Fats flavorings and choclate based on leanring check

Question 1

Oil

Answer 1

blends thoroughly into a mixture

Question 2

Margarine

Answer 2

adds flavor, high melting point

Question 3

shortening

Answer 3

shortens gluten strands

Question 4

butter

Answer 4

adds flavor, low melting point

Question 5

emulsified shortening

Answer 5

used with large amounts of sugars or liquid

Question 6

olive oil

Answer 6

adds distinct flavor

Question 7

lard

Answer 7

adds flakiness and flavor, spoils quickly

Question 8

emulsion

Answer 8

oil in water

Question 9

tapioca

Answer 9

bloom in cold liquid, add to hot liquid

Question 10

arrowroot

Answer 10

primarily used for hot sauces

Question 11

granulated gelatin

Answer 11

soak, the thickens

Question 12

sheet gelatin

Answer 12

mix with cold water, then boil to thicken

Question 13

cornstrach

Answer 13

soften, then add to hot liquid

Question 14

extract

Answer 14

oil in alcohol

Question 15

vanillin

Answer 15

white coating; adds flavor

Question 16

couverture

Answer 16

at least 32% cocoa butter

Question 17

bittersweet chocolate

Answer 17

at least 35% chocolate liquor

Question 18

nibs

Answer 18

cacao beans

Question 19

white chocolate

Answer 19

cocoa butter, sugar, milk

Question 20

cocoa butter

Answer 20

fat from beans

Question 21

chocolate liquor

Answer 21

unsweetened chocolate

Question 22

cocoa powder

Answer 22

left after fat removed form cocoa beans

Question 23

bloom

Answer 23

white spots

Question 24

hydrogenation

Answer 24

liquid fat to soild fat

Question 25

Factors that determine good chocolate

Answer 25

1. Appearance- color should be even and glossy. without any discoloration 2. smell- should be chocolaty with no off-odors or staleness 3. break- should snap cleanly without crumbling 4. texture- should melt quickly and evenly on the tongue

Question 26

Fat bloom and sugar bloom

Answer 26

Fat bloom occurs when cocoa butter crystals rise and crystallize on the chocolate surface. Chocolate stored above 70 degrees will develop fat bloom overtime Sugar bloom occurs when moisture collects on the surface of the chocolate and blends with the sugar in the chocolate, leaving a white sugar film