chapter 12, grains and breads

Question 1

what is the most nutritious form of rice

Answer 1

brown rice

Question 2

what does brown rice contain that other rices do not

Answer 2

retains the bran, germ, and endosperm

Question 3

from which grain are grits and polenta made

Answer 3

corn

Question 4

what distinguishes quick-cooking oats from other types of oates

Answer 4

quick-cooking oats have been steamed, rolled, and cut into small pieces to reduce cooking time

Question 5

explain the difference between bread flour and cake flour

Answer 5

bread flour is made of hard, high-protein wheat
cake flour is made from soft wheat and produces tender baked goods with a fine texture

Question 6

for rice the general ratio for rice is:

Answer 6

two parts water to one part grain

Question 7

what causes rancidity in whole grains? how can rancidity be prevented

Answer 7

rancidity is caused by decomposing oil. can be prevented by storing whole grains in the refrigerator or freezer and to use them within 6 months.

Question 8

explain the term al dente

Answer 8

tender but firm to the bite

Question 9

explain the quality characteristics to look for when choosing dried pasta

Answer 9

avoid boxes with broken pieces. pasta should have smooth, no marbled appearance

Question 10

how should pasta be stored to maintain its best quality

Answer 10

keep in an airtight container and in a cool, dry place. fresh pasta will remain fresh for three days

Question 11

one ounce of dried pasta yields:

Answer 11

about 1/2 cup of cooked pasta

Question 12

describe one method for reheating cooked pasta

Answer 12

place cooked pasta in boiling water for 1-2 minutes

Question 13

what distinguishes quick breads from yeast breads

Answer 13

quick breads use baking soda or baking powder as a leavening
yeast breads use yeast as a leavening

Question 14

what two things are needed to activate baking soda

Answer 14

contact with a liquid or acid (buttermilk, lemon juice)

Question 15

what is double-acting baking powder? how does it work

Answer 15

double-acting baking powder reacts twice. it reacts first when liquid is added and again with the heat of the oven

Question 16

describe the characteristics that indicate a pancake is ready to be flipped

Answer 16

when the surface begin to look slight dry and most of the bubbles have burst

Question 17

when making biscuits, why must the fat be cut into the flour instead of stirred in

Answer 17

cutting the fat gives biscuits their tender, flaky texture

Question 18

how can you make your biscuits have either soft or crisp sides

Answer 18

place biscuits close together if you would like them to have soft sides
place biscuits 1 inch apart if you would like them to have crisp sides

Question 19

explain the traditional method for activating dry yeast

Answer 19

add yeast to water that has been warmed to 105-115 F. feed yeast by adding sugar and then stir gently. let yeast stand for about 5 minutes

Question 20

what characteristics indicate that yeast dough is thoroughly kneaded

Answer 20

the dough will appear smooth and elastic

Question 21

why does yeast dough need to be punched down

Answer 21

break large carbon dioxide bubbles into smaller ones giving the finished bread its fine texture

Question 22

how should a loaf of yeast bread be tested

Answer 22

thump the bread; it should sound hollow

Question 23

explain how to avoid crushing a loaf of yeast bread while slicing

Answer 23

use a sawing motion and slice with gentle preassure to help retain the shape of the bread