unit 2 Flashcards
what should you look for when selecting vegetables?
Crip brightly colored firm
mushy vegetables that are adult in color and have lost most of the nutrients most likely have been
over cooked
potatoes and onion should be stored
In a dark dry place
eggplant, tomato and peppers are what botanical group
fruit
potatoes
Tubers
Onions, garlic, and chives
Bulb
Broccoli, cauliflower, and artichoke
Flowers
Celery, asparagus, and mushrooms
Stem
spinach, lettuce in chard
leaves
turnips carrots, and beets
Roots
beans, peas, corn
Seeds
What does flour do?
add structure
fat
Tender rises and improves keeping quality
sugar
sweetened and helps caramelization
liquid
Moisten and dissolves ingredients
Salt
enhance flavor
leaving agent
makes products rise
A grain made from the entire kernel, including the brand, germ and endosperm is called a
Whole grain
The part of the grain kernel that protects the seed and provides fiber is called the
bran
A grain that has had the germ and brand removed is called a
refined grain
The part of the green kernel that contains the carbohydrates and protein is called the
endosperm
The part of the grain kernel that contains most of the nutrients is called the
germ
when nutrients that are lost during the grain milling process are added back into the final product. The final product has been.
Enriched
The protein that gives strength and elasticity to a baked product is called
gluten
if a recipe calls for baking soda it also needs
an acid
Quick breads rise quickly because they use chemical living agents like
Baking soda
which baked product should not be over mixed so that gluten does not develop
muffins, coffee, cake, biscuits
Which mixing method uses cold, solid fat
Biscuit method
double acting baking powder reacts when it’s first mixed to liquid ingredients and again when it is
cooked/exposed to heat
The mixing method where you first mix all your dragon ingredients together and then mix all the liquid ingredients together and then combine them is called. What
Muffin method
The most accurate way to measure for bread is
Weighing them
Which living agent is a single cell fungus that ferment sugar to produce alcohol and carbon dioxide
yeast
The process of pressing folding instruction dough until it becomes smooth and elastic is called
kneeding
The process of allowing yeast to sit in warm water and sugar until it becomes foamy is called
blooming
what occurs when carbon dioxide is produced as these speeds on the starches and sugar in the dough
fermentation
Window is allowed to rise until double it’s size before baking. It’s called.
proofing
this happens when the starch is found in group breaks down and sugar
ripening
this occurs when the cut surfaces of fruit reacts with oxygen
enzymatic browning or oxidization
when fruit is at its lowest cost in high quality
When it’s in season
fruits and vegetables are high in these essential nutrients
Fiber, water, vitamins, and minerals
what botanical group does a pear kiwi and apple?
pome
apricot peach and cherry
drupe
Mango banana pineapple
Tropical
grapefruit, lemon and lime
Citrus
Watermelon cantaloupe honeydue
melon
