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Nutrition Application > Desserts > Flashcards

Desserts Flashcards

1
Q

substitutes for fat have __________ properties to fats but _______

A

identical physical and sensory properties

with out kcal

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2
Q

mimetic as fat replacements are used to _________ and are ______ soluble

A

mimic fat’s creaminess and smoothness
water soluble

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3
Q

analogs as fat replacements are __________

A

characteristics of fats with fewer kcal due to altered digestibility
EX: Olestra - used in snack foods

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4
Q

Extenders are used for

A

optimizing fat functionality so less is needed

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5
Q

what are shortened (butter or conventional) cakes

A

made with fat and leavened with baking powder or soda

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6
Q

Examples of shortened cakes

A

pound cake, cheesecake, muffins, ice cream, mooncake

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7
Q

unshortened cakes are also called ___________
what are they?

A

sponge or foam

made without added fat and leavened with egg whites

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8
Q

examples of unshortened cake

A

Boston cream pie
tiramisu
roulade
angel food cake

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9
Q

chiffon cake is ?

A

made with fat and egg white foam that combines the characteristics found in both shortened and unshortened cakes

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10
Q

example of chiffon

A

lemon or chocolate chiffon

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11
Q

frosting vs icing

A

frosting is thick and spreadable with a base made with fat

icing is thinner than frosting and made with powdered sugar and liquid

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12
Q

just enough flour for cookie to not spread like a pancake when dropped on a sheet

A

dropped

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13
Q

most fluid of cookie batters

A

bar

(brownie, lemon bars)

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14
Q

soft dough that is extruded from a cookie press

A

pressed

(tea cookies, lady fingers, macaroons

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15
Q

dough heavy enough to form/ shape

A

molded

(peanut butter, biscotti)

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16
Q

slightly heavier than mold, rolled and cut

A

rolled

(sugar, shortbread, gingerbread)

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17
Q

same dough as rolled but chilled and cut

A

icebox/refrigerator

(commercially prepared cookie doughs)

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18
Q

cross between a candy and a cookie

A

no bake cookies

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19
Q

what ingredients contain proteins needed to toughen or contribute strength and structure to cakes and cookies?

A

flour
milk
egg whites

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20
Q

what ingredients are added to cake and cookies that have a softening, or tenderizing effect that contributes to the moisture and tenderness?

How?

A

fat
sugar
egg yolks

shortens gluten strands = tender and soft baked

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21
Q

strengthen structure, increase leavening, emulsifier, and color and flavor

A

eggs

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22
Q

main liquid in cake prep

A

milk

23
Q

baking soda, baking powder, and air/steam are all

A

leavening agents

24
Q

salt is used to

A

enhance flavor

25
Q

flavoring agents include

A

vanilla
chocolate
spices
fruits
nuts

26
Q

other factors that can impact cake and cookie product

A

mixing methods
type of pans
timing
temperature
testing for doneness

27
Q

storage for cakes

A

cover
frost as soon as it cools

28
Q

storage for cookies

A

airtight containers, freezing often works

29
Q

differences between pastries and pies are based on

A

type of fat
mixing method
leavening source
addition of sugar or salt
rolling, shaping, and/or baking techniques

30
Q

two classifications of pies or pastries

A

non laminated
laminated

31
Q

non laminated is when

A

fat is cut into flour mixture

32
Q

laminated is

A

fat is repeatedly folded into dough through lamination

33
Q

lamination is the arrangement or alternating layers of ____________ in __________

A

fat and flour in rolled pastry dough

34
Q

nonlaminated is also called a plain pastry and is more ______ and ______

A

compact and crumbly

35
Q

non laminated pastries examples

A

hot water crust pastry
- melted lard in boiling water poured into flour
EX: potpies

36
Q

short or sweet dough pastries and examples

A

sugar is incorporated so sweeter and crumbly

EX: tartlets, crisp cookies

37
Q

laminated pastry is also called _________ and examples are?

A

puff pastry

puff, quick, phyllo, croissant, danish

38
Q

what property is unique to pastries

A

flakiness

39
Q

flakiness is determined by ?

A

type of fat, size of fat particles, fats firmness, and how easily fat is spread

40
Q

what are the sizes of flakes

A

long flake (very flakey)
short flake (medium flakey)
mealy (no flake) - grainy

41
Q

what does rolling do in pastry making

A

spreads fat and gluten into fine sheets in both plain and puff pastry

42
Q

rolling advantage ?
disadvantage?

A

minimum hand contact

over manipulation can decrease flakiness, tenderness, and crispness

43
Q

candy products are dependent upon

A

ingredients
temperature
stirring or manipulation

44
Q

most important aspect in candy making is

A

controlling crystal formation

45
Q

steps for controlling crystal formation

A
  1. creating syrup solution
  2. concentrating contents of mixture via heating and evaporation
  3. cooling
  4. beating or leaving undisturbed
46
Q

frozen desserts main difference between types

A

type and proportion of fat (milk fat) and milk solids not fat (MSNF)

47
Q

the consistency of frozen desserts is measured by their ___________________

A

firmness, richness, viscosity, and resistance to melting

48
Q

U.S. law “regular ice-cream” must contain at least ___% milk fat

A

10%

49
Q

ice cream contents

A

highest fat content
percent fat determines descriptive words on container

50
Q

frozen yogurt contents

A

lower fat content
“good for you” image

51
Q

sherbet contents

A

contains <2% milk fat

52
Q

sorbet contents

A

made of pureed fruit or fruit flavoring and sugar syrup
- no fat, eggs, gelatin, or MSNF

53
Q

äter ices contents

A

made from sweetened water and fruit juice

  • no fat or MSNF

Nutrition Application (15 decks)

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