Final exam- Cooking Flashcards
Name 3 things that will make egg whites beat into a foam
Salt
Sugar
Acid
How does sugar affect egg white foams
The ease of formation of foam is decreased when sugar or acid ingredients are added to the foam during its preparation. The delay is due to the dilution of the protein when sugar is added. This appears to inhibit the denaturation of the protein by agitation, although eventually a fine-textured, stable foam results. Sugar provides a stabilizing influence on egg foams making them somewhat elastic and able to be folded into other ingredients with a minimum loss of air
Name 3 things that will make cream beat best
- Fat content must be at least 30% to whip into a useful foam
- Cold dish
- Cold cream
Name three things in the meat group that aren’t meat
- Textured soy protein (TSP), includes imitation bacon
- Tofu
- Textured vegetable protein (TVP)
Where is the fat in an egg
the yolk
List the main ingredients in a white sauce
flour, fat, milk and salt
What is a roux?
equal amounts of flour and butter
List the basic steps for preparing rice
o process white rice it is “polished” to remove the bran, germ or endosperm to facilitate cooking and or enhance storage life. It is then enriched to add back in many of the nutrients that were lost in this process (like thiamin, riboflavin, niacin, iron, and folate). Brown rice is a whole grain and thus still contains bran, germ and endosperm. To produce parboiled (yellow) rice the grains are steamed under pressure and then are dried prior to polishing, and this method retains almost all the nutrients it started with.
Polished rice should be boiled in 2 to 2.25 C salted water per cup of rice (oils can be added to keep it from clumping). Ideally, all the water will be absorbed when the rice is done which eliminates possibility of losing water soluble vitamins. Needs this much water to soften adequately. Takes about 20 minutes to cook polished rice, while brown rice requires around 40 minutes, and some wild rices take around 60 minutes. To test for doneness: polished rice should be soft to the touch, brown rice should be tender but somewhat crisp, and wild rices should start to curl open at the ends of the grains.
Can also bake rice by pouring boiling water or scalding milk over rice in a baking dish, covering tightly, and baking for 35 minutes at 350 F. The pilaf method requires one to sautee the raw rice grains lightly, then add water or other liquid to boil and then simmer until done.
What is the difference between short grain, long grain and brown rice?
Short grain rice is usually sticky with a fat and stubby shape, these characteristics are valued when using rice for sushi and when eating with chopsticks. Gelatinization process takes place at a lower temperature for short grain rice compared to long grain.
Long grain rice becomes fluffy when cooked, usually prefered because cooks into well-defined grains with a non-sticky character when chewed (absorbs a lot of water when boiling due to high proportion of amylose in starch granules).
Brown rice is whole-grain rice containing the bran and germ, and takes twice as long to cook as polished rice.
Name 4 leaveners
yeast, baking powder, egg, baking soda, sugar
What does it mean when rice and flour are enriched
There are added vitamins and nutrients
Name 3 types of flour, listing from lowest protein to highest
Cake flour = lowest
Pastry flour
All-purpose flour
Bread flour = highest
What makes fudge grainy?
Large and too many sugar crystals, you need to wash down the sides of the pan
What makes caramels too sticky?
Too high of a boiling point temperature
How is all purpose flour different from self-rising flour?
- Self rising flour contains an acid salt, baking soda, and salt (these ingredients equalling half a Tbsp of baking powder and 1/2 tsp of salt per cup of self-rising flour). 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. Does not contain the salt, baking soda and salt that self-rising flour contains.
What is an interfering agent in candies?
Corn Syrup, other fatty ingredients, butter, different shapes from glucose. It is something that prevents crystallization
Give an example of crystalline candy. Non-crystalline
Crystalline: Divinity, fudge,
Non-Crystalline: Caramel, taffy, peanut brittle
How can humidity affect candy making?
It can cause candy and sugar to soften because sugar attracts water and humidity brings sugar.
Are fresh and dry herbs interchangeable?
Can be interchangeable, but dried herbs are 3X as strong as fresh
What is the difference between quick breads and yeast breads?
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.
Is the fat in muffins usually liquid or solid? Biscuits?
Liquid= muffins solid= biscuits
How can oil temp affect the quality of a fried product?
It affects the color, quality, stability of the product
Why is bread dough kneaded?
To develop gluten, which is a binding agent within the dough.
Name the main ingredients in yeast breads and their function
Flour -
Fresh ground whole grain flour adds the most flavor, nutrients, and gluten to the bread and results in superior products. Whole grain flours other than wheat may be used for their distinctive flavors. However, they tend to make bread heavy as they do not have enough gluten to help lift the dough. Replace no more than one-fourth of the flour content in a given recipe with flours other than wheat or add vital gluten.
Salt -
Salt brings out the flavor of the bread. The texture and shape of bread is affected by the omission of salt because it controls yeast activity. Bread low in salt will have a coarse texture.
Sugar -
Sweetening agent. The sweetening used can be honey, molasses, applesauce, fruit juice, or sugar. Some breads use no sweetening at all.
Yeast -
is a living organism that grows in the presence of moisture and carbohydrates at a warm temperature (l06 - l20?). Under these conditions the yeast ferments, forming gases. These gases are captured by the rubbery gluten in flour. Like a balloon, gluten is stretched (blown up) by the gases, causing the bread to raise. All commercial yeasts are not the same because the quality can vary. Saf Yeast can be stored in the freezer for several years and used as needed. Saf Yeast will store, unopened, on the
shelf for one year. It is a good item for food storage.
Water (Liquid) -
The liquid in yeast breads may range from water, milk, and potato water to fruit juice, buttermilk, yogurt, cottage cheese, whey and bouillon. Liquids used in yeast breads should be sufficiently warm so that after the sweetening and shortening are added the temperature of the combination is at least 80? or slightly above.
Margarine -
Fats/Oils - The fats/oils in yeast breads may be cold-pressed oil, shortening, butter, margarine, bacon grease, or animal fat. The fats/oils make bread tender and rich. Dough made without fats/oils tends to become stale more quickly. Butter is particularly delicious when used in sweet yeast breads and rolls
Function:
1. Flour: Provides the structure
2. Yeast: it multiplies and grows
3. Water: Helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the protein for a strong, but light structure.
4. Salt: strengthens gluten and adds flavor. Helps so bread doesn’t rise too quickly.
How can meal service types differ?
Blue plate/buffet: Plates are served in the kitchen and carried to the table (appetizer served separately)
American: Least formal. serving dishes are placed on the table and passed to the right
English: More formal–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
Family: Like American, but host serves each plate from a stack of plates
What should you consider when selecting a centerpiece for your meal?
Make sure that it is not distracting to the plates, it is not too high so people can talk over it
On what side of the plate do you place spoons? Forks? Knives?
Spoons: right; Knives: right; Fork: left (remember spoon, knife, and right all have 5 letters while fork and left have 4 letters)
What is the proper way to measure flour, sugar, brown sugar, powdered sugar?
Flour: spoon and level off
Sugar: scoop
Brown Sugar: Spoon and pack and level off
powdered sugar: spoon and level off
What shape of container cooks most evenly in the microwave?
Round or oval
What is standing time in microwave cooking?
The time the food is left in the microwave where it still cooks a little bit.
What fields are necessary for obtaining your dietary recommendations on choosemyplate?
Age, sex, height, weight, daily physical activity
What is the purpose of choosemyplate
To make sure everyone gets the proper amount of nutrients from each food group according to their height and weight.
What are the groups of choosemyplate and what are the main nutrients you get from each group?
Fruits [naturally low in fat, sodium, and calories. None have cholesterol. sources of many essential nutrients that are underconsumed, including potassium, dietary fiber, vitamin C, and folate (folic acid)], 1.5-2cups
Vegetables [Most naturally low in fat and calories. None have cholesterol. sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C., 2-3c
Grains [dietary fiber, several B vitamins (thiamin, riboflavin, niacin, and folate), and minerals (iron, magnesium, and selenium)], carbs. ½ grains daily should be whole. 3-8 oz
Protein [protein, B vitamins (niacin, thiamin, riboflavin, and B6), vitamin E, iron, zinc, and magnesium. fish: omega-3 fatty acids], 2-7 oz daily. 8oz fish/week
Dairy [calcium, potassium, vitamin D and sometimes A], calcium and protein, 3 cups
Oil? [poly/monounsaturated fats; essential fatty acids, vitamin E]. 3-11 tsp
What is found on a food label?
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,
How are ingredients listed on a food label?
Most abundant in the food to least abundant
What is the best way to store most fruits and vegetables?
By using cold temperatures to slow food’s respiration
What is the best way to store most grains?
In a cool, dry place
What is the best way to store most canned goods?
In a cool, dry place (mark when you bought it on the food!)
What is a better oil for frying, vegetable or olive? Why?
Vegetable, higher smoking point
How many cal/g from carbs, protein, fat?
Carbs and protein = 4 cal/g
Fat (lipids) = 9 cal/g
What is the danger zone?
40 to 140 degrees F
5 tips for smart grocery shopping
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
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
Pros and cons of grocery store, big box, warehouse and convenience store
big box store (walmart, Target)
Pro: Bulk shopping power, varied products (book supplies, clothes, food), convenient locations, shop online.
Con: Time consuming to shop in store, fewer selection of meat and produce, limited customer service.
grocery store
Quick in and out, store brands, rewards cards, weekly ads, customer service (help to car).
Higher prices sometimes
Warehouse club? (sams, costco)
Customer buys bulk, range of services (tires, large appliances, furniture, food, etc.) shop online
Membership required, limited store brands, big quantities, often can’t pay with credit card, overspending
How do you prepare tender cuts of meat? Less tender?
Less Tender: Requires moist heat cooking methods to help break down the tough connective tissues. Moist heat cooking means moisture is added to the meat and the meat is cooked slowly over a long time. Includes braising and cooking in a liquid (stewing).
Tender: dry heat cookery methods- roasting, broiling, pan broiling, pan frying, and deep-fat frying
How many tsp = tbsp?
3
How many tbsp = cup?
16
How many cubes margarine = cup?
2
List 3 functions of egg as ingredient
- Emulsifier 2. Binding/clarifying agent 3. Leavening agent
What is unit price? How is it calculated?
Price per oz/pound/each to compare prices in a controlled way
What kind of food preservation can you do at home?
Canning, freezing
How can you keep freshly cut fruits from browning
Brush them with an acidic juice like lemon or pineapple juice (or even Sprite)
How do you half an egg?
Crack an egg and beat in a small bowl. Measure out and use 2 Tbsp. for half an egg.
What happens to eggs as they get older? For what type of food preparation might you use an older egg? When do you need newer eggs?
As eggs age, the air pocket inside of them grows larger. Older eggs are good for baking; newer eggs are better suited for cooking eggs alone (e.g. scrambled, fried, etc.) or where the end product is actually seen.
What is the difference between complete and incomplete proteins? Give an example of each.
Complete Protein: A source of protein that contains an adequate proportion of all nine of the essential amino acids necessary for the dietary needs of humans or other animals. Example: Lysine (Ex of foods are meat, fish, poultry, cheese, eggs, yogurt, milk)
Incomplete Protein: Low or lacking in one or more of the amino acids we need to build cells. (Ex. of foods are grains, nuts, beans, seeds, corn)
How is baking soda different from baking powder?
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to ‘rise’. Baking powder contains baking soda, but the two substances are used under different conditions.
When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
How can altitude affect food preparation?
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.
Give 2 functions of sugar in food
Flavor and feeding yeast.
When making quick breads, what 2 ingredients determine what classification of quick bread your recipe falls in?
Liquid to flour ratio as well as type of liquid and flour
What do carbohydrates do?
Make energy
Regulate the amount of sugar circulating in your blood so that all your cells get the energy they need.
Provide nutrients for the friendly bacteria in your intestinal tract that help digest food.
Assist in your body’s absorption of calcium.
May help lower cholesterol levels and regulate blood pressure (these effects are special benefits of dietary fiber).
What do fats do?
Fat helps us absorb fat soluble vitamins K, A, D, and E. Taste and feel help us feel more satisfied with our meal and helps us to feel fuller longer. Helps brain development in babies. Fat gives us energy!Fats can also be bad though by increasing our risk for disease, increasing LDL (bad one) and lead to weight gain.obesity.
What does protein do?
Protein is necessary for the building and repair of body tissues.
It produces enzymes, hormones, and other substances the body uses.
It regulates body processes, such as water balancing, transporting nutrients, and making muscles contract.
Protein keeps the body healthy by resisting diseases that are common to malnourished people.
Prevents one from becoming easily fatigued by producing stamina and energy.
Which cholesterol is bad? How can you decrease it?
LDL. Diet, exercise, supplements, drugs.
What is radiant heat?
Transfer of energy directly from the source to the food being heated
What is convection heat?
Flowing, heated air can cook food like in an oven.
How do microwaves work?
Energy waves excite and heat up water particles in a substance.
What is conduction heat?
Heat by contact; e.g. a stove heats up a pot which heats up the contents.
What are the three parts of a kernel and what do you find in each?
Bran: Several outer layers. High in cellulose—fiber. B vitamins
Endosperm: Starch, protein, and limited B vitamins. Usually used in milling most flours.
Germ or Embryo: Fat, thiamin. Often removed to make flour because fat causes rancidity.
How do you get salmonella?
From raw eggs or undercooked poultry
How do you get botulism?
Improper canning of low-acid foods like meat or vegetables.
Give a tip for cooking with dairy
Stir constantly and don’t overheat.
How are nutrients best retained when cooking fruits and vegetables?
Cook with as little water as possible (e.g. steaming) or use all of the water in a stew, etc.
What should you consider when planning a meal?
cost, number being fed, time to prepare the meal, how long can it be done beforehand, presentation, nutrition, etc.
