Mod 1 Flashcards
(114 cards)
1
Q
Teaspoons to Tablespoon
A
3 teaspoons = 1 tablespoon
2
Q
Tablespoon to fluid oz
A
2 tablespoons = 1 fl oz
3
Q
Fl oz to pint or cup
A
8 fl oz = 1/2 pint or 1 cup
4
Q
fl oz to pint
A
16 fl oz = 1 pint
5
Q
pints to quarts
A
2 pints = 1 quart
6
Q
quarts to gallon
A
2 quarts = 1/2 gallon
4 quarts = 1 gallon
7
Q
ounces to pounds
A
4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound
8
Q
tablespoon to cup
A
2 tablespoons = 1/8 cup
16 tablespoons = 1 cup
9
Q
cups to pint
A
2 cups = 1 pint
10
Q
cups to quart
A
4 cups = 1 quart
11
Q
cups to gallons
A
8 cups = 1/2 gallon
16 cups = 1 gallon
12
Q
liter to ml
A
1 liter = 1000 milliliters
1/2 liter = 500 milliliters
13
Q
kilogram to gram
A
1 kg = 1000 grams
1/2 kg = 500 grams
14
Q
liter to fl oz
A
1 liter = 33.8 fl oz
15
Q
milliliter to fluid oz
A
1 ml = .034 fl oz
16
Q
kilogram to pound
A
1 kg = 2.2 pounds (2 pounds 3 oz)
17
Q
grams to ounces
A
1 gram = .035 oz
18
Q
quart to ml
A
1 quart = 946 ml
19
Q
fl oz to ml
A
1 fl oz = 29.57 ml
20
Q
pound to grams
A
1 pound = 454 grams
21
Q
ounce to gram
A
1 oz = 28.35 g
22
Q
Gross weight
A
Total weight of all ingredients
23
Q
Weight of 1 piece
A
gross weight / number of pieces (yield)
24
Q
Number of Pieces (yield)
A
Gross weight / weight of 1 piece
25
Yield change
want (need) / have = factor that you are multiplying or dividing the recipe by
26
Creaming method
cream butter and sugar
| - for doughs and cakes
27
cut in butter or flake
cut cold butter into small cubes
| - want to see pieces of butter
28
egg wash recipe
1 egg, 1 egg yolk, pinch of salt, tablespoon cream or milk
29
one step method
mix all dry ingredients in one bowl, mix all liquid in another bowl, then pour the liquid into the dry
- uses oil, melted butter, or both
30
Controlling the amount of gluten
Gluten allows air to be trapped in, that's why we knead doughs intensely and not flaky pastries like scones or pie crusts
31
low fan
bakes the interior slower
| - for a bigger item, so it cooks through
32
high fan
make a crisp exterior but have to be careful to not dry out center as it cooks quickly
- for biscuits and goods that you want to rise fast and be crispy
33
Chemical leavening
baking soda / powder
34
Baking soda attributes
made of pure sodium bicarbonate
- has the acid already added, chemical reaction happens when it comes into contact with liquid
- when sodium bicarbonate comes into contact with acid, carbon dioxide is released, causing the pastry to rise
35
Baking powder
double acting baking powder is standard
- means that it also reacts to heat
- lasts longer, the batter can be used after a few days of making it if stored
36
Mechanical leavening
when air is beaten in
37
organic leavening
fermentation
38
Drying Fruit
cut (thinly, with a mandolin if possible), bake at low heat for a while until crispy
39
Confit
preserved in it's own fat or liquid
40
Preserves
Jams, jellies, marmalade
41
Jellies
no fruit pieces
42
Marmalade
jelly with pieces of fruit
43
Freezing (IQF)
individually quick frozen, not in a block of ice but by piece
44
pickling
uses an acid (vinegar)
| - flavored vinegar for fruits
45
Reduction
large amount of fruit, boil in water, strain the fruit and then reduce fruit more to get concentration
46
conserve
when the fruit is preserved cold
47
Extract
using alcohol with a flavor
| - vanilla extract - vanilla beans in vodka or rum for a few weeks then strain
48
Compounds
reduced to a paste
| - to enhance flavor
49
eau de vie
no sugar, intense flavor of fruit
50
cordial
fruit compound with added sugar
51
Vanilla beans
Bourbon (from madagasgar)
Tahitian: more expensive, sticky interior from Tahiti
Mexican: spicy, cinnamon flavor
Indonesian:Tahitian beans grown in Indonesia, not as good
52
Hydro- colloiods
thickening agents (water + structure)
53
Gelatin
Derived from animals, blocks of gel (soft, elastic, chewy)
54
Pectin
apple pectin or yellow pectin
Puree (high solid content)
NH (used for liquids) low solid content
55
Emulsion
water and fat forced together
| - mayo, buttercream
56
Agaragar
made from seaweed
| firm, brittle does not readily melt
57
Guar gum
ice cream stabilizer
58
Dairy
milk and it's derivatives
59
Raw milk
unstable, cream rises to the top
- natural oil in water emulsion
- perishable and prone to bacterial contamination
60
pasteurization
slows spoilage
-kills harmful microbes
144 F for 1/2 hour
61
HTST
high temp, short time pasteurization
| 161 F for 16 seconds
62
UHT
ultra-pasteurized,
280 F for2 seconds
- shelf stable
63
homogenization
breaking fat droplets into smaller ones, evenly dispersing them, and creating a stable emulsion
64
milk
water, milk fat, non-fat solids
| 3.5% fat
65
concentrated milk fat
cream, butter
66
non fat solids
proteins (casein + whey) carbs (lactose), vitamins and minerals
67
Reduced fat fat percentage
2%
68
Cream fat percentage
36 or 40 percent
69
Clotted cream fat percentage
55 percent
70
butter
cream is whipped past the "whipped cream" stage and has become a "water in oil" emulsion
- inversion of structure
71
Buttermilk
liquid left on bottom after whipping cream into butter
72
commercial butter vs European style butter
commercial 80-82 % fat, euro 83-84% fat
| Higher percentage of fat allows for more plasticity and flexibility (less water)
73
cultured butter
bacterial culture added
| gives a slightly sour flavor
74
Culture
cultivating living material + creating a growth environment
75
Whipped cream
fat forms a network around air that is whipped in
- stable form
Fat content - 25% minimum
Temp- 40 F or under
76
Clarified butter
water + non fat milk solids have been removed
| - can be heated to higher temperatures without burning
77
brown butter
(Beurre Noisette) "hazelnut"
| - smells nutty, non-fat solids are browned
78
Cultured dairy
(fermented or preserved)
- protein aggregation of the casein and whey
- coagulates and forms solid clumps
- curdling ; add an acid or enzyme (like rennet)
79
Ricotta (whey cheese)
milk (sheep's) is coagulated from rennet (whey water is a by product)
- heated, forming soft curds + agitated
80
yogurt
fermented milk product (bacterial fermentation)
| - lactose turns into lactid acid
81
Sugar stages
eventually put these in lol dont think i have to memorize tho
82
Meringue
sugar added to egg foams
| the more sugar, the longer you mix
83
French Meringue
egg whites + granulated sugar
84
Swiss Meringue
egg whites + sugar, heated in a bain marie (double boiler)
85
Italian Meringue
egg whites + hot sugar (240 degree / soft ball)
| - Marshmallows
86
gelatin sheet
soften in ice water, remove ice water and squeeze excess water, add to a heated liquid
- if there is no heated liquid in the receipt, take it with a little of its water from the bowl and boil on low heat
87
Sugar
sweet water soluble carb
88
sucrose
```
aka granulated sugar
- from sugar canes or beets
disaccharide
1 glucose molecule bonded with 1 fructose molecule
it is a simple carbohydrate
```
89
sugar cane
grass with high content of sucrose in its fluids
90
fructose
fruit sugar
91
lactose
milk sugar
92
daxtrose
corn syrup
93
Processed sugar
sugar juices are extracted from cane or beets, then crystalized
began in India, about 3000 bc
94
Refined Sugar
removing impurities, including molasses or minerals then the raw sugar is washed with steam = turbinado sugar (sugar in the raw)
then it is clarified (whitened) and calcium + magnesium are removed and centrifuged to remove syrup
95
Light + dark brown sugar
contain some of the natural molasses (cane sugar)
96
Refined sucrose
confect sugar
Etra Fine
Bakers special
Caster
97
Confectionary's sugar
3% cornstarch is added (aka 10x) finest one
98
Extra fine
more surface area is available to trap air (creaming process)
- the more crystals there are, the more air can be incorporated
99
baker's special
finer than extra fine
100
caster
even finer than bake's
101
bar sugar, superfine
finest granulated
102
unrefined sugar
```
panela
isomalt
dextrose
trimoline
glucose
```
103
Isomalt
chemically modified to be very hydroscopic: it resists moisture and stops water from migrating
104
Corn syrup
24% water, 50% sweet, prevents crystallization and preserves
105
glucose
15% water also prevents crystallization and preserves
106
Trimoline
```
or invert sugar
from beets (25%water)
chemical breakdown of sucrose
```
107
Hydroscopic
the more hydroscopic, the more moisture it holds/absorbs
108
Amorphous
fluid rather than a solid substance
109
Functions of sugar
- sweetener, flavor enhancer
- interacts with proteins and starch during cooking and baking
- tenderizes, by absorbing water and inhibiting gluten development
- incorporates air during creaming process
- caramelizes
- stabilizes egg foams
- feeds yeast during fermentation
- delays coagulation of egg proteins in custard
- regulates gelling in preserves
- binds water - lengthens shelf life
- crystallization and recrystallization of confections
- regulates texture of ice cream, sorbets, and frozen desserts by lowering the freezing point
110
Maillard Reaction
series of reactions between proteins and sugar
111
Browning due to Maillard reaction
-from protein
- from reducing sugar
- from removal of water
- from increase of temperature
- from increase of pH
Caramelized onions
Seared meat
Bread Crusts
Brown Butter
112
Sugar caramelization
when sugar is brought to temperatures above 320 F
Thermo- chemical breakdown of sucrose
Caramel sauce
Caramel Ice Cream
113
Difference between Maillard reaction and sugar caramelization
you know the difference if there is sugar in the recipe that went over 320 degrees
114
Maillard Reaction and Sugar caramelization combined example
caramels made with cream experience both reactions
