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Food Preparation in the Home > Final > Flashcards

Final Flashcards

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Gourmet Food flashcards
1
Q

3 Things that will make egg whites beat into a foam

A

Salt, Sugar, Acid

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2
Q

What type of bowl should you use to beat in?

A

Glass or Metal. Plastic will contain fat from previous contents.

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3
Q

How do foams work?

A
  1. Gain stability from a protein.
  2. Protein containing liquid has low surface tension
  3. Low vapor pressure of the liquid (won’t evaporate too quickly)
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4
Q

When creating egg white foam, what should you do with the fat?

A

At room temperature, separate fat from the white, concentration of protein

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5
Q

How does sugar affect egg white foams?

A

It stabilized the foam but retards the growth

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6
Q

Three things that will make cream beat best

A

Fat content of at least 30%, cold dish, cold cream

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7
Q

Three things in the meat group that aren’t meat

A

Textured Soy Protein (TSP), Tofu, Textured Vegetable Protein (TVP)

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8
Q

Where is the fat in an egg?

A

The yolk

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9
Q

Main ingredients in a white sauce

A

Flour, Milk, Salt, Fat

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10
Q

What is a roux?

A

Equal amounts of flour and butter

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11
Q

List the basic steps for preparing rice

A

Add two cups of water to every one cup rice, boil until grain soaks up water and water is evaporated

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12
Q

Short Grain Rice

A

Sticky with a fat and stubby shape

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13
Q

Short Grain Rice vs. Long Grain Rice

A

Gelatinization process takes place at a lower temperature for short grain rice compared to long grain

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14
Q

Long Grain Rice

A

Becomes fluffy when cooked, cooks into well-defined grains with a non-sticky character when chewed

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15
Q

Brown Rice

A

Whole-grain rice containing the bran and germ takes twice as long to cook as polished rice

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16
Q

Name 4 Leaveners

A

Yeast, baking powder, egg, baking soda

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17
Q

What does it mean when rice and flour are enriched?

A

There are added vitamins and nutrients, the grain has the bran and germ removed so it’s only the endosperm.

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18
Q

Name three types of flour, listing from lowest protein to highest

A

Cake flour, pastry flour, all-purpose flour, bread flour

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19
Q

What makes fudge grainy?

A

Large and too many sugar crystals, not washing down sides of pan, letting it cook too much or too fast

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20
Q

What makes caramels too sticky?

A

Too high of a boiling point temperature

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21
Q

How is all purpose flour different from self-rising flour?

A
  • Self rising flour contains an acid salt, baking soda, and salt. This flour is prefered for making biscuits and does not work for yeast-leavened products.
  • All purpose flour is made from hard wheat, contains 10.5% protein, can be bleached or unbleached.
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22
Q

What is an interfering agent in candies?

A

Corn syrup, butter, other fatty ingredients. Something that prevents crystallization.

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23
Q

Give an example of crystalline candy

A

Divinity, fudge (soft)

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24
Q

Give an example of non-crystalline candy

A

Caramel, taffy, peanut brittle (chewy or hard)

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25
Q

How can humidity affect candy making?

A

It can cause candy and sugar to soften because sugar attracts water

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26
Q

Are fresh and dry herbs interchangeable?

A

Yes, but dried herbs are 3x as strong as fresh

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27
Q

What is the difference between quick breads and yeast breads?

A

Quick breads rise quicker and have a coarse texture, and soft, bumpy crust. They use baking powder or baking soda for leavening.
Yeast breads rise slower and have a fine texture with a smooth, crispy crust. The leavening agent in yeast breads is yeast.

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28
Q

Is the fat in muffins usually liquid or solid?

A

Liquid

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29
Q

Is the fat in biscuits usually liquid or solid?

A

Solid

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30
Q

How can oil temp affect the quality of a fried product?

A

Color, quality, stability of the product

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31
Q

Why is bread dough kneaded?

A

To develop gluten, which is a binding agent in the dough

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32
Q

Name the main ingredients in yeast breads

A

Flour, sugar, yeast, water, salt

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33
Q

What is the function of flour in yeast bread?

A

Provides the structure, produces gluten

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34
Q

What is the function of sugar in yeast bread?

A

feeds the yeast, adds sweetness and tenderness

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35
Q

What is the function of yeast in yeast bread?

A

it multiplies and grows (leavens)

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36
Q

What is the function of water in yeast bread?

A

Helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong, but light structure.

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37
Q

What is the function of salt in yeast bread?

A

strengthens gluten and adds flavor. Helps so bread doesn’t rise too quickly- inhibits the growth of yeast.

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38
Q

Blue plate/buffet (meal service)

A

Plates are served in the kitchen and carried to the table

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39
Q

English (meal service)

A

A waiter/waitress is used. Host serves the food from the top plate in the stack, but waiter takes it to the person it’s intended for

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40
Q

Family (meal service)

A

Like american, but host serves each plate from a stack of plates

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41
Q

American (meal service)

A

serving dishes are placed on the table and passed to the right

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42
Q

What should you consider when selecting a centerpiece for your meal?

A

Make sure that it is not distracting from the plates and not too high so people can talk over it.

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43
Q

On what side of the plate do you place spoons?

A

Right

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44
Q

On what side of the plate do you place forks?

A

Left

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45
Q

On what side of the plate do you place knives?

A

Right

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46
Q

What is the proper way to measure flour?

A

spoon and level

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47
Q

What is the proper way to measure sugar?

A

scoop and level

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48
Q

What is the proper way to measure brown sugar?

A

scoop and pack, level

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49
Q

What is the proper way to measure powdered sugar?

A

spoon and level

50
Q

What shape of container cooks most evenly in the microwave?

A

Round or oval

51
Q

What is standing time in microwave cooking?

A

The time that food is left in the microwave after it’s finished cooking where it still cooks a little bit.

52
Q

What fields are necessary for obtaining your dietary recommendations on ChooseMyPlate.gov?

A

Age, sex, height, weight, daily physical activity

53
Q

What is the purpose of ChooseMyPlate?

A

To make sure everyone is informed of the proper amount of nutrients from each food group according to their height and weight.

54
Q

What are the groups of ChooseMyPlate?

A

Fruits, Vegetables, Grains, Protein, Dairy, Oil

55
Q

What are the main nutrients you get from fruits?

A

potassium, dietary fiber, vitamin C, and folate (folic acid)

56
Q

What is great about fruit?

A

naturally low in fat, sodium, and calories. Doesn’t have cholesterol.

57
Q

How many servings do we need per day of fruit?

A

1.5-2 cups

58
Q

What are the main nutrients you get from vegetables?

A

potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C

59
Q

What is great about vegetables?

A

Most naturally low in fat and calories. None have cholesterol.

60
Q

How many servings do we need per day of vegetables?

A

2-3 cups

61
Q

What are the main nutrients you get from grains?

A

dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium)

62
Q

What do we get from grains?

A

Carbs

63
Q

How many servings do we need per day of grains?

A

3-8 oz, ½ grains daily should be whole.

64
Q

What are the main nutrients you get from Protein?

A

Protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. fish: omega-3 fatty acids

65
Q

How many servings do we need per day of protein?

A

2-7 oz daily. 8oz fish/week

66
Q

What are the main nutrients you get from dairy?

A

calcium, potassium, vitamin D and sometimes A, protein

67
Q

How many servings do we need per day of dairy?

A

3 cups

68
Q

What are the main nutrients you get from oils?

A

poly/monounsaturated fats; essential fatty acids, vitamin E

69
Q

How many servings do we need per day of oil?

A

3-11 tsp

70
Q

What is found on a food label?

A

Nutrition facts, serving size and number of servings per container, calories, % daily values, daily reference values footnote, ingredients, contact info (name and address of manufacturer), allergens, common name of the product

71
Q

How are ingredients listed on a food label?

A

Most abundant in the food to least abundant by weight

72
Q

What is the best way to store most fruits and vegetables?

A

Using cold temperatures to slow food’s respiration

73
Q

What is the best way to store most grains?

A

In a cool, dry place

74
Q

What is the best way to store most canned goods?

A

In a cool, dry place (mark when you bought it on the food!)

75
Q

What is a better oil for frying, vegetable or olive? Why?

A

Vegetable, higher smoking point, you can use it longer

76
Q

How many cal/g from carbs, protein, fat?

A

Carbs and protein = 4 cal/g

Fat (lipids) = 9 cal/g

77
Q

What is the danger zone?

A

40-140 degrees F

78
Q

5 tips for smart grocery shopping

A

Prepare a shopping list - group similar foods together to be efficient
check cupboards/pantry to avoid duplication
familiarize yourself with the store layout
comparison shopping - compare unit prices and cost per serving
avoid damaged goods and frozen packages with ice crystals on outside
check dates on the package
plan meals around store specials
check ads for loss leaders
stick to the list to avoid impulse buying
don’t shop alone
avoid shopping when hungry, angry, lonely, or tired
limit shopping trips - the more trips to the store the more money spent
purchase what you can use and store
quantity buying can benefit if the item is used frequently
take advantage of sales of frequently used items; case lot sales
buy foods in season for best prices
using a calculator while shopping can help keep track of money spent

79
Q

Pros and Cons of Grocery Store

A

Pros: Quick in and out, store brands, rewards cards, weekly ads, customer service (help to car).
Cons: Higher prices sometimes

80
Q

Pros and Cons of Big Box (Walmart, Target)

A

Pros: Bulk shopping power, varied products (books, school supplies, clothes, food), convenient locations, one-stop shopping, shop online.
Cons: Time consuming to shop in store, fewer selection of meat and produce, limited customer service.

81
Q

Pros and Cons of Warehouse Club (Sam’s Club, Costco)

A

Pros: buy in bulk, range of services (tires, large appliances, furniture, food, etc.) shop online
Cons: Membership required, limited store brands, big quantities, often can’t pay with credit card, overspending, less help

82
Q

How do you prepare tender cuts of meat?

A

dry heat cookery methods- roasting, broiling, pan broiling, pan frying, and deep-fat frying

83
Q

How do you prepare less tender cuts of meat?

A

Requires moist heat cooking methods to help break down the tough connective tissues.

84
Q

What do moist heat cooking methods consist of?

A

Moisture is added to the meat and the meat is cooked slowly over a long time. Includes braising and cooking in a liquid (stewing).

85
Q

How many tsp = tbsp?

A

3

86
Q

How many tbsp = cup?

A

16

87
Q

How many cubes of butter/margarine = a cup?

A

2

88
Q

List 3 functions of an egg

A

Emulsifier, Binding agent, Leavening agent, Thickening Agent

89
Q

What is unit price? How is it calculated?

A

Price per oz/pound/each to compare prices in a controlled way

90
Q

What kind of food preservation can you do at home?

A

Canning, freezing

91
Q

How can you keep freshly cut fruits from browning?

A

Brush them with an acidic juice like lemon or pineapple juice (or even Sprite)

92
Q

How do you half an egg?

A

Crack an egg and beat in a small bowl. Measure out and use 2 Tbsp.

93
Q

What happens to eggs as they get older?

A

As eggs age, the air pocket inside of them grows larger.

94
Q

For what type of food preparation might you use an older egg?

A

Baking

95
Q

When do you need newer eggs?

A

cooking eggs alone (e.g. scrambled, fried, etc.) or where the end product is actually seen

96
Q

What is a Complete Protein, and give an example

A

Contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals. Example: meat, fish, poultry, cheese, eggs, yogurt, milk

97
Q

What is an incomplete protein, and give an example

A

Low or lacking in one or more of the amino acids we need to build cells. Example: grains, nuts, beans, seeds, corn

98
Q

Baking Soda

A

Leavening agent, When combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.

99
Q

Baking Powder

A

Leavening Agent, contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).

100
Q

Leavening Agent

A

added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’

101
Q

Baking Soda vs. Baking Powder

A

Both baking soda and baking powder are leavening agents. Baking powder contains baking soda, but the two substances are used under different conditions.

102
Q

How can altitude affect food preparation?

A

At higher altitude, atmospheric pressure is less which can be food will rise higher than normal, water will boil at a lower temperature, and other factors. Recipes may need to be adjusted for higher altitudes.

103
Q

Give 2 functions of sugar in food

A

Flavor, feeding yeast

104
Q

When making quick breads, what 2 ingredients determine what classification of quick bread your recipe falls in?

A

Liquid to flour ratio, type of liquid and flour

105
Q

What are the 5 things carbohydrates do?

A
  1. Make energy
  2. Regulate the amount of sugar circulating in your blood so that all your cells get the energy they need.
  3. Provide nutrients for the friendly bacteria in your intestinal tract that help digest food.
  4. Assist in your body’s absorption of calcium.
  5. May help lower cholesterol levels and regulate blood pressure.
106
Q

List 4 things fats do.

A
  1. Helps us absorb fat soluble vitamins K, A, D, and E.
  2. Taste and help us feel more satisfied with our meal and helps us to feel fuller longer.
  3. Helps brain development in babies.
  4. Gives us energy!
107
Q

List three reasons fats can be bad

A
  1. Increase our risk for disease
  2. Increase LDL cholesterol (bad one)
  3. leads to excessive weight/obesity.
108
Q

What does protein do?

A
  1. necessary for the building and repair of body tissues.
  2. produces enzymes, hormones, and other substances the body uses.
  3. regulates body processes, such as water balancing, transporting nutrients, and making muscles contract.
  4. keeps the body healthy by resisting diseases that are common to malnourished people.
  5. Prevents one from becoming easily fatigued by producing stamina and energy.
109
Q

Which cholesterol is bad? How can you decrease it?

A

LDL. Diet, exercise, supplements, drugs

110
Q

What is radiant heat?

A

(Broil setting on an oven) Transfer of energy directly from the source to the food being heated

111
Q

What is convection heat?

A

Flowing, heated air that circulates.

112
Q

How do microwaves work?

A

Energy waves excite and heat up water particles in a substance.

113
Q

What is conduction heat?

A

Heat by contact; e.g. a stove heats up a pot which heats up the contents.

114
Q

What are the three parts of a kernel?

A

Bran, Endosperm, Germ

115
Q

What do you find in the bran?

A

Several outer layers. High in fiber. B Vitamins

116
Q

What do you find in Endosperm?

A

Starch, protein, limited B vitamins. Usually used in milling most flours.

117
Q

What do you find in Germ?

A

Fat, thiamin. Often removed to make flour because fat causes rancidity

118
Q

How do you get salmonella?

A

Raw eggs or undercooked poultry

119
Q

How do you get botulism?

A

Improper canning of low-acid foods like meat or vegetables.

120
Q

Give a tip for cooking with dairy

A

Stir constantly and don’t overheat, watch out for scorching milk

121
Q

How are nutrients best retained when cooking fruits and vegetables?

A

Cook with as little water as possible (e.g. steaming) or use all of the water in a stew, etc.
Cook for as short as possible
Limit how much you cut your vegetables (More surface area means more vitamin loss)

122
Q

What should you consider when planning a meal?

A

Cost, number being fed, time to prepare the meal, how long can it be done beforehand, presentation, nutrition, etc.

Food Preparation in the Home (1 decks)

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