Final Exam Flashcards
a dash equals
1/16 tsp
a pinch equals
1/8 tsp
how many grams is 1 tsp
4.725 grams
how many tsp in 1 tbsp
3 tsp
how many tbsp is 1 fl oz
2 tbsp
define seasoning
enhances the flavor already found in food
define flavoring
adds a new flavor or scent
define herb
plant leaf valued for its flavor or scent
define spice
added to food that is derived from the fruit, flowers, bark. seeds, or roots of a plant
chemical name for salt
sodium chloride
5 functions that salt has in our food
flavor enhancer, preservative, binder, texture enhancer, color aid
difference between sea salt, rock salt, table salt, and kosher salt
sea salt: expensive. pure mineral taste
rock salt: ancient sea beds that are dried & underground
table salt: refined rock salt with iodine. w/ additives
kosher: rock salt w/ no additives. large. chefs like it
most common salt substitute
potassium chloride
3 types of pepper
black pepper, white pepper, green peppercorn, peppercorn mélange
also pink peppercorn but from a diff plant
what part of the plant do herbs come from
leaves, seeds, or stems
what part of the plant do spices come from
fruit, flowers, bark, seeds, or roots
purpose of a marinade & 3 essential components
to flavor and tenderize foods.
oil, acid, and flavorings
is dry active yeast alive, dead, or dormant
dormat
what does yeast need to be happy
moisture, warmth, and food
temp range for yeast
105-115 F
define sponge
first stage to make yeast happy.
Yeast
warm water
food (sugar/flour)
define proof
double in size
need humid, warm, draft-free environment
steps to make yeast bread in order
sponge mix knead proof punch down shape proof bake
bread flour is higher in what compared to all purpose
protein
define gluten
protein part of wheat flour. elastic
define kneading
to work the dough. make elastic
five properties of sugar
sweetening, protective coating, increases volume, raises temp, helps to brown
is salt necessary in yeast breads
yes. firms dough
define pulling a window
stretch to see through it. see if it stretchy enough
five functions of liquids
hydrates, allows gluten to be formed, activates yeast, provides steam, acts as a solvent
five functions of fat
tenderizer, volume structure, flakiness, flavor
difference between dough and batter
dough: dry enough to be handled and kneaded
batter: contains more water than dough.
moist heat uses what to transfer heat
water
moist heat examples
scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, steaming
difference between scalding, poaching, and simmering
scalding: temp of 150
poaching: temp of 180
simmering: never less than 180 always about
what does simmering water look like and boiling
simmering: gently rising bubbles
boiling: bubbles rapidly
difference between stewing and braising
stewing: simmering in a small amount of water
braising: simmering in foods own juices
parboil and blanch
parboil: partially boil but not fully
blanch: dip food briefly into boiling water
why is steaming beneficial
helps vegetables retain texture, color, taste, and nutrients
how is heat transferred with dry heat cooking
radiation
dry heat cooking methods
baking,roasting,broiling,grilling,barbequing,and frying
define baste
add liquid like fat to surface of meat to prevent drying
define sear
brown surface by brief exposure to heat
baking vs roasting
baking: heating food by hot oven air
roasting: same as baking except used for meats and poultry
broil vs grill
broil: cook foods under an intense heat
grill: cooked above intense heat
which dry heat method uses a liquid. what
frying. oil
names for diff frying types
sautéing, stir fry, pan broiling, pan frying, and deep frying
how is deep fat frying diff from the rest? Temp?
by the amount of fat used
350-450 F
