Unit 5

Question 1

5 examples of quick breads

Answer 1

Muffins, brownies, biscuits, cake, and cupcakes

Question 2

Gases are trapped in dough creating small bubbles that are glue baked good a light and airy texture.

Answer 2

Leavening

Question 3

Two types of leavening

Answer 3

Chemical and yeast

Question 4

Two types of chemical leavening

Answer 4

Baking powder and baking soda

Question 5

Quick breads are baked products that are leavened_________

Answer 5

Chemically

Question 6

List the 2 types of forms of quick breads come in

Answer 6

Dough and batter

Question 7

What is the difference between dough and batter?

Answer 7

Dough is a mixture of flour, liquid, and other ingredients so is batter but more liquid is involved making it pourable.

Question 8

List 4 characteristics of quick breads

Answer 8

Soft, tender, shaped good, and no tunnels or holes

Question 9

What happens when you over mix a quick bread?

Answer 9

More gluten is formed causing it to be chewy and tough to eat

Question 10

What type of fat is best to use for the biscuit method?

Answer 10

Gluten

Question 11

What type of kitchen utensil do you use to “cut in”?

Answer 11

Butter knife

Question 12

What is the big difference in preparing muffins and biscuits?

Answer 12

The fat used

Question 13

What is a crepe

Answer 13

A very thin pancake

Question 14

Pate a choux is a paste or thick batter to make what?

Answer 14

Cream puffs

Question 15

Define yeast

Answer 15

A living organism that consumes carbohydrates found in flour, sugar, and other ingredients

Question 16

Yeast is alive T/F

Answer 16

True

Question 17

Liquids at___________may kill the yeast organism rendering it ineffective

Answer 17

78 degrees and 82 degrees

Question 18

Why do we knead or repeatedly fold dough?

Answer 18

Develops gluten

Question 19

What is gluten?

Answer 19

The protein that gives dough it’s Structure and elastic.

Question 20

Define Fermentation

Answer 20

The carbohydrates are consumed by yeast, alcohol, and carbon dioxide are released.

Question 21

When fermentation is complete and the dough has risen, what should be done next?

Answer 21

Punch it

Question 22

What is the purpose of “punching” the dough?

Answer 22

Carbon dioxide gas to be released

Question 23

List the common dough shapes for individual rolls:

Answer 23

Crescent, club roll, kaiser, and bagel

Question 24

List the common dough shapes for loaves:

Answer 24

Baquette, Boule, pan loaf, Pullman, and rye

Question 25

What is proofing?

Answer 25

Yeast is allowed to ride after it is shaped and before it is baked

Question 26

If you do not have a "proof box" what can you do instead?

Answer 26

A warm covered with a clean towel

Question 27

The liquid that's coated on the dough after rising

Answer 27

Wash

Question 28

The most common type of wash is?

Answer 28

Beaten eggs

Question 29

What Is docking?

Answer 29

Cutting small slashes in the surface of the risen dough

Question 30

Why do we dock certain breads and rolls?

Answer 30

For a bread with a hardcrust, the slits allow gases to escape

Question 31

When does the yeast get killed?

Answer 31

Baking

Question 32

For long term storage, the best way to store bread is in your____

Answer 32

Freezer

Question 33

Cuts of meat are a combination of (4 factors):

Answer 33

Muscle, connective tissue, fat, and sometimes bone

Question 34

What is the main ingredient in muscle tissue?

Answer 34

Water

Question 35

The loss of water during the cooking process

Answer 35

Shrinkage

Question 36

Protein is__________most abundant element in muscle tissue

Answer 36

Second

Question 37

List the 2 types of connective tissue:

Answer 37

Elastin and collagen

Question 38

A flexible but tough connective tissue found in ligament and around tendons.

Answer 38

Elastin

Question 39

When it's cooked with moisture, it breaks down into tender rich gelatin.

Answer 39

Collagen

Question 40

List of the 2 types of fat in meat:

Answer 40

Subcutaneous and intramuscular

Question 41

The fatty tissue that forms around the outside of muscles

Answer 41

Subcutaneous

Question 42

Fat that is distributed within the muscle

Answer 42

Intramuscular

Question 43

What is marbling?

Answer 43

Certain cuts more tender, juicy, and flavorful

Question 44

The time meat is allowed to rest after slaughter

Answer 44

Aging

Question 45

What is Rigor Morris?

Answer 45

When muscle tissue temporarily becomes extremely hard and stiff

Question 46

Today most meat is________aged

Answer 46

Wet

Question 47

Inspection is____________and grading is____________

Answer 47

Mandatory, Voluntary

Question 48

Grading of meats is based on what factors?

Answer 48

Marbling, maturity, and muscle conformation

Question 49

Cuts of meats are categorized as___________or___________

Answer 49

Tough or tender

Question 50

Study cow label

Answer 50

Yahhh

Question 51

List 5 offal meats

Answer 51

Eyes, ears, liver, brains, and hearts

Question 52

Pig label

Answer 52

Yahhh