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pastry > Dairy products, Eggs and Fats > Flashcards

Dairy products, Eggs and Fats Flashcards

1
Q

What is the source of milk or cream?

A

Milk cows, dairy heifers or goats

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2
Q

How much fat does milk contain?

A

4 1/2% (7% for Jerseys)

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3
Q

Pasteurized milk

A

30 minutes approximately 70C

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4
Q

Condensed milk

A

Whole milk with % of water removed and sugar added 40-45%

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5
Q

Evaporated milk

A

homogenized milk with about 60% of water removed

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6
Q

Dried milk

A

Almost all water removed; AKA whole or skim milk powder

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7
Q

Homogenized milk

A

Cream is distributed evenly throughout the milk; doesn’t settle at the top

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8
Q

Certified milk

A

Raw milk produced under very sanitary conditions- very expensive

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9
Q

Skim milk

A

Fat almost entirely removed

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10
Q

Malted milk

A

Whole powdered milk plus valuable nutritive extracts from malted barley and wheat

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11
Q

Buttermilk

A

Higher % of lactic acid (caused by fermentation of lactose)

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12
Q

What does milk have alot of for nutritious values?

A
  1. Calcium
  2. Phosphorus
  3. Vitamin A
  4. Vitamin B complex
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13
Q

Milk fat content for: Whole Milk

A

3.25%

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14
Q

Milk fat content for: Partly skimmed milk

A

1%

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15
Q

Milk fat content for: Skim milk

A

0.1%

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16
Q

Milk fat content for: Buttermilk

A

0.8%

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17
Q

Milk fat content for: Half and half

A

10%

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18
Q

Milk fat content for: Sour cream

A

14%

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19
Q

Milk fat content for: Coffee cream

A

15-18%

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20
Q

Milk fat content for: Whipping cream

A

35%

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21
Q

Milk fat content for: Yogurt

A

2-4%

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22
Q

Milk fat content for: Chocolate milk (whole)

A

3.25%

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23
Q

Milk fat content for: Chocolate milk (partly skimmed)

A

2%

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24
Q

Milk fat content for: Evaporated (whole)

A

7.8%

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25
Q

Milk fat content for: Evaporated (skim)

A

0.3%

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26
Q

Milk fat content for: Cottage cheese

A

1-4.5%

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27
Q

What are important steps in handling milk?

A
  • Always use pasteurized milk from a good source
  • Keep it cool (4C)
  • Always cover milk to prevent bacteria and odors
  • Always use clean containers
  • Use low temperatures when cooking
  • Never leave milk in the sun
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28
Q

What are the 4 main elements of an egg?

A
  1. Albumen (white)
  2. Yolk
  3. Shell
  4. Shell membrane
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29
Q

What is the shell mainly composed of?

A

Calcium carbonate

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30
Q

Can eggs absorb strong smells and flavors?

A

Yes

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31
Q

What are eggs often coated with to help preserve freshness?

A

An odorless mineral oil

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32
Q

What determines the color of the yolk in an egg?

A

The feed that the hen is given

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33
Q

What color of yolk does wheat produce?

A

Pale color

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34
Q

What color of yolk does corn produce?

A

Darker color

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35
Q

Does color affect the nutritional value or quality of the egg?

A

No

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36
Q

What are the two spiral bands that are attached to the membrane and the yolk called?

A

Chalaza cords

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37
Q

What percentage of the egg is yolk?

A

36%

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38
Q

What percentage of the egg is white?

A

64%

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39
Q

What important nutritional values does the egg have?

A

Proteins, minerals, fatty acids (the good ones), vitamins A,D,E; thiamine, riboflavin, niacin, B6, folacin, B12, pantothenic acid, phosphorus, magnesium, iron and zinc.

40
Q

How many calories does a large egg contain?

A

80

41
Q

Does the color of the egg affect flavor, nutritional value or quality?

A

No, the color of the egg just determines what breed of hen laid the egg.

42
Q

How long does it take to grade eggs?

A

They are graded within 24 hours of arriving at the grading station

43
Q

What are the three steps for grading eggs?

A
  1. Washed and sanitized
  2. Thin film of odorless mineral oil is applied
  3. Graded using the candeling process
44
Q

What is the candeling process?

A

When eggs are passed over a strong light that reveals cracks and imperfections on the shell and the interior of the egg. Used when grading eggs.

45
Q

How are eggs sized?

A

By weight

46
Q

What are the most popular Grade “A” sizes of eggs?

A

Small, medium, large and extra large.

47
Q

What does every carton need on it?

A

A best before date (usually 14-21 days after grading)

48
Q

How much does a pewee egg weigh?

A

Less than 42g

49
Q

How much does a small egg weigh?

A

At least 42g

50
Q

How much does a medium egg weigh?

A

At least 49g

51
Q

How much does a large egg weigh?

A

At least 56g

52
Q

How much does a extra large egg weigh?

A

At least 63g

53
Q

How much does a jumbo egg weigh?

A

69g or more

54
Q

Are all eggs in canada to be sold graded?

A

Yes, only Grade “A” eggs are sized

55
Q

Where is the grade indicated on a thirty dozen case?

A

On each end of the case

56
Q

Where is the grade indicated on individual cartons?

A

On the carton

57
Q

Where is the grade indicated on loose sale eggs?

A

Either on the container or on a tag displayed with the eggs

58
Q

What are indicators of a Canada Grade A#1 egg?

A
  • Clean, fresh, sound in shell
  • Marketed ONLY by inspected farms under a special permit
  • Not available on all markets
  • Higher in price
59
Q

What are indicators of a Canada Grade A egg?

A
  • Sold in retail stores
  • White is firm and jelly like
  • Round, well centered yolk
  • Clean, uncracked shell
  • Small air cells (less than 5mm deep)
  • Suitable for all kinds of cooking
60
Q

What are indicators of a Canada Grade B egg?

A
  • Sold for commercial baking
  • White is less firm than Grade A
  • Enlarged or flattened yolk
  • Uncracked shell, but may have rough texture or soiled/stained
61
Q

What are indicators of a Canada Grade C egg?

A
  • Not sold to consumers, but to commercial processors
  • Thin, watery white
  • Loose yolk
  • Shell may be cracked with 1/3 stained
62
Q

What does every container of eggs usually have marked on it in Canada?

A
  1. The word ‘eggs’ or ‘oeufs’
  2. The number of eggs
  3. The name and full address of the producer, registered egg station that graded or packaged the eggs and the wholesaler or retailer
  4. The best before date
  5. The grade and size
  6. The country of origin, if the eggs are imported
63
Q

What are the protein qualities in eggs?

A

Very high protein content, amino acids, white is 10% protein and the yolk is 16% protein.

64
Q

What are the fat qualities in eggs?

A

Only found in the yolk, high in a easily digestible fat, the amount of fat varies.

65
Q

What other nutritional qualities do eggs have besides fat and protein?

A

Carbohydrates, minerals and vitamins.

66
Q

How can you determine the freshness of eggs?

A
  1. Shell is slightly rough and coarse
  2. Air space is small
  3. Yolk is firm and whole
  4. White is jelly-like and high; no sound if egg is shaken
  5. No odor if broken
  6. Shell should be dull and not shiny
  7. Egg will sink in cold water
67
Q

Once broken what is the most important thing to do with eggs?

A

Keep them away from strong odors.

68
Q

How long can eggs last in the refrigerator?

A

3-4 weeks

69
Q

How long can eggs last at room temperature?

A

2 weeks

70
Q

What are the properties of egg yolks?

A
  • Has an emulsifying effect
  • Can swell and make batters smooth
  • Binds water when heated
  • Browns when exposed to high heat
  • Enhances flavors
  • Enhances colors
71
Q

What are some of the best uses for egg yolks in the kitchen?

A
  • Voluminous yeast bakery products (yeast doughnuts)
  • Pâté made with cooking starch
  • Crumb formation in choux paste
  • Anything with a deep brown crust
72
Q

What are the properties of egg whites?

A
  • Can be stiffly beaten
  • Makes pastes smooth
  • Locks in water when it coagulates
73
Q

What are some of the best uses for egg whites in the kitchen?

A
  • For foam batters (angel food cake)
  • For macaroon cookies, glazes and royal icings
  • For macaroon pastes
74
Q

Why do you always have to use egg yolks in dough and you can’t just use egg whites?

A

Because egg whites alone make the crumb dry and accelerates the aging process of the product.

75
Q

What are the 8 functions of eggs in baking?

A
  1. Structure
  2. Emulsifying of fats
  3. Leavening
  4. Shortening action
  5. Moisture
  6. Colour
  7. Flavour
  8. Nutritional value
76
Q

What do eggs improve in baking?

A
  • Condition of dough
  • Fermentation stability
  • Quality of baked goods
77
Q

What is the main function of fats in baking?

A

To shorten gluten strands and tenderize

78
Q

Why do we use fat in baking?

A
  • Tenderize and soften
  • Add moistness and richness
  • Increase storage time
  • Add flavor
  • Assist in leavening
79
Q

What is compound fat?

A

Originally a lard substitute, but is now an excellent shortening. 100% fat.

80
Q

What does the word shortening mean?

A

Any of a group of solid fats, usually white and tasteless that have been specially formulated for baking

81
Q

What are the 3 kinds of shortenings?

A
  1. Regular Shortening
  2. Emulsified Shortening
  3. Puff Pastry Shortening
82
Q

What are regular shortenings?

A
  • “Plastic” shortenings, they have a waxy and tough texture.
  • Holds its shape in a dough or batter
  • Doesn’t melt until high heat
83
Q

What is an example of what regular shortening is used for in baking?

A
  • Flaky products
84
Q

What are emulsified shortenings?

A
  • Soft shortenings that spread easily in a batter or dough
  • Incorporate more air when creamed
  • They give a smoother texture to the final product
85
Q

What is an example of what emulsified shortening is used for in baking?

A
  • High ratio cakes (weight of sugar is greater than weight of flour)
86
Q

What is special cake fat?

A
  • High grade compound fats that are used for high ratio cakes.
87
Q

What is lard?

A
  • 99% fat and has the greatest shortening power of any plastic fat
  • Doesn’t cream well, better for savory pastries (meat pies)
88
Q

What is butter?

A
  • Churned ripened milk fat that has salt added to it.
89
Q

What is the composition of butter?

A

82% FAT
13% WATER
5% MILK SOLIDS + SALT

90
Q

What is the ideal temperature for storing butter?

A

Below 40F

91
Q

What is margarine?

A
  • Water-in-oil emulsion
  • Composed of hardened hydrogenated oils, ripened milk, coloring matter and salt
  • 85% fat
92
Q

What is the composition of margarine?

A

80-85% FAT
10-15% MOISTURE
5% SALT, MILK SOLIDS, AND OTHER COMPONENTS

93
Q

Does shortening melt well compared to butter and margarine?

A

No

94
Q

What is the best use for cooking oils?

A

Enriched sponge cakes and light genoise sponge

95
Q

What are other kinds of oils besides canola and olive?

A

Groundnut, palm, palm kernel, cottonseed, rapeseed, sunflower seed, coconut and soya.

pastry (9 decks)

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