Chapter 1: Basic Foods (6) Flashcards
(171 cards)
1
Q
end point of baking
A
when a dent, when touched, springs back
toothpick inserted comes out clean
2
Q
stiff dough made with flour, shortening, and water that has very low moisture, and high fat
should be flaky but crisp and tender, not doughy
A
pastries
3
Q
pastry ingredients
flour used for a more cohesive dough
A
ap flour
4
Q
pastry ingredients
flour used for a more tender, crumbly pastry, may be substituted with 60% soft flour and 40% hard flour
gluten is not needed
A
pastry flour
5
Q
pastry ingredients
shortening used
A
plastic fats
6
Q
pastry ingredients
shortening that is better than lard for sweet pastries
A
vegetable fats
7
Q
pastry ingredients
shortening that is better for empanadas
A
lard
8
Q
pastry ingredients
liquid temp to keep fat particles in firm state
A
cold or iced state
9
Q
too much liquid in pastries produces
A
too much gluten; pasty product
10
Q
too little liquid in pastries results to
A
crumbly and browns easily
11
Q
pastry ingredients
salt used for flavor, omitted if salted fat is used
A
fine salt
12
Q
pastry ingredients
is used for sweet pies only, for flavor, and for brown crust
A
sugar
13
Q
pastry ingredients
leavening agent
A
steam from the liquids
14
Q
rolling out and shaping dough
dough is rolled out between pieces of _____, removed, and placed in an ungreased pan
A
waxed paper
15
Q
rolling out and shaping dough
bottom crust is pricked with _____, and top crust is cut (_____) to provide a vent for steam to escape
A
fork
slit
16
Q
baking temp of pastries
A
425-445F
17
Q
batters are similar to most cake batters except that less liquid is used and proportionately more fat and eggs are added, producing dry, crisp products
A
cookies
18
Q
mixing methods for cookies
A
creaming, one-stage, sponge
19
Q
storing for crisp cookies
A
loosely
20
Q
storing for soft cookies
A
tightly
21
Q
pie crust ingredients
A
flour, fat, liquid, salt
22
Q
molded desserts
a by-product of the meat industry
obtained by hydrolyzing collagen
made up of high proportion of proline and hydroxyproline
has increased affinity to water, thus used in gel formation
A
gelatin
23
Q
types of gelatin available
have no flavor and color
ex: knox
A
plain type
24
Q
types of gelatin
artificially flavored and colored
A
sweetened types
25
factors affecting gel formation
lower the temp at which the gel will form = longer time to gel
responsible for soft tender gel, clearer gel, more stable gel
acids
26
factors affecting gel formation
prevents gel formation because bromelin (enzyme), hydrolyzes gelatin molecules
raw pineapple
27
factors affecting gel formation
increases gel strength due to salts content = hard water producers firmer gel
milk
28
factors affecting gel formation
retards setting, resulting in weaker gel
sugar
29
a gel-forming extractive from algae or seaweeds obtained by a series of extraction with water and sulfuric acid
agar-agar (gulaman)
30
gulaman vs gelatin
_____ non-digestible cho
agar-agar
31
gulaman vs gelatin
_____ is a protein
gelatin
32
gulaman vs gelatin
gels at room temp
gulaman
33
gulaman vs gelatin
requires low temp
gelatin
34
gulaman vs gelatin
firm and brittle
breaks with sharp edges, is not clear
gulaman
35
gulaman vs gelatin
soluble in boiling water
gulaman
36
gulaman vs gelatin
dissolves in hot water
gelatin
37
gulaman vs gelatin
not affected by raw pineapple
gulaman
38
gulaman vs gelatin
gel may be reversible
gulaman
39
frozen desserts
10% butter fat, 20% milk solids, sugar, flavoring, and egg or gelatin as stabilizer
ice cream
40
frozen desserts
imitation ice cream using vegetable fat instead of butter fat
mellorine
41
frozen desserts
2% butter fat, milk, sugar, fruit
sherbet
42
frozen desserts
no fat, flavoring, water, sugar
ices
43
frozen desserts
mixture of liquid flavorings and water
can contain milk
popsicle
44
frozen desserts
sweetened whipped cream and gelatin
mousse
45
mixtures of ice crystals floating or suspended in syrup in which air bubbles had been incorporated
frozen desserts
46
main ingredient of frozen desserts
water in the form of free water in milk or fruit juice
ice crystals
47
type of suspension or emulsion, a solution or a foam
frozen desserts
48
added sugar makes the mixture like a
syrup
49
air incorporated makes the mixture like a
foam
50
characteristics of frozen desserts
refers to firmness or resistance to rapid melting
body
51
characteristics of frozen desserts
related to size of crystals and distribution of ice crystals
texture
52
characteristics of frozen desserts
air incorporated during the preparation
30-40% or 80-100% for commercial ice cream
overrrun or swell
53
factors influencing the characteristics of frozen desserts
influences texture and flavor
lowers freezing point of water, slowing down crystallization
sugar
54
too much fat in ice cream result to
sticky, heavy ice cream
55
ice cream made with _____% milk fat have finer texture than made with whole milk and lower fat content
18%
56
type of milk more effective in producing finer texture than unhomogenized milk
homogenized milk
57
ice creams made with _____ are finer than those with whole milk
evaporated milk
58
limit the size of crystals more effectively than fat, results in finer texture
milk solids
59
it favors development of small crystals when the mixture begins to freeze
agitation
60
favors incorporation of varying amounts of air, resulting in an increased volume of the frozen product
agitation
61
freezing the product
when pure water is cooled for _____C, heat is removed
expansion of water molecule occurs, resulting in an increase in volume
at _____ crystallization of water occurs
4C; 0Z
62
in an ice cream mixture, as the ice crystals begin to form at _____C, water is removed from the syrup
concentration of sugar in the syrup increases, and the temp at which the remaining water crystallizes becomes progressively lower, explaining why ice cream does not freeze solid hard but mixture becomes only thick and stiffer
-2 to 5C
63
freezing the mixture
brine
function of salt and ice
64
freezing the mixture
ionizes and lowers freezing point of ice
salt
65
freezing the mixture
salt used for brine
coarse salt
66
freezing the mixture
ratio of salt to ice for slow freezing and fast freezing or ripening
1:8; 1;4
67
freezing process
_____ with rapid agitation as crystallisation starts to develop at 140 rpm
freezing end point is when it is difficult to turn the crank
mixture is partially frozen at 30%
may result in the formation of big crystal's
slow freezing
68
_____ w/o agitation or ripening occurs when mixture is allowed to harden fast at temp of -10 to -12C
71% of the mixture is completely frozen
rapid freezing or ripening
69
a combination of different fruits and vegetables with a salad dressing
salad
70
kinds of salad
warldorf salad, buko salad
fruit salad
71
kinds of salad
ceasar salad, greek salad, nicoise
vegetable salad
72
romaine lettuce
iceberg lettuce
endive
pako/fiddlehead fern
arugula
lollo rosso
common vegetables used for salads
73
kinds of salad
russian salad, macaroni salad
starchy salad
74
kinds of salad
buko pandan
molded salad
75
preparation of salads
parts (4)
bed (underliner), body, dressing, and garnish
76
preparation of salads - addition of dressing to the salad
for leafy vegetables
add prior to serving
77
preparation of salads - addition of dressing to the salad
for potato and protein types
mixe 2-4 hrs prior to serving
78
preparation of salads - presentation
plated or packaged
arranged salad
79
preparation of salads - presentation
for expanded selection of available items
salad bars
80
types of salad dressing
a temporary emulsion
french dressing (vinaigrette)
81
types of salad dressing
a permanent emulsion
mayonnaise
82
types of salad dressing
contains starch
cooked salad dressing
83
common salad dressings
sour cream/buttermilk, mayonnaise, minces green onion, and garlic
ranch
84
common salad dressings
mayonnaise, tomato puree, chopped stuffed olives, onion, green (bell) pepper, and herbs
thousand island
85
common salad dressings
water, oil, vinegar/lemon juice, black pepper, onions, bell pepper, sugar, oregano, fennel, and salt
italian dressing
86
common salad dressings
combination of mayonnaise, chopped capers, and gherkins
tartar
87
common salad dressings
garlic cloves are ponded to a pulp and mayonnaise
aioli
88
prep guidelines of appetizers in qty - hors d' oeuvres
prep 1 day in advance, store in cold water
vegetable relish
89
prep guidelines of appetizers in qty - hors d' oeuvres
marinate 1 day in advance
vegetables
90
prep guidelines of appetizers in qty - hors d' oeuvres
prep 1-5 days in advance
cover tightly
cheese balls
91
prep guidelines of appetizers in qty - hors d' oeuvres
cut 1 day in advance
cover tightly
cheese cubes
92
prep guidelines of appetizers in qty
prep and chill 1-3 days before the day of its use
store in glass or other inert-material containers
dips
93
prep guidelines of appetizers in qty - cocktails
prep 1 day in advance
fruits
94
prep guidelines of appetizers in qty - cocktails
cook and chill 1 day in advance
shrimps
95
prep guidelines of appetizers in qty - cocktails
make and shill 1-3 days in advance
beverages
96
prep guidelines of appetizers in qty
made shortly before serving
canapés, spreads, and filling
97
prep guidelines of appetizers in qty - soups and sauces
prep 1-2 days in adv
cold soups
98
sauces basic ingredient
fat + flour in equal parts by weight
roux
99
ingredients: bread, spread, filling, garnish
sandwich
100
refers to any drink, water being the main natural form
may be alcoholic or non-alcoholic
beverage
101
milk, fruit and vegetable juices, fruit nectar, coffee, tea, chocolate, synthetic drinks
non-alcoholic/non-stimulating
102
wine, beer, distilled liquor or spirit, cordial or liqeur, philippine alcoholic beverages, mixed drinks or cocktail drinks
alcoholic/stimulating
103
non-alcoholic/nonstimulating beverages
available as bottle concentrated or ready to drink juices in cans and tetra pak
local fruits used as juice: mango, pineapple, kalamansi, guyabano, dalandan, papaya, tamarind
vegetables used for drinks: tomatoes, carrots, and ginger (salabat)
fruit and vegetable juices
104
non-alcoholic/nonstimulating beverages
contains the fruit pulp besides the juice and sugar
fruit juice is the filtered juice of the fruit, sweetened, or unsweetened
fruit nectar
105
non-alcoholic/nonstimulating beverages
comes from coffee arabica and robusta beans
most popular hot beverage in the country
coffee
106
coffee
preferred from the beans of _____ species
coffea
107
coffee
coffee main objective in prep: extract the maximum amount of flavoring and the minimum amount of _____
tannin
108
coffee
main stimulants
caffeine and caffeic acids
109
coffee
responsible for its color is
caramelized carbohydrate
110
coffee
responsible for its aroma
caffeel
111
coffee
contains fatty acids in the form of _____, most soluble component of coffee
chlorogenic acid
112
coffee
gives the zip in taste of coffee
carbon dioxide
113
to obtain best results in making coffee
brew coffee at an optimum temp of
85-85C or 185-203 F
114
to obtain best results in making coffee
ratio of coffee grounds:water
2T grounds/cup of water
115
coffee market forms
whole beans sold after roasting
roasted beans
116
coffee market forms
the form used in brewing
ground coffee
117
coffee market forms
a very black and strong drink prepared by passing pulverized coffee through a filter in specially designed espresso pots
a mixture of steam and hot water is made to pass through the coffee
espresso
118
coffee market forms
extractions of ground roasted coffee that is spray fried or dehydrated
powder granular form
instant/soluble
119
coffee market forms
drinks with coffee-like flavor prepared from roasted cereals
ex: soybeans, rice
coffee substitute
120
coffee market forms
pure coffee w/ 95-97% caffeine removed before roasting
decaffeinated
121
degree of fineness of coffee grind
coarsely ground
most suitable for coffee pot or percolator
regular or percolator grind
122
degree of fineness of coffee grind
next in fineness
suitable for drip coffee maker
drip grind
123
degree of fineness of coffee grind
most finely ground
recommended for vacuum coffee maker
fine or pulverized grind
124
most universally-used beverage
tea
125
tea is a drink from an infusion of the leaves of the plant _____; a camellia
may be pekoe, orange, and souchang tea depending on size and tenderness o leaves used
orange pekoe has no orange flavor
thea sinensis
126
kinds of tea
fermented tea
mellow flavor and reddish in color
black
127
kinds of tea
unfermented tea
leaves are steamed before drying to destroy enzymes
clear-sparkling tea that is pale gold
green
128
kinds of tea
slightly fermented leaves
light amber color
oolong
129
kinds of tea
vacuum-dried powdered tea that dissolves quickly in water
may be packaged with sugar or lemon flavoring
instant or soluble
130
kinds of tea
high-grade black or oolong tea scented with jasmin flowers
jasmine tea
131
kinds of tea
made from dried herbs and flower blossoms
scented or spiced tea/tisanes
132
water preferred for preparing tea
soft water
133
commonly used methods: preparing tea
boiling water is poured over tea bag and soaked until desired strength is reached
teal ball or teabag method
134
commonly used methods: preparing tea
usual proportion is 1/2-1 tsp of tea/cup of hot water and steeped for 2-4 mins
leaves are removed immediately
steep method
135
made from roasted bean of theobroma cacao
cocoa and chocolate
136
main stimulant of theobromine
theobroma cacao
137
coffee beans of kapeng barako used in batangas and cavite
Coffea liberica
138
powdered chocolate with 50% cocoa butter removed
cocoa
139
solid mass with 50% cocoa butter; comes in squares or bars
bitter chocolate
140
proportion used for cocoa
1 T cocoa or 1 oz. chocolate
1 T sugar, few grains of salt and 2 T water
141
cocoa and chocolate - methods of prep
boil mixture slowly in a small saucepan; when thick paste is formed, add hot milk, stir, and blend well; complete cooking
paste method
142
cocoa and chocolate - methods of prep
mix sugar, chocolate, or cocoa; cook until volume is reduced, then add milk
syrup method
143
cocoa and chocolate - methods of prep
powdered milk, sugar, and cocoa powder are mixed before adding the milk
dry blend method
144
cocoa and chocolate market forms
chocolate powder from which 50% of the butterfat or "cocoa butter" has been removed
brown, unsweetened chocolate powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter)
used as flavoring
cocoa
145
cocoa and chocolate market forms
comes in solid or plant squares prepared by grinding cocoa nibs
contains 50% cocoa butter
no sugar added in its manufacture
bitter chocolate
146
cocoa and chocolate market forms
powdered chocolate containing not less than 22% cocoa butter
breakfast cocoa
147
cocoa and chocolate market forms
breakfast cocoa with sugar added
approximate proportion is 40% cocoa and 60% sugar
sweet cocoa
148
cocoa and chocolate market forms
breakfast cocoa with added sugar and 12% whole milk solids
sweet milk cocoa
149
cocoa and chocolate market forms
combination of cocoa, chocolate, powdered skim milk, and sugar mixture
instant cocoa
150
cocoa and chocolate market forms
alkali added in processing
producing a reddish color but a milder flavor
dutch-processed cocoa
151
prepared from carbonated or non-carbonated water, sugar, acids (usually citric), and natural or synthetic flavoring and coloring
usually fruit-flavor and are available as powder, concentrates, or ready-to-drink juices in tetra paks
ex: cola drink, fruit-flavored drinks, ginger ale, root beer, sarsapilla
synthetic drinks
152
synthetic drinks
contains cola been extract with 3-4 mg caffeine per fl. oz.
cola drink
153
synthetic drinks
with natural or artificial flavorings like cherry, orange, pineapple, etc.
fruit-flavored drink
154
synthetic drinks
flavored with ginger
ginger ale
155
synthetic drinks
with oil of sassafras and oil of wintergreen
root beer
156
synthetic drinks
sarsaparilla extract for flavoring
sarsaparilla
157
alcoholic or stimulating beverages - characteristics
amount of alcohol in a spirit
twice the percentage of alcohol by volume, thus an 86% proof whiskey is 43% alcohol by volume
proof
158
alcoholic bev - types
naturally fermented juice of grapes, unless otherwise specified
to bear only the name wine, it must be a product from grapes
from other fruits, the fruit name should be stated before "wine"
alcoholic content: 10-24%
wine
159
classes of wine
aka taut or acid wine from the almost complete fermentation of grape sugar
may also be fry because of high tannin content
dry wine
160
classes of wine
there is partial or incomplete fermentation of grape sugar giving the sweet taste
ex: port, muscatel, late harvest wine, bortrytized wine, eiswein (ice wine)
sweet/dessert wine
161
classes of wine
wine with carbon dioxide added before the bottling process
ex: champagne, cava, spumante, espumoso
sparkling wine
162
classes of wine
wine with alcohol added
addition of alcohol makes the wine stronger in alcohol content than the regular wine
ex: vermouth, port, marsala, sherry
fortified wine
163
classes of wine
made from red/black grapes
red wine
164
classes of wine
made from white/green/yellow grapes or red/black grapes that were lightly presses
white wine
165
classes of wine
pink wine resulting from a mixture of white and red wines or from briefly macerated red/black grapes
blush/prink/rose
166
other wine terminologies
wine made from grapes of an exceptional harvest and year
vintage wine
167
other wine terminologies
examples of red wine
burgundy and claret wines
168
other wine terminologies
example of white wine
chablis
169
types of alcoholic bev
milk, slightly butter alcoholic drink made by boiling then fermenting malted barley or from a mixture of malt and rye
flavored with hops
has 3-8% alcohol, mostly water
beer or malt liquor
170
beer market forms
heavier and more bitter beer made from top yeast fermentation
beverage made with top yeast
contains more alcohol and hops than beer
ale
171
beer market forms
a dark beer with heavy foam and butter flavor
porter ale
