Lesson 2-4 Flashcards
(42 cards)
any grain that is used for food
Cereal
Cereal should at least include how many servings
4
added to processed meats as a filler, binder, moisture retainer and fat substitute
Starch
Starch composition and structure
- Starch molecule
- Amylose
- Amylopectin
A polysaccharide made up of hundreds or even thousands of glucose molecule joined together
Starch molecule
A long chain like molecule, sometimes called the _
Amylose - Linear Fraction
It contributes gelling characteristics to cooked and cooled starch mixture
Amylose
has a highly branched, bushy type structure
Amylopectin
it contributes to the cohesion or thickening properties when starch mixture is cooked in presence of water
Amylopectin
Sources of starch
- cereal grains
- legumes
- roots / tubers
function of starch
- Thickening
- gelling
- binding and filling
- stabilizing
- Moisture retaining
- coating or ducting
Common problems in Starch Cookery
- Thinning of Gel
- weak gel
- skin formation
- Scorching
problems encountered when using acid / acid ingredients
thinning of gel
problems that results if there are too much liquid to starch
weak gel
problem due to the loss of water from the starch
Skin formation
problem that can be avoided by temperature control and constant stirring
Scorching
pasta should be cooked _ - to the tooth
al dente
the pleasure of cooking pasta is its
texture
pasta with holes or ridges are perfect for
chunkier sauces
thin delicate pasta are served with
light thin sauces
thicker pasta work well with
heavier sauces
very small pasta shapes are good for
soups
Cooking chart for various pasta shape :
Lasagna
15 mins
Cooking chart for various pasta shape :
bow ties
11 mins
