Test 1 Flashcards
Teaspoons to Tablespoon
3 teaspoons = 1 tablespoon
Tablespoon to fluid oz
2 tablespoons = 1 fl oz
Fl oz to pint or cup
8 fl oz = 1/2 pint or 1 cup
fl oz to pint
16 fl oz = 1 pint
pints to quarts
2 pints = 1 quart
quarts to gallon
2 quarts = 1/2 gallon
4 quarts = 1 gallon
ounces to pounds
4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound
tablespoon to cup
2 tablespoons = 1/8 cup
16 tablespoons = 1 cup
cups to pint
2 cups = 1 pint
cups to quart
4 cups = 1 quart
cups to gallons
8 cups = 1/2 gallon
16 cups = 1 gallon
liter to ml
1 liter = 1000 milliliters
1/2 liter = 500 milliliters
kilogram to gram
1 kg = 1000 grams
1/2 kg = 500 grams
liter to fl oz
1 liter = 33.8 fl oz
milliliter to fluid oz
1 ml = .034 fl oz
kilogram to pound
1 kg = 2.2 pounds (2 pounds 3 oz)
grams to ounces
1 gram = .035 oz
quart to ml
1 quart = 946 ml
fl oz to ml
1 fl oz = 29.57 ml
pound to grams
1 pound = 454 grams
ounce to gram
1 oz = 28.35 g
Gross weight
Total weight of all ingredients
Weight of 1 piece
gross weight / number of pieces (yield)
Number of Pieces (yield)
Gross weight / weight of 1 piece
Yield change
want (need) / have = factor that you are multiplying or dividing the recipe by
Creaming method
cream butter and sugar
- for doughs and cakes
cut in butter or flake
cut cold butter into small cubes
- want to see pieces of butter
Chemical leavening
baking soda / powder
Baking soda attributes
sodium bicarbonate + alkaline
- needs to be activated with an acid
- mix with liquid to release carbon dioxide for it to rise
Baking powder
sodium bicarbonate + acid + starch - just needs liquid - not clumpy because of starch double acting baking powder - also reacts to heat
Reduction
large amount of fruit, boil in water, strain the fruit and then reduce fruit more to get concentration
Hydro- colloiods
thickening agents (water + structure)
Gelatin
Derived from animals, blocks of gel (soft, elastic, chewy)
Pectin
apple pectin or yellow pectin
Puree (high solid content)
NH (used for liquids) low solid content
Emulsion
water and fat forced together
- mayo, buttercream
pasteurization
slows spoilage
-kills harmful microbes
144 F for 1/2 hour
HTST
high temp, short time pasteurization
161 F for 16 seconds
UHT
ultra-pasteurized,
280 F for2 seconds
- shelf stable
homogenization
a process by which the fat droplets from milk are emulsified and the cream does not separate
Sugar stages
When heating sugar, it goes through multiple stages as it heats. As it gets hotter, the consistency and color changes. The caramelization process begins at 320 degrees.
Bloom
hydrating the gelatin before adding it to a hot mixture
Amorphous
fluid rather than a solid substance
Functions of sugar
- 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
Rondeaux
large shallow pot with two handles
- poach pears in them
nappage
apricot glaze
- brush on fruit tarts, as gelatin in it, glazes fruit
Pate de fruit
fruit puree is reduced with sugar, pectin is added, it is then cooled and cut into little squares and coated with sugar
FAT TOM
Food
acid - more acid, less likely to spoil
Time - not leaving things out etc
Temperature - not staying in the danger zone too long
Oxygen - not letting things dry out
Moisture - make sure things are sealed and covered properly
The concerns you have when trying to run a clean kitchen
Pathogen
bacteria that can make you sick
Danger Zone
40-140 degrees
Food should not be left in this range for an extended amount of time
How to prevent a food borne illness
pay attention to FAT TOM, wear gloves and change them often, have good personal hygiene, wash your hands often, sanitizer buckets at every station, clean surfaces often
