foods test 5

Question 1

gives sweetness to cakes, tenderizes the gluten, improves texture of cake

Answer 1

sugar

Question 2

gives structure to a cake

Answer 2

flour

Question 3

causes a cake to rise

Answer 3

leavening

Question 4

tenderizes the gluten

Answer 4

fat

Question 5

used in angle food cake and sponge cakes to make the grain of the cake finer and to stabilize the egg white proteins

Answer 5

cream of tartar

Question 6

provides flavoring

Answer 6

salt

Question 7

improves the flavor and color of cakes and helps leaven some cakes

Answer 7

egg

Question 8

provides moisture

Answer 8

liquid

Question 9

list the 5 forms of cakes

Answer 9

layer cakes 
loaf cakes
cupcakes
upside-down cakes 
sheet cakes

Question 10

A large variety of baked products are made from _______ rich in ________. refers to the _______

Answer 10

doughs, fats, pastry/crust

Question 11

two kinds of pastries

Answer 11

plain,puff

Question 12

plain pastries

Answer 12

thin and tender are most often used for pies

Question 13

puff

Answer 13

extra rich and fluffy and are used for specialty pies and tarts

Question 14

pastry components

Answer 14

flour
salt
fat
liquid

Question 15

what does flour do in a pastry

Answer 15

gives structure

Question 16

what does salt do in a pastry

Answer 16

gives flavor

Question 17

what does fat do in a pastry

Answer 17

makes it tender

Question 18

what does liquid do in a pastry

Answer 18

holds it together

Question 19

any pastry crust with a sweet or savory filling baked in a shallow round dish with slanted sides

Answer 19

pie

Question 20

open-faced pies

Answer 20

have no top crust

Question 21

deep-dish pies

Answer 21

have similar fillings to other pies but are baked in deeper plates, lack a bottom crust, always have an upper crust

Question 22

tart

Answer 22

the european cousin of pies.

Question 23

the perfect pie crust is

Answer 23

tender, flaky, light golden brown

Question 24

list 4 types of decorative edges for pies

Answer 24

crosshatch
angle flute
simple flute
braided edge

Question 25

list 3 types of pie fillings

Answer 25

fruit, cream, custard

Question 26

one advantage of a microwave is that it saves preparation and _____

Answer 26

time

Question 27

microwave ovens create heat through _______ of _______

Answer 27

agitation of molecules

Question 28

microwave ovens with the most ______ cooks food the fastest

Answer 28

watts

Question 29

cover cookware with ________ wrap to hold moisture in. be sure to vent one corner

Answer 29

plastic

Question 30

_______ ________ is a period when the food continues to cook after microwaving

Answer 30

standing time

Question 31

remove the cover after microwaving so the ______ flows away from the face `

Answer 31

steam

Question 32

an example of a food you should pierce before microwaving or they may explode in the oven is ____

Answer 32

potatoes

Question 33

what are food allergies

Answer 33

when your body reacts to something it shouldn't

Question 34

what are common food allergy reactions

Answer 34

-vomiting -coughing difficulty breathing -itching

Question 35

what are the eight most common allergens

Answer 35

``` milk eggs glutton/wheat peanuts tree nuts fish shell fish soy ```

Question 36

how can you find out if you have an allergy? what are the two types of allergy tests

Answer 36

talk to your doctor, blood test or skin prick test

Question 37

what is treatment for food allergies

Answer 37

no cure but try and carry epi pen w/ u

Question 38

why is it important to be sensitive to people with food allergies

Answer 38

they are life threatening

Question 39

difference between food sensitivity and food allergy

Answer 39

food sensitivities have symptoms but aren't life threatening