Exam 1 Flashcards
Density of corn syrup and how it affects measuring
Corn syrup is much denser than water and should be weighed because 1 pint does not equal 1 pound.
If a scale reads 500g x 2g, it means the largest amount the scale can weigh is ____. The smallest accurately is ____.
500g
20g (2g x 10)
• Weight of flour before and after sifting
o Sifted flour and un-sifted flour weigh the same so it does not matter if it is sifted before or after weight
• What ingredients can be measured using a volume measuring cups
o Milk,
o cream,
o eggs,
o water
• What type of metal is best for eggs
stainless steel
• What is the cheapest/ most expensive pot to purchase
o Aluminum is the cheapest,
o copper is most expensive
• What heat works the fastest
induction
• What is induction and what type of pot do you need to make it work
Induction cooking takes place on special smooth-top ceramic surfaces, below which are coils that generate a strong magnetic field. The magnetic field causes molecules in a pan to rapidly flip, generating frictional heat within the pan. The pan heats up almost immediately, and the heat is quickly transferred from the pan to the food via conduction. It must use a flat-bottom pan that is made of magnetic material (no aluminum or copper)
• What conducts heat fastest liquids, gases, solids
solids
• What is the best metal for sugar
o Sugar will heat up and caramelize fastest in pans made of copper
• Compare conventional ovens with convection ovens, what is a good rule of thumb to know
Convection typically require lower temperatures and shorter times
• How is heat transferred
o radiation,
o conduction,
o convection,
o induction
• What baking products are tougheners
flour,
eggs,
cocoa powder,
starch
• What baking products are tenderizers
sugars and syrups,
fats and oils,
leavening agents
• What baking products are moisteners
water,
milk,
eggs,
cream,
syrups,
liquid fat/oil
• What baking products are driers
flour,
cornstarch,
dry milk solids,
cocoa powder
• What fats do in leavening
o Fats contribute to leavening by capturing trapped air in the mixing process that releases later to fill with steam and expand the cell walls.
• What fats do in tenderizing
o Fats and oils tenderize by coating structure builders such as gluten strands, egg proteins, and starches
• What happens to starch during the baking process (chemically)
o Starch gelatinizes (starch granules absorb and trap water as they are heated)
• How does fat melting help leavening in baked goods/bread
o In general, the later a fat melts, the more it leavens.
• What happens in the baking process with bread
o When items are first placed in the oven an effect called oven spring happens. Oven spring is the rapid rise in yeast doughs during the first few minutes of baking.
• What are the main leavening gases in baked goods
o Air,
o steam,
o carbon dioxide,
o alcohol
• When it comes to structure building what does starches do and what do eggs do
o Starches gelatinize
o Eggs coagulate
• What are the three components of flavor
o Basic taste,
o smell,
o trigeminal effects
