Fats/ choclate Flashcards
Fat is a general term for
butter, maginaire, lard, shortening, and oil
Fats help provide___ ,_____, add _______ and ________
flavor, color, moisture, and richness
Does fat extend shelf life? ( T/F)
True
Flavor and texture is determined by the fat used and the manner its incorporated? ( T/F)
true
Fats in bread dough
fat increases loaf volume and lightness
Fat in cake batter
Air bubbles are reated and helps levan mixtures
Fat should be selected based on _____ _________ and ability to form emulsions
flavor, melting point
Fat particles dissolve (T/F)
False, they get evenly distributed among mix
Butter melts at
93 degrees
Unsalted butter is used because
it gives fresher product, and salt might effect the product
Maginaire
Higher melting point then butter
Leave a greasy tatste
For puff pastry or danish
Lard
pork fat, 1
100% pure fat
Shortening
Any fat, shortend gluten strands and tenderizes products
General shortening
Solid white flavorless fat
100% fat, high melting point
Used to grease pans
Emulsified shortenings ( High ratio shortening)
Cakes and frostings when using a large amount of sugar
Oil blends throughly throught the _______
Mixture
Starches
Thinking agent in the bakeshop
Cornstrach
grain base strach
Arrowroot
Dissolves in cold water and added to a liquid to Thicken it
tapioca
is a starch produced form the root of tropical coassio (manioc) plant
Glentin
A natural procut derived form collagen, a animal protein
2 types of geltin
granulated geltin ans sheet (leaf) gelatin
Emuslions and exctracs
liquid flavoring agents from fruits, beans and spices or seeds
Emulsuions
flavoring oils mixed with water
Extracts
mkixtures of flavoring oils or essetial oils and ethyl achohol
Vanilla
Comes form vanilla beasn,
Pure vanilla extract
less expensive way to get vanilla flavore
Artificial or imitation vanilla,
made with vanillan
Nibs
prized thing in coca beans
Nibs that are chrushed as paste
choclate liqour or chaolcate mass
Taking chocolate butter out of chocolate mass it makes
cocoa powder