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FFSS > Chapter 1: Basic Foods (6) > Flashcards

Chapter 1: Basic Foods (6) Flashcards

1
Q

end point of baking

A

when a dent, when touched, springs back

toothpick inserted comes out clean

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2
Q

stiff dough made with flour, shortening, and water that has very low moisture, and high fat

should be flaky but crisp and tender, not doughy

A

pastries

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3
Q

pastry ingredients

flour used for a more cohesive dough

A

ap flour

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4
Q

pastry ingredients

flour used for a more tender, crumbly pastry, may be substituted with 60% soft flour and 40% hard flour

gluten is not needed

A

pastry flour

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5
Q

pastry ingredients

shortening used

A

plastic fats

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6
Q

pastry ingredients

shortening that is better than lard for sweet pastries

A

vegetable fats

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7
Q

pastry ingredients

shortening that is better for empanadas

A

lard

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8
Q

pastry ingredients

liquid temp to keep fat particles in firm state

A

cold or iced state

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9
Q

too much liquid in pastries produces

A

too much gluten; pasty product

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10
Q

too little liquid in pastries results to

A

crumbly and browns easily

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11
Q

pastry ingredients

salt used for flavor, omitted if salted fat is used

A

fine salt

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12
Q

pastry ingredients

is used for sweet pies only, for flavor, and for brown crust

A

sugar

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13
Q

pastry ingredients

leavening agent

A

steam from the liquids

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14
Q

rolling out and shaping dough

dough is rolled out between pieces of _____, removed, and placed in an ungreased pan

A

waxed paper

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15
Q

rolling out and shaping dough

bottom crust is pricked with _____, and top crust is cut (_____) to provide a vent for steam to escape

A

fork
slit

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16
Q

baking temp of pastries

A

425-445F

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17
Q

batters are similar to most cake batters except that less liquid is used and proportionately more fat and eggs are added, producing dry, crisp products

A

cookies

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18
Q

mixing methods for cookies

A

creaming, one-stage, sponge

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19
Q

storing for crisp cookies

A

loosely

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20
Q

storing for soft cookies

A

tightly

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21
Q

pie crust ingredients

A

flour, fat, liquid, salt

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22
Q

molded desserts

a by-product of the meat industry

obtained by hydrolyzing collagen

made up of high proportion of proline and hydroxyproline

has increased affinity to water, thus used in gel formation

A

gelatin

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23
Q

types of gelatin available

have no flavor and color

ex: knox

A

plain type

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24
Q

types of gelatin

artificially flavored and colored

A

sweetened types

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25
Q

factors affecting gel formation

lower the temp at which the gel will form = longer time to gel

responsible for soft tender gel, clearer gel, more stable gel

A

acids

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26
Q

factors affecting gel formation

prevents gel formation because bromelin (enzyme), hydrolyzes gelatin molecules

A

raw pineapple

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27
Q

factors affecting gel formation

increases gel strength due to salts content = hard water producers firmer gel

A

milk

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28
Q

factors affecting gel formation

retards setting, resulting in weaker gel

A

sugar

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29
Q

a gel-forming extractive from algae or seaweeds obtained by a series of extraction with water and sulfuric acid

A

agar-agar (gulaman)

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30
Q

gulaman vs gelatin

_____ non-digestible cho

A

agar-agar

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31
Q

gulaman vs gelatin

_____ is a protein

A

gelatin

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32
Q

gulaman vs gelatin

gels at room temp

A

gulaman

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33
Q

gulaman vs gelatin

requires low temp

A

gelatin

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34
Q

gulaman vs gelatin

firm and brittle

breaks with sharp edges, is not clear

A

gulaman

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35
Q

gulaman vs gelatin

soluble in boiling water

A

gulaman

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36
Q

gulaman vs gelatin

dissolves in hot water

A

gelatin

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37
Q

gulaman vs gelatin

not affected by raw pineapple

A

gulaman

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38
Q

gulaman vs gelatin

gel may be reversible

A

gulaman

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39
Q

frozen desserts

10% butter fat, 20% milk solids, sugar, flavoring, and egg or gelatin as stabilizer

A

ice cream

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40
Q

frozen desserts

imitation ice cream using vegetable fat instead of butter fat

A

mellorine

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41
Q

frozen desserts

2% butter fat, milk, sugar, fruit

A

sherbet

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42
Q

frozen desserts

no fat, flavoring, water, sugar

A

ices

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43
Q

frozen desserts

mixture of liquid flavorings and water

can contain milk

A

popsicle

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44
Q

frozen desserts

sweetened whipped cream and gelatin

A

mousse

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45
Q

mixtures of ice crystals floating or suspended in syrup in which air bubbles had been incorporated

A

frozen desserts

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46
Q

main ingredient of frozen desserts

water in the form of free water in milk or fruit juice

A

ice crystals

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47
Q

type of suspension or emulsion, a solution or a foam

A

frozen desserts

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48
Q

added sugar makes the mixture like a

A

syrup

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49
Q

air incorporated makes the mixture like a

A

foam

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50
Q

characteristics of frozen desserts

refers to firmness or resistance to rapid melting

A

body

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51
Q

characteristics of frozen desserts

related to size of crystals and distribution of ice crystals

A

texture

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52
Q

characteristics of frozen desserts

air incorporated during the preparation

30-40% or 80-100% for commercial ice cream

A

overrrun or swell

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53
Q

factors influencing the characteristics of frozen desserts

influences texture and flavor

lowers freezing point of water, slowing down crystallization

A

sugar

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54
Q

too much fat in ice cream result to

A

sticky, heavy ice cream

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55
Q

ice cream made with _____% milk fat have finer texture than made with whole milk and lower fat content

A

18%

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56
Q

type of milk more effective in producing finer texture than unhomogenized milk

A

homogenized milk

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57
Q

ice creams made with _____ are finer than those with whole milk

A

evaporated milk

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58
Q

limit the size of crystals more effectively than fat, results in finer texture

A

milk solids

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59
Q

it favors development of small crystals when the mixture begins to freeze

A

agitation

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60
Q

favors incorporation of varying amounts of air, resulting in an increased volume of the frozen product

A

agitation

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61
Q

freezing the product

when pure water is cooled for _____C, heat is removed

expansion of water molecule occurs, resulting in an increase in volume

at _____ crystallization of water occurs

A

4C; 0Z

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62
Q

in an ice cream mixture, as the ice crystals begin to form at _____C, water is removed from the syrup

concentration of sugar in the syrup increases, and the temp at which the remaining water crystallizes becomes progressively lower, explaining why ice cream does not freeze solid hard but mixture becomes only thick and stiffer

A

-2 to 5C

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63
Q

freezing the mixture

brine

A

function of salt and ice

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64
Q

freezing the mixture

ionizes and lowers freezing point of ice

A

salt

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65
Q

freezing the mixture

salt used for brine

A

coarse salt

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66
Q

freezing the mixture

ratio of salt to ice for slow freezing and fast freezing or ripening

A

1:8; 1;4

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67
Q

freezing process

_____ with rapid agitation as crystallisation starts to develop at 140 rpm

freezing end point is when it is difficult to turn the crank

mixture is partially frozen at 30%

may result in the formation of big crystal’s

A

slow freezing

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68
Q

_____ w/o agitation or ripening occurs when mixture is allowed to harden fast at temp of -10 to -12C

71% of the mixture is completely frozen

A

rapid freezing or ripening

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69
Q

a combination of different fruits and vegetables with a salad dressing

A

salad

70
Q

kinds of salad

warldorf salad, buko salad

A

fruit salad

71
Q

kinds of salad

ceasar salad, greek salad, nicoise

A

vegetable salad

72
Q

romaine lettuce
iceberg lettuce
endive
pako/fiddlehead fern
arugula
lollo rosso

A

common vegetables used for salads

73
Q

kinds of salad

russian salad, macaroni salad

A

starchy salad

74
Q

kinds of salad

buko pandan

A

molded salad

75
Q

preparation of salads

parts (4)

A

bed (underliner), body, dressing, and garnish

76
Q

preparation of salads - addition of dressing to the salad

for leafy vegetables

A

add prior to serving

77
Q

preparation of salads - addition of dressing to the salad

for potato and protein types

A

mixe 2-4 hrs prior to serving

78
Q

preparation of salads - presentation

plated or packaged

A

arranged salad

79
Q

preparation of salads - presentation

for expanded selection of available items

A

salad bars

80
Q

types of salad dressing

a temporary emulsion

A

french dressing (vinaigrette)

81
Q

types of salad dressing

a permanent emulsion

A

mayonnaise

82
Q

types of salad dressing

contains starch

A

cooked salad dressing

83
Q

common salad dressings

sour cream/buttermilk, mayonnaise, minces green onion, and garlic

A

ranch

84
Q

common salad dressings

mayonnaise, tomato puree, chopped stuffed olives, onion, green (bell) pepper, and herbs

A

thousand island

85
Q

common salad dressings

water, oil, vinegar/lemon juice, black pepper, onions, bell pepper, sugar, oregano, fennel, and salt

A

italian dressing

86
Q

common salad dressings

combination of mayonnaise, chopped capers, and gherkins

A

tartar

87
Q

common salad dressings

garlic cloves are ponded to a pulp and mayonnaise

A

aioli

88
Q

prep guidelines of appetizers in qty - hors d’ oeuvres

prep 1 day in advance, store in cold water

A

vegetable relish

89
Q

prep guidelines of appetizers in qty - hors d’ oeuvres

marinate 1 day in advance

A

vegetables

90
Q

prep guidelines of appetizers in qty - hors d’ oeuvres

prep 1-5 days in advance

cover tightly

A

cheese balls

91
Q

prep guidelines of appetizers in qty - hors d’ oeuvres

cut 1 day in advance

cover tightly

A

cheese cubes

92
Q

prep guidelines of appetizers in qty

prep and chill 1-3 days before the day of its use

store in glass or other inert-material containers

A

dips

93
Q

prep guidelines of appetizers in qty - cocktails

prep 1 day in advance

A

fruits

94
Q

prep guidelines of appetizers in qty - cocktails

cook and chill 1 day in advance

A

shrimps

95
Q

prep guidelines of appetizers in qty - cocktails

make and shill 1-3 days in advance

A

beverages

96
Q

prep guidelines of appetizers in qty

made shortly before serving

A

canapés, spreads, and filling

97
Q

prep guidelines of appetizers in qty - soups and sauces

prep 1-2 days in adv

A

cold soups

98
Q

sauces basic ingredient

fat + flour in equal parts by weight

A

roux

99
Q

ingredients: bread, spread, filling, garnish

A

sandwich

100
Q

refers to any drink, water being the main natural form

may be alcoholic or non-alcoholic

A

beverage

101
Q

milk, fruit and vegetable juices, fruit nectar, coffee, tea, chocolate, synthetic drinks

A

non-alcoholic/non-stimulating

102
Q

wine, beer, distilled liquor or spirit, cordial or liqeur, philippine alcoholic beverages, mixed drinks or cocktail drinks

A

alcoholic/stimulating

103
Q

non-alcoholic/nonstimulating beverages

available as bottle concentrated or ready to drink juices in cans and tetra pak

local fruits used as juice: mango, pineapple, kalamansi, guyabano, dalandan, papaya, tamarind

vegetables used for drinks: tomatoes, carrots, and ginger (salabat)

A

fruit and vegetable juices

104
Q

non-alcoholic/nonstimulating beverages

contains the fruit pulp besides the juice and sugar

fruit juice is the filtered juice of the fruit, sweetened, or unsweetened

A

fruit nectar

105
Q

non-alcoholic/nonstimulating beverages

comes from coffee arabica and robusta beans

most popular hot beverage in the country

A

coffee

106
Q

coffee

preferred from the beans of _____ species

A

coffea

107
Q

coffee

coffee main objective in prep: extract the maximum amount of flavoring and the minimum amount of _____

A

tannin

108
Q

coffee

main stimulants

A

caffeine and caffeic acids

109
Q

coffee

responsible for its color is

A

caramelized carbohydrate

110
Q

coffee

responsible for its aroma

A

caffeel

111
Q

coffee

contains fatty acids in the form of _____, most soluble component of coffee

A

chlorogenic acid

112
Q

coffee

gives the zip in taste of coffee

A

carbon dioxide

113
Q

to obtain best results in making coffee

brew coffee at an optimum temp of

A

85-85C or 185-203 F

114
Q

to obtain best results in making coffee

ratio of coffee grounds:water

A

2T grounds/cup of water

115
Q

coffee market forms

whole beans sold after roasting

A

roasted beans

116
Q

coffee market forms

the form used in brewing

A

ground coffee

117
Q

coffee market forms

a very black and strong drink prepared by passing pulverized coffee through a filter in specially designed espresso pots

a mixture of steam and hot water is made to pass through the coffee

A

espresso

118
Q

coffee market forms

extractions of ground roasted coffee that is spray fried or dehydrated

powder granular form

A

instant/soluble

119
Q

coffee market forms

drinks with coffee-like flavor prepared from roasted cereals

ex: soybeans, rice

A

coffee substitute

120
Q

coffee market forms

pure coffee w/ 95-97% caffeine removed before roasting

A

decaffeinated

121
Q

degree of fineness of coffee grind

coarsely ground

most suitable for coffee pot or percolator

A

regular or percolator grind

122
Q

degree of fineness of coffee grind

next in fineness

suitable for drip coffee maker

A

drip grind

123
Q

degree of fineness of coffee grind

most finely ground

recommended for vacuum coffee maker

A

fine or pulverized grind

124
Q

most universally-used beverage

A

tea

125
Q

tea is a drink from an infusion of the leaves of the plant _____; a camellia

may be pekoe, orange, and souchang tea depending on size and tenderness o leaves used

orange pekoe has no orange flavor

A

thea sinensis

126
Q

kinds of tea

fermented tea

mellow flavor and reddish in color

A

black

127
Q

kinds of tea

unfermented tea

leaves are steamed before drying to destroy enzymes

clear-sparkling tea that is pale gold

A

green

128
Q

kinds of tea

slightly fermented leaves

light amber color

A

oolong

129
Q

kinds of tea

vacuum-dried powdered tea that dissolves quickly in water

may be packaged with sugar or lemon flavoring

A

instant or soluble

130
Q

kinds of tea

high-grade black or oolong tea scented with jasmin flowers

A

jasmine tea

131
Q

kinds of tea

made from dried herbs and flower blossoms

A

scented or spiced tea/tisanes

132
Q

water preferred for preparing tea

A

soft water

133
Q

commonly used methods: preparing tea

boiling water is poured over tea bag and soaked until desired strength is reached

A

teal ball or teabag method

134
Q

commonly used methods: preparing tea

usual proportion is 1/2-1 tsp of tea/cup of hot water and steeped for 2-4 mins

leaves are removed immediately

A

steep method

135
Q

made from roasted bean of theobroma cacao

A

cocoa and chocolate

136
Q

main stimulant of theobromine

A

theobroma cacao

137
Q

coffee beans of kapeng barako used in batangas and cavite

A

Coffea liberica

138
Q

powdered chocolate with 50% cocoa butter removed

A

cocoa

139
Q

solid mass with 50% cocoa butter; comes in squares or bars

A

bitter chocolate

140
Q

proportion used for cocoa

A

1 T cocoa or 1 oz. chocolate

1 T sugar, few grains of salt and 2 T water

141
Q

cocoa and chocolate - methods of prep

boil mixture slowly in a small saucepan; when thick paste is formed, add hot milk, stir, and blend well; complete cooking

A

paste method

142
Q

cocoa and chocolate - methods of prep

mix sugar, chocolate, or cocoa; cook until volume is reduced, then add milk

A

syrup method

143
Q

cocoa and chocolate - methods of prep

powdered milk, sugar, and cocoa powder are mixed before adding the milk

A

dry blend method

144
Q

cocoa and chocolate market forms

chocolate powder from which 50% of the butterfat or “cocoa butter” has been removed

brown, unsweetened chocolate powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter)

used as flavoring

A

cocoa

145
Q

cocoa and chocolate market forms

comes in solid or plant squares prepared by grinding cocoa nibs

contains 50% cocoa butter

no sugar added in its manufacture

A

bitter chocolate

146
Q

cocoa and chocolate market forms

powdered chocolate containing not less than 22% cocoa butter

A

breakfast cocoa

147
Q

cocoa and chocolate market forms

breakfast cocoa with sugar added

approximate proportion is 40% cocoa and 60% sugar

A

sweet cocoa

148
Q

cocoa and chocolate market forms

breakfast cocoa with added sugar and 12% whole milk solids

A

sweet milk cocoa

149
Q

cocoa and chocolate market forms

combination of cocoa, chocolate, powdered skim milk, and sugar mixture

A

instant cocoa

150
Q

cocoa and chocolate market forms

alkali added in processing

producing a reddish color but a milder flavor

A

dutch-processed cocoa

151
Q

prepared from carbonated or non-carbonated water, sugar, acids (usually citric), and natural or synthetic flavoring and coloring

usually fruit-flavor and are available as powder, concentrates, or ready-to-drink juices in tetra paks

ex: cola drink, fruit-flavored drinks, ginger ale, root beer, sarsapilla

A

synthetic drinks

152
Q

synthetic drinks

contains cola been extract with 3-4 mg caffeine per fl. oz.

A

cola drink

153
Q

synthetic drinks

with natural or artificial flavorings like cherry, orange, pineapple, etc.

A

fruit-flavored drink

154
Q

synthetic drinks

flavored with ginger

A

ginger ale

155
Q

synthetic drinks

with oil of sassafras and oil of wintergreen

A

root beer

156
Q

synthetic drinks

sarsaparilla extract for flavoring

A

sarsaparilla

157
Q

alcoholic or stimulating beverages - characteristics

amount of alcohol in a spirit

twice the percentage of alcohol by volume, thus an 86% proof whiskey is 43% alcohol by volume

A

proof

158
Q

alcoholic bev - types

naturally fermented juice of grapes, unless otherwise specified

to bear only the name wine, it must be a product from grapes

from other fruits, the fruit name should be stated before “wine”

alcoholic content: 10-24%

A

wine

159
Q

classes of wine

aka taut or acid wine from the almost complete fermentation of grape sugar

may also be fry because of high tannin content

A

dry wine

160
Q

classes of wine

there is partial or incomplete fermentation of grape sugar giving the sweet taste

ex: port, muscatel, late harvest wine, bortrytized wine, eiswein (ice wine)

A

sweet/dessert wine

161
Q

classes of wine

wine with carbon dioxide added before the bottling process

ex: champagne, cava, spumante, espumoso

A

sparkling wine

162
Q

classes of wine

wine with alcohol added

addition of alcohol makes the wine stronger in alcohol content than the regular wine

ex: vermouth, port, marsala, sherry

A

fortified wine

163
Q

classes of wine

made from red/black grapes

A

red wine

164
Q

classes of wine

made from white/green/yellow grapes or red/black grapes that were lightly presses

A

white wine

165
Q

classes of wine

pink wine resulting from a mixture of white and red wines or from briefly macerated red/black grapes

A

blush/prink/rose

166
Q

other wine terminologies

wine made from grapes of an exceptional harvest and year

A

vintage wine

167
Q

other wine terminologies

examples of red wine

A

burgundy and claret wines

168
Q

other wine terminologies

example of white wine

A

chablis

169
Q

types of alcoholic bev

milk, slightly butter alcoholic drink made by boiling then fermenting malted barley or from a mixture of malt and rye

flavored with hops

has 3-8% alcohol, mostly water

A

beer or malt liquor

170
Q

beer market forms

heavier and more bitter beer made from top yeast fermentation

beverage made with top yeast

contains more alcohol and hops than beer

A

ale

171
Q

beer market forms

a dark beer with heavy foam and butter flavor

A

porter ale

FFSS (30 decks)

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