Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

food and nutrition > food commodities > Flashcards

food commodities Flashcards

choux pastry, bread making, emulsions

1
Q

what is the ratio of choux pastry?

A

3:1flour to fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

why should you cool the choux paste before adding the eggs?

A

so they don’t denature and cook

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are some examples of choux?

A

chocolate eclairs, profiteroles, gougers, churros

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is the scientific process of browning in choux pastry?

A

the dry heat from the oven breaks down the carbohydrates into dextrins, dextrinisation occurs creating a brown surface, which is called the maillard reaction, the sugar caramelises and the pastry turns golden

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how to cook choux pastry:

A

use a high temperature and DO NOT open the oven door, as this raises the liquid rapidly to boiling point, helps to produce steam and acts as raising agent, cold air will be introduced to the oven and the pastries will sink

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is the function of flour in choux

A

oo/ plain flour forms the bulk/ structure, acts as a thickening agent, gluten strands stretch to allow the gas bubbles to expand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is the function of butter in choux

A

enriches the dough

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is the function of water in choux

A

binds the dry ingredients together to produce a dropping consistency, converts to steam during cooking and acts as a raising agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the function of eggs in choux

A

the protein in egg dentures on heating and coagulates- which sets the mixture, adds colour, flavour and HBV protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is the purpose of a choux paste?

A

removes lumps, develops gluten strands when you beat it (which helps the pastry stretch when it rises), traps air (which acts as a raising agent)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the sensory qualities of choux

A

well risen- does not collapse, crisp texture, golden brown colour, hollow centre which is not soggy or doughy, light and airy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

reasons for why the choux mixture is too thin to pipe:

A

too much water used, water not at boiling point or was allowed to cool when flour was added, too much egg, incorrect proportions/ ratio of ingredients, not enough flour

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

reasons for why the choux pastry has a dense and heavy texture when cooked:

A

too much flour used, not enough water, incorrect oven temperature, incorrect proportions, opened the door during cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are the main ingredients used to make bread, and why are they used?

A

strong plain flour- high gluten content which gives a strong elastic dough
yeast- to make the bread rise
salt/sugar- to add flavour and control action of the yeast
fat- to extend shelf life
water- to activate gluten formation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

define the term ‘leavened’ in bread making

A

a substance has been added to the dough to start fermentation and make it rise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what is yeast, and how is it used in bread making to make the dough rise?

A

microorganism that produces gas to make the dough rise (multiplies and turns starches and sugars into alcohol and produces carbon dioxide gas)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

why is yeast mixed with warm water before adding it the flour? what would happen if it was mixed with hot or cold water?

A

so that it can multiply
cold water- wont multiply
hot water- kills the yeast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is the name the proteins found in flour

A

gliadin and glutenin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

why are gliadin and glutenin important in bread making?

A

because when water is added, the 2 proteins join together to form gluten. gluten gives the dough softness and elasticity (so it can expand when the gas bubbles produced by yeast form)
gluten also sets when the bread is baked (forms the structure of bread)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the main stages of bread making?

A

mixing, kneading, proving, knocking back, shaping, baking

21
Q

define ‘kneading’ and why it is important in bread making

A

working/mixing the ingredients together
helps gluten formation which softens and strengthens the dough

22
Q

define ‘proving’ and why it is important in bread making

A

leaving the dough to rise
this helps the yeast cells multiply and produce carbon dioxide gas

23
Q

define ‘knocking back’ and why it is important in bread making

A

removing large gas bubbles
which ensures a more even texture and better rise

24
Q

what is unleavened bread

A

bread made without yeast or other raising agents

25
Q

extended question: describe the function of strong plain flour, yeast and water when making bread and explain how they work together to produce a quality product (8 marks)

A

strong plain flour
-provides gluten
-forms an elastic stretchy dough- when mixed with a liquid
-gluten stretches to hold the co2 bubbles produced by yeast
-provides structure- coagulates when cooked at high temp
-enables dextrinisation of starch- brown colour

yeast
-uses both respiration and fermentation to develop
-produces gas bubbles which is trapped by the dough and makes the bread rise
-uses available sugar for growth

water
-binds dry ingredients together
-if warm, provides suitable condition for yeast to activate
-provides moist conditions for the yeast

26
Q

what is the yeast used by bakers called?

A

saccharymosa cereviserae

27
Q

what is a colloidal structure?

A

more than one ingredient mixed together

28
Q

fill in the blank:
colloidal structures give _______ to many products

A

texture

29
Q

how are colloids formed

A

when one substance is dispersed (mixed) through another

30
Q

give an example of a liquid colloid

A

vinegar, oil, water, milk

31
Q

give an example of a gas colloid

A

air, carbon dioxide

32
Q

give an example of a solid colloid

A

starch granules e.g. corn flour, arrowroot, wheat flour

33
Q

what are the 5 colloidal structures

A

emulsions, foam, solid foam, gel, suspension

34
Q

what 2 parts make up an emulsion
give an example

A

liquid + liquid
e.g. olive oil + vinegar
-mayonnaise

35
Q

what 2 parts make up a foam
give an example

A

gas + liquid
e.g. air bubbles + egg white
-beaten egg white

36
Q

what 2 parts make up a solid foam
give an example

A

gas + solid
e.g. air bubbles + baked egg white
-meringue, cakes, bread

37
Q

what 2 parts make up a gel
give an example

A

liquid + solid
e.g. water, juice + fruit
-jams, jellies, cheesecake, pana cotta

38
Q

what 2 parts make up a suspension
give an example

A

solid + liquid
e.g. starch grains + milk
-white sauce, blended sauce

39
Q

define the term immiscible
give an example of 2 immiscible ingredients

A

substances that cant mix or dissolve in each other to form a homogenous mixture as they separate
e.g. water and oil

40
Q

what emulsifier does egg yolk contain

A

lecithin

41
Q

what is an emulsifier
give examples of some

A

‘match maker’- helps to bring 2 immiscible parts together
-lecithin in egg yolk (natural)
-lecithin in soya beans (synthetic and cheaper)
-glycerol monostearate/ GMS (made from glycerol and stearic acid, used in margarine)

42
Q

what is a temporary emulsion? give an example

A

blending of ingredients that eventually separates
e.g. simple vinaigrette

43
Q

what is a permanent emulsion? give an example

A

mixing of ingredients that come together and do not separate
e.g. mayonnaise

44
Q

how is an emulsion made

A

when 2 equal parts of liquid are mixed together with a match maker (emulsifier)

45
Q

define hydrophilic

A

water loving (e.g. water)

46
Q

define hydrophobic

A

water hating (e.g. oil)

47
Q

describe the steps you would take if mayonnaise curdles

A

pour out the curdled mixture into a measuring jug, put another egg yolk in the processor and gradually pour in the curdled mixture, then the remaining oil

48
Q

what should you do if a cake mixture curdles?

A

add a tbsp of flour to the mixture

49
Q

what is it meant by the plasticity of fats and explain why margarine has more plasticity than lard

A

plasticity= the ability of fat to soften over a range of temperatures and be shaped and spread with light pressure
margarine has more plasticity because it contains more unsaturated fats

food and nutrition (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions