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DHN 302 > Final Exam! > Flashcards

Final Exam! Flashcards

1
Q

What are the 8 main moist-heat transfer methods for cooking?

A
  1. Scalding- liquid heated to 150F. Boiling bubbles on bottom and side of pan.
  2. Poaching- liquid 160-180F. Food partially or fully immersed Best for delicate foods like eggs and fish.
  3. Simmering- liquid never less than 180F (right below boiling point). Allow gentle bubbles to rise and break the surface.
  4. Stewing- simmering in small amount of liquid for a slow and steady preparation.
  5. Braising- similar to stewing. Meats first then veggies
  6. Boiling- Heat water to 212F with rapid bubbles. (includes parboiled and blanching)
  7. Steaming- food heated by steam from boiling water
  8. Microwaving- can be moist or dry heat method
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2
Q

What are the 6 dry-heat transfer methods for cooking?

A
  1. Baking- temp range from 300-425F. Heating with hot air from oven.
  2. Roasting- similar to baking
  3. Broiling- Food prepared under an intense heat source for 5-10 minutes. Used for tender meats, poultry, and fish.
  4. Grilling- opposite of broiling. Food cooked above an intense heat source.
  5. Barbecuing- foods being slow cooked.
  6. Frying- heating foods in fat
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3
Q

Common Measurements:

A

1 tablespoon= 3 teaspoons
16 tablespoon= 1 cup
1 cup= 8 fluid ounces
2 cups= 1 pint
4 cups= 1 quart
4 quarts= 1 gallon
16 ounces= 1 pound

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4
Q

What is the difference between butter and margarine?

A

Butter is a diary product containing 80% milkfat. Margarine is not a diary product. Similar to butter composition but fat sources include soybean, corn, etc.

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5
Q

What is the side-effect of too low temperatures when using fats for food preparation?

A

Avoid too-low temperatures. This would result in greasy and soggy finished product.

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6
Q

What are the three main functions of eggs?

A
  1. Emulsifying- Lecithin found in the egg yolk acts as an emulsifying agent. Examples include ice cream, mayonnaise, cheesecake.
  2. Foaming- Egg white foams used to lift food products. Examples include meringues and angel food cake.
  3. Binding- protein in egg whites assist with binding. Examples include vegetables dipped in egg then breaded, meatloaf, and meatballs.
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7
Q

How do you make a roux?

A

Roux is a thickener made using equal parts fat and flour. Roux types result from different cooking times. The types include white, blond, and brown.

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8
Q

What are the ingredients and preparation techniques for a white blond, and brown roux?

A

The white stage roux comes after 5 minutes of cooking and stirring.
The blond stage is reached after 20 minutes of cooking and stirring.
The brown stage is reach after 35 minutes of cooking and stirring.

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9
Q

What ingredients are necessary to make a stock?

A

This is a thin liquid produced from water, meat, seasonings, and vegetables.

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10
Q

What is the difference between white stock and brown stock?

A

White stock is flavored liquid made from simmering bones of beef, veal, chicken, or pork in water. The neck and knucklebones are preferred due to high collagen content.

Brown stock results from browning bones and meat prior to simmering in water. It has a deep caramelized flavor. Heating the proteins traps the particles creating a cloudy stock.

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10
Q

What are the three main types of leavening agents with examples?

A
  1. Physical- air and steam
  2. Biological- yeast and bacteria
  3. Chemical- baking powder or soda
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11
Q

What are the three mixing techniques that can be used when making quick breads?

A

All techniques vary by technique and type of fat.

  1. Biscuit method- use cold butter. Results in a light, flaky, and tender product good for biscuits, scones, and shortcakes.
  2. Muffin method- produce a tender product with even distribution of fruits, nuts, etc. Over-mixing results in tunneling. Oil or melted butter used here.
  3. Creaming method- softened fat and granulated sugar creamed together to incorporate air. Final product will be a cake-like consistency.
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12
Q

What were the different plant pigments discussed in class and what are their characteristics?

A
  1. Carotenoids (fat-soluble)- includes xanthophylls, carotene, and lycopene
  2. Chlorophyll (fat-soluble)- green pigments in plants
  3. Flavonoids (water soluble)- include anthocyanins, anthoxanthins, and betalains.
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13
Q

What factors influence plant pigments during food preparation?

A

Blanching shocks the cooking process and enhances the chlorophyll’s green color.

Acid in tap water intensifies the red color of the flavonoid, anthocyanin. Lemon juice or vinegar can be added to prevent this.

Brighter white color can be achieved by adding acid to the flavonoid, anthoxanthins.

Betalains contribute to the deep purple-red/yellow hue of beets and they need to be left unpeeled with stems while being cooked to prevent color loss.

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14
Q

How do you make a basic vinaigrette dressing and what is the standard ratio of ingredients used?

A

1 part vinegar: 3 parts oil: salt and pepper.

Basic vinaigrette is made of oil, vinegar, and flavorings.

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15
Q

What are the 3 common organic acids found in fruit and how do they influence fruits?

A
  1. Citric acid- sharp acidity
  2. Malic acid- excessive sourness
  3. Tartaric acid- tartness to wine
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16
Q

What are phenolic compounds?

A

Phenolic compounds are responsible for the browning and bruising that occurs in ripening fruits. Fruits that contain phenolic compounds include apples, bananas, avocados, peaches, and more.

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17
Q

What is enzymatic browning and how do you delay it?

A

Enzymatic browning is when the enzyme polyphenol oxidase turns phenolic compounds from clear to brown when exposed to oxygen. It can be prevented by reducing the pH through the use of ascorbic acid (vitamin C).

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18
Q

What is non-enzymatic browning?

A

A chemical process that produces a brown color in foods without the activity of enzymes. These include caramelization and Maillard reaction.

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19
Q

What are the 8 primal cuts of meat?

A
  1. Chuck
  2. Ribs
  3. Loin
  4. Sirloin
  5. Round
  6. Flank
  7. Plate
  8. Brisket
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20
Q

What is the composition of meat products?

A

Meat tissue is
1. 72% water
2. 20% protein
3. 7% fat
4. 1% minerals

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21
Q

What are the expectations for inspection and grading meat products?

A

All meats must be inspected by the USDA but not graded. Inspection is to check for the wholesomeness and is mandatory. Grading is based on palatability and yield and is not mandatory.

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22
Q

What are meat tenderizers?

A

Mechanical or electrical treatments that make the meat more tender.
Pineapple contains bromelian enzyme.
Wine contains acids and tannins
Baking soda alters the pH

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23
Q

Know what two proteins provide meat pigments. Which gives intense color to raw meat? What factors influence color changes in meat products as they are prepared?

A

Myoglobin and hemoglobin are the two proteins that provide pigment to meats. The higher myoglobin content means the redder the meat. Exposure to oxygen leads to a brighter red color whereas a lack of oxygen leads to browning.

24
Q

How does connective tissue influence meat products?

A

Muscles that are used for movement will be tougher since they have higher concentrations of collagen and stronger connective tissue.

25
Q

What impacts the tenderness of meat products?

A

Cooking meats at a low temperature for a long time keeps the moisture in and creates a tender cut.
Too much heat too fast will cause tough pieces of meat that shrink in size.

26
Q

What are the special considerations with meat preparation?

A

The idea of carryover cooking. This means that the cooking does not stop when the meat is removed from heat. It continues to cooking through conduction.
The idea of resting. Allowing the meat to rest allows the juices to redistribute themselves evenly throughout the meat.
The idea of carving. Roasts need to be carved against the grain. Carving with the grain will produce long, stringy, tough, slices.

27
Q

How does the Maillard reaction relate to meat preparation?

A

This is a chemical reaction between amino acids and describes the process of breaking down sugar in the presence of protein to give a browned color and desirable flavor.

28
Q

What is the composition of poultry?

A

It has both light and dark meat. The lightness or darkness depends on the amount of myoglobin present in the muscle. Muscles that are worked more are darker.

29
Q

What is the difference between light and dark meat and why do this differences occur?

A

Dark meat has more myoglobin as it is in muscles that are worked more.
Light meat has less myoglobin as it is worked less than other parts.

30
Q

What is the purpose of brining poultry?

A

This is the process of soaking poultry in salty water. Doing this prior to cooking increases the water content and results in a more juicy flavorful product.

31
Q

What are the ingredients for a brine?

A

A simply brine includes water, salt, sweetener, and herbs and spices.

32
Q

What are the 3 structural factors that contribute to the flakiness of fish?

A
  1. Collagen- fish have lower amounts of collagen
  2. Amino acid content- contain less of the AA hydroxyproline which is found in collagen
  3. Muscle structure- short muscles are separated by myocommata
33
Q

How do fish get their coloring?

A

The color of a fish depends on their movement patterns. Red and darker fish indicate the fish relied on slow-twitch fibers for long distance swimming. High fat content also darkens fish color. White fish means they used more fast-twitch muscle fibers. Some fish like salmon and trout have a pink/orange hue due to carotenoid pigment astaxanthin from their diet. The concentration of myoglobin contributes to overall color of fish flesh.

34
Q

How does seasonality affect fish and shellfish quality?

A

Shellfish are prone to bacterial illnesses in warmer months due to warmer water temperatures.

35
Q

Who oversees inspection and grading of fish?

A

Inspection is voluntary and is overseen by the United States Department of Commerce. Only inspected fish can be graded and is based on appearance, texture, uniformity, flavor, odor, and absence of defects.

36
Q

What 4 factors impact the doneness of fish and shellfish?

A
  1. Translucent flesh becomes opaque
  2. Flesh becomes firm
  3. Flesh separates from the bone easily
  4. Flesh begins to flake
37
Q

How should fish and shellfish be stored?

A

Fresh fish should be wrapped tightly and stored in the coldest part of fridge. Needs to be consumed within 2 days of purchase. Store fresh shellfish in a cool, salty, and wet environment in the fridge. Store frozen for up to 9 months in freezer.

38
Q

How are cakes classified?

A

Cakes are classified according to whether they contain fat or not. There are 3 categories of cakes.
1. Shortened- cakes made with fat and leaved with baking powder/soda
2. Unshortened- cakes made without added fat. main ingredients are flour, sugar, and egg whites. Rely on steam and air for leavening
3. Chiffon- cakes made from fat and egg white foam.

39
Q

What ingredients give strength and structure to cakes during preparation?

A

Flour, milk, and egg white contain proteins which toughen and give strength and structure to cakes.

40
Q

What ingredients soften cake structure?

A

Fat, sugar, and egg yolks provide moisture and tenderness to soften the cake.

41
Q

What are the 4 T’s of considerations when baking cakes?

A
  1. Type of pan and their treatment
  2. Timing
  3. Temperature
  4. Testing for doneness
42
Q

Why do you transfer a shortened cake batter to pans and immediately place in an oven during preparation?

A

If the batter sits too long, carbon dioxide and air will escape.

43
Q

What are the three methods for determining doneness of a shortened cake?

A
  1. Observing appearance- surface is golden brown with wrinkled edges.
  2. Touching- cake should spring back
  3. Insertion test
44
Q

Heat browns the crust of cakes via what reaction?

A

Maillard Reaction

45
Q

Why are unshortened cakes left ungreased?

A

They are left ungreased to help achieve optimal volume.

46
Q

Why do you transfer cakes to a cooling rack after cooking?

A

A cooling rack allows for air circulation under the cake therefore preventing sogginess.

47
Q

How are cakes different than cookies?

A

In cookies, the proportion of water is low while sugar and fat are high.

48
Q

What are the 6 general classifications of cookies?

A
  1. Bar cookies- fluid cookie batters (brownie, lemon bar)
  2. Dropped cookies- enough flour that is does not spread when dropped (chocolate chip, macaroons)
  3. Pressed cookies- flour mixture viscous enough to be in pastry bag and forced through (ladyfingers)
  4. Molded cookies- dough is heavy enough to be shaped in balls (peanut butter cookies)
  5. Rolled cookies- slightly heavier dough than molded cookies. (shortbread)
  6. Icebox cookies- similar dough to rolled cookies but formed into a cylinder and chilled before cut into discs.
49
Q

Why are baking sheets preferred for baking cookies?

A

Baking sheets are preferred due to the low sides which allow hot air to circulate and leads to even baking.

50
Q

Why do cookies freeze well?

A

Cookies freeze well due to their low moisture content.

51
Q

What are the 4 main ingredients used to prepare pastries?

A

Flour, fat, liquid, and salt.

52
Q

How are pastries leavened?

A

Most pastries are leavened with air and steam.

53
Q

What contributes to the flakiness and tenderness of a pastry?

A

Fat is the major contributor to flakiness and is controlled by the fat particle size. Cold fat cut into small pieces and incorporated into dough melts during baking and leaves room for steam to leaven. Maximize flakiness by keeping all ingredients cold.
Tenderness is achieved by thoroughly combining fat and flour. Fat increases tenderness because it inhibits gluten development.

54
Q

Why are top crusts pricked prior to baking?

A

Top crusts are pricked to allow are to escape during baking and prevent contents from spilling out.

55
Q

What kind of pans are best for pie preparation?

A

Glass pans or pans with dull finishes are best for pies.

56
Q

Why are pies and pastries cooked at higher temperatures?

A

Pastries and pies are prepared at higher temperatures ranging from 400-450F. High heats help melt the fat and generate steam for leavening.

57
Q

What are the 4 factors that impact plate composition?

A
  1. Colors- balance and contrast
  2. Textures- contrasting textures
  3. Shapes- strive for harmony
  4. Arrangement- balance with negative space.
58
Q

What are the general recommendations for arranging plates?

A
  1. Find balance between overcrowding and leaving too much empty space.
  2. Highest point should be in rear or center
  3. Plate should flow naturally
  4. Odd numbers are better and more appealing
  5. Foods of different colors should be presented together.

DHN 302 (3 decks)

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