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ICE Culinary School > Mod 1 > Flashcards

Mod 1 Flashcards

1
Q

Teaspoons to Tablespoon

A

3 teaspoons = 1 tablespoon

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2
Q

Tablespoon to fluid oz

A

2 tablespoons = 1 fl oz

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3
Q

Fl oz to pint or cup

A

8 fl oz = 1/2 pint or 1 cup

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4
Q

fl oz to pint

A

16 fl oz = 1 pint

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5
Q

pints to quarts

A

2 pints = 1 quart

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6
Q

quarts to gallon

A

2 quarts = 1/2 gallon

4 quarts = 1 gallon

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7
Q

ounces to pounds

A

4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound

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8
Q

tablespoon to cup

A

2 tablespoons = 1/8 cup

16 tablespoons = 1 cup

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9
Q

cups to pint

A

2 cups = 1 pint

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10
Q

cups to quart

A

4 cups = 1 quart

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11
Q

cups to gallons

A

8 cups = 1/2 gallon

16 cups = 1 gallon

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12
Q

liter to ml

A

1 liter = 1000 milliliters

1/2 liter = 500 milliliters

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13
Q

kilogram to gram

A

1 kg = 1000 grams

1/2 kg = 500 grams

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14
Q

liter to fl oz

A

1 liter = 33.8 fl oz

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15
Q

milliliter to fluid oz

A

1 ml = .034 fl oz

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16
Q

kilogram to pound

A

1 kg = 2.2 pounds (2 pounds 3 oz)

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17
Q

grams to ounces

A

1 gram = .035 oz

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18
Q

quart to ml

A

1 quart = 946 ml

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19
Q

fl oz to ml

A

1 fl oz = 29.57 ml

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20
Q

pound to grams

A

1 pound = 454 grams

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21
Q

ounce to gram

A

1 oz = 28.35 g

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22
Q

Gross weight

A

Total weight of all ingredients

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23
Q

Weight of 1 piece

A

gross weight / number of pieces (yield)

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24
Q

Number of Pieces (yield)

A

Gross weight / weight of 1 piece

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25
Q

Yield change

A

want (need) / have = factor that you are multiplying or dividing the recipe by

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26
Q

Creaming method

A

cream butter and sugar

- for doughs and cakes

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27
Q

cut in butter or flake

A

cut cold butter into small cubes

- want to see pieces of butter

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28
Q

egg wash recipe

A

1 egg, 1 egg yolk, pinch of salt, tablespoon cream or milk

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29
Q

one step method

A

mix all dry ingredients in one bowl, mix all liquid in another bowl, then pour the liquid into the dry
- uses oil, melted butter, or both

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30
Q

Controlling the amount of gluten

A

Gluten allows air to be trapped in, that’s why we knead doughs intensely and not flaky pastries like scones or pie crusts

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31
Q

low fan

A

bakes the interior slower

- for a bigger item, so it cooks through

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32
Q

high fan

A

make a crisp exterior but have to be careful to not dry out center as it cooks quickly
- for biscuits and goods that you want to rise fast and be crispy

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33
Q

Chemical leavening

A

baking soda / powder

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34
Q

Baking soda attributes

A

made of pure sodium bicarbonate

  • has the acid already added, chemical reaction happens when it comes into contact with liquid
  • when sodium bicarbonate comes into contact with acid, carbon dioxide is released, causing the pastry to rise
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35
Q

Baking powder

A

double acting baking powder is standard

  • means that it also reacts to heat
  • lasts longer, the batter can be used after a few days of making it if stored
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36
Q

Mechanical leavening

A

when air is beaten in

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37
Q

organic leavening

A

fermentation

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38
Q

Drying Fruit

A

cut (thinly, with a mandolin if possible), bake at low heat for a while until crispy

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39
Q

Confit

A

preserved in it’s own fat or liquid

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40
Q

Preserves

A

Jams, jellies, marmalade

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41
Q

Jellies

A

no fruit pieces

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42
Q

Marmalade

A

jelly with pieces of fruit

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43
Q

Freezing (IQF)

A

individually quick frozen, not in a block of ice but by piece

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44
Q

pickling

A

uses an acid (vinegar)

- flavored vinegar for fruits

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45
Q

Reduction

A

large amount of fruit, boil in water, strain the fruit and then reduce fruit more to get concentration

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46
Q

conserve

A

when the fruit is preserved cold

47
Q

Extract

A

using alcohol with a flavor

- vanilla extract - vanilla beans in vodka or rum for a few weeks then strain

48
Q

Compounds

A

reduced to a paste

- to enhance flavor

49
Q

eau de vie

A

no sugar, intense flavor of fruit

50
Q

cordial

A

fruit compound with added sugar

51
Q

Vanilla beans

A

Bourbon (from madagasgar)
Tahitian: more expensive, sticky interior from Tahiti
Mexican: spicy, cinnamon flavor
Indonesian:Tahitian beans grown in Indonesia, not as good

52
Q

Hydro- colloiods

A

thickening agents (water + structure)

53
Q

Gelatin

A

Derived from animals, blocks of gel (soft, elastic, chewy)

54
Q

Pectin

A

apple pectin or yellow pectin
Puree (high solid content)
NH (used for liquids) low solid content

55
Q

Emulsion

A

water and fat forced together

- mayo, buttercream

56
Q

Agaragar

A

made from seaweed

firm, brittle does not readily melt

57
Q

Guar gum

A

ice cream stabilizer

58
Q

Dairy

A

milk and it’s derivatives

59
Q

Raw milk

A

unstable, cream rises to the top

  • natural oil in water emulsion
  • perishable and prone to bacterial contamination
60
Q

pasteurization

A

slows spoilage
-kills harmful microbes
144 F for 1/2 hour

61
Q

HTST

A

high temp, short time pasteurization

161 F for 16 seconds

62
Q

UHT

A

ultra-pasteurized,
280 F for2 seconds
- shelf stable

63
Q

homogenization

A

breaking fat droplets into smaller ones, evenly dispersing them, and creating a stable emulsion

64
Q

milk

A

water, milk fat, non-fat solids

3.5% fat

65
Q

concentrated milk fat

A

cream, butter

66
Q

non fat solids

A

proteins (casein + whey) carbs (lactose), vitamins and minerals

67
Q

Reduced fat fat percentage

A

2%

68
Q

Cream fat percentage

A

36 or 40 percent

69
Q

Clotted cream fat percentage

A

55 percent

70
Q

butter

A

cream is whipped past the “whipped cream” stage and has become a “water in oil” emulsion
- inversion of structure

71
Q

Buttermilk

A

liquid left on bottom after whipping cream into butter

72
Q

commercial butter vs European style butter

A

commercial 80-82 % fat, euro 83-84% fat

Higher percentage of fat allows for more plasticity and flexibility (less water)

73
Q

cultured butter

A

bacterial culture added

gives a slightly sour flavor

74
Q

Culture

A

cultivating living material + creating a growth environment

75
Q

Whipped cream

A

fat forms a network around air that is whipped in
- stable form
Fat content - 25% minimum
Temp- 40 F or under

76
Q

Clarified butter

A

water + non fat milk solids have been removed

- can be heated to higher temperatures without burning

77
Q

brown butter

A

(Beurre Noisette) “hazelnut”

- smells nutty, non-fat solids are browned

78
Q

Cultured dairy

A

(fermented or preserved)

  • protein aggregation of the casein and whey
  • coagulates and forms solid clumps
  • curdling ; add an acid or enzyme (like rennet)
79
Q

Ricotta (whey cheese)

A

milk (sheep’s) is coagulated from rennet (whey water is a by product)
- heated, forming soft curds + agitated

80
Q

yogurt

A

fermented milk product (bacterial fermentation)

- lactose turns into lactid acid

81
Q

Sugar stages

A

eventually put these in lol dont think i have to memorize tho

82
Q

Meringue

A

sugar added to egg foams

the more sugar, the longer you mix

83
Q

French Meringue

A

egg whites + granulated sugar

84
Q

Swiss Meringue

A

egg whites + sugar, heated in a bain marie (double boiler)

85
Q

Italian Meringue

A

egg whites + hot sugar (240 degree / soft ball)

- Marshmallows

86
Q

gelatin sheet

A

soften in ice water, remove ice water and squeeze excess water, add to a heated liquid
- if there is no heated liquid in the receipt, take it with a little of its water from the bowl and boil on low heat

87
Q

Sugar

A

sweet water soluble carb

88
Q

sucrose

A 
aka granulated sugar 
- from sugar canes or beets 
disaccharide 
1 glucose molecule bonded with 1 fructose molecule 
it is a simple carbohydrate
89
Q

sugar cane

A

grass with high content of sucrose in its fluids

90
Q

fructose

A

fruit sugar

91
Q

lactose

A

milk sugar

92
Q

daxtrose

A

corn syrup

93
Q

Processed sugar

A

sugar juices are extracted from cane or beets, then crystalized
began in India, about 3000 bc

94
Q

Refined Sugar

A

removing impurities, including molasses or minerals then the raw sugar is washed with steam = turbinado sugar (sugar in the raw)
then it is clarified (whitened) and calcium + magnesium are removed and centrifuged to remove syrup

95
Q

Light + dark brown sugar

A

contain some of the natural molasses (cane sugar)

96
Q

Refined sucrose

A

confect sugar
Etra Fine
Bakers special
Caster

97
Q

Confectionary’s sugar

A

3% cornstarch is added (aka 10x) finest one

98
Q

Extra fine

A

more surface area is available to trap air (creaming process)
- the more crystals there are, the more air can be incorporated

99
Q

baker’s special

A

finer than extra fine

100
Q

caster

A

even finer than bake’s

101
Q

bar sugar, superfine

A

finest granulated

102
Q

unrefined sugar

A 
panela 
isomalt
 dextrose
 trimoline 
glucose
103
Q

Isomalt

A

chemically modified to be very hydroscopic: it resists moisture and stops water from migrating

104
Q

Corn syrup

A

24% water, 50% sweet, prevents crystallization and preserves

105
Q

glucose

A

15% water also prevents crystallization and preserves

106
Q

Trimoline

A 
or invert sugar 
from beets (25%water) 
chemical breakdown of sucrose
107
Q

Hydroscopic

A

the more hydroscopic, the more moisture it holds/absorbs

108
Q

Amorphous

A

fluid rather than a solid substance

109
Q

Functions of sugar

A
  • sweetener, flavor enhancer
  • interacts with proteins and starch during cooking and baking
  • tenderizes, by absorbing water and inhibiting gluten development
  • incorporates air during creaming process
  • caramelizes
  • stabilizes egg foams
  • feeds yeast during fermentation
  • delays coagulation of egg proteins in custard
  • regulates gelling in preserves
  • binds water - lengthens shelf life
  • crystallization and recrystallization of confections
  • regulates texture of ice cream, sorbets, and frozen desserts by lowering the freezing point
110
Q

Maillard Reaction

A

series of reactions between proteins and sugar

111
Q

Browning due to Maillard reaction

A

-from protein
- from reducing sugar
- from removal of water
- from increase of temperature
- from increase of pH
Caramelized onions
Seared meat
Bread Crusts
Brown Butter

112
Q

Sugar caramelization

A

when sugar is brought to temperatures above 320 F
Thermo- chemical breakdown of sucrose
Caramel sauce
Caramel Ice Cream

113
Q

Difference between Maillard reaction and sugar caramelization

A

you know the difference if there is sugar in the recipe that went over 320 degrees

114
Q

Maillard Reaction and Sugar caramelization combined example

A

caramels made with cream experience both reactions

ICE Culinary School (7 decks)

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