Foods III Final
overkneading
overdevelops gluten
germ
protein component of wheat
If polenta becomes too thick during the cooking process, what should you do?
whisk in more hot liquid
kneading
working a dough to develop gluten
carotene
yellow pigment
20 seconds
you should scrub your hands with soap and water for _____________
Polenta
a thick mush made of cornmeal boiled in stock or water
salt
increase flavor, strengthens gluten, prevents staling
What will take longer to cook, old or new beans?
old
To make soft polenta, a ratio of ____ part cornmeal to ____ parts liquid is generally used.
1 : 6
When reheating rice, make sure it reaches a core temperature of at least...
165º F (74º C).
Cooked grains that have been properly cooled can be stored in an airtight container in the refrigerator for...
4 to 5 days
How long can cooked bean be stored in the refrigerator for?
5 days
toxin
A poison
gluten
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
Contaminant
Any substance occurring in food by accident; any food constituent that is not normally present.
What type of grain is the most suitable for making a risotto-style dish?
Barley
punching the dough
Dough is gently folded down to expel and redistribute the gas pockets Reactivates the yeast cells Helps even out the doughs temp and relaxes the gluten
Dried peas and lentils must always be soaked.
False
Grains must always be rinsed prior to cooking.
False
Grains must only be cooked for the recommended time on the package - not any longer or shorter.
False
Polenta must be continuously stirred during the entire cooking process.
False
When making pilaf, the mirepoix is always browned
False
crudites
Generally refers to blanched vegetables served as an hors d'oeuvre and often accompanied by a dip.
food safety
How food is handled to prevent foodborne illness.
What are the four parts of the grain?
Husk, Bran, Germ, Endosperm
Arborio Rice
Is a round, short-grain rice used primarily in Italian dishes such as Risotto. It is very sticky, with a white color and mild flavor
Al Dente
Italian for "to the tooth"; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it
When incorporating sauces into risotto, the liquid used to cook the risotto needs to be ___________ in flavor.
Light
Should all types of rice be rinsed?
Nope
Raw brown rice should be stored where?
Refrigerator.
What should you do to the pilaf after its done cooking and for how long?
Rest for 10 to 20 minutes.
Parboiled Rice
Rice that has been partially cooked with steam, then dried
What is the best way to check grains to see if they are done?
Taste them.
internal temperature
Temperature at center of thickest part of food; must be high enough to kill harmful bacteria
Brown rice is more nutritious than white rice.
True
Cracked wheat has the same nutrition as whole wheat kernels.
True
Does soaking reduce the cooking time the rice needs?
Yes
Grains can be cooked using the four main methods used to cook rice.
Yes
all purpose flour
a medium gluten flour
mirepoix
a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.
foodborne illness
a sickness resulting from eating food that is not safe to eat
eggs
add flavor, richness, color, and tenderness
sugars
add flavor, tenderness, and caramelization
fats
add richness and flavor, help crusts brown
components of wheat
bran, germ, endosperm
carbon dioxide and alcohol
chemicals produced when warm water and sugar are added to yeast
Yeast
ferments carbohydrates into alcohol and carbon dioxide, causing baked goods to rise
bran
fiber component of wheat
Flour
gives structure, combines with liquid to produce gluten
If added at the beginning, the color of what vegetable puree will be affected by risotto's long cooking time?
green
chlorophyll
green pigment
liquids
help develop gluten, make possible the physical and chemical changes that add structure and texture
Hot water
kills yeast
steaming vegetables helps to retain
nutrients
cross contamination
occurs when microorganisms are transferred from one surface or food to another
anthocyanin
red pigment
The main difference between the pilaf method and the steaming method is...
sautéing rice
the dough has been kneaded enough when it is
smooth and elastic
endosperm
starch component of wheat
What is first step in making a risotto dish?
sweat mirepoix
fermentation
the chemical action of yeast on sugars that produces carbon dioxide
sanitation
the prevention of illness through cleanliness
personal hygiene
thoroughly washing your body, face, and hands, you help to avoid transferring harmful bacteria when handling food
flavor, color, texture
vegetables add _____________, _____________, and _____________ to meals
vegetables are an important source of
vitamins and minerals