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
