Grains/Baking Basics/Mother Sauces

Question 1

Provide 3 examples of 1 ounce servings of grains

Answer 1

1 slice of bread, 1/2 cup cooked rice, pasta, or cereal, 1 cup ready-to-eat cereal

Question 2

Summarize how to make each type of mother sauces

Answer 2

Béchamel = Roux + Dairy 
Espagnole = Roux + Brown Stock
Veloute = Roux + White Stock
Tomato = Roux + Tomatoes
Hollandaise =Egg Yolks + Clarified Melted Butter + Acid

Question 3

T or F, solid fats can be used interchangeably with no change to the final structural outcomes

Answer 3

True

Question 4

What are the benefits of dietary fiber?

Answer 4

Reduces blood cholesterol levels and lowers risk of heart disease, obesity, and type 2 diabetes also important for bowel function

Question 5

What is better for acidic ingredients - baking soda or baking powder?

Answer 5

Baking soda

Question 6

What are 2 examples calorie free sweeteners?

Answer 6

Aspartame and Splenda

Question 7

How does gluten form and become stronger during the baking process?

Answer 7

The longer you mix and knead the dough, the stronger it becomes

Question 8

What is an example of air as a leavening agent?

Answer 8

Angel food cake

Question 9

What are various types of fats used in baked goods?

Answer 9

Butter, margarine, shortening, lard, oil

Question 10

What is the difference between granulated and confectioners sugar?

Answer 10

Granulated - highly refined sucrose crystals

Confectioner’s - pulverized granulated sugar with cornstarch

Question 11

Why would you have to mix cake batters quickly?

Answer 11

So the gluten doesn’t weaken and become stiff

Question 12

Why don’t we overmix muffins and biscuits?

Answer 12

So the dough doesn’t become tough

Question 13

What is the muffin method?

Answer 13

1. Sift together all dry ingredients to combine evenly
2. Blend liquid ingredients separately
3. Add liquids to dry stirring just until dry are moistened, leaving lumps

Question 14

Define knead

Answer 14

To work dough by repeatedly folding, pressing, and turning it

Question 15

What is a leavening agent?

Answer 15

A substance that triggers a chemical reaction that makes a baked product rise

Question 16

What is an emulsifier? Give an example of a sauce that requires an emulsifier.

Answer 16

Emulsifiers bind liquids and fats to keep ingredients from separating. Hollandaise is a sauce with this.

Question 17

What are 2 examples of baked goods leavened by steam?

Answer 17

Popovers and cream puffs

Question 18

Why do you mix baking soda with dry ingredients before wet ingredients?

Answer 18

To prevent gas from escaping before baking

Question 19

Summarize 3 tips to help you consume more whole grains

Answer 19

1. Substitute whole grain for refined grain
2. Try brown rice or whole wheat pasta
3. Use whole grains in mixed dishes

Question 20

Why is olive oil not commonly used in baking ingredients?

Answer 20

Too distinct of a flavor

Question 21

Why are eggs a key ingredient in baked goods?

Answer 21

They add flavor, richness, tenderness, and color

Question 22

Which type of sweetener keeps baked products fresh longer?

Answer 22

Honey

Question 23

What type of mother sauce are the cheese sauce and gravy that we made classified as?

Answer 23

Béchamel

Question 24

What dish is hollandaise commonly used for?

Answer 24

Eggs Benedict

Question 25

Compare self-rising flour and all-purpose flour

Answer 25

Self-rising - contains baking powder and salt

All-purpose - does not and is more common