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Foods > Dairy And Bread > Flashcards

Dairy And Bread Flashcards

0
Q

Milk is heated to destroy bacteria

A

Pasteurization

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1
Q

Dairy products are used for

A

Cooking and drinking

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2
Q

Heat milk to higher temp than pasteurization to increase shelf life

A

Ultra-high temperature processing

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3
Q

Process used to break milk fat into tiny pieces that remain uniform throughout the milk

A

Homogenization

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4
Q

Adding vitamins (D)

A

Fortifying

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5
Q

Fat portion of milk

A

Milk fat or butter fat

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6
Q

Contains the most vitamins, minerals, protein, and sugar

A

Milk solid

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7
Q

Natural sugar found in milk

A

Lactose

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8
Q

Body can’t break down lactose in milk

A

Lactose intolerant

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9
Q

Percentage of fat in whole milk; skim milk

A

3.25%;0.5%

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10
Q

Heavy whipping cream; light whipping cream

A

Most fat; medium fat (hold air used for desserts)

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11
Q

Light cream or coffee creamer

A

Less fat (table or cooking)

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12
Q

Half and half

A

Half milk and half cream

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13
Q

Cultured dairy products

A

Helpful bacteria is added to produce lactic acid that causes thick texture and tangy flavor (yogurt, buttermilk, sour cream)

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14
Q

Evaporated milk

A

Some water is removed from milk

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15
Q

Sweetened milk

A

Some water is removed from milk and sugar is added

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16
Q

Butter

A

Churned (mixed more than whipped cream), pasteurized, and cultured cream

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17
Q

Sweet butter; whipped butter

A

Made without salt (more perishable); add air (easier to spread)

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18
Q

Nondairy products

A

Performance like dairy without the dairy (coffee whitener, cool whip, margarine)

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19
Q

Cost of dairy products is influenced by

A

Brand, fat content, size, form ,and place of purchase

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20
Q

Sealed ultra-high temp processed milk can be stored for

A

6 months

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21
Q

Large ice crystals can damage

A

Texture and flavor of refrozen desserts

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22
Q

Three cooking techniques to prevent scum

A

Stir, cover, beat with whisk

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23
Q

Scum

A

Solid layer that forms in the surface of milk when heating

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24
Q

What causes milk to boil over

A

Pressure built beneath scum

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25
Q

Coagulated proteins caused by overheating incorrectly and adding acid to milk

A

Curdling

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26
Q

A starch thickening milk product, base to sauce

A

White sauce

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27
Q

Thickness of white sauce is determined by

A

Starch and milk

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28
Q

Cooked paste of fat and flour, used to thicken white sauce

A

Roux

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29
Q

Steps in making white sauce from roux

A

Melt fat in low heat, stir in flour and seasonings to make paste, stir in milk, and stir constantly over medium heat until thickened

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30
Q

Mixture of liquid and starch that is blended until smooth - shake or blend

A

Slurry

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31
Q

Steps for making white sauce from slurry

A

Combine fat free milk, flour, and seasoning, blend or mix until smooth, cook in heavy sauce pan over medium heat, and stir gently until boil then for a minute longer (prevent starch taste)

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32
Q

Cooking produces for smooth white sauce

A

Gentle stirring, use moderate heat, use cold milk and thoroughly blended dough

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33
Q

Cheese is made by

A

Separating the milk curds (solid part) from the whey (liquid part)

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34
Q

Cheese is ready as soon as the whey is removed

A

Un ripened cheese (ricotta, sour cream, cream cheese)

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35
Q

Ripened cheese is made by adding controlled amounts of

A

Bacteria, mold, yeast, or enzymes to milk then stored at specific temp to develop flavor and texture (cheddar, mozzarella, Swiss)

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36
Q

Process cheese is made from

A

A blend of ripened and un ripened cheese

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37
Q

Imitation cheese is

A

A large portion of milk fat is replaced with vegetable oil

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38
Q

When cooking with other ingredients use

A

Ripened cheese

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39
Q

Cheese cooked at high temps for too long will cause

A

Toughness, rubbery texture, and the fat may separate

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40
Q

The body’s number one mineral in quantity

A

Calcium

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41
Q

Excess calcium is stored in

A

Long bones

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42
Q

Functions of calcium

A

Combines with phosphorus to build strong bones and teeth, helps blood clot, keeps heart and nerve working, helps regulate other minerals

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43
Q

Other sources of calcium

A

Whole fish, leafy greens, and broccoli

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44
Q

Osteoporosis

A

Low bone mass (brittle and porous)

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45
Q

Functions of phosphorous

A

Combines with calcium to build strong bones and teeth, aids in storing and release of energy (catalyst), helps balance alkalis and acids in blood, helps body use other nutrients

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46
Q

Sources of phosphorus

A

Meat, poultry, fish, eggs

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47
Q

Vitamin D…soluble

A

Fat soluble

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48
Q

Functions of vitamin D

A

Growth and mineralization of bones and teeth, helps body use calcium and phosphorous

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49
Q

Vitamin D is found in

A

Eggs, liver, fatty fish (salmon)

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50
Q

Vitamin D comes from

A

Sunshine (sunshine vitamin)

51
Q

Vitamin D deficiency is called

A

Rickets (crooked legs and misshapen breastbone)

52
Q

Riboflavin is a part of the

A

Vitamin B complex (B2)

53
Q

Riboflavin is destroyed by

A

Light

54
Q

Functions of riboflavin

A

Helps breakdown carbohydrates, cells use oxygen, keep skin, tongue, and lips normal

55
Q

Sources of riboflavin

A

Organ meats, eggs, liver, leafy greens, whole grains

56
Q

Riboflavin deficiencies

A

Swollen and cracked lips, skin lesions

57
Q

Proteins are made up of

A

Amino acids

58
Q

Protein used for

A

Growth, maintenance, and repair of tissues

59
Q

Functions of fat

A

Supplies energy, promotes, healthy skin and normal growth, protects internal organs such as heart and liver, helps carry and store fat soluble vitamins

60
Q

Most menus are built around

A

Protein foods

61
Q

Steps to plan a menu

A

Choose the main dish, select grain food, select one or two veggie/fruit, choose salad, select dessert and/or appetizer, plan beverage

62
Q

Flavor

A

Mixture of taste, aroma, and texture

63
Q

Taste buds

A

Flavor sensor covering the surface to indicate which flavors best go together

64
Q

4 basic tastes

A

Sweet, salty, sour, bitter

65
Q

Good aroma

A

Stimulates appetite and taste buds

66
Q

Flavor guidelines

A

Plan different flavors, complement flavors, avoid repeating flavors

67
Q

Color guidelines

A

Adds appeal and stimulates appetite, contrast but don ‘t clash, place foods side by side (not on top of one another)

68
Q

Common textures

A

Hard, soft, chewy, crisp, smooth, sticky, dry, gritty, tough

69
Q

Texture guidelines

A

Use variety of texture, serve combination textures that contrast, find balance of hard and soft

70
Q

Shape and size guidelines

A

Avoid foods of small pieces, choose foods with variety of shape and sizes

71
Q

Temp guidelines

A

Provide contrast, hot foods hot, cold foods cold

72
Q

Performance of tasks in the simplest way possible to conserve nervy and time

A

Work simplification (organizing tools, minimizing hand and body movement)

73
Q

Ready made foods for eating after heating

A

Convenience foods

74
Q

Semi-prepared convenience foods

A

Foods that still need some service preformed

75
Q

Cost of convenience foods depend on

A

Amount of service a product contains (more convenience the higher the cost)

76
Q

Advantages and disadvantages of convenience foods

A

Saves time and energy, inexperienced cook can create meal with little time in kitchen; doesn’t taste as good as home made, frequently used can be expensive, may be high in sodium and fat

77
Q

4 ways baked products can be purchased

A

Freshly baked, refrigerated, partially baked, frozen

78
Q

Quick breads are made from

A

Batter or dough

79
Q

Pour batters

A

Thin batters, little flour (pancakes, waffles)

80
Q

Drop batter

A

Stiff, more flour, drop from spoon (muffins, biscuits)

81
Q

Dough

A

Stiff enough to be shaped by hand (shortcake)

82
Q

Function of flour

A

Gives structure

83
Q

Regular flour with added leavening agents and salt

A

Self rising flour

84
Q

Produce gases (carbon monoxide) that product to rise (light and porous)

A

Leavening agents

85
Q

Baking soda

A

Sodium bicarbonate

86
Q

Baking powder

A

Dry acid, baking soda, starch

87
Q

Double acting baking powder

A

Releases gas when moistened and heated

88
Q

Produced when liquids reach high temps while baking

A

Steam

89
Q

Added with beating eggs, creaming butter and sugar

A

Air

90
Q

Liquids job

A

Hydrate protein and starch, moistens and dissolves ingredients (leavening agents - steam)

91
Q

Function of fat

A

Tenderizes and aids leavening

92
Q

Function of egg

A

Incorporates air and adds flavor and color

93
Q

Function of sugar

A

Adds sweetness, browns crust, and tenderizes

94
Q

Function of salt

A

Adds flavor

95
Q

Protein in flour

A

Gluten

96
Q

Functions of gluten

A

Gives strength, elasticity, structure

97
Q

Gluten similar to bubble gum

A

Easy to chew, increases elasticity, gets hard if overworked

98
Q

Biscuit method

A

Combine dry ingredients, cut in fat, add liquid (pie crust)

99
Q

Crumb

A

Soft interior

100
Q

Muffin method

A

Dry ingredients are combined (make well), liquid ingredients are combined separately, pour liquid into dry well (mix until moistened) (pancakes, waffles, muffins)

101
Q

High quality muffin

A

Crust is thin and evenly browned, top is symmetrical but rough look, texture is uniform, and crumb is tender and light

102
Q

Dough used to make a pie crust

A

Pastry

103
Q

Pastry will be tough if too much

A

Flour, liquid, or handling or too little fat (butter)

104
Q

Making pastry avoid

A

Over mixing after adding liquid, using rolling pin to vigorously, stretching pastry when fitting into pie pan

105
Q

Crumbling mixture of sugar, spice, fat, and flour

A

Streusel

106
Q

Leave an opening through which steam can escape in the covering of a food cooked on an oven

A

Vent

107
Q

Shape dough in a round mass; flatten dough to an even thickness; to wrap flat, flexible piece of food around itself

A

Roll

108
Q

Make grooves or folds in dough

A

Flute

109
Q

Sprinkle or coat with flour

A

Flour

110
Q

Place small pieces of butter or another food over the surface of a different food

A

Dot

111
Q

Single cell plant; leavening agent

A

Yeast

112
Q

What activates yeast; how does temp affect it?

A

Liquid; too hot-dies too cold-stops growth

113
Q

Sugar aid yeast; salt

A

Food; stops the yeast from growing too much

114
Q

Since there are several methods for yeast bread, follow

A

Directions carefully

115
Q

What do both yeast bread and quick bread require

A

Development of gluten and release of carbon dioxide

116
Q

Kneading yeast bread develops

A

Gluten

117
Q

Proper kneading

A

Press dough with heel of hand, fold it, turn it, rhythmically repeat

118
Q

During fermentation/raising dough should at least

A

Double in size

119
Q

Punching down causes

A

Carbon dioxide to be released

120
Q

After dough is punched, it is ready

A

To be shaped

121
Q

To apply sauce, melted fat or other liquids with a basting or pastry brush

A

Brush

122
Q

To lightly sprinkle the surface of a food with sugar, flour, or crumbs

A

Dust

123
Q

To beat quickly and steadily by hand with a whisk or rotary beater

A

Whip

124
Q

Combine solid fat with flour using pastry blender, two forks, or fingers

A

Cut in

Foods (4 decks)

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