Unit 5 Flashcards
5 examples of quick breads
Muffins, brownies, biscuits, cake, and cupcakes
Gases are trapped in dough creating small bubbles that are glue baked good a light and airy texture.
Leavening
Two types of leavening
Chemical and yeast
Two types of chemical leavening
Baking powder and baking soda
Quick breads are baked products that are leavened_________
Chemically
List the 2 types of forms of quick breads come in
Dough and batter
What is the difference between dough and batter?
Dough is a mixture of flour, liquid, and other ingredients so is batter but more liquid is involved making it pourable.
List 4 characteristics of quick breads
Soft, tender, shaped good, and no tunnels or holes
What happens when you over mix a quick bread?
More gluten is formed causing it to be chewy and tough to eat
What type of fat is best to use for the biscuit method?
Gluten
What type of kitchen utensil do you use to “cut in”?
Butter knife
What is the big difference in preparing muffins and biscuits?
The fat used
What is a crepe
A very thin pancake
Pate a choux is a paste or thick batter to make what?
Cream puffs
Define yeast
A living organism that consumes carbohydrates found in flour, sugar, and other ingredients
Yeast is alive T/F
True
Liquids at___________may kill the yeast organism rendering it ineffective
78 degrees and 82 degrees
Why do we knead or repeatedly fold dough?
Develops gluten
What is gluten?
The protein that gives dough it’s Structure and elastic.
Define Fermentation
The carbohydrates are consumed by yeast, alcohol, and carbon dioxide are released.
When fermentation is complete and the dough has risen, what should be done next?
Punch it
What is the purpose of “punching” the dough?
Carbon dioxide gas to be released
List the common dough shapes for individual rolls:
Crescent, club roll, kaiser, and bagel
List the common dough shapes for loaves:
Baquette, Boule, pan loaf, Pullman, and rye
What is proofing?
Yeast is allowed to ride after it is shaped and before it is baked
If you do not have a “proof box” what can you do instead?
A warm covered with a clean towel
The liquid that’s coated on the dough after rising
Wash
The most common type of wash is?
Beaten eggs
What Is docking?
Cutting small slashes in the surface of the risen dough
Why do we dock certain breads and rolls?
For a bread with a hardcrust, the slits allow gases to escape
When does the yeast get killed?
Baking
For long term storage, the best way to store bread is in your____
Freezer
Cuts of meat are a combination of (4 factors):
Muscle, connective tissue, fat, and sometimes bone
What is the main ingredient in muscle tissue?
Water
The loss of water during the cooking process
Shrinkage
Protein is__________most abundant element in muscle tissue
Second
List the 2 types of connective tissue:
Elastin and collagen
A flexible but tough connective tissue found in ligament and around tendons.
Elastin
When it’s cooked with moisture, it breaks down into tender rich gelatin.
Collagen
List of the 2 types of fat in meat:
Subcutaneous and intramuscular
The fatty tissue that forms around the outside of muscles
Subcutaneous
Fat that is distributed within the muscle
Intramuscular
What is marbling?
Certain cuts more tender, juicy, and flavorful
The time meat is allowed to rest after slaughter
Aging
What is Rigor Morris?
When muscle tissue temporarily becomes extremely hard and stiff
Today most meat is________aged
Wet
Inspection is____________and grading is____________
Mandatory, Voluntary
Grading of meats is based on what factors?
Marbling, maturity, and muscle conformation
Cuts of meats are categorized as___________or___________
Tough or tender
Study cow label
Yahhh
List 5 offal meats
Eyes, ears, liver, brains, and hearts
Pig label
Yahhh
