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Food Fundamentals 2 > Lab 6 > Flashcards

Lab 6 Flashcards

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1
Q

In cake preparation, egg, flour and milk contains ____

A

Protein that coagulates with heat to form the structure.

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2
Q

Egg whites will do what in cake? What do egg yolks do?

A

Egg white will leaven and dry a product.

Egg yolks emulsify.

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3
Q

What is an advantage of using room temp eggs instead of cold?

A

Will have a better volume

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4
Q

In cake preparation, what does sugar combine with to tenderize the cake?

A

Gluten forming proteins

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5
Q

What coats gluten forming proteins? What does it result in? What does creaming do?

A

Fat

Results in tenderization, and creaming results in tiny bubbles.

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6
Q

Similarly to fat, oil coats gluten forming proteins but does not contain what?

A

Does not contain AIR therefore must be incorporated into other ingredients such as eggs to maximize air.

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7
Q

How should MCT oil incorporate air into cake?

A

Blend at high speed for 5 minutes

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8
Q

In cake preparation, how should dry ingredients be incorporated for better ingredient distrubution?

A

Dry ingredients should be sifted.

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9
Q

Name the two ways cakes are classified

A

1) Shortened
2) Foam cake

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10
Q

What are 3 other names for shortened cakes?

A

Butter

Conventional

Creamed

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11
Q

The most commmon creamed cake is

A

birthday cake

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12
Q

Which foam cakes contain no fat?

A

Angel

Meringue

Dacquosies

Vacherin

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13
Q

Which foam cakes congains only fat from egg yolks?

A

Sponge

Ladyfingers

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14
Q

Which foam cakes contain only fat ASIDE from yolks?

A

Chiffon

Genoises

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15
Q

How many mL of baking powder and baking sodal per cup of flour?

A

5 mL baking powder

1 mL baking soda

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16
Q

If the only liquid source is eggs, is a leavener necessary? Provide an example.

A

No leavener necessary. i.e pound cake

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17
Q

What are the goals of mixing? (3)

A

Uniform blend of ingredients

Incorporating maximal amount of air cells (optimal volume and texture)

Developing minimal amount of gluten

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18
Q

Name the 7 cake mixing methods

A

1) Conventional
2) Conventional - meringue
3) Conventional -sponge
4) Quick Mixing
5) Single Stage (dump)
6) Two Stage (pastry blend)
7) Muffin method

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19
Q

The conventional mixing methos is also known as (3)

A

Creaming

Sugar-shortening

Sugar batter

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20
Q

describe the sugar batter method

A

1) fat and sugar creamed until light and fluffy (vital for volume)
2) Eggs beaten in (increase air volume, distributes lecithin)
3) Dry ingredients sifted in small amounts beginnign and ending with dry ingredeints

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21
Q

In the conventional mixing method, when do they gluten forming proteins become well coated?

A

In the first additon of the dry ingredients (sifted) to the wet ingredients (fat, sugar, eggs).

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22
Q

When gluten proteins are well coated in fat, this limits what?

A

Gluten development

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23
Q

In the conventional mixing method, why is it important to limit mixing after liquid is added?

A

because uncoatwed gluten proteins combine at this point, resulting a tough cake

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24
Q

descrie the conventional meringue method

A

Egg whies are seperated, made into a meringue and folded in at the end of mixing.

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25
Q

Describe the conventional sponge method

A

Eggs are sepearted and half the sugar is added to egg whites.

Mixture is beat until foamy and stiff then added to batter at the end of mixing.

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26
Q

Describe the quick mixing method

A

Dry ingredients are sifted together, then fat,liquids and flavourings are added.

Mixture is beaten vigirousky, eggs added, then beaten again.

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27
Q

Describe the single satge (dump) method

A

All ingredients combined and mixed until well blended

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28
Q

describe the two stage (pastry-blend) method

A

1) fat and flour creamed together
2) mixture of remaining dry ingredient and half of the liquid, then additon of eggs, then remaining half of liquid.
3) results in limited gluten development and “melt in your mouth” texture

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29
Q

Descrie the muffin method

A

Eggs, milk, melted fat or oil are combined and mixed with dry ingredients.

Results in coarse crumbs with large cells.

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30
Q

Name some things to be cautious of when making angel food cake

A

1) High sugar content necesary for tenderization due to absence of fat
2) Foam must be beaten until stiff to prevent collapse of fragile structure
3) Too little folding may result in an uneven texture, too much folding created acompact cake and tough crumb,.

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31
Q

Name the two functions of cream of tartar as an acid in angel food cake

A

1) To whiten the batter via effect on flavenoid pigments
2) Improive grain of crumb by stabalizing proteins in the batter until set by heat.

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32
Q

In angel food cake, too much acid results in __

A

low volume and exessivey fine crumb

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33
Q

the purpose of baking angel food cake in a un-greased tub pan (bundt pan) is _____ and should be cooled ____

A

cook evenly and will not stick

upside down so it stretches and sticks.

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34
Q

Yellow sponge cake is __

A

light and velvety

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35
Q

How is lemon sponge cake made?

A

yolks and whites of eggs are used, where lemon juice is the acidic ingredient. High sugar content counteracts the toighening effect egg as well as the low fat content.

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36
Q

Whats the difference between yellow sponge cake and chiffon cake?

A

Chiffon cake used oil

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37
Q

When making egg-white foams and meringues, why should you stir tapioca starch into sugar or make a cornstarch paste and beat in the paste after adding the sugar?

A

Starch prevents the meringues shrinking when baked and prevents tearing when the meringue is cut.

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38
Q

When making egg-white foams and meringues, why should you not overbeat egg whites? When should they be beat?

A

Overbeaten egg white foams become dry and rigid and will not expand, beat them until they are only moist and slip a little in the bowl.

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39
Q

When making egg-white foams and meringues, when should sugar be added? What happens if you wait too late?

A

Add when soft peaks form. Adding sugar too early will reduce volume and increase beating time.

Adding sugar too late may cause the meringue to dry out will not expand.

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40
Q

When making egg-white foams and meringues, why is it important to use a copper bowl OR add 1/8 tsp of creaam of tartar/ egg white?

A

To get a more stable foam that will hold up better in cooking

41
Q

When making egg-white foams and meringues, why is it important to seperate the eggs using the 3 bowl method?

A

Even a trace of egg yold will deflate the foam

42
Q

When making egg-white foams and meringues, why is it important to use room temp eggs?

A

Warmer eggs are easier to seperate, where the colder the whites the longer the beating time.

43
Q

When making egg-white foams and meringues, why is it important to use a very clean bowl and beaters for egg white?

A

Any oil or grease will wreck the foam

44
Q

How is cookie batter similar to cake batter?

A

Similar, but contains less liquid and more fat and egg than cakes.

45
Q

what are the 6 ways cookies are classified?

A

Drop, moulded, rolled, refrigerated (icebox), pressed (bag) and bar (sheet).

46
Q

What happens if the amount of liquid os too small for all of the sugar to dissolve in cookie batter? What is the point of liquid? what happend if there is too much?

A

An open texture is produced. Liquid is needed to help cookies puff up, too much will cause them to spread.

47
Q

What flour will cause cookies to spread more?

A

All purpose flour (compared to pastry flour)

48
Q

Why do cookies puff up?

A

Steam formation

49
Q

What flour is more acidic that causes the cookies to set faster?

A

bleached cake flour

50
Q

What kind of flour will promote the maillard reaction? What does this cause

A

Higher protein flour.

Produces a darker colour (maillard) and more chewier (gluten development).

51
Q

What does a smaller amount of leavening agent result in?

A

Creates a crisp, compact product vs a soft texture and high volume

52
Q

Different types of __ produce diffeent looking cookies depending on their melting point and water content.

A

Fat

53
Q

When does corn syrup borwn?

A

At a lower temperature

54
Q

When does sucrose crystallize?

A

When it cools and turns cookies hard and crisp

55
Q

What 3 sugars contain moisture and will soften cookies upon standing?

A

Honey

Molasses

Brown Sugar

56
Q

What do eggs do? Extra eggs? Egg whites?

A

Eggs hold cookies together.

Extra eggs make puffier cookies.

Extra egg whites have a drying effect.

57
Q

What does re-rolling cookie doigh develop?

A

Develops gluten an creates a toiugher product that is less crispy.

58
Q

Pastry is ___ dough

A

Unleavened

59
Q

What is pastry dough made out of?

A

flour, salt, fat and water

60
Q

Name the 4 kinds of pastries.

A

1) Short-flake
2) Long-flake
3) Mealy
4) Puff

61
Q

What is short flake pastry?

A

The original type

62
Q

What is long flake pastry?

A

Contains large blisters

63
Q

What is mealy pastry?

A

Contains no blisters

64
Q

What is puff pastry?

A

Consists of layers of thin pastry and very thin long blisters.

65
Q

What pastries are similar to puff pastries, but contain YEAST as a leavening agent?

A

Croissants and Danishes

66
Q

What is strudel and filo dough?

A

Similar to puff pastry, but contain more layers of fall and have very thin sheets of layered pastry

67
Q

What is the flakiness of pastry dependent on?

A

The type and consistency of fat, flour and liquid.

68
Q

Whar keeps thin layers of pastry dough apart in the oven?

A

Cold firm fat (spacers)

69
Q

How does pastry puff?

A

Fat melts, steam forms and puffs the pastry apart.

70
Q

What are the 4 types of fat used in pastry?

A

1) Lard
2) Hydrogenated Fat
3) Butter and margarine
4) Oil

71
Q

What is the fat of choice? Why?

A

Lard

Mos pliable over a range of temperatures.

72
Q

How does hydrogenated fat affect pastry?

A

Satusfactory pastry produced due to its plasticity, shortening power and bland flavour, maintains the same consistency over a range of temperatures/

73
Q

Hydrogentaed fat is often plant base, name a disadvanage in using this fat in pastry.

A

Soure of trans fats

74
Q

When using butter/margarine, what is the water content?

A

20%

75
Q

What is an advantage of using butter, which softens easily.

A

Softened butter spreads more easily during manipulation and results in less gluten production, resulting in a more tender crust (mealy).

76
Q

What is customary when making Baklava and Spanakopita? What dough is involved?

A

Melted fat is brushed between each layer of filo dough

77
Q

What happens when sugar is added to pastry? Too much?

A

Will brown and less gluten formed.

Too much sugar may result in a in a sandy pastry.

78
Q

What happend when acid is added to pastry? What is added to tenderflake lard?

A

Breaks dwon gluten molecules, resulting in tender and flaky pastry and reduced browning

Vinegar is added to tenderflake lard

79
Q

What kind of flour will produce the most desirable short-flake, long-flake and mealy pastry?

A

Pastry or soft wheat flour.

80
Q

What will bread flour yield in pastry?

A

Strong strands of gluten desired in puff, strudel and phyllo pastry.

81
Q

What is the goal when making pastry? tender pastry?

A

To form strands of gluten with layers of fat trapped between them.

Tender pastry requries flour proteins to become coated with fat to limit their joining together with water to form tough gluten.

82
Q

What kind of flour requires more manipulation (i.e re-rolling) why?

A

High protein flour

Increases length of gluten strands and created larger blisters and a stronger structure or tougher product.

83
Q

Why should pastry never be streched?

A

Gluten strands will shrink when coagulated during baking and the product will shrink and change shape.

84
Q

How is flakiness caused?

A

By the develpment of blisters or holed when fat melts during baking.

85
Q

What are the 2 things thats leavens (puffs up) pastry dough and increase the size of the opening?

A

1) Melting fat moisture absorbed by the dough
2) Steam from moisture in fat

86
Q

Pastry must be ____ to obtain optimal flakiness

A

baked in a very hot oven (450F)

87
Q

How do you make short-flake pastry?

A

Fat is cut into flour until the mixture looks like peas.

88
Q

How do you make long-flake pastry?

A

Fat is cut into flour until the mixture looks like lima beans

89
Q

How do you make mealy pastry?

A

Flour and fat is throughly mixed.

90
Q

What factor mainly affects the texture of the baked pastry?

A

Ingredeint mixing method (of the flour and fat)

91
Q
A
92
Q

How can large blisters be minimized?

A

1) Avoid over manipulation
2) Perforating the raw crust to create holes, which allows steam to escaoe.
3) place weight on crust when pre cooking single crust

93
Q

whats important to remember about filo/phyllo pastry?

A

Must be covered with damp cloth during use prevent drying and breaking

94
Q

Pies can be made with both ___

A

bottom, or botom and top crust

95
Q

What does “blind” baking mean in terms of pie crust?

A

When the crust is baked prior to filling

96
Q

How can the fillng be prevented from spilling over?

A

Bottom crust may be cut larger, then folded and moistened to improve seal, or pressed with a fork.

A small thickening agent can be added to fruit juice/filling does not spill.

97
Q

What is specail about glass pie plates and darker metal pies?

A

Absorb heat quicker and cook pastry faster.

98
Q

What are the weakners/leaveners in baking?

A

See pic

99
Q

What are the tougheners/strengthners in baking?

A

See pic

Food Fundamentals 2 (26 decks)

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