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109 Cards in this Set
- Front
- Back
Eggs are grading by
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Candaling
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Color of shell is unrelated to
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food value or quality
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Egg yolk is a natural
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emulsion of oil in water
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Chalazae
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yolk anchors hold yolk
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custards are set by
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coagulation of cooked egg yolks
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Air space in egg becomes
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larger with age
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Good quality of egg is determined by
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high proportion of thick white
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Nutritive value of egg
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80 calories, 6 grams of protein, 5 grams of fat
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More protein is found in this part of the egg...
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the yolk because it is more concentrated
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Color of yolk depends upon
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amount and color of pigment in hen's diet
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candling
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passing an egg in front of bright light to view contents
-it judges the thickness of white and condition of yolk |
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SIZE OF EGGS (By Dozen)
Jumbo Extra large Large Medium Small Peewee |
Jumbo - 30 oz
Extra large - 27 oz Large - 24 oz Medium - 21 oz Small - 18 oz Peewee - 15 oz |
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Freshness of eggs can be maintied in
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cold storage for 6 months
3 weeks in refrigerator |
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Coagulation of egg occurs at
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62 - 70 degrees
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syneresis (weaping)
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liquid release of a coagulated product
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syneresis occurs when...
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cooked at too high or too low a temperature for too long
Creates a tough, watery product |
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effectiveness of eggs as leavining agents depends....
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upon the amount of air beaten into it.
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Egg white foam stiffens by the addition of...
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acids (like cream of tartar).
Tenderizes the egg protein to extend more easily. |
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Egg white foams compared by
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specific gravity
(density vs water density) |
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room temperature whipping
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whips quicker to larger volume due to lower surface tension
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sugar will also stabilize
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egg white foam
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Egg yolk produces stiffer emulsion
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due to high concentration of protein by weight
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lecithin
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compound of water emulsion
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lipoprotein in egg whites
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stabilize emulsion by interacting with surface of the oil droplets (forming a layer)
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Mayonnaise
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food emulsion stabilize by egg yolk
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salt and vinegar improves shape of poached egg
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by hastening coagulation
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Green surface of yolks turn green when overcooked or allowed to slow quickly
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due to combination of iron from the yolk and sulfur from the whole egg
(forming ferrous sulfide) |
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The larger % sag, the more tender gel
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% sag objective measure of custard quality. MOre tender gel more sag when pushed in
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egg substitutes
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are lower in fat, calories, cholesterol
produce different colors and flavors Often higher in sodium |
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When eggs are stored for a long time...
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they will lose carbon dioxide making them more alkaline
-whites become watery -yolks flatten -odors absorbed |
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Percent casein in Milk
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80%
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Vitamins and Minerals in milk
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calcium, phosphorous, riboflavin, vitamins A & D
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Liquid that drains from the curd of clotted milk
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Whey
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The collective name of proteins that precipitate at a pH of 4.6
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Casein
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Pasteurization
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destroy pathogenic bacteria
145 F for 30 minutes or 160 F for 15 seconds |
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Evaporated milk has ____ % water removed.
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Evaporated milk has 60% water removed.
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Sweetened condensed milk is _____ and has ________ added.
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Sweetened condensed milk is evaporated and has 15 - 18% sucrose or glucose added.
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When using buttermilk in place of regular milk you should...
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increase baking soda.
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Cultured buttermilk has
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increased lactic acid added to skimmed or partially skimmed milk.
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Sweet Acidophilus Milk
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Skim milk with acidophilus bacteria added to reduce lactose
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Lactaid (Low lactose milk)
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treated with lactase
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yogurt is fermented with ______ bacteria.
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yogurt is fermented with lactic acid bacteria.
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Filled milk
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skim milk with the addition of vegetable fat and water
(illegal in some states) |
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Imitation milk
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non-dairy creamer, lacks milk fat and othe rimportant dairy ingredients
Casein derived or soy protien and veg oils |
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When milk is heated...
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whey protein precipitates out.
This causes the film on outside which can be remedied by whipping |
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If acid it added to milk
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casein precipitates
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Percent fat in butter or margarine.
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80% fat in butter margarine
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Oxidation of butter
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increases rancidity due to O2 take up and release of hydrogen
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FAT CONTENT OF MILK
-Half and Half-light or thin -medium -heavy or thick -sour cream -whipped milk |
FAT CONTENT OF MILK
-Half and Half (No less 10.5%) -light or thin (18-30%) -medium (30-36%) -heavy or thick (>36%) -sour cream (>18%) -whipped milk (35%) |
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Production of cheese
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warmed milk adding lactic acid producing bacteria, then rennet which coagulated casein forming curd which is the separated from liquid protein
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Types of Cheese
-Uncured -Cured -Processed |
Uncured - refrigerated immediately (cottage cheese)
Cured - additional whey removed, salt added and ripened Processed - Blend of natural cheese, emulsified (oil will not separate out) |
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How to cook cheese
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cook for short periods of time at moderate temperatures
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Quick cooking cereals have _______ _________ added to make them more alkaline.
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Quick cooking cereals have disodium phosphate added to make them more alkaline and cause swell faster and cook quicker.
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Pastry and cake flours are made from ______ _______.
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pastry and cake flours are made from soft wheat.
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Farina
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inner portion of wheat kernel
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Semolina Flour
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Bran and Germ removed from durum wheat then ground
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Noodles
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contain egg yolk or egg solids
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PROTEIN CONTENT of BREADS
-Bread -All Purpose -Pastry -Cake |
PROTEIN CONTENT of BREADS
-Bread (11.8%) -All Purpose (10.5%) -Pastry (7.9%) -Cake (7.5%) |
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Gluten Content of Flours Most to Least
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Bread, all-purpose, pastry, cake
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gluten is made from ______ & ______.
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Gluten is made form gliadin and glutenin
Gives elastic properties and forms framework |
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Adding Bran to a flour...
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decreases volume of end product
(increase flour and liquid to compensate). |
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Flour color
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due to carotenoids normally yellos if oxidized during storage flour will turn to white
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Durum wheat has a _____ gluten content.
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Durum has a HIGH gluten content.
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Strength of flour refers to...
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it's capacity to retain leavening.
Depends on the quality of gluten |
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Liquids due three things in a flour mixture
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Starts leavening
Hydrates gluten (development) Gelatinizes starch |
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Leavening is started by
1. ________ 2. ________ OR 3.________ |
Steam
Air Carbon Dioxide |
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Carbon dioxide as a leavening agent can start by...
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Yeast on Sugar
Acid on Baking soda. (quicker) |
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Acids that can be used in baking
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Sour milk , cream of tartar, molasses
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Baking powder
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Baking soda, and dry acid and cornstarch.
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Old baking powder becomes more alkaline causing a loss of _______ in baked goods.
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Old baking powder becomes more alkaline causing a loss of THIAMIN in baked goods.
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Salt & Yeast
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Too much salt interferes with the growth of yeast
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Eggs in baked goods
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Provides Stability
Retains leavening agent Distributes shortening Introduces Air, color and flavor |
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Fat in baked goods
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adds tenderness by coating gluten particles
keeping gluten from become one giant mass |
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Sugar in Baked Goods
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modifies texture
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Hygroscopic (sugar)
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absorb some water needed for gluten development
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Too much sugar
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coarse cells, thick walls, shiny crust and crumbly product
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Honey is...
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glucose and fructose mostly
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Use of sweet and low in baking
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use half as much for sugar
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Quick bread
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flour mixture leavened by methods EXCEPT yeast
Basic ingredients Yeast and Eggs |
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Muffin Method
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All liquid ingredients to dry at once
Mix enough to dampen to produce smooth batter |
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Over mixing in Muffin Method
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loss of carbon dioxide
Tunnels Increased gluten formation |
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Foam Cake
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dependent on air as leavening agent
Angel - egg white Sponge - Yolk and White foam Chiffon - Liquid yolks, egg white foam, BP, oil |
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SHORTENED CAKE
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use comparatively large amount of fat
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SHORTENED CAKE
Layer cake |
Baking Powder
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SHORTENED CAKE
Pound cake |
Air and steam
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SHORTENED CAKE
Rich cake |
increased fat, egg, sugar
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Alteration in amount of sugar
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More sugar, more time needed to meet gluten coagulation temperature
More sugar, increased volume and weaken gluten and cake falls |
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Four ingredients in Pastries
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Flour, fat, liquid, salt
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When substituting Butter for Lard
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you need to use more Butter
Butter (80%); Lard (100%) |
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Tenderness in pie crusts enhanced by...
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Tenderness in pie crusts enhanced by using oil, soft fats, or fat cut into very small pieces
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Flakiness is promoted by
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leaving fat in course particles
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A high fat, high sugar batters absorbs the most fat when deep fried.
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A high fat, high sugar batters absorbs the most fat when deep fried.
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Classification of Batters and Doughs According to Flour to Liquid
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Liquid/Flour
Pour Batter 1/1 Drop Batter 1/2 Soft Dough 1/3 Stiff Dough 1/4 |
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Yeast Doughs
Sponge Method (Commercial Method) |
Combing yeast with part of flour and allow batter to ferment for several hours in frige
Then add rest |
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Yeast Doughs
Straight Dough Method |
All ingredients are added before dough is allowed to rise
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Proofing
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final rising of dough in pan
Strong flours needed for this method |
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Yeast Doughs
Continuous Bread-Making Method (Commercial Method) |
substitutes mechanical energy for traditional bulk fermentation
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Baking at High Altitudes
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Atmospheric pressure reduced
Gas expands more readily Steams expends earlier Cake may expand excessively at early baking period before Decrease baking powder increase liquid |
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Amylose
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responsible for gelation
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Amylopectin
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corn, rice, sorghum
-non gelling; stable to freezing and thawing |
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Thickening ability of Starches in order of effectiveness.
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potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat
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Waxy starches are ____ _____________ than their standard counterparts.
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Waxy starches are more effective than their standard counterparts.
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Gelatinzation
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swelling that occurs when starch is heated in water close to the boiling point
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Role of Sugar in Gelatinization
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-Competes with starch for water (needed for gelatinization)
-Reduces viscosity and gel strength |
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When to add an acid when baking/cooking
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At the end because acid breaks down starch and gives a runny product
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Retrogradation occurs in starches with a high proportion of _______.
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Retrogradation occurs in starches with a high proportion of AMYLOSE.
-recrystallization of starch paste to form a solid or rigid gel. Bonds break and reform giving a crystalline, gritty texture) |
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Retrogradation can be fixed by slowly heating
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Retrogradation can be fixed by slowly heating
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Retrogradation is greatly accelerated by ________.
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Freezing
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Process of Retrogradation and How to Fix
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-recrystallization of starch paste to form a solid or rigid gel. Bonds break and reform giving a crystalline, gritty texture)
Fix by slowly reheating |