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Culinary > Culinary 3 final > Flashcards

Culinary 3 final Flashcards

1
Q

Gluten

A

an elastic network of proteins created when wheat flour is moistened and manipulated

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2
Q

Glutein

A

Protien responisable for gluten formation

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3
Q

Gliaden

A

Protien resonsibale for gluten formation

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4
Q

Folding

A

Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream

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5
Q

Creaming

A

Vigorously combining fat and sugar while incorporating air

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6
Q

Cutting

A

Incorporating solid fat into dry ingredients only until lumps of the desired size remain

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7
Q

nibs

A

cacao beans

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8
Q

Molasses

A

liquid by product of suagr refining

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9
Q

cocoa powder

A

left after fat removed form cocoa beans

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10
Q

Batter

A

Pourable liquid that solidifies to tender light cake

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11
Q

Dough

A

Soft elastic substance that becomes firm to bread

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12
Q

sheet gelatin

A

soften in cold water; add to hot liquid; expensive ( clear)

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13
Q

granulated gelatin

A

must be dissolved in cold water and added to a hot liquid ( cloudy, cheap)

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14
Q

Creaming(Equipment)

A

Electric mixer fitted with a paddle on medium Speed

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15
Q

Blending(Equipment )

A

Spoon, rubber spatula, whisk or eletticnies
with a paddle

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16
Q

Cutting(Equipment

A

Pastry cutters, fingers or electric mixer fitted with a paddle

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17
Q

Oil

A

blends thoroughly into a mixture

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18
Q

Margarine

A

adds flavor, high melting point

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19
Q

shortening

A

shortens gluten strands

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20
Q

butter

A

adds flavor, low melting point

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21
Q

emulsified shortening

A

used with large amounts of sugars or liquid

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22
Q

olive oil

A

adds distinct flavor

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23
Q

lard

A

adds flakiness and flavor, spoils quickly

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24
Q

emulsion

A

oil in water

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25
Q

chocolate liquor

A

unsweetened chocolate

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26
Q

bittersweet chocolate

A

at least 35% chocolate liquor

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27
Q

Aerate

A

Introduction air to material

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28
Q

What should you do to prevent lumping when caramelizing sugar

A

Add an interferent

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29
Q

Beating

A

Vigorously agitating foods to incorporate air or develop gluten

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30
Q

Beating(Equipment)

A

Spoon or electric mixer fitted with a padle.

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31
Q

Brown sugar

A

Cane sugar with molasses put back into it

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32
Q

Sifting

A

Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate

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33
Q

Sifting(equipment

A

Rotary or drum sifter or mesh strainer

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34
Q

what is the term for ingredients such as corn syrup that attract water?

A

Hydroscopic

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35
Q

caramelize

A

to slowly cook a food until it turns sweet, nutty, and brown

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36
Q

Gelatinization

A

when starch absorbs liquid and bursts, thickening the liquid.

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37
Q

Streusel

A

A crumbly mixture of fat, sugar, nuts, used to too baked goods

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38
Q

Procedure for preparing products with the biscuit method

A

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Cut in the fat, which should be in a solid form.
4 Combine the liquid ingredients, including any eggs.
5 Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are combined. Do not overmix, as this causes toughness and inhibits the product’s rise.
6 Place the dough on the bench and knead it lightly 10 or 15 times (approximately 20 to 30 seconds). The dough should be soft and slightly elastic, but not sticky. Too much kneading toughens the biscuits.
Use a slow speed and a short mixing time when kneading biscuit dough in a mixer.
7 The dough is now ready for makeup and baking.

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39
Q

Makeup of biscuit method products

A

1 Roll out the dough on a floured surface to a thickness of ½ to ¾ inch (1.2
to 1.8 centimeters). Be careful to roll it evenly. Biscuits should double in height during baking.
2 Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps.
3 Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides.
4 Reworking and rerolling the dough may cause tough, misshapen biscuits.
Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading.
5 Tops may be brushed with egg wash before baking or with melted butter after baking. Bake immediately in a hot oven.
6 Cool the finished products on a wire rack.

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40
Q

Procedure for preparing products with the muffin method

A

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the liquid ingredients, including melted fat or oil. Melted butter Or shortening may resolidify when combined with the other liquids; this is not a cause for concern.
4 Add the liquid ingredients to the dry ingredients and stir just until combined. Do not overmix. The batter will be lumpy.
5 The batter is now ready for makeup and baking.

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41
Q

Makeup of muffin-method products

A

1 Muffin pans and loaf pans should be greased with butter, shortening or commercial pan grease. Paper liners may be used and will prevent sticking if the batter contains fruits or vegetables. Paper liners, however, inhibit rise.
2 A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking.
3 Allow muffins and loaf breads to cool for several minutes before attempting to remove them from the pan.
4 Cool the finished products on a wire rack

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42
Q

Single acting baking soda

A

requires only moisture to release gas
(eggs, milk, water, or other liquids)
Single acting, bake immediately

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43
Q

Double acting baking soda

A

Popular
small release of gas on contact with moisture
Second stronger release of gas when heat is applied
Can sit without losing ability

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44
Q

Procedure for preparing with the creaming method

A

1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the softened fat and sugar in a mixer bowl. Cream on low speed until the color lightens and the mixture fluffs.
4 Add eggs gradually, mixing well.
5 Add the dry and liquid ingredients to the creamed fat alternately. In ahe words, a portion of the flour is added to the fat and incorporated, then a portion of the liquid is added and incorporated. These steps are repeated until all the liquid and dry ingredients are incorporated. By adding the liquid and dry ingredients alternately, you avoid overmixing the batter and prevent the butter and sugar mixture from curdling.
6 The batter is now ready for makeup and baking.

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45
Q

Makeup of creaming method products

A

Panning baking procedure are the same as those for quick breads prepared in muffin method

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46
Q

Tunneling

A

Large tubular holes in muffins and cakes, by Overmixing

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47
Q

Baking soda

A

Makeup: Sodium bicarbonate
Reactants: if both moisture and acid are present, the product is CO2 ( Heat not necessary)
Baked at once
Acids for baking soda(buttermilk, sour cream, lemon juice honey, molasses, citrus fruits )
Baking soda= acid ( too much and the product will be soapy or bitter, yellow color, brown spots

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48
Q

Baking powder

A

Makeup: sodium bicarbonate + acids (cream of tartar/ sodium aluminum sulfate)
Contains starch to balance chemical reaction and prevent lumping
No extra acid needed only moisture
Can sit

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49
Q

Purchasing and storing chemical leavening agents

A

Smallest unit appropriate for operation
Large units have a chance of deteriorating and wasting product
Tightly covered, in a cool place

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50
Q

Problem: Cracked, uneven top ( for muffins)

A

Cause: oven temperature too high
solution: adjust oven

51
Q

Problem: No rise; dense product( Muffin method)

A

Cause
1. old batter
2. damaged leavening products
3. over mixing
solution
1. bake rn
2.store new chemicals properly
3. dont overmix

52
Q

Flaky dough
Pâte brisée

A

Very flaky; not sweet
Prebaked pie shells; pie top crusts

53
Q

Mealy dough
Pâte brisée

A

Moderately flaky; not sweet
Custard, cream or fruit pie crusts; quiche crusts

54
Q

Sweet dough
Pâte sucrée

A

Very rich; crisp; not flaky
Tart and tartlet shells

55
Q

Eclair paste
Pâte à choux

A

Hollow with crisp exterior
Cream puffs; éclairs; savory products

56
Q

Pie

A

sweet or savory filling in a baked crust.
open-faced (without a top crust) or, topped with a full or lattice crust.
A pie is generally made in a round, slope-sided pan and cut into wedges for service

57
Q

Tart

A

similar to pie except made in a shallow, straight-sided pan, often with fluted edges.
can be almost any shape; round, square, rectangular and petal shapes are the most common.
It is usually open-faced and derives much of its beauty from an attractive arrangement of glazed fruit, piped cream or chocolate decorations.

58
Q

Paris-Brest

A

rings of baked éclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze

59
Q

bouchées

A

small puff pastry shells that can be filled and served as bite size hors d’oeuvre or petits fours

60
Q

Puff pastry( pate feuilletee)

A

rich, buttery dough
bakes into hundreds of light, crisp layers

61
Q

vol-au-vents

A

deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course

62
Q

croquembouche

A

a pyramid of small puffs, each filled with pastry cream; a French tradition for Christmas and weddings, it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers

63
Q

Baked blind

A

Pie shell or tart shell that is baked infilled, using baking weights beans to support the crust as it bakes, to retain shape

64
Q

Crumb crust

A

One part melted butter, two parts sugar, four parts crumb of cookie

65
Q

Custard filling ( Pies)

A

Soft filling bakes with pie, thickened by coagulated egg protein,

66
Q

Cream filling

A

Flavored pastry cream ( starch thinkend egg cluster), thickened by cornstarch

67
Q

Fruit filling

A

Mixture of fruits, fruit juice, spices or sugars, with a starch
Cooked fruit- softened by cooking
Cooked juice- used with juicy fruits
Baked- Combine everything and bake in shell

68
Q

Lean dough’s

A

contain little or no sugar or fat
Ex. Crusty French and Italian bread

69
Q

Rich dough’s

A

significantly more sugar and fat then lean dough’s
Ex brioche and Challah

70
Q

Yeast

A

One celled fungai that feeds off carbs in starches and sugars of the bread dough

71
Q

Wash: whole egg and water

A

Use: Shine and color

72
Q

Wash: whole egg and milk

A

Use:shine and color with soft crust

73
Q

Wash: Egg white and water

A

Use: shine with a firm crust

74
Q

Wash: Egg yolk and cream or milk

A

Use: shine and color with soft crust

75
Q

Wash: Milk or cream

A

Use: color with a soft crust

76
Q

Wash: Water

A

Use: Crisp Crust

77
Q

Wash: Flour

A

Use: Texture and contrast

78
Q

Wash: Starch Wash

A

Use: shine and color

79
Q

Washes

A

a glaze or wash before baking. The crust is made shiny or matte, hard or soft, darker or lighter by the proper use of washes.

80
Q

Laminated or rolled in dough’s

A

1, type of rich dough
2. fat gets rolled into the dough like layers
Ex crossinats, and sweetened danish pastries

81
Q

ROUNDING

A

dough shaped into smooth, round balls in a technique known as rounding.

82
Q

Proofing

A

Final rise of shaped or panned yeast products

83
Q

Over kneaded;

A

Problem: Large holes in bread

84
Q

Fermentation

A

yeast converts sugar into alcohol and carbon dioxide (also refers to the time yeast dough is left to rise)

85
Q

steam injection

A

crisp crust achieved by introducing moisture into the oven during baking.

86
Q

Straight dough method

A

all ingredients are combined and mixed. Once the ingredients are combined, the dough is kneaded until it is smooth and elastic.

87
Q

oven spring,

A

expansion of gases, yeast products experience a sudden rise,

88
Q

SCORING AND DOCKING

A
  1. cutting their tops with a sharp knife or razor (lame) just before baking.
  2. This is referred to as scoring or slashing.
  3. Hard-crusted breads are usually scored to allow for continued rising and the escape of gases after the crust has formed.
  4. Breads that are not properly scored will burst or break along the sides. Scoring can also be used to make an attractive design on the product’s surface.
  5. flatbreads, pizza and crackers, may be docked or pricked with small holes to prevent the formation of irregular air bubbles in the finished product.
89
Q

STORING THE FINISHED PRODUCTS

A

Once cool, yeast products should be stored at room temperature or frozen for longer storage.
6. Do not refrigerate baked goods, as refrigeration promotes staling.
7.Do not wrap crisp-crusted breads such as Italian or French loaves, as this causes the crust to soften.

90
Q

Bagel

A

A dense, donut shape, yeast roll
Boiled then baked

91
Q

Bun

A

Any small, round yeast roll, sweet or savory

92
Q

Kaiser roll

A

Large round yeast roll, crisp crust, curved pattern,

93
Q

Club roll

A

Small oval shaped roll made of crusty French bread

94
Q

starch retrogradation,

A

occurs as starch molecules becoming more dense and expelling moisture

95
Q

temper

A

to heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle

96
Q

Pastry cream

A

Egg yolks, sugar, milk, and thickened with starch

97
Q

Crème chantilly

A

Heavy cream whites to soft peaks and labored with sugar and vanilla

98
Q

Creamed fat:

A

butter cakes(creaming method cakes),
high ratio cakes

99
Q

Whipped-egg:

A

genoise,
sponge cakes,
angel food cake
chiffon cake

100
Q

Buttercake (creaming method

A

High-fat formula; chemical leavener Used

Fine grain; air cells of uniform
size; moist crumb; thin and tender crust

101
Q

High-ratio (two-stage)

A

Emulsified shortening; two-part Mixing method

Very fine grain; moist crumb: relatively high rise

102
Q

Genoise (egg foam)

A

Whole eggs are whipped with sugar; no chemical leaveners

Dry and spongy

103
Q

Sponge (egg foam)

A

Egg yolks are mixed with other ingredients, then whipped egg whites are folded in

Moister and more tender than genoise

104
Q

Angel food (egg foam)

A

No fat; large quantity of whipped egg whites; high percentage of sugar

Tall, light and spongy

105
Q

Chiffon (egg foam)

A

Vegetable oil used; egg yolks mixed with other ingredients, then whipped egg whites folded in; baking powder may be added

Tall, light and fluffy; moister and richer than angel food

106
Q

Ganache

A

.blend or melted chocolate with cream

107
Q

Fudge

A

Cooked mixture of sugar, butter and water/mlik, applied warm

108
Q

Royal icing

A

Uncooked confectioners sugar and egg whites

109
Q

Glaze

A

confectioners sugar with egg whites

110
Q

Buttercream

A

sugar, fat, egg yolks or whites

111
Q

Fondant

A

cooked mixture of sugar, and water applied warm

112
Q

Proportions to be filled

(cakes)

A

1/2 half to 2/3 full allows batter to rise during baking without spilling over edges

113
Q

Crust burst or cracked

A

Too much flour or too little liquid
Oven too hot

Adjust formula; scale accurately
Adjust oven temperature

114
Q

cross contact

A

harmful microorganisms are transferred from one product to another by hands, utensils, equip- ment, or other physical contact.

115
Q

biological contaminants

A

Bacteria
Virsues
Fungai
Fish toxins
Parasites

116
Q

physical contaminets

A

hiar
glass
toothpicks

117
Q

thawing food

A

Thaw the product under cold running water
Thaw the product in the refrigerat
Cook product directly from a frozen state without first thawin
MIrcowave thaw

118
Q

handwashing

A

Do at the hottest possibale temperture and atleast 20 seconds

119
Q

HACCP

A

system involves analyzing food-handling procedures to identify poten- tial hazards which pose threats to the food’s wholesomene
Purchasing
Receving
Storing
Preparing
Cooking
serving

120
Q

7 steps of HACCP

A
  1. Analyze how foods move through the establishment.
  2. Determine which steps are critical control points (CCP).
  3. Defi ne the limits for each CCP needed to achieve safety. Limits might include maximum time in the temperature danger zone or minimum internal temperatures.
  4. Establish monitoring procedures for employees to implement and record CCP data.
  5. Establish plan for corrective action when limits for CCP are not met.
  6. Establish procedures to verify the HACCP system is working.
    7.Establish record keeping and documentation procedures
121
Q

Occupational Safety and Health Administration (OSHA)

A

is the governmental agency that defines and enforces safe working conditions

122
Q

PCO)

A

pest control operators

123
Q

Chemical contaminants

A

Mteals
agricltural
cleaning products

Culinary (44 decks)

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