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Food funds lab > LAB 1 > Flashcards

LAB 1 Flashcards

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Gourmet Food flashcards
1
Q

Why are volume measures with granulated sugar consistent?

A

because it is not very compressible

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2
Q

what is the most accurate method of measuring?

A

weighing

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3
Q

why is weighing the most accurate measurement?

A

because it is not affected by the effects of settling, packing or aeration

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4
Q

if measuring devices deviate by more than ____, recipes may be adversely affectes

A

5%

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5
Q

how can true volumes be verified?

A

with water and a graduated cylinder

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6
Q

what is the lightest type of flour for 250mL? and heaviest?

A

lightest: rye flour
heaviest: bread flour

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7
Q

what is the equivalence of a “pinch”?

A

less than a dash and approximately 1/16 teaspoon

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8
Q

What are imperial measurements by volume?

A

tsp, tbs, cup, quarts

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9
Q

what are the imperial measurement by weight?

A

ounces

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10
Q

what are the metric measurements by volume?

A

ml, L

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11
Q

what are the metric measurements by weight?

A

grams

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12
Q

what is the difference between fluid ounce and ounce?

A

fluid ounce described volume and ounce describes weight

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13
Q 
equivalency:
1 tsp
1 tbs
1 cup 
4 cups
A

5mL
15mL (3 tsp)
8 fluid ounces/250mL
1 quart/1L

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14
Q

equivalency:
1 ounce
16 ounces

A

28g

1 pound/454g

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15
Q

amount of dry ingredient greater than 1/16 teaspoon but less than 1/8 teaspoon; 3 drops of a liquid ingredient

A

dash

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16
Q

3 tablespoons or 1 1/2 fluid ounces

A

jigger

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17
Q

slightly less that the actual measure

A

scant

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18
Q

ingredient heaps over the rim of measuring cup or spoon

A

heaping

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19
Q

characteristics of graduated measuring spoons:

A
  • used for small quantities of dry or liquid ingredients
  • > typical measurements (metric) 1mL, 2mL, 5mL, 15mL, 25mL
  • > typical imperial measurements 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbs
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20
Q

characteristics of fractional, flat topped measuring cups:

A
  • used for larger quantities of dry or solid ingredients including flour, sugar, nuts, rice, margarine, oats, shredded cheese
  • > typical metric measurements: 60mL, 80mL, 125mL, 165mL, 185mL, 250mL
  • > typical imperial measurements: 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup, 1 cup
21
Q

what can affect the success of a recipe?

A

the fact that imperial and metric are not completely equivalent -> convenient numbers are used

22
Q

what is said to be the most accurate reproducible measuring method?

A

sifting and then spooning flour into measuring cup

23
Q

what is the default method? (3)

A
  • stir flour to break up lumps
  • spoon flour into cup without packing
  • level cup with straight edge of a knife
24
Q

bulky items should be ___ packed

A

lightly packed (rice)

25
Q

brown sugar and solid fats should be ____ packed prior to levelling. why?

A

firmly packed to eliminate air pockets

26
Q

butter and margarine are available in stick of ________ with volume measurements on their wrappers.

A

1/2 cup or 2 cups

27
Q

for larger quantities of liquid ingredients such as honey, molasses, and oil, what measuring tool is used? where should the liquid volume be read at?

A
  • a transparent cup with graduated measurements on the side with a pouring spot and handle
  • read at eye level at the bottom of meniscus
28
Q

how do you remove sticky ingredient from measuring utensil?

A

coat container with oil or warm it with hot water

29
Q

what are the typical metric and imperial measurements of a graduated cup?

A

metric: 250mL, 500mL, 1L, 2L
imperial: 1 cup, 2 cups, 4 cups, 8 cups

30
Q

how do you obtain an accurate reading for a thermometer? how can you increase accuracy of it?

A
  • the bulb must be completely submerged in the food item or liquid
  • calibration increases accuracy
31
Q

the bulb should not touch _____ (2)

A

the sides or bottom of the utensil or bone in meat

32
Q

how do you calibrate a thermometer?

A

put it in hot boiling water, if it doesn’t record 100 degrees C -> correct for it

33
Q

bi-metallic thermometers can be calibrated using _____ (2)

A

a wrench or pliers

34
Q

what are the conversion equations between celsius and Fahrenheit?

A

C=(F-32)/1.8

F=(Cx1.8)+32

35
Q

when using heat, cooking is the transfer of ____ from _____ to ____, causing ____ change in the shape of ____,____,_____.

A

energy from a heat source to food causing physical change in the shape of pro, carbs, fats.

36
Q

what does heating accelerate?

A

the rate at which a chemical reaction takes place

37
Q

how is heat transferred? what is the energy used for? (3)

A
  • from the more energetic (hotter) system to the less energetic (cooler)
  • energy is used to raise temperatures of food being cooked, evaporation and browning reactions
38
Q

____ is a system of measurement that quantify how much energy is in a specific system. what does it depend on (3)?

A
  • temperature

- > it depends on: amount of energy in that body, density, specific heat capacity

39
Q

____ is a measurement of the quantity of molecules there are in a given amount of space.

A

density

40
Q

________ is the amount of energy it takes to raise a given amount of material to a certain temperature. the higher it is for a given material, the ____ energy it takes to raise the temperature of that material by the same number of degrees
-> “willingness” of a substance to change its temperature, the ____ the value, the more easily the temperature changes

A
  • specific heat capacity
  • more
  • lower
41
Q

what are the three source of energy and heat transfer? which is most efficient in heat transfer?

A
  • conduction
  • convection
  • radiation

-> most efficient: conduction

42
Q

____ is the direct transfer of energy from one solid body to another.

A

conduction

43
Q

____ is the transfer of one solid body to another through the intermediary of a fluid - a liquid or a gas. what influences its efficiency?

A

convection - depends on the way fluid flows around food

44
Q

the motion of fluid is referred to as _____

A

convection patterns

45
Q

how does a convection oven work?

A

they have fans that are designed to keep the air inside moving around to promote faster, more even cooking

46
Q

____ is the transfer of energy through space via electromagnetic waves; it doesn’t require any medium from heat transfer. give an example.

A

radiation

eg. broiler

47
Q

how does a microwave work?

A
  • microwaves penetrate through the exterior of the food when heating it (pass through a depth of at least a few cm)
  • they are a form of electro-magnetic radiation.
  • when they are aimed at an object with magnetically charged particles, those particles rapidly flip back and forth creating friction which in turn creates heat
48
Q

what are advantages of microwaves? what are its limitations?

A

advantages: produce less heat, use less electricity than ovens, used to make baked good quickly (average results for regular/rich cakes)
limitations: no browning reactions occur -> over-baking

49
Q

microwaves aren’t good for baking with types of cake?

A

light or angel-type cakes

Food funds lab (8 decks)

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