Grains/Baking Basics/Mother Sauces Flashcards Preview

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Flashcards in Grains/Baking Basics/Mother Sauces Deck (25)
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1

Provide 3 examples of 1 ounce servings of grains

1 slice of bread, 1/2 cup cooked rice, pasta, or cereal, 1 cup ready-to-eat cereal

2

Summarize how to make each type of mother sauces

Béchamel = Roux + Dairy
Espagnole = Roux + Brown Stock
Veloute = Roux + White Stock
Tomato = Roux + Tomatoes
Hollandaise =Egg Yolks + Clarified Melted Butter + Acid

3

T or F, solid fats can be used interchangeably with no change to the final structural outcomes

True

4

What are the benefits of dietary fiber?

Reduces blood cholesterol levels and lowers risk of heart disease, obesity, and type 2 diabetes also important for bowel function

5

What is better for acidic ingredients - baking soda or baking powder?

Baking soda

6

What are 2 examples calorie free sweeteners?

Aspartame and Splenda

7

How does gluten form and become stronger during the baking process?

The longer you mix and knead the dough, the stronger it becomes

8

What is an example of air as a leavening agent?

Angel food cake

9

What are various types of fats used in baked goods?

Butter, margarine, shortening, lard, oil

10

What is the difference between granulated and confectioners sugar?

Granulated - highly refined sucrose crystals
Confectioner’s - pulverized granulated sugar with cornstarch

11

Why would you have to mix cake batters quickly?

So the gluten doesn’t weaken and become stiff

12

Why don’t we overmix muffins and biscuits?

So the dough doesn’t become tough

13

What is the muffin method?

1. Sift together all dry ingredients to combine evenly
2. Blend liquid ingredients separately
3. Add liquids to dry stirring just until dry are moistened, leaving lumps

14

Define knead

To work dough by repeatedly folding, pressing, and turning it

15

What is a leavening agent?

A substance that triggers a chemical reaction that makes a baked product rise

16

What is an emulsifier? Give an example of a sauce that requires an emulsifier.

Emulsifiers bind liquids and fats to keep ingredients from separating. Hollandaise is a sauce with this.

17

What are 2 examples of baked goods leavened by steam?

Popovers and cream puffs

18

Why do you mix baking soda with dry ingredients before wet ingredients?

To prevent gas from escaping before baking

19

Summarize 3 tips to help you consume more whole grains

1. Substitute whole grain for refined grain
2. Try brown rice or whole wheat pasta
3. Use whole grains in mixed dishes

20

Why is olive oil not commonly used in baking ingredients?

Too distinct of a flavor

21

Why are eggs a key ingredient in baked goods?

They add flavor, richness, tenderness, and color

22

Which type of sweetener keeps baked products fresh longer?

Honey

23

What type of mother sauce are the cheese sauce and gravy that we made classified as?

Béchamel

24

What dish is hollandaise commonly used for?

Eggs Benedict

25

Compare self-rising flour and all-purpose flour

Self-rising - contains baking powder and salt
All-purpose - does not and is more common