LAB 1

Question 1

Why are volume measures with granulated sugar consistent?

Answer 1

because it is not very compressible

Question 2

what is the most accurate method of measuring?

Answer 2

weighing

Question 3

why is weighing the most accurate measurement?

Answer 3

because it is not affected by the effects of settling, packing or aeration

Question 4

if measuring devices deviate by more than ____, recipes may be adversely affectes

Answer 4

5%

Question 5

how can true volumes be verified?

Answer 5

with water and a graduated cylinder

Question 6

what is the lightest type of flour for 250mL? and heaviest?

Answer 6

lightest: rye flour
heaviest: bread flour

Question 7

what is the equivalence of a “pinch”?

Answer 7

less than a dash and approximately 1/16 teaspoon

Question 8

What are imperial measurements by volume?

Answer 8

tsp, tbs, cup, quarts

Question 9

what are the imperial measurement by weight?

Answer 9

ounces

Question 10

what are the metric measurements by volume?

Answer 10

ml, L

Question 11

what are the metric measurements by weight?

Answer 11

grams

Question 12

what is the difference between fluid ounce and ounce?

Answer 12

fluid ounce described volume and ounce describes weight

Question 13

equivalency:
1 tsp
1 tbs
1 cup 
4 cups

Answer 13

5mL
15mL (3 tsp)
8 fluid ounces/250mL
1 quart/1L

Question 14

equivalency:
1 ounce
16 ounces

Answer 14

28g

1 pound/454g

Question 15

amount of dry ingredient greater than 1/16 teaspoon but less than 1/8 teaspoon; 3 drops of a liquid ingredient

Answer 15

dash

Question 16

3 tablespoons or 1 1/2 fluid ounces

Answer 16

jigger

Question 17

slightly less that the actual measure

Answer 17

scant

Question 18

ingredient heaps over the rim of measuring cup or spoon

Answer 18

heaping

Question 19

characteristics of graduated measuring spoons:

Answer 19

• used for small quantities of dry or liquid ingredients
• > typical measurements (metric) 1mL, 2mL, 5mL, 15mL, 25mL
• > typical imperial measurements 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbs

Question 20

characteristics of fractional, flat topped measuring cups:

Answer 20

• used for larger quantities of dry or solid ingredients including flour, sugar, nuts, rice, margarine, oats, shredded cheese
• > typical metric measurements: 60mL, 80mL, 125mL, 165mL, 185mL, 250mL
• > typical imperial measurements: 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, 3/4 cup, 1 cup

Question 21

what can affect the success of a recipe?

Answer 21

the fact that imperial and metric are not completely equivalent -> convenient numbers are used

Question 22

what is said to be the most accurate reproducible measuring method?

Answer 22

sifting and then spooning flour into measuring cup

Question 23

what is the default method? (3)

Answer 23

• stir flour to break up lumps
• spoon flour into cup without packing
• level cup with straight edge of a knife

Question 24

bulky items should be ___ packed

Answer 24

lightly packed (rice)

Question 25

brown sugar and solid fats should be ____ packed prior to levelling. why?

Answer 25

firmly packed to eliminate air pockets

Question 26

butter and margarine are available in stick of ________ with volume measurements on their wrappers.

Answer 26

1/2 cup or 2 cups

Question 27

for larger quantities of liquid ingredients such as honey, molasses, and oil, what measuring tool is used? where should the liquid volume be read at?

Answer 27

- a transparent cup with graduated measurements on the side with a pouring spot and handle - read at eye level at the bottom of meniscus

Question 28

how do you remove sticky ingredient from measuring utensil?

Answer 28

coat container with oil or warm it with hot water

Question 29

what are the typical metric and imperial measurements of a graduated cup?

Answer 29

metric: 250mL, 500mL, 1L, 2L imperial: 1 cup, 2 cups, 4 cups, 8 cups

Question 30

how do you obtain an accurate reading for a thermometer? how can you increase accuracy of it?

Answer 30

- the bulb must be completely submerged in the food item or liquid - calibration increases accuracy

Question 31

the bulb should not touch _____ (2)

Answer 31

the sides or bottom of the utensil or bone in meat

Question 32

how do you calibrate a thermometer?

Answer 32

put it in hot boiling water, if it doesn't record 100 degrees C -> correct for it

Question 33

bi-metallic thermometers can be calibrated using _____ (2)

Answer 33

a wrench or pliers

Question 34

what are the conversion equations between celsius and Fahrenheit?

Answer 34

C=(F-32)/1.8 | F=(Cx1.8)+32

Question 35

when using heat, cooking is the transfer of ____ from _____ to ____, causing ____ change in the shape of ____,____,_____.

Answer 35

energy from a heat source to food causing physical change in the shape of pro, carbs, fats.

Question 36

what does heating accelerate?

Answer 36

the rate at which a chemical reaction takes place

Question 37

how is heat transferred? what is the energy used for? (3)

Answer 37

- from the more energetic (hotter) system to the less energetic (cooler) - energy is used to raise temperatures of food being cooked, evaporation and browning reactions

Question 38

____ is a system of measurement that quantify how much energy is in a specific system. what does it depend on (3)?

Answer 38

- temperature | - > it depends on: amount of energy in that body, density, specific heat capacity

Question 39

____ is a measurement of the quantity of molecules there are in a given amount of space.

Answer 39

density

Question 40

________ is the amount of energy it takes to raise a given amount of material to a certain temperature. the higher it is for a given material, the ____ energy it takes to raise the temperature of that material by the same number of degrees -> "willingness" of a substance to change its temperature, the ____ the value, the more easily the temperature changes

Answer 40

- specific heat capacity - more - lower

Question 41

what are the three source of energy and heat transfer? which is most efficient in heat transfer?

Answer 41

- conduction - convection - radiation -> most efficient: conduction

Question 42

____ is the direct transfer of energy from one solid body to another.

Answer 42

conduction

Question 43

____ is the transfer of one solid body to another through the intermediary of a fluid - a liquid or a gas. what influences its efficiency?

Answer 43

convection - depends on the way fluid flows around food

Question 44

the motion of fluid is referred to as _____

Answer 44

convection patterns

Question 45

how does a convection oven work?

Answer 45

they have fans that are designed to keep the air inside moving around to promote faster, more even cooking

Question 46

____ is the transfer of energy through space via electromagnetic waves; it doesn't require any medium from heat transfer. give an example.

Answer 46

radiation | eg. broiler

Question 47

how does a microwave work?

Answer 47

- microwaves penetrate through the exterior of the food when heating it (pass through a depth of at least a few cm) - they are a form of electro-magnetic radiation. - when they are aimed at an object with magnetically charged particles, those particles rapidly flip back and forth creating friction which in turn creates heat

Question 48

what are advantages of microwaves? what are its limitations?

Answer 48

advantages: produce less heat, use less electricity than ovens, used to make baked good quickly (average results for regular/rich cakes) limitations: no browning reactions occur -> over-baking

Question 49

microwaves aren't good for baking with types of cake?

Answer 49

light or angel-type cakes