Grains/Baking Basics/Mother Sauces Flashcards Preview

Foods > Grains/Baking Basics/Mother Sauces > Flashcards

Flashcards in Grains/Baking Basics/Mother Sauces Deck (25)
Loading flashcards...
1
Q

Provide 3 examples of 1 ounce servings of grains

A

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

2
Q

Summarize how to make each type of mother sauces

A
Béchamel = Roux + Dairy 
Espagnole = Roux + Brown Stock
Veloute = Roux + White Stock
Tomato = Roux + Tomatoes
Hollandaise =Egg Yolks + Clarified Melted Butter + Acid
3
Q

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

A

True

4
Q

What are the benefits of dietary fiber?

A

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

5
Q

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

A

Baking soda

6
Q

What are 2 examples calorie free sweeteners?

A

Aspartame and Splenda

7
Q

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

A

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

8
Q

What is an example of air as a leavening agent?

A

Angel food cake

9
Q

What are various types of fats used in baked goods?

A

Butter, margarine, shortening, lard, oil

10
Q

What is the difference between granulated and confectioners sugar?

A

Granulated - highly refined sucrose crystals

Confectioner’s - pulverized granulated sugar with cornstarch

11
Q

Why would you have to mix cake batters quickly?

A

So the gluten doesn’t weaken and become stiff

12
Q

Why don’t we overmix muffins and biscuits?

A

So the dough doesn’t become tough

13
Q

What is the muffin method?

A
  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
Q

Define knead

A

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

15
Q

What is a leavening agent?

A

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

16
Q

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

A

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

17
Q

What are 2 examples of baked goods leavened by steam?

A

Popovers and cream puffs

18
Q

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

A

To prevent gas from escaping before baking

19
Q

Summarize 3 tips to help you consume more whole grains

A
  1. Substitute whole grain for refined grain
  2. Try brown rice or whole wheat pasta
  3. Use whole grains in mixed dishes
20
Q

Why is olive oil not commonly used in baking ingredients?

A

Too distinct of a flavor

21
Q

Why are eggs a key ingredient in baked goods?

A

They add flavor, richness, tenderness, and color

22
Q

Which type of sweetener keeps baked products fresh longer?

A

Honey

23
Q

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

A

Béchamel

24
Q

What dish is hollandaise commonly used for?

A

Eggs Benedict

25
Q

Compare self-rising flour and all-purpose flour

A

Self-rising - contains baking powder and salt

All-purpose - does not and is more common