Culinary 3 final Flashcards
(123 cards)
1
Q
Gluten
A
an elastic network of proteins created when wheat flour is moistened and manipulated
2
Q
Glutein
A
Protien responisable for gluten formation
3
Q
Gliaden
A
Protien resonsibale for gluten formation
4
Q
Folding
A
Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream
5
Q
Creaming
A
Vigorously combining fat and sugar while incorporating air
6
Q
Cutting
A
Incorporating solid fat into dry ingredients only until lumps of the desired size remain
7
Q
nibs
A
cacao beans
8
Q
Molasses
A
liquid by product of suagr refining
9
Q
cocoa powder
A
left after fat removed form cocoa beans
10
Q
Batter
A
Pourable liquid that solidifies to tender light cake
11
Q
Dough
A
Soft elastic substance that becomes firm to bread
12
Q
sheet gelatin
A
soften in cold water; add to hot liquid; expensive ( clear)
13
Q
granulated gelatin
A
must be dissolved in cold water and added to a hot liquid ( cloudy, cheap)
14
Q
Creaming(Equipment)
A
Electric mixer fitted with a paddle on medium Speed
15
Q
Blending(Equipment )
A
Spoon, rubber spatula, whisk or eletticnies
with a paddle
16
Q
Cutting(Equipment
A
Pastry cutters, fingers or electric mixer fitted with a paddle
17
Q
Oil
A
blends thoroughly into a mixture
18
Q
Margarine
A
adds flavor, high melting point
19
Q
shortening
A
shortens gluten strands
20
Q
butter
A
adds flavor, low melting point
21
Q
emulsified shortening
A
used with large amounts of sugars or liquid
22
Q
olive oil
A
adds distinct flavor
23
Q
lard
A
adds flakiness and flavor, spoils quickly
24
Q
emulsion
A
oil in water
25
chocolate liquor
unsweetened chocolate
26
bittersweet chocolate
at least 35% chocolate liquor
27
Aerate
Introduction air to material
28
What should you do to prevent lumping when caramelizing sugar
Add an interferent
29
Beating
Vigorously agitating foods to incorporate air or develop gluten
30
Beating(Equipment)
Spoon or electric mixer fitted with a padle.
31
Brown sugar
Cane sugar with molasses put back into it
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Sifting
Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate
33
Sifting(equipment
Rotary or drum sifter or mesh strainer
34
what is the term for ingredients such as corn syrup that attract water?
Hydroscopic
35
caramelize
to slowly cook a food until it turns sweet, nutty, and brown
36
Gelatinization
when starch absorbs liquid and bursts, thickening the liquid.
37
Streusel
A crumbly mixture of fat, sugar, nuts, used to too baked goods
38
Procedure for preparing products with the biscuit method
1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Cut in the fat, which should be in a solid form.
4 Combine the liquid ingredients, including any eggs.
5 Add the liquid ingredients to the dry ingredients. Mix just until the ingredients are combined. Do not overmix, as this causes toughness and inhibits the product’s rise.
6 Place the dough on the bench and knead it lightly 10 or 15 times (approximately 20 to 30 seconds). The dough should be soft and slightly elastic, but not sticky. Too much kneading toughens the biscuits.
Use a slow speed and a short mixing time when kneading biscuit dough in a mixer.
7 The dough is now ready for makeup and baking.
39
Makeup of biscuit method products
1 Roll out the dough on a floured surface to a thickness of ½ to ¾ inch (1.2
to 1.8 centimeters). Be careful to roll it evenly. Biscuits should double in height during baking.
2 Cut into the desired shapes. Cut straight down; do not twist the cutters, as this inhibits rise. Space cuts as close together as possible to minimize scraps.
3 Position the biscuits on a lightly greased or paper-lined sheet pan. If placed with sides nearly touching, the biscuits will rise higher and have softer sides. Place farther apart for crusty sides.
4 Reworking and rerolling the dough may cause tough, misshapen biscuits.
Nevertheless, it may be possible to reroll scraps once by pressing the dough together gently without kneading.
5 Tops may be brushed with egg wash before baking or with melted butter after baking. Bake immediately in a hot oven.
6 Cool the finished products on a wire rack.
40
Procedure for preparing products with the muffin method
1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the liquid ingredients, including melted fat or oil. Melted butter Or shortening may resolidify when combined with the other liquids; this is not a cause for concern.
4 Add the liquid ingredients to the dry ingredients and stir just until combined. Do not overmix. The batter will be lumpy.
5 The batter is now ready for makeup and baking.
41
Makeup of muffin-method products
1 Muffin pans and loaf pans should be greased with butter, shortening or commercial pan grease. Paper liners may be used and will prevent sticking if the batter contains fruits or vegetables. Paper liners, however, inhibit rise.
2 A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking.
3 Allow muffins and loaf breads to cool for several minutes before attempting to remove them from the pan.
4 Cool the finished products on a wire rack
42
Single acting baking soda
requires only moisture to release gas
(eggs, milk, water, or other liquids)
Single acting, bake immediately
43
Double acting baking soda
Popular
small release of gas on contact with moisture
Second stronger release of gas when heat is applied
Can sit without losing ability
44
Procedure for preparing with the creaming method
1 Measure all ingredients.
2 Sift the dry ingredients together.
3 Combine the softened fat and sugar in a mixer bowl. Cream on low speed until the color lightens and the mixture fluffs.
4 Add eggs gradually, mixing well.
5 Add the dry and liquid ingredients to the creamed fat alternately. In ahe words, a portion of the flour is added to the fat and incorporated, then a portion of the liquid is added and incorporated. These steps are repeated until all the liquid and dry ingredients are incorporated. By adding the liquid and dry ingredients alternately, you avoid overmixing the batter and prevent the butter and sugar mixture from curdling.
6 The batter is now ready for makeup and baking.
45
Makeup of creaming method products
Panning baking procedure are the same as those for quick breads prepared in muffin method
46
Tunneling
Large tubular holes in muffins and cakes, by Overmixing
47
Baking soda
Makeup: Sodium bicarbonate
Reactants: if both moisture and acid are present, the product is CO2 ( Heat not necessary)
Baked at once
Acids for baking soda(buttermilk, sour cream, lemon juice honey, molasses, citrus fruits )
Baking soda= acid ( too much and the product will be soapy or bitter, yellow color, brown spots
48
Baking powder
Makeup: sodium bicarbonate + acids (cream of tartar/ sodium aluminum sulfate)
Contains starch to balance chemical reaction and prevent lumping
No extra acid needed only moisture
Can sit
49
Purchasing and storing chemical leavening agents
Smallest unit appropriate for operation
Large units have a chance of deteriorating and wasting product
Tightly covered, in a cool place
50
Problem: Cracked, uneven top ( for muffins)
Cause: oven temperature too high
solution: adjust oven
51
Problem: No rise; dense product( Muffin method)
Cause
1. old batter
2. damaged leavening products
3. over mixing
solution
1. bake rn
2.store new chemicals properly
3. dont overmix
52
Flaky dough
Pâte brisée
Very flaky; not sweet
Prebaked pie shells; pie top crusts
53
Mealy dough
Pâte brisée
Moderately flaky; not sweet
Custard, cream or fruit pie crusts; quiche crusts
54
Sweet dough
Pâte sucrée
Very rich; crisp; not flaky
Tart and tartlet shells
55
Eclair paste
Pâte à choux
Hollow with crisp exterior
Cream puffs; éclairs; savory products
56
Pie
sweet or savory filling in a baked crust.
open-faced (without a top crust) or, topped with a full or lattice crust.
A pie is generally made in a round, slope-sided pan and cut into wedges for service
57
Tart
similar to pie except made in a shallow, straight-sided pan, often with fluted edges.
can be almost any shape; round, square, rectangular and petal shapes are the most common.
It is usually open-faced and derives much of its beauty from an attractive arrangement of glazed fruit, piped cream or chocolate decorations.
58
Paris-Brest
rings of baked éclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze
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bouchées
small puff pastry shells that can be filled and served as bite size hors d’oeuvre or petits fours
60
Puff pastry( pate feuilletee)
rich, buttery dough
bakes into hundreds of light, crisp layers
61
vol-au-vents
deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course
62
croquembouche
a pyramid of small puffs, each filled with pastry cream; a French tradition for Christmas and weddings, it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers
63
Baked blind
Pie shell or tart shell that is baked infilled, using baking weights beans to support the crust as it bakes, to retain shape
64
Crumb crust
One part melted butter, two parts sugar, four parts crumb of cookie
65
Custard filling ( Pies)
Soft filling bakes with pie, thickened by coagulated egg protein,
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Cream filling
Flavored pastry cream ( starch thinkend egg cluster), thickened by cornstarch
67
Fruit filling
Mixture of fruits, fruit juice, spices or sugars, with a starch
Cooked fruit- softened by cooking
Cooked juice- used with juicy fruits
Baked- Combine everything and bake in shell
68
Lean dough’s
contain little or no sugar or fat
Ex. Crusty French and Italian bread
69
Rich dough’s
significantly more sugar and fat then lean dough’s
Ex brioche and Challah
70
Yeast
One celled fungai that feeds off carbs in starches and sugars of the bread dough
71
Wash: whole egg and water
Use: Shine and color
72
Wash: whole egg and milk
Use:shine and color with soft crust
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Wash: Egg white and water
Use: shine with a firm crust
74
Wash: Egg yolk and cream or milk
Use: shine and color with soft crust
75
Wash: Milk or cream
Use: color with a soft crust
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Wash: Water
Use: Crisp Crust
77
Wash: Flour
Use: Texture and contrast
78
Wash: Starch Wash
Use: shine and color
79
Washes
a glaze or wash before baking. The crust is made shiny or matte, hard or soft, darker or lighter by the proper use of washes.
80
Laminated or rolled in dough's
1, type of rich dough
2. fat gets rolled into the dough like layers
Ex crossinats, and sweetened danish pastries
81
ROUNDING
dough shaped into smooth, round balls in a technique known as rounding.
82
Proofing
Final rise of shaped or panned yeast products
83
Over kneaded;
Problem: Large holes in bread
84
Fermentation
yeast converts sugar into alcohol and carbon dioxide (also refers to the time yeast dough is left to rise)
85
steam injection
crisp crust achieved by introducing moisture into the oven during baking.
86
Straight dough method
all ingredients are combined and mixed. Once the ingredients are combined, the dough is kneaded until it is smooth and elastic.
87
oven spring,
expansion of gases, yeast products experience a sudden rise,
88
SCORING AND DOCKING
1. cutting their tops with a sharp knife or razor (lame) just before baking.
2. This is referred to as scoring or slashing.
4. Hard-crusted breads are usually scored to allow for continued rising and the escape of gases after the crust has formed.
5. Breads that are not properly scored will burst or break along the sides. Scoring can also be used to make an attractive design on the product's surface.
6. flatbreads, pizza and crackers, may be docked or pricked with small holes to prevent the formation of irregular air bubbles in the finished product.
89
STORING THE FINISHED PRODUCTS
Once cool, yeast products should be stored at room temperature or frozen for longer storage.
6. Do not refrigerate baked goods, as refrigeration promotes staling.
7.Do not wrap crisp-crusted breads such as Italian or French loaves, as this causes the crust to soften.
90
Bagel
A dense, donut shape, yeast roll
Boiled then baked
91
Bun
Any small, round yeast roll, sweet or savory
92
Kaiser roll
Large round yeast roll, crisp crust, curved pattern,
93
Club roll
Small oval shaped roll made of crusty French bread
94
starch retrogradation,
occurs as starch molecules becoming more dense and expelling moisture
95
temper
to heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle
96
Pastry cream
Egg yolks, sugar, milk, and thickened with starch
97
Crème chantilly
Heavy cream whites to soft peaks and labored with sugar and vanilla
98
Creamed fat:
butter cakes(creaming method cakes),
high ratio cakes
99
Whipped-egg:
genoise,
sponge cakes,
angel food cake
chiffon cake
100
Buttercake (creaming method
High-fat formula; chemical leavener Used
Fine grain; air cells of uniform
size; moist crumb; thin and tender crust
101
High-ratio (two-stage)
Emulsified shortening; two-part Mixing method
Very fine grain; moist crumb: relatively high rise
102
Genoise (egg foam)
Whole eggs are whipped with sugar; no chemical leaveners
Dry and spongy
103
Sponge (egg foam)
Egg yolks are mixed with other ingredients, then whipped egg whites are folded in
Moister and more tender than genoise
104
Angel food (egg foam)
No fat; large quantity of whipped egg whites; high percentage of sugar
Tall, light and spongy
105
Chiffon (egg foam)
Vegetable oil used; egg yolks mixed with other ingredients, then whipped egg whites folded in; baking powder may be added
Tall, light and fluffy; moister and richer than angel food
106
Ganache
.blend or melted chocolate with cream
107
Fudge
Cooked mixture of sugar, butter and water/mlik, applied warm
108
Royal icing
Uncooked confectioners sugar and egg whites
109
Glaze
confectioners sugar with egg whites
110
Buttercream
sugar, fat, egg yolks or whites
111
Fondant
cooked mixture of sugar, and water applied warm
112
Proportions to be filled
(cakes)
1/2 half to 2/3 full allows batter to rise during baking without spilling over edges
113
Crust burst or cracked
Too much flour or too little liquid
Oven too hot
Adjust formula; scale accurately
Adjust oven temperature
114
cross contact
harmful microorganisms are transferred from one product to another by hands, utensils, equip- ment, or other physical contact.
115
biological contaminants
Bacteria
Virsues
Fungai
Fish toxins
Parasites
116
physical contaminets
hiar
glass
toothpicks
117
thawing food
Thaw the product under cold running water
Thaw the product in the refrigerat
Cook product directly from a frozen state without first thawin
MIrcowave thaw
118
handwashing
Do at the hottest possibale temperture and atleast 20 seconds
119
HACCP
system involves analyzing food-handling procedures to identify poten- tial hazards which pose threats to the food’s wholesomene
Purchasing
Receving
Storing
Preparing
Cooking
serving
120
7 steps of HACCP
1. Analyze how foods move through the establishment.
2. Determine which steps are critical control points (CCP).
3. Defi ne the limits for each CCP needed to achieve safety. Limits might include maximum time in the temperature danger zone or minimum internal temperatures.
4. Establish monitoring procedures for employees to implement and record CCP data.
5. Establish plan for corrective action when limits for CCP are not met.
6. Establish procedures to verify the HACCP system is working.
7.Establish record keeping and documentation procedures
121
Occupational Safety and Health Administration (OSHA)
is the governmental agency that defines and enforces safe working conditions
122
PCO)
pest control operators
123
Chemical contaminants
Mteals
agricltural
cleaning products
