Quiz 3 Flashcards
What is grading eggs based on?
Graded based on the outside interior and inside, not size
What are the three classes when grading eggs?
AA, A, B
Define candling and know what things are looked for during the process
The egg is placed on a light to look for the yoke shadow outline, the Aircell, blood and meet spots, veining, a fertilized egg
List the basic principles of egg storage and safety
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
What nutrients are found in eggs?
All fat soluble vitamins AED K and water-soluble B complex, Minerals, cholesterol, choline, lecithin, protein, fat saturated mono and Polly, more omega six
What part of the egg provides fat?
The yolk
What part of the egg provides protein?
The albumin
Provide examples of wet and dry methods of cooking eggs
Wet, poaching hard boiled and soft boiled
Dry, fry eggs scrambled, and baked
What functions do eggs provided cooking\baking?
Structure, thickens, emulsified, leavens, binds, coats, and clarifies
Understand the difference between fats and oils
Fats are solid at room temperature oils are not
Same fat content
Fat is often marbling from animals and oils are often plant-based
Define smoke point, flashpoint, and rancid
Smoke point is when it produces smoke flashpoint is ignition and rancid is spoiled
What is cold pressing?
The best, smallest yield, most expensive, grinding and then mechanically pressing the seeds creating a low heat
What is expeller pressing?
Squeezy at high-pressure and generating heat, more money lower yield
What is chemical solvents?
Hexane is used to break down the product producing a large yield at low-cost
What nutrients are found in fats and oils?
100% fat, animal fats have cholesterol, saturated and unsaturated fat
What types of oils contain saturated fat?
Palm oil and coconut oil
When do you think that in a product how does one compensate for flavor and mouth feel?
Flavorings, applesauce, substitutes
Defined formula
A big shot recipe; rely on weighing to ensure precise measurements
Define gluten
Made when glutenin and gliadin are together in the presence of water, forms a protein the traps gases
Define starch retrogradation
Stale; the process where starch molecules in batter or dough lose moisture after baking
Defined Yeast
A living one celled organism, East and carbs equal alcohol and carbon dioxide which gets trapped as air bubbles
Define quick bread
Made with chemical leavening agents like baking soda or baking powder
Define tunneling
Large tubular holes and muffins and cakes, a defect caused by improper mixing
Defined fermentation
Went yeats convert sugar and alcohol molecules of carbon dioxide also the time it takes for the dough to rise
Define proofing
Letting the dough rise again what it is and it’s final shape before being cut
What are the basic ingredients and baking?
Flour, butter, eggs, milk, flavorings
List the characteristics and purpose of flour and baking
Bulk and structure, thickening agent, emulsifier
Be familiar with the different types of flour and protein content
Cakes have a lower protein contents of their light and fluffy crackers have a high protein content so they are crispy
List the functions of sugar in baking
Lebanon, shortens good and strands, extend shelflife
List the functions of butter in baking
Flavor, color, moisture, and richness also Lebanon, shortens Gluten strands, extend shelflife
Know the steps in the baking process
One gases are formed and trapped in gluten Starches Gelatinized Proteins coagulate Fats melt Water evaporates Sugars caramelize Carryover baking Staling
What are the gas is that leaven baked goods?
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
What are the different types of mixing methods?
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
What are the leavening agents in quick bread?
Baking soda, baking ammonia, or baking powder
What are the agents in yeast bread?
Yeast and the breakdown of sugars by the living cells that create carbon dioxide
What are the quick bread mixing techniques?
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
What are the types of yeast?
Compressed, active dry, instant dry, natural
Fresh, warm water added, add as is, on its own
Examples of grade or starch alcohols
Corn, rye, wheat, barley, potatoes, Gin
What are the steps to yeast bread?
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
