Fats/ choclate

Question 1

Fat is a general term for

Answer 1

butter, maginaire, lard, shortening, and oil

Question 2

Fats help provide___ ,_____, add _______ and ________

Answer 2

flavor, color, moisture, and richness

Question 3

Does fat extend shelf life? ( T/F)

Answer 3

True

Question 4

Flavor and texture is determined by the fat used and the manner its incorporated? ( T/F)

Answer 4

true

Question 5

Fats in bread dough

Answer 5

fat increases loaf volume and lightness

Question 6

Fat in cake batter

Answer 6

Air bubbles are reated and helps levan mixtures

Question 7

Fat should be selected based on _____ _________ and ability to form emulsions

Answer 7

flavor, melting point

Question 8

Fat particles dissolve (T/F)

Answer 8

False, they get evenly distributed among mix

Question 9

Butter melts at

Answer 9

93 degrees

Question 10

Unsalted butter is used because

Answer 10

it gives fresher product, and salt might effect the product

Question 11

Maginaire

Answer 11

Higher melting point then butter
Leave a greasy tatste
For puff pastry or danish

Question 12

Lard

Answer 12

pork fat, 1
100% pure fat

Question 13

Shortening

Answer 13

Any fat, shortend gluten strands and tenderizes products

Question 14

General shortening

Answer 14

Solid white flavorless fat
100% fat, high melting point
Used to grease pans

Question 15

Emulsified shortenings ( High ratio shortening)

Answer 15

Cakes and frostings when using a large amount of sugar

Question 16

Oil blends throughly throught the _______

Answer 16

Mixture

Question 17

Starches

Answer 17

Thinking agent in the bakeshop

Question 18

Cornstrach

Answer 18

grain base strach

Question 19

Arrowroot

Answer 19

Dissolves in cold water and added to a liquid to Thicken it

Question 20

tapioca

Answer 20

is a starch produced form the root of tropical coassio (manioc) plant

Question 21

Glentin

Answer 21

A natural procut derived form collagen, a animal protein

Question 22

2 types of geltin

Answer 22

granulated geltin ans sheet (leaf) gelatin

Question 23

Emuslions and exctracs

Answer 23

liquid flavoring agents from fruits, beans and spices or seeds

Question 24

Emulsuions

Answer 24

flavoring oils mixed with water

Question 25

Extracts

Answer 25

mkixtures of flavoring oils or essetial oils and ethyl achohol

Question 26

Vanilla

Answer 26

Comes form vanilla beasn,

Question 27

Pure vanilla extract

Answer 27

less expensive way to get vanilla flavore

Question 28

Artificial or imitation vanilla,

Answer 28

made with vanillan

Question 29

Nibs

Answer 29

prized thing in coca beans

Question 30

Nibs that are chrushed as paste

Answer 30

choclate liqour or chaolcate mass

Question 31

Taking chocolate butter out of chocolate mass it makes

Answer 31

cocoa powder