Grains/Baking Basics/Mother Sauces Flashcards
Provide 3 examples of 1 ounce servings of grains
1 slice of bread, 1/2 cup cooked rice, pasta, or cereal, 1 cup ready-to-eat cereal
Summarize how to make each type of mother sauces
Béchamel = Roux + Dairy Espagnole = Roux + Brown Stock Veloute = Roux + White Stock Tomato = Roux + Tomatoes Hollandaise =Egg Yolks + Clarified Melted Butter + Acid
T or F, solid fats can be used interchangeably with no change to the final structural outcomes
True
What are the benefits of dietary fiber?
Reduces blood cholesterol levels and lowers risk of heart disease, obesity, and type 2 diabetes also important for bowel function
What is better for acidic ingredients - baking soda or baking powder?
Baking soda
What are 2 examples calorie free sweeteners?
Aspartame and Splenda
How does gluten form and become stronger during the baking process?
The longer you mix and knead the dough, the stronger it becomes
What is an example of air as a leavening agent?
Angel food cake
What are various types of fats used in baked goods?
Butter, margarine, shortening, lard, oil
What is the difference between granulated and confectioners sugar?
Granulated - highly refined sucrose crystals
Confectioner’s - pulverized granulated sugar with cornstarch
Why would you have to mix cake batters quickly?
So the gluten doesn’t weaken and become stiff
Why don’t we overmix muffins and biscuits?
So the dough doesn’t become tough
What is the muffin method?
- Sift together all dry ingredients to combine evenly
- Blend liquid ingredients separately
- Add liquids to dry stirring just until dry are moistened, leaving lumps
Define knead
To work dough by repeatedly folding, pressing, and turning it
What is a leavening agent?
A substance that triggers a chemical reaction that makes a baked product rise
What is an emulsifier? Give an example of a sauce that requires an emulsifier.
Emulsifiers bind liquids and fats to keep ingredients from separating. Hollandaise is a sauce with this.
What are 2 examples of baked goods leavened by steam?
Popovers and cream puffs
Why do you mix baking soda with dry ingredients before wet ingredients?
To prevent gas from escaping before baking
Summarize 3 tips to help you consume more whole grains
- Substitute whole grain for refined grain
- Try brown rice or whole wheat pasta
- Use whole grains in mixed dishes
Why is olive oil not commonly used in baking ingredients?
Too distinct of a flavor
Why are eggs a key ingredient in baked goods?
They add flavor, richness, tenderness, and color
Which type of sweetener keeps baked products fresh longer?
Honey
What type of mother sauce are the cheese sauce and gravy that we made classified as?
Béchamel
What dish is hollandaise commonly used for?
Eggs Benedict
Compare self-rising flour and all-purpose flour
Self-rising - contains baking powder and salt
All-purpose - does not and is more common
