Quiz 3

Question 0

What is grading eggs based on?

Answer 0

Graded based on the outside interior and inside, not size

Question 1

What are the three classes when grading eggs?

Answer 1

AA, A, B

Question 2

Define candling and know what things are looked for during the process

Answer 2

The egg is placed on a light to look for the yoke shadow outline, the Aircell, blood and meet spots, veining, a fertilized egg

Question 3

List the basic principles of egg storage and safety

Answer 3

Pasteurized to kill salmonella on the shell, keep Egg dishes below 41° because they are PHF and 70 to 80% humidity, Cook a bug 160° to kill bacteria, refrigerate immediately, I don’t eat raw eggs

Question 4

What nutrients are found in eggs?

Answer 4

All fat soluble vitamins AED K and water-soluble B complex, Minerals, cholesterol, choline, lecithin, protein, fat saturated mono and Polly, more omega six

Question 5

What part of the egg provides fat?

Answer 5

The yolk

Question 6

What part of the egg provides protein?

Answer 6

The albumin

Question 7

Provide examples of wet and dry methods of cooking eggs

Answer 7

Wet, poaching hard boiled and soft boiled

Dry, fry eggs scrambled, and baked

Question 8

What functions do eggs provided cooking\baking?

Answer 8

Structure, thickens, emulsified, leavens, binds, coats, and clarifies

Question 9

Understand the difference between fats and oils

Answer 9

Fats are solid at room temperature oils are not
Same fat content
Fat is often marbling from animals and oils are often plant-based

Question 10

Define smoke point, flashpoint, and rancid

Answer 10

Smoke point is when it produces smoke flashpoint is ignition and rancid is spoiled

Question 11

What is cold pressing?

Answer 11

The best, smallest yield, most expensive, grinding and then mechanically pressing the seeds creating a low heat

Question 12

What is expeller pressing?

Answer 12

Squeezy at high-pressure and generating heat, more money lower yield

Question 13

What is chemical solvents?

Answer 13

Hexane is used to break down the product producing a large yield at low-cost

Question 14

What nutrients are found in fats and oils?

Answer 14

100% fat, animal fats have cholesterol, saturated and unsaturated fat

Question 15

What types of oils contain saturated fat?

Answer 15

Palm oil and coconut oil

Question 16

When do you think that in a product how does one compensate for flavor and mouth feel?

Answer 16

Flavorings, applesauce, substitutes

Question 17

Defined formula

Answer 17

A big shot recipe; rely on weighing to ensure precise measurements

Question 18

Define gluten

Answer 18

Made when glutenin and gliadin are together in the presence of water, forms a protein the traps gases

Question 19

Define starch retrogradation

Answer 19

Stale; the process where starch molecules in batter or dough lose moisture after baking

Question 20

Defined Yeast

Answer 20

A living one celled organism, East and carbs equal alcohol and carbon dioxide which gets trapped as air bubbles

Question 21

Define quick bread

Answer 21

Made with chemical leavening agents like baking soda or baking powder

Question 22

Define tunneling

Answer 22

Large tubular holes and muffins and cakes, a defect caused by improper mixing

Question 23

Defined fermentation

Answer 23

Went yeats convert sugar and alcohol molecules of carbon dioxide also the time it takes for the dough to rise

Question 24

Define proofing

Answer 24

Letting the dough rise again what it is and it’s final shape before being cut

Question 25

What are the basic ingredients and baking?

Answer 25

Flour, butter, eggs, milk, flavorings

Question 26

List the characteristics and purpose of flour and baking

Answer 26

Bulk and structure, thickening agent, emulsifier

Question 27

Be familiar with the different types of flour and protein content

Answer 27

Cakes have a lower protein contents of their light and fluffy crackers have a high protein content so they are crispy

Question 28

List the functions of sugar in baking

Answer 28

Lebanon, shortens good and strands, extend shelflife

Question 29

List the functions of butter in baking

Answer 29

Flavor, color, moisture, and richness also Lebanon, shortens Gluten strands, extend shelflife

Question 30

Know the steps in the baking process

Answer 30

One gases are formed and trapped in gluten
Starches Gelatinized
Proteins coagulate 
Fats melt
Water evaporates 
Sugars caramelize
Carryover baking 
Staling

Question 31

What are the gas is that leaven baked goods?

Answer 31

Air is produced in those containing whipped eggs or creamed fat
Steven is produced when liquid evaporates or fat melts
Carbon dioxide is produced from baking soda, baking powder, baking ammonia or yeast

Question 32

What are the different types of mixing methods?

Answer 32

Beating: to incorporate air or develop gluten
Blending: mixing two or more ingredients until evenly distributed
Creaming: vigorously combining fat and sugar while incorporating air
Cutting: incorporate solid fat into dry ingredients only it’s a lumps of the desired size remain
Folding: gently incorporate ingredients together
Kneading: working a dough to develop gluten
Sifting
Stirring
Whipping: beating vigorously to incorporate air

Question 33

What are the leavening agents in quick bread?

Answer 33

Baking soda, baking ammonia, or baking powder

Question 34

What are the agents in yeast bread?

Answer 34

Yeast and the breakdown of sugars by the living cells that create carbon dioxide

Question 35

What are the quick bread mixing techniques?

Answer 35

Biscuit method which is solid fat and produces flaky dough
Muffin method which is liquid fat and produces soft cake like Texture
Creaming method what is softened fat and produces Rich cake like texture

Question 36

What are the types of yeast?

Answer 36

Compressed, active dry, instant dry, natural

Fresh, warm water added, add as is, on its own

Question 37

Examples of grade or starch alcohols

Answer 37

Corn, rye, wheat, barley, potatoes, Gin

Question 38

What are the steps to yeast bread?

Answer 38

Scaling
Mixing and kneading
Fermenting the dough
Punching down the dough encourages more yeast activity
Portioning out, rounding, shaping
Proofing is the Final rise of fermentation before baking
Cooling and storing: you spreads are stored at room temp, refrigeration promotes staling