FAT Flashcards
[ BUTTER ] TYPES AND VARIETIES
-Butter is a d____ product made from the f__ and pr_______ components of chu_____ cream.
- It is a semi-so____ emulsion at r____ temperature, consisting of approximately 8_% butterfat.
- It is used at room temperature as a spr_____, melted as a con_______, and used as an ingredient in baking, s_____ making, pan fry_____, and other cooking procedures.
- dairy, fat, protein, churned
- semi-solid, room, 80%
- spread, condiment ( nước sốt), sauce, frying
[ BUTTER ] TYPES AND VARIETIES:
1. Un_______ butter
2. Sa_____ butter
3. R___ butter
4. “ Chu____” butter:
- Unsalted butter
- Salted butter
- Raw butter
- ” Churned” butter
[ BUTTER ] TYPES AND VARIETIES: UNSALTED BUTTER
- Sometimes called “sw_____ cream butter,” this is the most ver________ variety.
- It will see you through every co_______ job, from ba_____ to sau_____.
- Made from only m____ or cr_____ (or sometimes both), it contains at least 8_ % milk fat, the fatty particles in milk that are separated to make a cream.
- ” sweet cream butter “, versatile
- cooking, baking, sautéing
- milk, cream, 80%
[ BUTTER ] TYPES AND VARIETIES: SALTED BUTTER
Just like the original, but with (surprise) the addition of s___.
salt
[ BUTTER ] TYPES AND VARIETIES: RAW BUTTER
Is made from unp________ cream with a shorter shelf l___ but a richer palette of fl_____.
unpasteurized ( thô ), life, flavors
[ BUTTER ] TYPES AND VARIETIES: “ CHURNED” BUTTER
comes from the anc_____ technique of beating the cream in a w_____ barrel ( thùng ).
ancestral, wooden
[ BUTTER ] TYPES AND VARIETIES: WHICH BUTTER TO AVOID IN PASTRY?
- Mar_______: These are emulsions ( nhũ tương ) made up of 5_% to _0% ve________ fats, generally a mixture of sun_______, rapeseed( cải dầu ), c___, and sometimes palm oil.
- Cla_____ Butter: Butter “with red_____ fat content”. This “butter” has recently appeared on the shelves of supermarkets with attractive prices (around € 6 per kg). But the fat content is replaced by w____
- Margarine: 50% to 80%, vegetable, sunflower, corn
- Clarified: “ reduced”, water
[ BUTTER ] BUTTER IN BATTERS
1. Creaming Method: The fat is beaten with the su____ until it becomes light, fl_____ and pa__ in color. The water in oil em______ changes to oil in a water emulsion.
2. During this process air is being inc________ into the batter and the vo______ increases. The air in the batter is important because it forms nuclei or sites into which other ga____, water va___ from the moisture and carbon dioxide from the baking po____, migrate and expand on heating
- sugar, fluffy, pale, emulsion
- incorporated, volume, gases, vapor ( hơi nước) , powder
[ BUTTER ] BUTTER IN BATTERS
The so____ profile and cry____ size of the f__ have a major influence on aer_____ performance.
- Fats containing 7% – 7% fat should give re_______results.
- If using a reduced fat spread e.g. 60% fat has a higher proportion of water might upset this balance with unfavorable results
solid, crystal, fat, aeration ( sự cho hơi vào )
- 70% to 75%, reasonable
[ BUTTER] METHODS: PIE CR_____, FL____ PASTRY AND BISCUITS
1. In bis_____, p__, and pa____ dough, butter is ru____ or c__ into the flour.
2. This causes the particles of flour to be co_____ in fat molecules, preventing excess li______ (like water or eggs) from absorbing into the fl____, which creates an ove___________ of gluten.
- biscuits, pie, pastry, rubbed, cut
- coated, liquid, flour, overdevelopment
[ BUTTER ] METHODS: VIENNOISERIE
When making croissants, butter and dough are fo_____ into hundreds of ind_______ layers. As a croissant bakes, the butter m_____, and the water content in the butter turns into st_____. It’s that steam being tr______ by the gluten in the dough that creates the delicate, fl____ layers in a perfect croissant.
folded, individual melts, steam, trapped, flaky
