MIDTERM - LESSON 5 Flashcards
What are the liquids in Baking?
PLAIN WATER, MILK, FRUIT JUICE
It is the cheapest ingredient in baking
WATER
Distilled or rain water
SOFT WATER
Use this tends to flatten out the dough
SOFT WATER
Water which contains minerals such as salt, calcium and magnesium
HARD WATER
Contains average amount of mineral salts
MEDIUM HARD WATER
Ideal for breadmaking
MEDIUM HARD WATER
Contains excessive carbonates of calcium & magnesium
VERY HARD WATER
Toughens the dough
VERY HARD WATER
Contains sodium
ALKALINE WATER
Lacteal secretion obtained by milking a cow “unqualified”
MILK
Is a whole cow’s milk
MILK
Fresh milk as it comes out from the cow, with nothing removed and added
WHOLE COW’S MILK
Milk that has been treated so that the cream does not seperate
HOMOGENIZED MILK
Milk heated to 140 F for 30 minutes and then cooled down to 50 F
PASTEURIZED MILK
Has had no fat removed and contains 3 1/2 percent milk fat
WHOLE MILK
Has had some fat removed and contains either 2 percent or 1 percent milk fat
LOW FAT MILK
Contains not more than 1/2 percent of milk fat
FAT-FREE OR NON-FAT MILK (SKIM MILK)
Fresh milk that has been cultured/soured
BUTTERMILK
Milk that has been treated until part of its moisture is evaporated
EVAPORATED MILK
Milk heated to allow part of the water to evaporate and 40-55 percent of sugar is added as preservative
CONDENSED MILK
Heated to remove most of its moisture content
DRIED OR MILK POWDER
Contain all milk solids and fat
WHOLE DRIED MILK
Contains all milk solids without the fat
SKIM DRIED MILK
A mixture of milk and cream, contains 10-18 percent milk fat
HALF AND HALF
Substitute for 1 cup buttermilk:
Pour 1 tablespoon of vinegar or lemon juice in a measuring cup. Add enough milk to equal 1 cup. Let stand for 5 minutes before using.
TRUE OR FALSE
TRUE
Substitute for 1 cup fresh / whole milk:
Use ½ cup evaporated milk plus ½ cup water
TRUE OR FALSE
TRUE
Substitute for dry milk powder for fresh milk:
Mix the dry milk powder according to package direction.
TRUE OR FALSE
TRUE
Substitute for one 14 oz can sweetened condensed milk:
Combine 1 cup instant nonfat dry milk + 2/3 cup granulated sugar + ½ cup boiling water + 3 tablespoon melted butter.
Process in food processor or blender until smooth . Store in refrigerator.
TRUE OR FALSE
TRUE
It is a ripened cream of milk. It contains 80% butterfat. Examples: Magnolia, Anchor, Queensland
BUTTER
It is made by mixing 40% melted fat and the rest coming from vegetable oil such as coconut oil, peanut oil, corn oil etc.
BUTTER COMPOUND
Fat emulsified with cultured milk. Contains 80% fat and 16% water. It is a widely used substitute for butter. Examples: Dari Creme, Butterfresh
MARGARINE
Plastic fat or shortening. Made from deodorized vegetable oil such as coconut, corn, soybeans etc.
HYDROGENATED FAT
Polyunsaturated vegetable oils to which hydrogen has been added commercially to make them solid at room temperature. Margarine and shortening are made in this way.
HYDROGENATED FAT
Unopened cans of evaporated milk or sweetened condensed milk may be stored at room temperature for up to 12 months. After opening store unused milk in an airtight container in the refrigerator and use within days.
TRUE OR FALSE
TRUE
Unopened packages of non fat dry milk may be stored at room temperature in a cool dry place for up to __ months.
6
Do not freeze milk. Freezing changes the texture and may cause _________ of milk fat.
SEPERATION
