Chapter 1: Basic Foods (6) Flashcards
end point of baking
when a dent, when touched, springs back
toothpick inserted comes out clean
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
pastries
pastry ingredients
flour used for a more cohesive dough
ap flour
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
pastry flour
pastry ingredients
shortening used
plastic fats
pastry ingredients
shortening that is better than lard for sweet pastries
vegetable fats
pastry ingredients
shortening that is better for empanadas
lard
pastry ingredients
liquid temp to keep fat particles in firm state
cold or iced state
too much liquid in pastries produces
too much gluten; pasty product
too little liquid in pastries results to
crumbly and browns easily
pastry ingredients
salt used for flavor, omitted if salted fat is used
fine salt
pastry ingredients
is used for sweet pies only, for flavor, and for brown crust
sugar
pastry ingredients
leavening agent
steam from the liquids
rolling out and shaping dough
dough is rolled out between pieces of _____, removed, and placed in an ungreased pan
waxed paper
rolling out and shaping dough
bottom crust is pricked with _____, and top crust is cut (_____) to provide a vent for steam to escape
fork
slit
baking temp of pastries
425-445F
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
cookies
mixing methods for cookies
creaming, one-stage, sponge
storing for crisp cookies
loosely
storing for soft cookies
tightly
pie crust ingredients
flour, fat, liquid, salt
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
gelatin
types of gelatin available
have no flavor and color
ex: knox
plain type
types of gelatin
artificially flavored and colored
sweetened types
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
acids
factors affecting gel formation
prevents gel formation because bromelin (enzyme), hydrolyzes gelatin molecules
raw pineapple
factors affecting gel formation
increases gel strength due to salts content = hard water producers firmer gel
milk
factors affecting gel formation
retards setting, resulting in weaker gel
sugar
a gel-forming extractive from algae or seaweeds obtained by a series of extraction with water and sulfuric acid
agar-agar (gulaman)
gulaman vs gelatin
_____ non-digestible cho
agar-agar
gulaman vs gelatin
_____ is a protein
gelatin
gulaman vs gelatin
gels at room temp
gulaman
gulaman vs gelatin
requires low temp
gelatin
gulaman vs gelatin
firm and brittle
breaks with sharp edges, is not clear
gulaman
gulaman vs gelatin
soluble in boiling water
gulaman
gulaman vs gelatin
dissolves in hot water
gelatin
gulaman vs gelatin
not affected by raw pineapple
gulaman
gulaman vs gelatin
gel may be reversible
gulaman
frozen desserts
10% butter fat, 20% milk solids, sugar, flavoring, and egg or gelatin as stabilizer
ice cream
frozen desserts
imitation ice cream using vegetable fat instead of butter fat
mellorine
frozen desserts
2% butter fat, milk, sugar, fruit
sherbet
frozen desserts
no fat, flavoring, water, sugar
ices
frozen desserts
mixture of liquid flavorings and water
can contain milk
popsicle
frozen desserts
sweetened whipped cream and gelatin
mousse
mixtures of ice crystals floating or suspended in syrup in which air bubbles had been incorporated
frozen desserts
main ingredient of frozen desserts
water in the form of free water in milk or fruit juice
ice crystals
type of suspension or emulsion, a solution or a foam
frozen desserts
added sugar makes the mixture like a
syrup
air incorporated makes the mixture like a
foam
characteristics of frozen desserts
refers to firmness or resistance to rapid melting
body
characteristics of frozen desserts
related to size of crystals and distribution of ice crystals
texture
characteristics of frozen desserts
air incorporated during the preparation
30-40% or 80-100% for commercial ice cream
overrrun or swell
factors influencing the characteristics of frozen desserts
influences texture and flavor
lowers freezing point of water, slowing down crystallization
sugar
too much fat in ice cream result to
sticky, heavy ice cream
ice cream made with _____% milk fat have finer texture than made with whole milk and lower fat content
18%
type of milk more effective in producing finer texture than unhomogenized milk
homogenized milk
ice creams made with _____ are finer than those with whole milk
evaporated milk
limit the size of crystals more effectively than fat, results in finer texture
milk solids
it favors development of small crystals when the mixture begins to freeze
agitation
favors incorporation of varying amounts of air, resulting in an increased volume of the frozen product
agitation
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
4C; 0Z
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
-2 to 5C
freezing the mixture
brine
function of salt and ice
freezing the mixture
ionizes and lowers freezing point of ice
salt
freezing the mixture
salt used for brine
coarse salt
freezing the mixture
ratio of salt to ice for slow freezing and fast freezing or ripening
1:8; 1;4
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
slow freezing
_____ 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
rapid freezing or ripening
a combination of different fruits and vegetables with a salad dressing
salad
kinds of salad
warldorf salad, buko salad
fruit salad
kinds of salad
ceasar salad, greek salad, nicoise
vegetable salad
romaine lettuce
iceberg lettuce
endive
pako/fiddlehead fern
arugula
lollo rosso
common vegetables used for salads
kinds of salad
russian salad, macaroni salad
starchy salad
kinds of salad
buko pandan
molded salad
preparation of salads
parts (4)
bed (underliner), body, dressing, and garnish
preparation of salads - addition of dressing to the salad
for leafy vegetables
add prior to serving
preparation of salads - addition of dressing to the salad
for potato and protein types
mixe 2-4 hrs prior to serving
preparation of salads - presentation
plated or packaged
arranged salad
preparation of salads - presentation
for expanded selection of available items
salad bars
types of salad dressing
a temporary emulsion
french dressing (vinaigrette)
types of salad dressing
a permanent emulsion
mayonnaise
types of salad dressing
contains starch
cooked salad dressing
common salad dressings
sour cream/buttermilk, mayonnaise, minces green onion, and garlic
ranch
common salad dressings
mayonnaise, tomato puree, chopped stuffed olives, onion, green (bell) pepper, and herbs
thousand island
common salad dressings
water, oil, vinegar/lemon juice, black pepper, onions, bell pepper, sugar, oregano, fennel, and salt
italian dressing
common salad dressings
combination of mayonnaise, chopped capers, and gherkins
tartar
common salad dressings
garlic cloves are ponded to a pulp and mayonnaise
aioli
prep guidelines of appetizers in qty - hors d’ oeuvres
prep 1 day in advance, store in cold water
vegetable relish
prep guidelines of appetizers in qty - hors d’ oeuvres
marinate 1 day in advance
vegetables
prep guidelines of appetizers in qty - hors d’ oeuvres
prep 1-5 days in advance
cover tightly
cheese balls
prep guidelines of appetizers in qty - hors d’ oeuvres
cut 1 day in advance
cover tightly
cheese cubes
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
dips
prep guidelines of appetizers in qty - cocktails
prep 1 day in advance
fruits
prep guidelines of appetizers in qty - cocktails
cook and chill 1 day in advance
shrimps
prep guidelines of appetizers in qty - cocktails
make and shill 1-3 days in advance
beverages
prep guidelines of appetizers in qty
made shortly before serving
canapés, spreads, and filling
prep guidelines of appetizers in qty - soups and sauces
prep 1-2 days in adv
cold soups
sauces basic ingredient
fat + flour in equal parts by weight
roux
ingredients: bread, spread, filling, garnish
sandwich
refers to any drink, water being the main natural form
may be alcoholic or non-alcoholic
beverage
milk, fruit and vegetable juices, fruit nectar, coffee, tea, chocolate, synthetic drinks
non-alcoholic/non-stimulating
wine, beer, distilled liquor or spirit, cordial or liqeur, philippine alcoholic beverages, mixed drinks or cocktail drinks
alcoholic/stimulating
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)
fruit and vegetable juices
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
fruit nectar
non-alcoholic/nonstimulating beverages
comes from coffee arabica and robusta beans
most popular hot beverage in the country
coffee
coffee
preferred from the beans of _____ species
coffea
coffee
coffee main objective in prep: extract the maximum amount of flavoring and the minimum amount of _____
tannin
coffee
main stimulants
caffeine and caffeic acids
coffee
responsible for its color is
caramelized carbohydrate
coffee
responsible for its aroma
caffeel
coffee
contains fatty acids in the form of _____, most soluble component of coffee
chlorogenic acid
coffee
gives the zip in taste of coffee
carbon dioxide
to obtain best results in making coffee
brew coffee at an optimum temp of
85-85C or 185-203 F
to obtain best results in making coffee
ratio of coffee grounds:water
2T grounds/cup of water
coffee market forms
whole beans sold after roasting
roasted beans
coffee market forms
the form used in brewing
ground coffee
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
espresso
coffee market forms
extractions of ground roasted coffee that is spray fried or dehydrated
powder granular form
instant/soluble
coffee market forms
drinks with coffee-like flavor prepared from roasted cereals
ex: soybeans, rice
coffee substitute
coffee market forms
pure coffee w/ 95-97% caffeine removed before roasting
decaffeinated
degree of fineness of coffee grind
coarsely ground
most suitable for coffee pot or percolator
regular or percolator grind
degree of fineness of coffee grind
next in fineness
suitable for drip coffee maker
drip grind
degree of fineness of coffee grind
most finely ground
recommended for vacuum coffee maker
fine or pulverized grind
most universally-used beverage
tea
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
thea sinensis
kinds of tea
fermented tea
mellow flavor and reddish in color
black
kinds of tea
unfermented tea
leaves are steamed before drying to destroy enzymes
clear-sparkling tea that is pale gold
green
kinds of tea
slightly fermented leaves
light amber color
oolong
kinds of tea
vacuum-dried powdered tea that dissolves quickly in water
may be packaged with sugar or lemon flavoring
instant or soluble
kinds of tea
high-grade black or oolong tea scented with jasmin flowers
jasmine tea
kinds of tea
made from dried herbs and flower blossoms
scented or spiced tea/tisanes
water preferred for preparing tea
soft water
commonly used methods: preparing tea
boiling water is poured over tea bag and soaked until desired strength is reached
teal ball or teabag method
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
steep method
made from roasted bean of theobroma cacao
cocoa and chocolate
main stimulant of theobromine
theobroma cacao
coffee beans of kapeng barako used in batangas and cavite
Coffea liberica
powdered chocolate with 50% cocoa butter removed
cocoa
solid mass with 50% cocoa butter; comes in squares or bars
bitter chocolate
proportion used for cocoa
1 T cocoa or 1 oz. chocolate
1 T sugar, few grains of salt and 2 T water
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
paste method
cocoa and chocolate - methods of prep
mix sugar, chocolate, or cocoa; cook until volume is reduced, then add milk
syrup method
cocoa and chocolate - methods of prep
powdered milk, sugar, and cocoa powder are mixed before adding the milk
dry blend method
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
cocoa
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
bitter chocolate
cocoa and chocolate market forms
powdered chocolate containing not less than 22% cocoa butter
breakfast cocoa
cocoa and chocolate market forms
breakfast cocoa with sugar added
approximate proportion is 40% cocoa and 60% sugar
sweet cocoa
cocoa and chocolate market forms
breakfast cocoa with added sugar and 12% whole milk solids
sweet milk cocoa
cocoa and chocolate market forms
combination of cocoa, chocolate, powdered skim milk, and sugar mixture
instant cocoa
cocoa and chocolate market forms
alkali added in processing
producing a reddish color but a milder flavor
dutch-processed cocoa
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
synthetic drinks
synthetic drinks
contains cola been extract with 3-4 mg caffeine per fl. oz.
cola drink
synthetic drinks
with natural or artificial flavorings like cherry, orange, pineapple, etc.
fruit-flavored drink
synthetic drinks
flavored with ginger
ginger ale
synthetic drinks
with oil of sassafras and oil of wintergreen
root beer
synthetic drinks
sarsaparilla extract for flavoring
sarsaparilla
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
proof
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%
wine
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
dry wine
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)
sweet/dessert wine
classes of wine
wine with carbon dioxide added before the bottling process
ex: champagne, cava, spumante, espumoso
sparkling wine
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
fortified wine
classes of wine
made from red/black grapes
red wine
classes of wine
made from white/green/yellow grapes or red/black grapes that were lightly presses
white wine
classes of wine
pink wine resulting from a mixture of white and red wines or from briefly macerated red/black grapes
blush/prink/rose
other wine terminologies
wine made from grapes of an exceptional harvest and year
vintage wine
other wine terminologies
examples of red wine
burgundy and claret wines
other wine terminologies
example of white wine
chablis
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
beer or malt liquor
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
ale
beer market forms
a dark beer with heavy foam and butter flavor
porter ale
