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melissag94
on FreezingBlue Flashcards.
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three classes of grading eggs?
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grading is based on?
- outside and inside quality, not size
- does not effect on nutritional status
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candling?
when light comes up through the egg and you can see inside of it
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what is looked for during candling?
look for developing embryos
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egg pasteurization?
whole egg is at 140 degrees F for 3.5 minutes
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where must egg dish temps be kept?
below 41F or above 135F
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egg safety?
- do not consume raw eggs
- salmonella could be on shells
- refrigerate promptly
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egg storage is best below?
70 degrees F
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nutrients found in eggs?
- minerals
- cholesterol
- choline
- lecithin
- protein
- fat
- fats soluble vitamins
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what part of the egg provides fat?
yolk
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what part of the egg provides protein?
egg white or albumen
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where is the most cholesterol located in the egg?
yolk
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dry heat methods of cooking eggs?
- baking(shirred eggs, quiche)
- sautéing (scrambled eggs, omelets, frittatas)
- pan-frying (sunny side up)
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moist heat methods of cooking eggs?
- in shell cooking, simmering (hard boiled eggs)
- poaching
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what functions do eggs provide in cooking/baking?
- they add texture
- fluffy
- color
- flavor
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diff between fats and oils?
- fats are solid at room temp
- oils are liquid at room temp
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a type of fat that remains liquid at room tem p
oils
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the temperature at which a fat begins to break down and smoke
smoke point
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the temperature at which a fat ignites and small flames appear
on the surface of the fat
flash point
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a chemical change caused by exposure to air, light or heat (when food spoils)
rancid
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methods in which oils are extracted?
- cold pressing
- expeller pressing
- chemical solvent
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fats and oils are composed of?
- 100% fat
- either animal or plant
- 9 kcal per gram
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oils with saturated fats?
palm and coconut oil
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an elastic network of proteins created when wheat flour is moistened and manipulated
gluten
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the chemical name for common refined sugar, it is a disaccharide composed of one molecule each of glucose and fructose
sucrose
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proteins do this, solidify when heated
coagulate
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sugars do this when heated, adding flavor and causing the product to darken
carmelizing
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the residual heat contained in the hot baking pan and within the product itself continue the baking process at the product cools
carryover baking
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the process whereby starch molecules in a batter or dough lose moisture after baking, the result is baked goods that are dry or stale
starch retrogradation
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a living organism that feeds on carbs present in the starches and sugars in bread dough
yeast
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the process by which yeast converts sugar into alcohol and carbon dioxide aka the time it refers to the time that yeast dough is left to rise
fermentation
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large tubular holes in muffins an cakes, a defect caused by improper mixing
tunneling
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purpose of flour in baking?
- prevents foods from sticking together
- thickening
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characteristics of flour in baking?
- carbs
- corn, rice, wheat
- gluten
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what are the basic ingredients in baking?
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purpose of sugar in baking?
- add flavor, color
- help leavening process through creaming or foaming
- shorten gluten strands
- help extend shelf life
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list the purpose of butter in baking?
- flavor
- color
- moisture
- richness
- help leavening process
- extend shelf life
- shorten gluten strands
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steps in baking process?
- gases form and are trapped in gluten
- starches gelatinize
- proteins coagulate
- fat melts
- water evaporates and produces steam
- sugar carmelizes
- carryover baking
- staling
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gases that leaven baked goods?
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three different quick bread mixing techniques?
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biscuit mix technique fat and results?
- solid (chilled)
- flaky dough
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muffin mix technique fat and result?
- liquid (oil)
- soft, tender, cakelike
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creaming mix technique fat and result?
- softened
- rich, tender, cakelike
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leavning agents for quick bread?
- baking soda
- baking powder
- baking ammonia
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leavening agents for yeast bread?
- active dry yeast
- sourdough starter
- or the chemical kinds like baking powder or soda
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define yeast and discuss what happens in the fermentation process
yeast feeds on carbs present in the starches and sugars. During fermentation, it releases CO2 which leavens the bread
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what are the factors that control fermentation?
- volume
- concentration
- temperature
- amount
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steps in making yeast bread?
- scaling
- mixing and kneading
- fermenting the dough
- punching down the dough
- portioning out
- proofing
- baking
- cooling and storing
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scaling?
accurate measurements
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mixing and kneading?
worked with hands or by machine to combine the ingredients
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fermenting the dough?
bulk fermentation and proofing, letting it rise
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punching down the dough/
reactivates the yeast cells, encouraging more yeast activity
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proofing?
final rise of fermentation before baking
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what promotes staling?
refrigeration
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what is the best temperature range for yeast activity?
room temperature
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different types of flour?
- cake
- pastry
- all purpose
- bread
- whole wheat
- high gluten
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protein content of cake flour?
lowest 6-8
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protein content of pastry flour?
low, 7-9.5
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protein content of all purpose flour?
in the middle, 9.5-12
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protein content of bread flour/
mid high, 11.5-14
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protein content of whole wheat flour?
higher than all but 1, 13-14
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protein content of high gluten flour?
highest, 13.5.-14.5
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mixing methods?
- beating
- blending
- creaming
- cutting
- folding
- kneading
- sifting
- stirring
- whipping
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vigorously agitating foods to incorporate air or develop
beating
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mixing two or more ingredients until evenly distributed
blending
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vigorously combining fat and sugar while incorporating air
creaming
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incorporating solid fat into dry ingredients only until lumps of the desired size remain
cutting
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very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream
folding
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working a dough to develop gluten
kneading
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passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate
sifting
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gently mixing ingredients by hand until evenly distributed and blended
stirring
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beating vigorously to incorporate air
whipping
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