Fats flavorings and choclate based on leanring check Flashcards
Oil
blends thoroughly into a mixture
Margarine
adds flavor, high melting point
shortening
shortens gluten strands
butter
adds flavor, low melting point
emulsified shortening
used with large amounts of sugars or liquid
olive oil
adds distinct flavor
lard
adds flakiness and flavor, spoils quickly
emulsion
oil in water
tapioca
bloom in cold liquid, add to hot liquid
arrowroot
primarily used for hot sauces
granulated gelatin
soak, the thickens
sheet gelatin
mix with cold water, then boil to thicken
cornstrach
soften, then add to hot liquid
extract
oil in alcohol
vanillin
white coating; adds flavor
couverture
at least 32% cocoa butter
bittersweet chocolate
at least 35% chocolate liquor
nibs
cacao beans
white chocolate
cocoa butter, sugar, milk
cocoa butter
fat from beans
chocolate liquor
unsweetened chocolate
cocoa powder
left after fat removed form cocoa beans
bloom
white spots
hydrogenation
liquid fat to soild fat
Factors that determine good chocolate
- Appearance- color should be even and glossy. without any discoloration
- smell- should be chocolaty with no off-odors or staleness
- break- should snap cleanly without crumbling
- texture- should melt quickly and evenly on the tongue
Fat bloom and sugar bloom
Fat bloom occurs when cocoa butter crystals rise and crystallize on the chocolate surface. Chocolate stored above 70 degrees will develop fat bloom overtime
Sugar bloom occurs when moisture collects on the surface of the chocolate and blends with the sugar in the chocolate, leaving a white sugar film
