Topic 12-14 Flashcards
Liqueur
Extracts with sugar added
Natural or artificial ingredients or a combinaion
Bark
Outermost layer of stems and roots of woody plants
Spice
Bark, fruit, seeds, flowers, and underground stems
Extract
Flavoring agent containing alcohol
Natural or artificial ingredients or a combo
Must be labeled natural or pure or artificial or imitation
Volatile oils
Plants natural oil or essential oils
State the name of the dried spice that is made from the inner bark of a tropical tree
Cinnimon
What small egg shaped brown seed of an evergreen tree is available either whole or ground
Cardamon
All extracts contain
Flavoring agent and alcohol
What thin, dark brown pod of an orchid is available in whole bean, extract, or paste form?
Vanilla
Salt is either ______ or ______ from seatwater
Mined and evaporated
Amylopectin
The non crystallizable form of starch, consisting of branched polysaccharide chains
Amylose
The crystallizable form of starch, consisting of long unbranched polysaccharide chains
Gelling
Water and other molecules or particle prevented from moving at all
Root starch
Starches extracted from various root or tuber plants
Cereal starch
Extracted from the endosperm of cereal grains
Gelatinization
Disruption of the orderliness of starch granules and the swelling of these granules
Polysaccharides
Complex large carb molecules of sugar linked to each other
Thickening
Water and other molecules move slowly
Describe the differences between gelling and thickening
Thickening the water and other molecules can move slowly but with gelling the molecules cannot move at all
What are the characteristic of a seed starch? Or a root starch?
Cereal-inexpensive, larger amylose molecules, loser in amylopectin
Root-expensive, smaller amylose molecules, higher in amylopectin, better clarity, produce softer gem
What happens to starch when it is heated with a liquid
The starch granules absorb liquid and become trapped
What are the characteristics of an undercooked starch? An overcooked starch?
Under-too thin, gritty, opaque, raw starch taste, tends to weep
Over- too thin, smooth, extremely clear, no raw starch taste, does not weep
Agar
Dry granule or in strand form
Derived from seaweed
Vegetable gelatin
Bloom rating
Measurement of the resistence of the gel
Higher the bloom rating the firmer the gel
Pectin
Present in all fruits
Dry granule or liquid form
Extracted from cell walls of fruit high in pectin
What common gelling agent is made up entirely of protein
Gelatin
What two conditions are require when using pectin as a gelling agent
Presence of acid
High amounts of sugar
Describe how agar differs from gelatin
Agar is a vegetable derived while gelatin is animal derived
What are the two common forms of gelatin
Sheet gelatin
Powdered gelatin
Define the term bloom rating in relation to gelatin. How is the bloom rating or gelatin measured?
Measurement of the resistance of the gel
Why do we bloom gelatin? Why do we dissolve gelatin
Use to hydrate gelatin
Why must fresh papaya fruit juice be heated before it can be added to gelatin
Because heat inactivated the protease enzymes in the fruit that would break down the gelatin
