Dairy And Bread Flashcards
(125 cards)
0
Q
Milk is heated to destroy bacteria
A
Pasteurization
1
Q
Dairy products are used for
A
Cooking and drinking
2
Q
Heat milk to higher temp than pasteurization to increase shelf life
A
Ultra-high temperature processing
3
Q
Process used to break milk fat into tiny pieces that remain uniform throughout the milk
A
Homogenization
4
Q
Adding vitamins (D)
A
Fortifying
5
Q
Fat portion of milk
A
Milk fat or butter fat
6
Q
Contains the most vitamins, minerals, protein, and sugar
A
Milk solid
7
Q
Natural sugar found in milk
A
Lactose
8
Q
Body can’t break down lactose in milk
A
Lactose intolerant
9
Q
Percentage of fat in whole milk; skim milk
A
3.25%;0.5%
10
Q
Heavy whipping cream; light whipping cream
A
Most fat; medium fat (hold air used for desserts)
11
Q
Light cream or coffee creamer
A
Less fat (table or cooking)
12
Q
Half and half
A
Half milk and half cream
13
Q
Cultured dairy products
A
Helpful bacteria is added to produce lactic acid that causes thick texture and tangy flavor (yogurt, buttermilk, sour cream)
14
Q
Evaporated milk
A
Some water is removed from milk
15
Q
Sweetened milk
A
Some water is removed from milk and sugar is added
16
Q
Butter
A
Churned (mixed more than whipped cream), pasteurized, and cultured cream
17
Q
Sweet butter; whipped butter
A
Made without salt (more perishable); add air (easier to spread)
18
Q
Nondairy products
A
Performance like dairy without the dairy (coffee whitener, cool whip, margarine)
19
Q
Cost of dairy products is influenced by
A
Brand, fat content, size, form ,and place of purchase
20
Q
Sealed ultra-high temp processed milk can be stored for
A
6 months
21
Q
Large ice crystals can damage
A
Texture and flavor of refrozen desserts
22
Q
Three cooking techniques to prevent scum
A
Stir, cover, beat with whisk
23
Q
Scum
A
Solid layer that forms in the surface of milk when heating
24
What causes milk to boil over
Pressure built beneath scum
25
Coagulated proteins caused by overheating incorrectly and adding acid to milk
Curdling
26
A starch thickening milk product, base to sauce
White sauce
27
Thickness of white sauce is determined by
Starch and milk
28
Cooked paste of fat and flour, used to thicken white sauce
Roux
29
Steps in making white sauce from roux
Melt fat in low heat, stir in flour and seasonings to make paste, stir in milk, and stir constantly over medium heat until thickened
30
Mixture of liquid and starch that is blended until smooth - shake or blend
Slurry
31
Steps for making white sauce from slurry
Combine fat free milk, flour, and seasoning, blend or mix until smooth, cook in heavy sauce pan over medium heat, and stir gently until boil then for a minute longer (prevent starch taste)
32
Cooking produces for smooth white sauce
Gentle stirring, use moderate heat, use cold milk and thoroughly blended dough
33
Cheese is made by
Separating the milk curds (solid part) from the whey (liquid part)
34
Cheese is ready as soon as the whey is removed
Un ripened cheese (ricotta, sour cream, cream cheese)
35
Ripened cheese is made by adding controlled amounts of
Bacteria, mold, yeast, or enzymes to milk then stored at specific temp to develop flavor and texture (cheddar, mozzarella, Swiss)
36
Process cheese is made from
A blend of ripened and un ripened cheese
37
Imitation cheese is
A large portion of milk fat is replaced with vegetable oil
38
When cooking with other ingredients use
Ripened cheese
39
Cheese cooked at high temps for too long will cause
Toughness, rubbery texture, and the fat may separate
40
The body's number one mineral in quantity
Calcium
41
Excess calcium is stored in
Long bones
42
Functions of calcium
Combines with phosphorus to build strong bones and teeth, helps blood clot, keeps heart and nerve working, helps regulate other minerals
43
Other sources of calcium
Whole fish, leafy greens, and broccoli
44
Osteoporosis
Low bone mass (brittle and porous)
45
Functions of phosphorous
Combines with calcium to build strong bones and teeth, aids in storing and release of energy (catalyst), helps balance alkalis and acids in blood, helps body use other nutrients
46
Sources of phosphorus
Meat, poultry, fish, eggs
47
Vitamin D...soluble
Fat soluble
48
Functions of vitamin D
Growth and mineralization of bones and teeth, helps body use calcium and phosphorous
49
Vitamin D is found in
Eggs, liver, fatty fish (salmon)
50
Vitamin D comes from
Sunshine (sunshine vitamin)
51
Vitamin D deficiency is called
Rickets (crooked legs and misshapen breastbone)
52
Riboflavin is a part of the
Vitamin B complex (B2)
53
Riboflavin is destroyed by
Light
54
Functions of riboflavin
Helps breakdown carbohydrates, cells use oxygen, keep skin, tongue, and lips normal
55
Sources of riboflavin
Organ meats, eggs, liver, leafy greens, whole grains
56
Riboflavin deficiencies
Swollen and cracked lips, skin lesions
57
Proteins are made up of
Amino acids
58
Protein used for
Growth, maintenance, and repair of tissues
59
Functions of fat
Supplies energy, promotes, healthy skin and normal growth, protects internal organs such as heart and liver, helps carry and store fat soluble vitamins
60
Most menus are built around
Protein foods
61
Steps to plan a menu
Choose the main dish, select grain food, select one or two veggie/fruit, choose salad, select dessert and/or appetizer, plan beverage
62
Flavor
Mixture of taste, aroma, and texture
63
Taste buds
Flavor sensor covering the surface to indicate which flavors best go together
64
4 basic tastes
Sweet, salty, sour, bitter
65
Good aroma
Stimulates appetite and taste buds
66
Flavor guidelines
Plan different flavors, complement flavors, avoid repeating flavors
67
Color guidelines
Adds appeal and stimulates appetite, contrast but don 't clash, place foods side by side (not on top of one another)
68
Common textures
Hard, soft, chewy, crisp, smooth, sticky, dry, gritty, tough
69
Texture guidelines
Use variety of texture, serve combination textures that contrast, find balance of hard and soft
70
Shape and size guidelines
Avoid foods of small pieces, choose foods with variety of shape and sizes
71
Temp guidelines
Provide contrast, hot foods hot, cold foods cold
72
Performance of tasks in the simplest way possible to conserve nervy and time
Work simplification (organizing tools, minimizing hand and body movement)
73
Ready made foods for eating after heating
Convenience foods
74
Semi-prepared convenience foods
Foods that still need some service preformed
75
Cost of convenience foods depend on
Amount of service a product contains (more convenience the higher the cost)
76
Advantages and disadvantages of convenience foods
Saves time and energy, inexperienced cook can create meal with little time in kitchen; doesn't taste as good as home made, frequently used can be expensive, may be high in sodium and fat
77
4 ways baked products can be purchased
Freshly baked, refrigerated, partially baked, frozen
78
Quick breads are made from
Batter or dough
79
Pour batters
Thin batters, little flour (pancakes, waffles)
80
Drop batter
Stiff, more flour, drop from spoon (muffins, biscuits)
81
Dough
Stiff enough to be shaped by hand (shortcake)
82
Function of flour
Gives structure
83
Regular flour with added leavening agents and salt
Self rising flour
84
Produce gases (carbon monoxide) that product to rise (light and porous)
Leavening agents
85
Baking soda
Sodium bicarbonate
86
Baking powder
Dry acid, baking soda, starch
87
Double acting baking powder
Releases gas when moistened and heated
88
Produced when liquids reach high temps while baking
Steam
89
Added with beating eggs, creaming butter and sugar
Air
90
Liquids job
Hydrate protein and starch, moistens and dissolves ingredients (leavening agents - steam)
91
Function of fat
Tenderizes and aids leavening
92
Function of egg
Incorporates air and adds flavor and color
93
Function of sugar
Adds sweetness, browns crust, and tenderizes
94
Function of salt
Adds flavor
95
Protein in flour
Gluten
96
Functions of gluten
Gives strength, elasticity, structure
97
Gluten similar to bubble gum
Easy to chew, increases elasticity, gets hard if overworked
98
Biscuit method
Combine dry ingredients, cut in fat, add liquid (pie crust)
99
Crumb
Soft interior
100
Muffin method
Dry ingredients are combined (make well), liquid ingredients are combined separately, pour liquid into dry well (mix until moistened) (pancakes, waffles, muffins)
101
High quality muffin
Crust is thin and evenly browned, top is symmetrical but rough look, texture is uniform, and crumb is tender and light
102
Dough used to make a pie crust
Pastry
103
Pastry will be tough if too much
Flour, liquid, or handling or too little fat (butter)
104
Making pastry avoid
Over mixing after adding liquid, using rolling pin to vigorously, stretching pastry when fitting into pie pan
105
Crumbling mixture of sugar, spice, fat, and flour
Streusel
106
Leave an opening through which steam can escape in the covering of a food cooked on an oven
Vent
107
Shape dough in a round mass; flatten dough to an even thickness; to wrap flat, flexible piece of food around itself
Roll
108
Make grooves or folds in dough
Flute
109
Sprinkle or coat with flour
Flour
110
Place small pieces of butter or another food over the surface of a different food
Dot
111
Single cell plant; leavening agent
Yeast
112
What activates yeast; how does temp affect it?
Liquid; too hot-dies too cold-stops growth
113
Sugar aid yeast; salt
Food; stops the yeast from growing too much
114
Since there are several methods for yeast bread, follow
Directions carefully
115
What do both yeast bread and quick bread require
Development of gluten and release of carbon dioxide
116
Kneading yeast bread develops
Gluten
117
Proper kneading
Press dough with heel of hand, fold it, turn it, rhythmically repeat
118
During fermentation/raising dough should at least
Double in size
119
Punching down causes
Carbon dioxide to be released
120
After dough is punched, it is ready
To be shaped
121
To apply sauce, melted fat or other liquids with a basting or pastry brush
Brush
122
To lightly sprinkle the surface of a food with sugar, flour, or crumbs
Dust
123
To beat quickly and steadily by hand with a whisk or rotary beater
Whip
124
Combine solid fat with flour using pastry blender, two forks, or fingers
Cut in
