chapter 12, grains and breads Flashcards
what is the most nutritious form of rice
brown rice
what does brown rice contain that other rices do not
retains the bran, germ, and endosperm
from which grain are grits and polenta made
corn
what distinguishes quick-cooking oats from other types of oates
quick-cooking oats have been steamed, rolled, and cut into small pieces to reduce cooking time
explain the difference between bread flour and cake flour
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
for rice the general ratio for rice is:
two parts water to one part grain
what causes rancidity in whole grains? how can rancidity be prevented
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.
explain the term al dente
tender but firm to the bite
explain the quality characteristics to look for when choosing dried pasta
avoid boxes with broken pieces. pasta should have smooth, no marbled appearance
how should pasta be stored to maintain its best quality
keep in an airtight container and in a cool, dry place. fresh pasta will remain fresh for three days
one ounce of dried pasta yields:
about 1/2 cup of cooked pasta
describe one method for reheating cooked pasta
place cooked pasta in boiling water for 1-2 minutes
what distinguishes quick breads from yeast breads
quick breads use baking soda or baking powder as a leavening
yeast breads use yeast as a leavening
what two things are needed to activate baking soda
contact with a liquid or acid (buttermilk, lemon juice)
what is double-acting baking powder? how does it work
double-acting baking powder reacts twice. it reacts first when liquid is added and again with the heat of the oven
describe the characteristics that indicate a pancake is ready to be flipped
when the surface begin to look slight dry and most of the bubbles have burst
when making biscuits, why must the fat be cut into the flour instead of stirred in
cutting the fat gives biscuits their tender, flaky texture
how can you make your biscuits have either soft or crisp sides
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
explain the traditional method for activating dry yeast
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
what characteristics indicate that yeast dough is thoroughly kneaded
the dough will appear smooth and elastic
why does yeast dough need to be punched down
break large carbon dioxide bubbles into smaller ones giving the finished bread its fine texture
how should a loaf of yeast bread be tested
thump the bread; it should sound hollow
explain how to avoid crushing a loaf of yeast bread while slicing
use a sawing motion and slice with gentle preassure to help retain the shape of the bread
