-
Cream Puffs: Mixing Method
- Water and butter in pot to boil
- Once boiled, all flour is added and stirred vigorously
- Let cool then stir in eggs
-
Cream Puffs: Baking Method
- Start in high temperature oven for steam
- Turn temperature down to finish cooking
-
Cream Puff Failures
- If you boil water and butter too long
- Evaporated too much of the water
-
Pancakes
- Leavening agent
- - CO2
- Mixing method
- - Muffin
- Cooking method
- - If griddle isn’t hot, it will stick and not spread
- - If griddle is too hot, it will burn it
- Crepes don’t have baking powder in it
-
Waffles
- Leavening agent
- - CO2
- Mixing method
- - Muffin
- Cooking method
- - Too hot or too cold, batter will stick
-
Muffins
- Leavening agent
- - CO2
- Mixing method
- - Muffin
- Failure
- - Over-stirring causes it to have peaks and tunnels
- - Not being ready to put in oven when ready
-
Biscuits
- Rolled- uniformed shape
- Dropped- take dough and drop it on cookie sheet
- Leavening agent
- - CO2
- Mixing method
- - Biscuit or pastry
-
Qualities of Good Bread
- Fine texture
- Thin cell walls
- Uniform grain
- Rounded top
- Free from rough ragged cracks on sides
- Light– large volume in relation to weight
- Crumb- elastic, will bounce back
-
Yeast
- Microscopic one-celled plant
- Produces CO2 from breaking down sugar
- Too much
- - Will rise then collapse because it can’t hold
- - Taste nasty, look grey
-
Types of Yeast
- Compressed
- Active dry yeast
- Instant quick rising yeast
-
Yeast Starters
- Sponge saved from previous baking
- Replaces yeast
- Sponge ingredients: Liquid, yeast, sugar, and part of the flour
-
Whole Wheat Flour
- Bran will interfere with gluten development
- Wheat bread is usually 25% whole wheat flour and 75% white flour
-
Rye Flour
- High protein content
- Strong flavor
-
Liquid Ingredients in Yeast Breads
- Water – Milk – Egg
- Purpose- Gelatinizes the starch in the flour
- Milk should be scalded to destroy any enzymes that will soften the dough
-
Sugar and Yeast Bread
- Food for the yeast
- Helps it brown
- Provides flavor
-
Fat and Yeast Bread
- Keeping quality
- Handling
- Volume
- Tenderness
- - Coats the glutenin and gliatin so they can’t come together to form gluten
-
Salt and Yeast Bread
- Flavor
- Retards yeast fermentation
- Affect on gluten
-
Mixing Methods of Yeast Bread
- Straight dough
- Sponge
- Batter
- Automatic bread machine
-
Straight Dough
- Add warm liquid, sugar, salt, and fat
- Add the yeast and flour
-
Sponge
If have this starter, just and salt and flour then mix
-
-
Automatic Bread Machine
Mixes, rises, punches it down
-
Kneading
- Importance
- - Producing the gluten
- During
- - Too much flour will make it drier and tougher
-
Fermentation of Yeast Bread
- First rising
- If allowed to go for too long
- - Will end up with a flat top and be very coars
-
Proofing
- Second or final rising after bread is shaped
- Cold temperatures slow it down
- Hot temperatures kill it
-
Conventional Baking of Yeast Bread
- Oven spring
- - Sharp rise of dough in first few minutes
- Affect of temperature increase
- - Kills yeast
- Maillard reaction
- - Browning of the bread
- Greasing pan
- - Should only grease the bottom of the pan so it can rise
-
Microwaving of Yeast Bread
- White bread
- - Won’t look appealing
- Dark bread
- - Can’t tell it doesn’t brown because it’s already dark
- Proofing
- - Have to adjust your microwave to 10% power
-
-
Staling
- The changes that occur in bread after baking
- - Increased firmness of crumb
- - Less moisture
- - Loss of flavor
- - Crumbly texture
- - Leathery crust
-
Make Bread Fresher
- Reheat it in oven or freeze it adds moisture back in
- Refrigeration increases staling
-
Molding
- Moisture and warm temperature
- Refrigeration slows it down
-
Rope
- Bacteria contamination that originates in the flour bin
- Not destroyed when baked
- Sticky inside pulls like ropes
-
Shortened Cakes
- Has fat in it to help plasticity
- - Pound
- - Standerdized
-
Pound Cake
- Close grain, somewhat compact
- Should not be heavy or soggy
- No leavening agent
-
Standerdized Shortened Cake
- Fine grain
- Cells of uniform size
- Elastic crumb
-
Sugar: Standard Short Cakes
- Adds sweetness
- Interfering agent with gluten development
- Structure
- •Weakened
- Gelatinization
- •Decreases
- Viscosity
- •Less viscous
- Affect of adding more
- •Stir more
-
Eggs: Standard Short Cake
- Strengthens cake
- - Coats gluten
- Finer cells
- - Thinner walls
- What happens if add too much
- - Too dense and taste eggy, tough
-
Fat: Standard Short Cake
- Tenderness
- - Coats glutenin and gliaden so they can’t form gluten
- Texture
- - Softer
- Emulsify
- - Helps bring fats and waters together
-
Baking Powder: Standard Short Cake
- Too much
- - Would rise too much then collapse
- Too little
- - Won’t rise, will be flat
-
Flour: Standard Short Cake
- Functions
- - Provides structure
- Too much
- - Dry and tough
- Too little
- - Wet and moist, probably won’t make structure
-
Liquid: Standard Short Cake
- Dissolves sugar and salt
- Affect on baking powder
- - To form CO2
- Disperse ingredients
- Hydrate
- Steam
-
Chocolate Cake
- Amount of flour needed
- - Need less flour because chocolate contains starch
- Amounts of sugar and fat
- - Need more sugar and fat to help tenderize
- Difference between cocoa and chocolate
- - Cocoa contains more starch than chocolate forming a better structure
-
Conventional Mixing Method
- More time consuming than other methods
- Cream fat and sugar together
-
Conventional Sponge Mixing Method
- Used in lean cakes
- Angel food cake
- Flour is folded in
-
Make Bread fresher
Eggs, milk, and melted fat are mixed together and added at once to the dry ingredients
-
Quick-Mix Method
Single stage, one-bowl, one-mix
-
Texture of Cake Affected By:
- Amount of mixing
- - If not mixed enough won’t produce enough gluten, soft
- Properties of ingredients
- - Makes a difference on texture
- Quantity of batter
- Temperature of ingredients
- - When the gluten sets
- Quantity of baking powder
- Time when powder is added
- - Produces CO2 and if left too long, won’t be there when baking it
-
Undermanipulation of Cake
- Volume
- - Low
- Texture
- - Dense, soft
- Cell walls
- - Thick
-
Overmanipulation of Cake
- Volume
- - High because of more air added
- Texture
- - Firm, developing more gluten
- Cell walls
- - Thin, they’ve been overstretched
-
Preparation of Shorten Cake Pans
- Grease the bottom of the cake pan.
- Line with wax paper
- Grease wax paper
-
Baking of Short Cakes
- Temperature between 350-375°
- Cooling
- Minimum amount of time is 10 minutes
-
Unshortened Cakes
- Angel food cake
- - Composed of egg whites, cake flour, sugar, and flavoring
- Egg whites must be properly beaten to stiff peaks
-
Angel Food Cake
- Cake flour
- - Low protein
- Produces a more tender cake
- Sugar
- - Helps stabilize egg white foams
- Cream of tartar
- - Helps stabilize egg white foams
-
Mixing of Angel Food Cake
- Egg whites
- Effects of overbeating
- • Dry
- • Air cells break
- Addition of sugar
- • Folded in
- Addition of flour, flavor and salt
- • Folded in
-
Angel Food Cake Cooking
- Preparation of pans
- - Not greased
- Baking- 350°
- Inverted, turned upside down to cool
- - Prevents from falling
-
Sponge Cake
- Similar to Angel Food cakes
- Do not contain shortening
- Unlike Angel Food – do contain egg yolk
-
Loss of Qualities in Cakes
- Large cells and tunnels
- Dry, tough crumb
- Sticky, sugary crust
- Overflowing pan
- Too dark a crust
- Fallen center
- Peaked or humped
- Poor volume
-
Rolled Cookies
Christmas cookies- roll out and shape
-
Dropped Cookies
Chocolate chip cookies
-
Bar Cookies
Cooked in a cake pan that you cut
-
Pressed Cookies
Shortbread cookies, pressed in shapes
-
Molded Cookies
Peanut butter dipped in chocolate
-
Icebox or Refrigerator Cookies
Cookies that aren’t baked
-
Cookies
- Ingredients
- - Type of flour- AP
- Mixing and handling
- - Conventional method
- Baking
- - Use cookie sheets, doesn’t have sides
-
Meat Composition
- Water
- - Not a lot
- Protein
- - Very good source of high quality protein
- Fat
- - Depends on cut
- Minerals
- - Excellent source of iron, zinc and phosphorus
- - Good source of B vitamins, thiamin, riboflavin and niacin
-
Meat Composition: Little
- Vitamins
- - Some Vitamin E, A
- Pigments
- - Myoglobin
- - Metmyoglobin- brownish color
- When meat is going bad
- Enzymes
-
Lean Uncooked Muscle
- About 75% water and about 20% protein
- - Water held by proteins in a gel-type structure
-
Muscle Fibers
- Long, threadlike cell.
- Muscle tissue affects the quality and cooking characteristics
- Combines to form small bundles
- Each cell or fiber is surrounded by a fine membrane called sarcolemma
- Consists of tiny myofibrils
-
Myofibrils
- Myosin and actin proteins
- Actinomyosin is made during muscle contraction
- • The more made, the tougher the meat
-
Connective Tissue
- Binds the muscle cells together in various sized bundles
- More muscle the tougher the product
-
Kinds of Connective Tissue
- Collagen
- • Tenderized with moist heat
- Elastin
- • Should be cut out
- Reticulin
- • Delicate network around muscle cells
-
Fat and Meat
- May be present on outer cover
- Between muscles with connective tissue
- Marbling
- Older animals
- - More yellow
-
Bone
Aids in identifying cut of meat
-
Steer
- Male cow that was castrated when young
- More tender
-
Heifer
- Female that has not had a calf
- More tender
-
Cow
Female that has had a calf
-
Stag
- Male that is castrated after maturity
- Tougher
-
Bull
- Male that has never been castrated
- Toughest
- Used in processed meats
-
Veal
- Only 3 weeks to 3 months old
- Very tender
- Male or female
-
Calf
- Between 3-8 months
- Less tender than veal, but more tender than others
-
Lamb
- Either gender
- Less than 14 months
- Tender
-
Mutton
- Either gender
- Older than 14 months
-
-
Aging in Beef After 1-2 Days
- Muscle softened
- Increased tenderness
- Improvement of flavor
- Increased juiciness
- Better browning
-
Factors Affecting Tenderness of Meat
- The more connective tissue, the less tender
- Fat and marbling
- - More= more tender
- Other factors
- - Electrical stimulation
- - Prodding an animal after slaughter
- - Hereditary background
- - Feeding
-
Inspection of Meat
- Done for all meats during interstate commerce
- Inspected alive and during various stages of slaughter
- Inspect the operating plant
-
Grades of Meat
- Voluntary
- Cost is for meat packers
- Yield grades are based on cutability
- • 1 is highest, 5 is lowest
-
Quality Grades of Meat
Prime- highest, choice, select, standard, commercial, and utility- dog food
-
Beef Quality
- Bright red after exposure to air
- Fine grained and smooth
- Fat is firm
- Chine or backbone is soft, red, and springy
-
Veal Quality
- Grayish pink
- Fat will be firm and brittle
- Bones are soft, red, and spongy
-
Pork Quality
Grayish pink
-
Lamb Quality
- Pinkish red
- Bones are soft, red, and spongy
-
Meat Labeling
- Kind of meat
- Wholesale cut
- Retail cut
- - Identified by bone
-
Beef: Chuck
- Moist heat cookery
- Higher fat: higher amounts of connective tissue
-
-
Round Beef
- Moderately tender
- Generally lean
-
Fore Shank/Brisket
Tends to be high fat
-
Short Plate
- Short ribs, beef for stew, Skirt steaks
- Fajita meat
-
Flank Steak
- Flank steaks
- Coarse structure, must cut across the grain
-
Boston Shoulder
- High in connective tissue
- Not tender
-
Pork Loin
Pork chops (center cut are most desirable)
-
Ham
- Refers to back leg
- May be cured or fresh
-
Picnic Shoulder
High in connective tissue
-
Spareribs/Belly
High in fat and connective tissue
-
Sweetbreads
Thymus gland of a calf
-
Processed Meat
- Meat that has been changed by treatments that include:
- • Mechanical
- • Chemical
- • Enzymatic
- Taste, appearance, and frequently the keeping quality are altered
-
Restructured Meat
- Meat that has been cut, flaked, chopped, formed then “restructured” into the preferred shape
- • Many chicken nuggets or chicken patties
- • Some deli meats
- • Canadian “style” bacon
- • Many fish sticks
-
Curing Ingredients
- Salt
- - Only required ingredient
- - Inhibits the growth of microorganisms
- Phosphates
- Nitrate and Nitrites
- Water
- Sugar
- Spices
- Fat
- Extenders and Binders
- - Such as milk, starch, soy, etc.
-
Sausage
- Particle reduction
- Emulsification
- Blending
- Forming
- Casings may – or may not be edible
-
Ground Beef and Mechanically Tenderized Beef
- Must be cooked to 155 – 160 degrees F
- Or purchase irradiated meat
-
Pork
- Must be cooked to 145 degrees F
- Or can be certified as safe if frozen at designated temperature and time
-
Lamb
Cook to 145 degrees F
-
Storage of Meat
- Beef- 2-4 days or 6-12 months
- Pork- 2-4 days or 3-6 months
- Ground beef, veal, and lamb- 1-2 days or 3-4 months
-
Moist Heat
- Used for tougher cuts of meat
- Pressure cooker, boiling, brazing, stewing
-
Effects of Heat on Meat
- Originally toughens
- Later tenderizes
- Fat melts
- Water is realeased
- Cooking losses
- - Losses weight
- - Losses vitamins that aren’t heat stable
-
Juciness of Cow
- Aging process increases juiciness
- Age of cow
- - Younger is juicier
- Amount of Fat
- - More= juicier
- Interior Temperature
- - The lower the more juice
-
Roasting or Baking Meat
- Open pan
- 325oF
- Less tender cuts
- Thermometer placement in the thickest part
-
Broiling or Panbroiling
- Used for thin cuts of meat
- Gas versus electric range
- Heat will continue
-
Microwave Cooking
- Not typical
- Okay for ground meat
-
Braising Meat
Seered in fat then browned and cooked in water
-
Stewing Meat
Simmering it covered in water
-
Pressure Cooker and Meat
Used for less tender cuts of meat
-
Variety Meats
- Heart, kidney, tongue, and tripe are braised or simmered
- Brain, sweetbreads, and liver are broiled or fried
-
Frozen Meat
Lower temperature and increase cooking time
-
Poultry
- All domesticated birds that are intended for humans to eat:
- Chickens
- Squab (young pigeons)
- Turkeys
- Pigeons
- Ducks
- Geese
- Guinea Fowl
-
Ionizing Radiation
- Help control and reduce the spread of pathogens in raw poultry and poultry products:
- • Salmonella
- –25% of all poultry leaves the plant with this
- • Campylobacter
- • Listeria monocytogenes
-
Young Chicken
- Broiler-fryer
- - 9-12 weeks
- Roaster
- - 3-5 months
- Capon
- - Castrated male less than 8 months
- Rock Cornish game hen
- - 5-7 weeks
-
Older Chicken
- Baking hen, Stewing hen
- - Greater than 10 months
-
Young Turkey
- Fryer-roaster
- - 10-12 weeks
-
-
-
-
Inspection of Poultry
- All poultry must be inspected for wholesomeness
- USDA – FSIS
- Prepared poultry, such as canned, boned poultry, frozen dinners, pies, and specialty items must be produced
-
1968 Wholesome Poultry Products Act
Requires inspection for sanitary processing and freedom from disease
-
Fresh Poultry
Never been held below 26°F
-
Frozen Poultry
Held at 0° or below
-
Hard Chilled
Held below 26°, but above 0°
-
Labeling Poultry
Poultry products must label percentage of absorbed or retained water
-
Grades of Poultry
- A, B, C
- Amount of fat and how it’s distributed
- Shape of the bird
- Freedom from pin feathers
- Skin or flesh blemishes
- Cuts and bruises
- Optional and it helps to assure level of quality
- – Won’t harm you health wise either way
-
Young Birds
- Breastbone is pliable
- Wing offers little resistance
- Skin is soft and tears easily
-
Thawing Poultry
- Under refrigeration
- Under cold running water
- In microwave and cook immediately
-
Cooking Poultry
- Cook to 165 degrees F throughout
- If stuffed – stuffing must be cooked to 165 degrees F
-
Roasting or Baking Poultry
- Cooking it evenly
- • Put an aluminum tent on the wings and drumsticks
-
Braising Poultry
Brown in a pan in fat then liquid is added and baked
-
Microwave Cooking of Poultry
- Older stewing chickens not appropriate
- Whole bird
- Skinless
- - Will dry out
- - Cook with water or a coating on it
-
Seafood
- 18-20% good quality protein
- Lower in fat and cholesterol than moderately fat beef
- Fat in fish is highly unsaturated
- – Omega-3 polyunsaturated fatty acids 30-45%
- – Eicosapentaenoic acid 8-12%
-
-
Mollusks
- Soft structure that is partially or completely enclosed in a hard shell
- Univalves- abalone
- Bivalves- oysters, mussels, clams, scallops
- Cephalopods- squid and octopus
-
Crustaceans
- Covered with a crust like shell, has a segmented body
- Lobster, crab, shrimp, crawfish
-
Drawn Fish
It has had it’s entrails removed
-
Dressed or Pan-Dressed Fish
It has been scaled, eviscerated
-
Steaks-Fish
The dressed fish is sliced
-
Single Fillet
One side of the fish
-
Butterfly Fillet
Both sides of the fish
-
Shellfish
- Must be live!
- Lobster should move.
- Clams and oysters shells should be shut or snap shut if touched
-
Shrimp
- Common or white
- Brown or Brazilian
- Alaska or California
- Prawn- large shrimp-like crustacean
- Designated according to the number required to weigh 1 pound
-
Oysters
- Fresh, frozen, canned
- Fresh should be plump and have a natural creamy color with a clear liquid surrounding
-
Lobster
- Northern or Spiny/rock
- Color
- - Raw- blueish green
- - Cooked- red
-
-
Fish Roe
- Eggs from a finfish
- Parboiled for 2-5 minutes, then dipped in cornmeal/egg/breadcrumb and fried
-
Caviar
- Sturgeon roe preserved in brine
- Used as an appetizer, expensive
-
Minced Fish Products
Sold as fish sticks, seafood nuggets and fish loaf
-
Surimi
- Made by a special process from mechanically deboned fish flesh
- Imitation crab
-
-
Canned Fish
Tuna, salmon, sardines, crab, clams, lobster
-
Fresh Finfish
- Fresh sea smell – NO FISHY odor
- Firm flesh
- Tight scales
- Red gills
- Bright un-sunken eyes
- If you press on the body, it shouldn’t leave an indent
-
Frozen Fish
Should have no discoloration
-
FDA and Fish
- Office of Seafood
- HACCP system is required
- Conducts inspections
- Note: Mercury advisories posted by them
- Grading based on appearance, uniformity, absence of defects, flavor and odor
-
National Oceanic Atmospheric Administration
- Under Department of Commerce
- Provides voluntary seafood inspection and grading program
-
Toxins
- Red tide
- Temperature abuse of certain species
- Naturally occurring toxins found in fish
-
Mercury
- FDA has released a consumer advisory.
- Shark, swordfish, king mackerel, and tilefish are in particular noted.
-
Finfish
- Cook until 145 degrees F
- Fish should flake easily
- Overcooked fish becomes dry
-
Functional Beverage
- Any beverage that has a positive impact on health in addition to it’s normal nutritive values
- Orange juice with calcium
-
Fastest Growing Drink Categories
- Water
- Drinkable yogurts
- Alcohol
-
Consumption of Carbonated Soft Drink
- Increased considerably over the years
- - Cheaper, more available
- Milk consumption has dropped
-
Ingredients of Carbonated Soft Drinks
- Caffeine
- Sugar/High fructose corn syrup
- • Linked to diabetes
- High intensity sweeteners
- Other
-
Sports Drinks
- Lower level of carbohydrate
- – Than sodas
- – Allows more rapid absorption
- – Has electrolyte replacement
-
Fruit Beverages
- Contain 1.5 to 70 percent juice
- Note: To be called fruit juice, more than 70% juice is required
-
Fermentation Process of Alcohol
- Yeast acts on sugar
- • Converts it to CO2 and alcohol
- If liquid is not protected from the air, it will turn into acidic acid producing vinegar
-
Alcoholic Beverages
Fermentation is necessary for any type of alcohol to be made, wine, beer, or spirits
-
Coffee Arabica
- Grown in Central and South America
- Fine, full flavor
-
Coffee Robusta
- Grown in lower elevations
- Not as flavorful or acidic
-
Preparation of Coffee
- Curing
- – Pick red beans and dry them for 2-3 weeks
- Cleaning of beans
- – Leaves them a green color
- Blending
- – With different beans too give different flavors, colors, strengths
- – Does not have to be blended
- Roasting
-
Composition of Coffee
- Organic acids
- Volatile substances
- - Extended heat can remove or destroy desirable aroma and flavor
- Bitter substances
- - Boiling extracts more bitter substances
- - Extended holding
- Caffeine
-
Instant Coffee
Very strong brewed coffee, then dehydrated
-
Coffee Substitutes
- Chickaree
- - Round cereal or root with it added
-
Storage of Coffee
- Best when freshly roasted.
- Ground coffee becomes flat or stale more rapidly than the bean
- Vacuum packaging is protective
- – After open, put in an air-tight container in a cool place
-
Percolator
- Lose a lot of flavor and aroma
- Heated water that is forced upward through a tube into a coffee compartment
- Water filters through the coffee several times
- – Why you lose flavor and aroma
-
Vacuum
- Upper compartment holds coffee
- Lower compartment holds water
- Creates vacuum that pulls the water up to the top compartment
- – Once all water is at the top, it filters back down
- – Because it only comes into contact once, it keeps more flavor and aroma
-
Drip & Automatic Drip
- Extracts less bitter substances
- Water filters through the coffee into the lower compartment
- Water only comes into contact with the coffee once
-
Steeping
Heating the coffee and water together
-
Coffee Preparation
- Water temperature between 190-205°F
- Glass and stainless steel, make sure it’s clean
- Soft water gives a better flavor
- 2 tablespoons for every 6 oz of water
-
Tea
- Leaves of camellia sinensis plant, a white-flowered evergreen
- Grades refer to leaf size not quality
-
Black Tea
- Leaves withered
- Rolled
- Fermented
-
Green Tea
- Steaming leaves
- Rolling
- Drying
- No as strong as black
- Not fermented
-
Oolong Tea
Partially fermented
-
White Tea
- Fast dried
- Contains buds and young tea leaves
- Not fermented
-
Composition of Tea
- Caffeine content
- –Less than coffee
- Folacin- helps prevent health defects
- Iron absorption- decreases it
- Polyphenolic substances- makes bitter
- Linolenic acid- some central fatty acids
- Carotenes- antioxidants
-
Herbal Tea
- Have other plants in it
- Not a true tea
-
Preparation of Tea
- Soft water
- Glass pots
- Temperatures slightly under boiling
- - Causes tea to become bitter if use boiling water
-
Goal of Tea
Maximum flavor with minimum polyphenol compounds
-
Iced Tea
- Brew tea with a larger proportion of tea to water
- – Ice will dilute the flavor
- Lengthy infusion not recommended
- – The longer it’s heated, the bitter it will be
- Dilute when hot
-
Cocoa Preparation
- Fermenting
- Drying
- Roasting
- Cracking- into nibs
- Grinding
- - Fat melted, becomes a suspension of cocoa solids in cocoa butter called chocolate liquor
-
Cocoa
- Liquid is pumped into presses where cocoa butter is squeezed out
- Remaining solids are further processed and broken up to form powder
-
Natural Processed Cocoa
Beans are removed from cocoa pod then roasted
-
Dutch Processed Cocoa
- Nibs treated with alkali
- Darker color with reddish tinge
- Mild flavor
-
Chocolate
- Ground cocoa liquid is refined
- - Add fat to it
- Conched (36 – 72 hours)
- –Heated at a control temperature with constant stirring
- Aerated
- Additional ingredients then added
-
Bitter Chocolate
Not less than 50 percent and Not more than 58 percent cocoa fat (butter)
-
Substituting Cocoa for Chocolate
- 3 T. cocoa plus 1 T. fat = 1 oz chocolate
- Cocoa contains more starch
-
Bloom
- Grayish white haze
- May be result of processing methods
- Tempering to help produce small crystals in it
- Avoid high temperature storage
- Incorrect cooling or fluctuating storage temperatures, addition of fats incompatible with cocoa butter
-
Melting
- Avoid overheating
- If heating over water – avoid getting water into the chocolate to avoid seizing of the chocolate
- Normally use a double boiler
-
Cocoa Hot Chocolate: Syrup Method
- 2 tsp to 1 Tbsp Cocoa
- 2 tsp to 1 Tbsp sugar
- ¼ cup water
- Boil all ingredients together then add ¾ cup hot milk
-
Chocolate Hot Chocolate: Syrup Method
- 1/3 oz. chocolate, shaved fine
- 1 to 1 ½ Tbsp sugar
- 1/3 cup water
-
Cocoa Hot Chocolate: Paste Method
- ½ Tbsp cornstarch
- - Gives more body and helps keep from sinking to the bottom
- 1/3 cup water
- 3 Tbsp Cocoa
- 2 Tbsp Sugar
- Boil all ingredients together for 1-2 minutes then add 2 cups hot milk
-
Chocolate Hot Chocolate: Syrup Method
- 1 oz. chocolate
- Boil all ingredients together for 1-2 minutes then add 2 cups hot milk
-
Physical Properties of Sugar
- Sweetness
- Hygroscopicity- attracts and holds water
- Bad when raining
- Solubility affected by type of sugar and temperature of water
- Higher the water temperature the easier sugar can dissolve
-
True Solution
Dispersion in which ions or molecules no larger than one millimicron are dissolved in a liquid
-
Unsaturated Solution
- Can add more
- Capable of dissolving additional solute like sugar
-
Saturated Solution
- Can’t add more solute or sugar at that temperature
- Will sink to the bottom
-
Supersaturated Solution
- Holds more solute or sugar than theoretically can be held at that temperature
- Have to heat to get more sugar in, then it stays after it’s `
- cooled
-
Chemical Reactions of Candy
- Hydrolysis
- Degradation
- Caramelization
- Maillard Reaction
-
Hydrolysis of Candy
- Breaking apart
- - Disaccharides undergo this when heated
- Will break into 2 monosaccharides
- Long, slow heating brings about more hydrolysis than rapid heating for a short time
- Invert sugar- mixture of fructose and glucose
-
Degradation of Candy
- Opening of ring structure to form an aldehyde or ketone
- Don’t want to overheat sugars
-
Caramelization of Candy
- Sugars heated to intense temperatures so that they melt
- Can be halted by very rapid cooling
- Add boiling water
- Cold water will splatter and pop
-
Maillard Reaction of Candy
- Important browning reaction
- Involves condensation of a reducing sugar and an amine
- – Need protein and sugar together
-
Crystalline Forms of Sugar
- Granulated Sugar
- Powdered Sugar
- Brown Sugar
- Cocrystallized sugar
-
Granulated Sugar
- Called table sugar
- Produced from sugar beets and sugar cane (chemically the same from both sources)
- Raw Sugar (from sugar cane)
-
Powdered Sugar
- Machine ground or pulverized from granulated sugar
- X is used to designate degree of fineness
-
Brown Sugar
- Obtained from cane sugar during the late stages of refining
- Composed of clumps of sucrose crystals coated with a film of molasses
- The lighter the color, the higher the stage of purification
-
Cocrystallized Sugar
- Spontaneous crystallization of a purified supersaturated sugar solution is accomplished by rapid agitation
- Results in production of aggregates of microsized crystals as cooling proceeds
- Add a second ingredient and it is incorporated in to the sucrose crystal by spontaneous crystallization
- Used to make instant products
-
Corn Syrup
Use acid and high temps to hydrolyze cornstarch
-
High Fructose Corn Syrup
- Use high glucose corn syrup to make this
- Glucose isomerase
- Juices, soda, bread
-
Molasses
- Residue that remains after sucrose crystals have been removed from juices of cane sugar
- Blackstrap- more processed, very bitter and dark
- Good source of calcium
-
Maple Syrup
Evaporation of the sap of the sugar maple
-
Honey
Contains fructose, glucose, maltose, and sucrose
-
Sugar Alcohols
- Mannitol, xylitol, sorbitol
- –Any ending in -ol
- Used to improve bulk, mouthfeel, and texture
- Does not promote tooth decay
- Acceptable for diabetics
-
Boiling Pure Liquids
Temperature at which the vapor pressure of the liquid is equal to the atmospheric pressure resting on its surface
-
Boiling Solutions
Anything that decreases the vapor pressure of a liquid increases its boiling point
-
Crystalline Candies
- Have large areas of organized sugar crystals, but crystals are very small in size
- Made by boiling sugar and water until syrup is concentrated for a crystalline structure to form when cooled
- Fudge, fondant, divinity
-
Essential Steps of Crystalline Candies
- Complete solution of the crystalline sugar
- Concentration of the sugar to the desirable stage
- Done through heating and cooling
- Prevention of crystallization until conditions are favorable
-
Preparation of Crystalline Candies
- Supersaturated solution
- Formation of invert sugar
- – Hydrolyzing sucrose leaving fructose and glucose
- – Makes a smoother candy
- – The higher the temperature of sugar solution, the more concentrated the sugar is, making it firmer
-
Concentration of Crystalline Candies
- Thread
- Soft ball
- Firm ball
- Hard ball
- Soft crack- taffy
- Hard crack
- Syrup
- Fondant, fudge
- Caramels
- Marshmallows
- Taffies
- Brittle
-
Crystallization
- Key factor is controlling the rate of crystallization
- – If started too soon then it becomes grainy
- When boiling candy is removed from heat, it is saturated
- Cooling solution
-
Controlling Crystalization
- Presence of sugar crystals
- Do not disturb
- When to begin beating
- – When the correct degree of supersaturated has been met
- Goal is to get fine, smooth candy
- – Interfering agents: all fats, chocolate
- – Corn syrup isn’t technically one, but it won’t form a crystal
-
Ripening
- Changes that occur in crystalline candies as they are stored
- Continual dissolution and recrystallization
- – Small crystals dissolve and reform large crystals
-
Evaluation of Crystalline Candies
- Should hold their shape, but not be hard
- Mouthfeel
- – Soft not grainy
- PROBLEMS
- Firmness
- – Temperature too high
- Rainy days
- – Sugar absorbs moisture making soupier
- Not enough beating- large crystals
- Don’t beat at right time- large crystals
-
Amorphous Candies
- Boiled to a higher temperature than crystalline candies
- Examples
- –Taffy
- –Lollipops
- –Peanut brittle
-
Crystallization is Prevented By:
- Cooking to very high temp so that the finished product hardens quickly before crystals can form
- Adding large amounts of interfering substances
- Combining these methods
- Cooking it really high and adding interfering agents
-
Preparation of Amorphous Candies
- Key is to not scorch the product
- Intense heat causes flavor and color changes
-
Brittles
- Cooked to a high temp so that crystals can not form
- Baking soda
- – Forms CO2 putting bubbles in brittle so it’s easier to bite into
-
Caramels
Contain large amounts of interfering agents
-
Chocolate Dipping
- Should be of fine quality and contain enough cocoa butter to promote hardening with a smooth glossy finish
- Success depends on:
- – Suitable chocolate
- – Controllable temperature
- – Avoidance of humidity
- – Thorough stirring
-
Defects of Candy
- Gray or streaked surfaces
- Excessive humidity
- Incorrect temperature
- – Broad base
- Dipped too high of a temperature
- Too much of chocolate on it
- – Sticky spots
- Didn’t dip thoroughly
-
Aspartame Equal/Nutrasweet
- 15 cans of diet soda
- Not okay for cooking
- Denatures
- Made by joining two amino acids and adding a methyl alcohol
- 180 – 200 times sweeter than sugar
- Not stable to heat
-
Saccharin Sweet 'n Low
- 8.5 Packets
- Okay for cooking
- 300 to 500 times as sweet as sugar
- Stable under extreme processing conditions
- Bitter aftertaste
-
Acesulfame K Sunnet/Sweet one
- 25 cans of diet soda
- Okay for cooking
- Derivative of acetoacidic acid
- Not metabolized in the body and is excreted unchanged
- 200 times sweeter than sugar
- Heat stable
-
Sucralose Splenda
- 5 cans of diet soda
- Okay for cooking
- Addition of chlorine atoms to sucrose
- 600 times sweeter than sugar
- Stable under extreme pH conditions and high temperatures
-
Neotame
- No products available in the US
- Okay for cooking
- 7,000 – 13,000 times sweeter than sugar
- Stability is similar to aspartame
- Does not metabolize to phenylalanine
-
Stevia
- Naturally sweet herb
- Approved by the FDA
-
Protein
- Form major part of lean human body
- Made up of amino acids
- Functions
- Builds, maintains, prepares muscle tissue
- Forms enzymes, hormones, anti-bodies,water balance, and pH balance
-
Amino Acids
- 20
- Essential- have to get from diet (9)
- Nonessential- your body can make it (11)
- Have similar structure
-
Transamination
- How to make the nonessential amino acids
- “All or none” principle- you must have all amino acids for this to work
- Too many amino acids and stored as fat
-
Deamination
Breaks the amino acid apart for excretion
-
-
Plant Protein
- Incomplete
- Benefit-less fat, leaner, phytochemicals, fiber, no cholesterol, less saturated fat
-
Complimentary Protein
When you eat two foods that join to compensate for deficiencies in essential amino acids
-
Types of Complimentary Proteins
- Legumes and Grains, nuts, seeds
- Grains and Legumes
- Nuts seeds and Legumes
- Vegetables and Grains, nuts, seeds
- Corn and Legumes
-
Textured Soy Protein
- "Ssoy is a complete protein by definition, HOWEVER in functionality it is not complete”
- Amino acid profile
- Good cash crop
- TSP or TVP
- Manufacturing
-
Tofu
- Soybean equivalent of cheese
- Manufacturing
- Firmness- varies from soft to extra firm
- Storage- should be drained out after a week
- Texture will be mealy if you freeze
-
Legumes
- If you dry them they take 2x as long to cook
- Can soak over night or speed soak them- bring them to a boil, remove from heat and let sit for 4 hours
-
Tabouli and Kibbeh
- Made from:
- Whole wheat kernels are steamed and then dried and crushed
- Made from bulgur- whole wheat kernels
-
Tabouli
A salad that contains bulgur, onions, parsley, mint, and fresh vegetables
-
Kibbeh
Not a vegan product—takes the bulgur, grated onion, and ground lamb and is pounded into a paste
-
Quorn
- A myco-protein
- Part of the mushroom family
- Meat alternative
-
Tempeh
- Fermented food
- Made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter)
- Has antibiotics in it
-
Miso
- Also called bean paste
- Made of fermented soybean, sometimes with additional ingredients- wheat, rice, barley
-
Semi-Vegetarian
Eats dairy products, eggs, chicken, and fish but no other animal flesh
-
Pesco-Vegetarian
Eats dairy products, eggs, and fish but no other animal flesh
-
Lacto-Ovo-Vegetarian
Eats dairy products and eggs but no animal flesh
-
Lacto-Vegetarian
Eats dairy products but no animal flesh or eggs
-
Ovo-Vegetarian
Eats eggs but no dairy products or animal flesh
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