mixing, folding, and creaming; expands 1/273 of its volume for evert degree rise in temp

A

steam or water vapor

86
Q

may be produced by biologic leavening agents and may also come from chemical leavening agents

A

carbon dioxide

87
Q

biologic leavening agent

A

yeast

88
Q

strain normally used for yeast

A

saccharomyces cerevisiae

89
Q

yeast: market forms

contains cornstarch with a moisture level of 72%

refrigerated shelf life of 5 weeks

activated at 32-38C

A

compressed yeast

90
Q

yeast: market forms

granular form or dried S. cerevisiae

8% moisture

activate at 40-46C

A

active dry yeast

91
Q

yeast: market forms

special strain of S. cerevisiae capable of producing carbon dioxide rapidly

reducing fermentation by 1hr

A

quick active dry yeast

92
Q

baked breads with yeasts as leaveners are called

A

yeast breads

93
Q

commonly used as chemical leavening agent between baking powder and baking soda

composed of: baking soda, acid source for the h+, and starch diluents

A

baking powders

94
Q

3 general types of baking powders

contain cream of tartar or tartaric acid that are more soluble, thus called quick acting

release much gas during mixing

A

tartrate baking powders

95
Q

3 general types of baking powders

contain monocalcium phosphate that are intermediate acting

release 1/2 of their gas during baking

A

phosphate baking powders

96
Q

3 general types of baking powders

contain monocalcium phosphate and SAS

double-acting

phosphate releases gas during mixing, while the sulfate does so during baking

A

sodium aluminum sulfatw

97
Q

factors affecting gluten quality

contribute to tenderness, richness, flavor, flakiness, and moistness

retains air in creaming

tenderizing effect is due to its ability to coat flour, thus impeding hydration and delaying gluten development

keeps gluten strands short, thus called shortening

A

fats

98
Q

factors affecting gluten quality

imparts tenderness; tenderizing effect is due to its greater hygroscopic power than flour; thus delaying gluten development as well as retaining moisture

contributed to browning due to caramelization and maillard reaction

improves volume and texture as sugar crystals trap air during creaming, mixing, and folding

A

sugar

99
Q

factors affecting gluten quality

provide structure due to denaturation and coagulation of proteins of eggs, as well as its foaming ability

prevents crumbling

proteins give gel strength and firm body

stabilizes foam and structure because of its lecithin content (emulsifier) that disperses water-insoluble particles

leavens by incorporation of air in egg white

A

egg

100
Q

factors affecting gluten quality

promotes hydrolysis of starch resulting in development and improvement of flavor

regulates yeasts growth and prevents growth of other undesirable bacteria in yeasts leavened products

A

salt

101
Q

type of yeast bread

made with basic ingredients: flour, water, yeast, salt

ex: pandesal

A

lean

102
Q

type of yeast bread

made with basic ingredients plus sugar, milk, shortening, and egg

ex: ensaymada, croissant

A

rich

103
Q

proportion of liquid to flour

A

1:3

104
Q

proper proportion of yeast to four

A

2 1/2 tsp/3 cups bread flour

105
Q

dry yeast must be dispersed in lukewarm water for _____

A

40-45C/105-115F

106
Q

method of mixing the dough

all flour is added at once without a preliminary fermentation period

A

straight dough

107
Q

method of mixing dough

part of the flour is mixed with water and yeast to make a drop batter and then allowed to ferment

other ingredients are added to this “sponge” or “levadura”

A

sponge method

108
Q

continuous stretching and folding of the dough that aligns the gliadin and glutenin to make gluten more cohesive and elastic

A

kneading

109
Q

kneading time range

A

10-15 mins

110
Q

causes cells to coalesce that makes gluten lose its cohesiveness, resulting in heavy cell walls, small volume, and dry crumb

A

overkneading

111
Q

does not fully develop the gluten, resulting in a heavy compact crumb and small volume

A

underkneading

112
Q

allows yeast to ferment the sugar to co2 and acids

co2 causes the gluten to stretch, resulting in a rising of the dough and favoring the production of acetyl methyl carbinol

A

fermentation

113
Q

compound responsible for the nice aroma of baked bread

A

acetyl methyl carbinol

114
Q

flour type that needs longer fermentation or second rising

A

hard wheat flour dough

115
Q

end point of fermentation is when

A

dough is doubled in bulk

116
Q

if dents remain, dough can be punched

expels extra co2 and incorporates o2 for yeast growth for next fermentation

equalizes temp

redistribute uniformly the yeast, salt, and other ingredients

A

punching

117
Q

allowing shaped dough to rise again before baking

A

proofing

118
Q

cooking the bread

temp is usually 204-218C ir 400-425C

A

baking

119
Q

occurs during the frist 5mins of baking because of the acceleration of fermentation due to the heat, causing a rapid expansion of gas and rising of the dough

A

oven spring

120
Q

cooking the bread

shaped dough is placed on a piece of newsprint paper before putting in the steamer

an increase in volume will occur within the first 10 mins of cooking

end point: product has doubled its volume

steamer must be covered with towel to prevent moisture from settling down on the product

A

steaming

121
Q

baking temp causes excessive gas expansion and overstretching of the gluten, resulting in a product with collapsed volume and uneven texture

crust is pale and rubber, usually separates from the body

A

low baking temp

122
Q

baking temp that causes formation of crust before optimum gas expansion has occurred, resulting in smaller volume

A

high baking temp

123
Q

cooking the bread

dough is deep fat-fried at 194C or 380F

end point: product is golden brown

A

deep fat frying

124
Q

one bread is outside oven this process begins wherein moisture is lost, starch, retrograde, and oxidative changes in the gluten occurs

A

staling process

125
Q

to prevent staling, breads are wrapped in _____ and moisture proof packaging materials

A

vapor

126
Q

an emulsifier is added to bread doughs to retard staling

A

glycerol monostearate (monoglyceride)

127
Q

type of flour product

ingredients: flour, liquid, leavening agent (baking powder, baking soda, steam), flavoring, fat, egg (optional)

A

quick breads

128
Q

types of quick breads (flour mixtures leavened by air steam, or co2, but not yeast; leaveners are produced quickly w/o fermentation

A

cream puffs and popovers

129
Q

enough water is heated to boiling to hydrate the flour and causes it to gelatinize

butter is also melted in the boiling water to separate flour granules so that it gelatinizes evenly, prevents gluten formation

flour is added all at once to allow for uniform gelatinization

A

cream puff

130
Q

all the ingredients are placed in one bowl and beaten with a spoon until smooth

A

popovers

131
Q

cake types

batter type depends upon eggs, flour, and milk for structure, contains high percentage of fat

volume is achieved by the use of a leavening agent

ex: pound cake, standard butter cakes, chocolate cakes, banana cake

A

shortened cakes

132
Q

cooking the bread

unshortened cakes

depends upon the extension and denaturation of egg protein for the bulk of the structure of the finished volume

ex: sponge cake, chiffon cake, angel cake

A

foam cakes

133
Q

shortened cakes

preferred type of flour

A

cake flour

134
Q

shortened cakes

fat used, as it melts, it allows gas expansion of air that is trapped, resulting in better volume

ex: butter and mayonnaise

A

plastic fat

135
Q

shortened cakes

sugar used

A

crystalline sugar

136
Q

shortened cakes

emulsifier used

A

glyceryl monostearate

137
Q

shortened cakes

eggs used

A

whole eggs, may be beaten together or separately

138
Q

shortened cakes: leavening agents

incorporated in creaming and in beating the egg white

A

air

139
Q

shortened cakes: leavening agents

produce from the water in baking

A

steam

140
Q

shortened cakes: leavening agents

produced by baking powder, and if mixture contains an acid, baking soda is used

A

co2

141
Q

shortened cake

liquid used

A

whole milk and fruit juice

142
Q

foam cakes

acid used

A

cream of tartar

143
Q

foam cake

flour used

A

cake flour

144
Q

mixing cakes, shortened cake

thorough creaming of fat and sugar to incorporate air until light and fluffy

slightly beaten eggs are added to the creamed mixture and beaten well

dry ingredients are added alternately with the liquids; overmixing should be avoided

a variation is to beat egg whites separately with half of the sugar

A

conventional method

145
Q

mixing cakes, shortened cake

eggs, milk, and fat are combined together, bended with the sifted dry ingredient

overmixing is avoided to prevent “tunnel” formation

A

muffin method

146
Q

mixing cakes, shortened cake

all the ingredients are “dumped” in the bowl and mixed together

used for mixtures with relatively high fat and liquid, or ready mixes

A

one-bowl method

147
Q

mixing cakes, foam cakes

egg white is beaten with cream of tartar and part of the sugar until soft peaks form

egg yolk is beaten with the rest of the sugar until thick

dry ingredients are added to beaten egg yolk in thin films

the batter is folded into the beaten egg white

A

sponge cake

148
Q

mixing cakes, foam cakes

egg white is beaten with cream of tartar and part of the sugar

the egg yolk, oil, and liquid are added to the dry ingredients and mixed until smooth

the beaten egg white are folded into batter

A

chiffon cake

149
Q

cooking the cake - baking

greased pans are used for _____ and ungreased pans are used for _____

A

shortened cakes; foam cakes

150
Q

temp of baking cake

A

176-190C/350-375F

FFSS (30 decks)

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