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78 Cards in this Set
- Front
- Back
What is the name of the membrane around the yolk?
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the vitelline membrane
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What is the name of the stringy thing on either side of the yolk?
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The chalazae
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What causes the greenish-gray color of the yolk on hard-boiled eggs?
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The sulfur in the white reacts with the iron in the yolk
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What are the two membranes of an egg?
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egg membrane
shell membrane |
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What does the air cell of an egg separate?
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the two membranes
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What is ash in an egg?
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minerals
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What happens to eggs during storage?
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air cell enlarges
pH increases decrease of thick white vitelline membrane stretches, yolk flattens yolk not centered |
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What are the six sizes of eggs in order from largest to smallest?
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Jumbo
Extra Large Large Medium Small Peewee |
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What is candling?
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quality test of an egg
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What three substances can you add to eggs to freeze them?
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Salt
Sugar Corn Syrup |
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What are the three functional properties of eggs?
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Emulsifying
Foaming Binding, Thickening, Gelling |
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Do eggs gel or coagulate when fried?
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Eggs gel when fried
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Define milk
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the multiphase secretion of the mammary gland
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How much fat is in:
Whole Milk Reduced-fat milk low-fat milk non-fat milk |
whole milk - 3.25%
reduced-fat milk ~2% low-fat milk ~1% non-fat milk <0.5% |
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What is the order of milk production and processing
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milking cows -> cooling and storage -> tanker transportation to processing plant ->separation of cream and skim -> recombination to make 1%, 2% and whole milk -> pasteurization -> homogenization -> packaging -> refrigerated storage and distribution
mike can take some red hens past perry's room |
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What milk protein sets cheeses?
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K-casein
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What is a school of thought about casein micelles?
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That they have subunits or submicelles
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What is cheese?
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the curd of milk, a gel of casein from which most the whey has been removed by heating, stirring and pressing
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What enzyme causes aggregation of the casein micelle?
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chymosin
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What two things are needed to turn milk into cheese?
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acid and enzyme (rennet or chymosin)
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Where does the acid come from when making cheese?
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comes from bacterial starter culture which produces lactic acid
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Where does rennet come from?
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From calves' stomach
chymosin- protease |
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What is cheese?
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the curd of milk, a gel of casein from which most the whey has been removed by heating, stirring and pressing
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What enzyme causes aggregation of the casein micelle?
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chymosin
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What two things are needed to turn milk into cheese?
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acid and enzyme (rennet or chymosin)
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Where does the acid come from when making cheese?
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comes from bacterial starter culture which produces lactic acid
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Where does rennet come from?
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From calves' stomach
chymosin- protease |
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What does chymosin cleave, what is that reaction?
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the hydrophilic tail of kappa-casein, which decreases each submicelle's water solubility
k-casein ---chymosin--> para-kappa-casein + macropeptide |
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What is whey
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the liquid that remains after curds are precipitated during cheese making
water, whey protein, water soluble vitamins, lactose and minerals |
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What is the difference between acid whey and sweet whey?
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acid whey, from cheese made by acid treatment
sweet whey, from cheese made by rennet treatment |
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what is butter?
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water-in-oil emulsion formed by the churning of cream
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What is cultured buttermilk?
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milk with Streptococcus lactis, streptococcus creamoris and Lactobacillus citrovorum added, held at high temperatures until it is acidic
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What is yogurt?
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milk cultured with S. thermophilus and L bulgaricus
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What's the difference between evaporated milk and sweetened condensed milk?
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They both have water removed, but sweetened condensed milk has sucrose added, so it doesn't have to be sterilized.
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What is wheat germ?
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fatty portion of the wheat
embryo fats, vitamins and protein removed during milling |
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What is the aleurone cells of the wheat?
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it divides bran from endosperm
removed with bran during milling |
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What is the endosperm made of?
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protein and starch
contains cells full of starch grains embedded in a protein matrix most of the kernel |
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What is the bran of wheat?
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outermost layers of wheat grain
mainly cellulose and hemicellulose removed during milling |
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What are the four ways wheat can be typed?
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texture- soft/hard
kernel surface color- red/white season- winter/spring end use- common or club/durum |
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Process of milling flour?
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blend->clean->temper->break->purifier->reduction->sift
Big Carl took boring penguins running Saturday |
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What are the three additives and treatments to flour?
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aging/chemical oxidation
bleaching enrichment |
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Aging/chemical oxidation of flour
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aging increase disulfide bonds
to hasten the process, oxidants are usually used to convert SH groups to disulfide bonds end result is dough that is stronger, less sticky and easier to handle |
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Bleaching flour
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bleaching removes yellow xanthophylls
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Enrichment of flour
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addition of thiamin, riboflavin, niacin, iron and folate
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What is the order of protein content of flour from lowest to highest?
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Cake flour->pastry flour->all-purpose flour->bread flour -> whole wheat flour
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What are the four main proteins in flour?
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albumins- water soluble
globulins- soluble in salt water gliadin- water insoluble glutenin- water insoluble |
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What is gliadin
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fluid and sticky
soluble in ethanol contains disulfide bonding |
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What is glutenin
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elastic
soluble in acid or alkali contains disulfide bonding |
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What amino acid is involved disulfide bonding?
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cysteine -> cystine
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What is a leavening agent?
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a gas (or a material used to produce a gas) that lightens dough or batter
air, steam, carbon dioxide |
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How can CO2 be produced in cooking?
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by chemicals or fermentation
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How do you leaven by air?
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folding beaten egg or egg white into batter
creaming sugar into shortening used in cakes |
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How do you leaven with steam?
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in practically all baking products
converts water to steam in baking |
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fast acting acid
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high solubility in water
liberates a high proportion of CO2 in cold dough lemon juice, vinegar, molasses, sour milk, cream of tartar, double acting baking powder |
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slow acting acid
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low solubility in water or needs to react
most leavening occurs in oven cake mixes, double acting baking powder, self-rising flour, quick breads with texture of yeast breads |
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What is the name of yeast?
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saccharomyces cerevisiae
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What happens if the temperature of water to rehydrate yeast is too low?
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disulfides are converted to sulfhydryls
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What is a quick bread?
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baked products made with flour, that use chemical leavening instead of yeast
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What is the use of flour in quick breads?
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toughening
structure via gelatinized starch and gluten |
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What is the purpose of liquid in quick breads?
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hydration of starch and protein, dissolving of sugar, salt, leavening agent; steam for leavening
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What is the purpose of salt in quick breads?
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taste, influences flour hydration
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What is the purpose of leavening agent?
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texture
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What is the purpose of fat in quick breads?
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tenderness, lubricate gluten
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What is the purpose of sugar in quick breads?
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tenderness, sweetness, interfere with gluten formation
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What is the purpose of eggs in quick breads?
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air incorporation, emulsification, structure
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Is a balance necessary in quick breads?
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yes a reasonable balance between structure and liquid + tenderizers and dry ingredients
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What are the adjustments you can make for high altitude baking?
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reduction of leavening agent
increased water more flour reduce sugar |
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What is the 3 main purposes of manipulating ingredients?
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to distribute leavening agents uniformly throughout the batter
the distribute fat uniformly throughout the flour to distribute liquid uniformly |
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What crystals are the best for creaming?
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beta-prime
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What needs to be balanced in shortened cakes?
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Structural ingredients (flour, egg) + egg weight + liquid ingredients + volume of milk and fat = tenderizing ingredients (fat, sugar) + fat weight + dry ingredients + weight of sugar
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What are the three main ingredients in pastry?
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flour, fat and water
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What is the function of flour in pastry?
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flakiness
gluten development |
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What is the function of fat in pastry?
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tenderness- shortens gluten development
flakiness- disperses flour |
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What is the function of water in pastry?
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steam for leavening - helps produce flakiness
gluten development- hydrates flour particles |
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The more protein in a pie crust, the harder/easier it is to cut?
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harder
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Causes of pastry defects: too tender
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oil instead of plastic fat
warm fat pastry flour cutting fat excessively under manipulation too little water |
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Causes of pastry defects: too tough
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too little fat
too much flour cutting fat insufficiently too much manipulation too much water |
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What is a foam?
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gas dispersed in a liquid
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