Exam 1

Question 1

Density of corn syrup and how it affects measuring

Answer 1

Corn syrup is much denser than water and should be weighed because 1 pint does not equal 1 pound.

Question 2

If a scale reads 500g x 2g, it means the largest amount the scale can weigh is ____. The smallest accurately is ____.

Answer 2

500g
20g (2g x 10)

Question 3

• Weight of flour before and after sifting

Answer 3

o Sifted flour and un-sifted flour weigh the same so it does not matter if it is sifted before or after weight

Question 4

• What ingredients can be measured using a volume measuring cups

Answer 4

o Milk,
o cream,
o eggs,
o water

Question 5

• What type of metal is best for eggs

Answer 5

stainless steel

Question 6

• What is the cheapest/ most expensive pot to purchase

Answer 6

o Aluminum is the cheapest,
o copper is most expensive

Question 7

• What heat works the fastest

Answer 7

induction

Question 8

• What is induction and what type of pot do you need to make it work

Answer 8

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)

Question 9

• What conducts heat fastest liquids, gases, solids

Answer 9

solids

Question 10

• What is the best metal for sugar

Answer 10

o Sugar will heat up and caramelize fastest in pans made of copper

Question 11

• Compare conventional ovens with convection ovens, what is a good rule of thumb to know

Answer 11

Convection typically require lower temperatures and shorter times

Question 12

• How is heat transferred

Answer 12

o radiation,
o conduction,
o convection,
o induction

Question 13

• What baking products are tougheners

Answer 13

flour,
eggs,
cocoa powder,
starch

Question 14

• What baking products are tenderizers

Answer 14

sugars and syrups,
fats and oils,
leavening agents

Question 15

• What baking products are moisteners

Answer 15

water,
milk,
eggs,
cream,
syrups,
liquid fat/oil

Question 16

• What baking products are driers

Answer 16

flour,
cornstarch,
dry milk solids,
cocoa powder

Question 17

• What fats do in leavening

Answer 17

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.

Question 18

• What fats do in tenderizing

Answer 18

o Fats and oils tenderize by coating structure builders such as gluten strands, egg proteins, and starches

Question 19

• What happens to starch during the baking process (chemically)

Answer 19

o Starch gelatinizes (starch granules absorb and trap water as they are heated)

Question 20

• How does fat melting help leavening in baked goods/bread

Answer 20

o In general, the later a fat melts, the more it leavens.

Question 21

• What happens in the baking process with bread

Answer 21

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.

Question 22

• What are the main leavening gases in baked goods

Answer 22

o Air,
o steam,
o carbon dioxide,
o alcohol

Question 23

• When it comes to structure building what does starches do and what do eggs do

Answer 23

o Starches gelatinize
o Eggs coagulate

Question 24

• What are the three components of flavor

Answer 24

o Basic taste,
o smell,
o trigeminal effects

Question 25

• What is different about warm food versus cold food when it comes to flavor

Answer 25

o Warm food has a stronger flavor because more molecules evaporate at higher temperatures

Question 26

• What is a supertaster

Answer 26

o Supertasters have the highest number of taste buds. They seem to be especially sensitive to bitterness.

Question 27

• How do we aerate baked goods, physically

Answer 27

 Whipping
 Creaming
 Sifting

Question 28

• How do we aerate baked goods, chemically

Answer 28

 Baking powder
 Baking soda + acid

Question 29

• Sweetness/saltiness perception in cold foods

Answer 29

o Sweetness increases
o Saltiness decreases

Question 30

• Mouthfeel, what is it?

Answer 30

o Texture terms that refer specifically to how food feels against the inside of the mouth (smoothness, creaminess, oiliness, waxiness, etc.)

Question 31

Parts of a wheat kernel

Answer 31

bran
endosperm
germ

Question 32

• Which maturing agent is the standard for how a maturing agent works?

Answer 32

o Potassium bromate

Question 33

• What are some positives and negatives of different maturing agents?

Answer 33

o Potassium bromate: is the standard, strengthens gluten, but is a known carcinogen

Question 34

• What makes up wheat flour

Answer 34

o 71 % Starch,
o 12% protein,
o 14% moisture,
o 2% pentosans (gums),
o 1% lipids, and
o 0.5% ash

Question 35

• How does chlorine affect flour

Answer 35

o whitens carotenoids,
o weakens gluten, and
o Allows starch granules to absorb water
o Allows starches to interact with fats

Question 36

Percentages of commercial grades of white flour types: all purpose, bread, cake, pastry, high gluten

Answer 36

Cake 6 – 8%
Pastry 7 – 9.5%
All-Purpose 9.5 - 11.5%
Bread 11.5 – 13.5%
High-Gluten 13.5 – 14.5%

Question 37

• What types of grains make up what types of flours

Answer 37

o Hard winter wheat makes bread flour