Practice Exam Unit 4

Nutritional issues related to grains:

-Do not provide sources of complete proteins -highly refined and not as nutritious as they used to be -Consuming more than a single serving at a time

List three ways in which you can prevent the formation of lumps when making a starch thickened sauce:

-Fully blend fat and flour in roux before adding to a liquid. -A small amount of sugar to separate the granules. -A small amount of starch (2tbs) vigorously mixed with cold water in a n enclosed jar before incorporating it into the rest of the liquid before adding to the roux.

List the structures of a cereal grain:

-Husk -Bran -Endosperm -Germ

List the 5 types of salads:

-Leafy green -Vegetable -Fruit -Protein -Pasta/Grain

List and briefly describe the steps for making a sauce from a roux:

-Prepare roux by melting the fat, mixing in the flour and gently heating the mixture until smooth and cooked to the desired degree of doneness (white, blond, brown). -Next, combine liquid with the roux of which the amount depends on the desired thickness of the sauce. -Next, heat the sauce to a boiling point, reduce, simmer until its maximum thickness is reached. -The last step, add seasonings and other flavorings by incorporating other ingredients such as cream, egg yolks, or additional butter.

1 cup of brown, long-grain rice yields ______ cups.

1 1/2

1 cup of white, long-grain rice yields _______ cups

1 3/4

Proportion of water to rice for cooking: Brown, long-grain:

1 Cup of Water

Proportion of water to rice for cooking: Brown, short-grain:

1 Cup of Water

Proportion of water to rice for cooking: White, long-grain:

1 Cup of Water

2 cups of cooked elbow pasta was made from _____ cup(s) of dry elbow pasta.

1 cup

Starches containing higher levels of ___________________ tend to gel, whereas starches containing higher levels of ______________________ are considered non-gelling.

1. Amylose 2. Amylopectin

List the 5 "Mother Sauces" and their base ingredient:

1. Béchamel (white) sauce - Milk 2. Espagnole (brown) sauce - Brown Stock 3. Hollandaise sauce - Butter 4. Tomato sauce - Tomato 5. Velouté sauce - White stock, chicken stock, fish stock

___________ or _______________ starches have already been cooked and dried, so when cold water is added, they absorb it immediately and expand on the spot.

1. Instant 2. Pregelatinized

List three items that can be added for color, flavor, and texture to salad greens:

1. Vegetables 2. Fruits 3. Protein

Gel formation is dependent on the presence of a sufficient level of amylose molecules because amylose ____ _____ and amylopectin ___ _____.

1. amylose will gel 2. amylopectin will not gel

Incorporating cross-linked waxy cornstarch into a pie filling improves its _____________ and _______________ when compared to one that utilizes unmodified cornstarch.

1. appearance 2. texture

Both the _____ and ______ are removed from grains and processed into white flour.

1. bran 2. aleurone layer

Adding cheese to a white sauce creates a ___________ sauce which may result in several problems when using commerical cheese such as ___________________, __________________, _________________, and _______________.

1. cheese 2. poor texture, oiling off, synersis, oil streaking.

Retrogradation occurs when the gel _________ and the bonds between the _______________ molecules continue.

1. cools 2. amylose

Gelation: Refrigeration is _____________. Liquid cools, it coverts to a _______ which is a liquid consistency. Cooling for another ___ - ___ hours creates a solid like gel.

1. crucial 2. sol 3.1-6 hours

As the roux cooks, it becomes _________ and its starchy taste _______, and it's ability to thicken is also ________ as the starch molecules are broken down by heat.

1. darker 2. lessens 3. reduced

Fat or protein ________ gelatinization by coating the starch and ___________________ it from absorbing water.

1. delays 2. preventing

Bran of the grain, is an excellent source of ____________ and ______________.

1. fiber 2. minerals

Gelatinzation occurs when starch granules are __________ in a liquid. This helps to ___________ the hydrogen bonds which allow ____________ to penetrate the starch and begin to _______, ______________ the volume of the starch granules.

1. hot 2. weaken 3. water 4. swell 5. increasing

Starches that do not have to be heated in water to expand and gel are also known as ___________ or _______________________ starches.

1. instant 2. pregelatinized

Instant starches make it possible for the food industry to sell ______________________, ______________, and ____________.

1. instant dry mix puddings 2. gravies 3. sauces

Oxidized starches are ________ viscous (than cross-linked) but they are _______ and more appropriate for use as __________ ____________ and ______________.

1. less 2. clearer 3. emulsion stabilizers 4. thickeners

Bouillon is _______ gelatinous than stock and can be added to poultry and vegetable stocks for ________.

1. less 2. flavor

Cross-linked starches are _________ heat resistant and _________ likely to lose viscosity when exposed to heat.

1. more 2. less

The pasta-to-cooking-water ratio should ensure that the pasta is heated in _______ of water: __ _________ of water per pound of pasta is recommended.

1. plenty 2. 4 quarts per pound of pasta

Typically gelatin is produced from _____ skins and the hides of _________.

1. pork 2. cattle

Dispersion: Hot water or liquid is added to disperse ____________ granules. It disperses at ______ F.

1. protein 2. 100F

A raft is when the egg white coagulates on the _______ of the stock when making a consommé. It can be prevented by_______.

1. surface 2. straining

Fat content in germ makes it ________________ to spoilage. And has a much _____________ shelf life.

1. susceptible 2. shorter

The presence of acid (lemon juice, vinegar, wine) will ____________ the ability of starches to thicken. Specifically a pH below 4.0 _____________ a starch gel's viscosity.

1. weaken 2. decreases

Proportion of water to rice for cooking: Brown, instant:

1/2 Cups of Water

Proportion of water to rice for cooking: White, instant:

1/2 Cups of Water

Most starches gelatinize when heated above _________F.

133-167 F

Bran accounts for _____% of the grain by weight.

14.5%

Medium white sauce contains ____________ fat, __________ flour, and ___________ liquid.

2 Tbs Fat 2 Tbs Flour 1 Cup Liquid

Germ accounts for _____% of the grain by weight.

2.5%

Most starches are _______% amylose.

25%

Proportion of water to rice for cooking: Brown, quick:

3/4 Cups of Water

What is the % composition of HIGH amylose starches?

40-70%

Most starches are ______% amylopectin.

75%

Endosperm accounts for _____% of the grain by weight.

83%

What is beurre manié? What is it frequently used to thicken?

A beurre manié, combines equal parts of uncooked butter and flour. It is then whisked bit by bit, and added to an already simmering sauce until it reaches its desired thickness just before serving. It should only be used in small amounts to prevent the taste of the sauce from becoming starchy and unpleasant.

Aspic:

A clear gel prepared from stock or fruit or vegetable juices.

Clear and thin soups: What is Court Bouillon?

A special bouillon that contains wine, vinegar, lemon juice in which another ingredient has been pouched.

What is a slurry?

A thickener made by combining cornstarch or flour and a cool liquid, which will not cause the starch granules to expand, making a fairly thin liquid. Mixed gradually into a simmering liquid sauce base, under the simmering heat, the starch granules then expand and the sauce thickens.

Adding egg white in a consommé helps to do?

Achieve clarity.

Thickened soups: What is Cream?

Added milk, cream, or sour cream.

In standardized recipes, flour implies:

All-purpose or white flour.

The best way to prevent retrogradation is to use the gelled foods ____________________________.

As soon as possible.

When making a soup, adding acid to milk rather than milk to acid will help to:

Avoid curdling.

When making a soup, not allowing the soup to come to a boil after adding any dairy product (particularly cheese) will help to:

Avoid curdling.

When making a soup, the preparation of a fat/flour mixture with either the milk or the stock will help to:

Avoid curdling.

When making a soup, the process of stirring some of the hot soup into a cold dairy product to temper it before adding it to warm ingredients will help to:

Avoid curdling.

Germ is an excellent source of:

B vitamins and vitamin E.

Thickened soups: What is Pureé?

Blenderized and strained.

Types of clear soups?

Bouillon, Broth, Consummé

How is the weight of a cereal grain broken down?

Bran - 14.5% Endosperm - 83% Germ - 2.5%

What is the base ingredient for: Espagnole (brown) sauce?

Brown stock

Which stock, white or brown, is more deeper and caramel in color?

Brown.

In brown stock what can be done to stop the stock from being cloudy?

Browning the meat before adding the water.

What is the base ingredient for: Hollandaise sauce?

Butter

Clear and thin soups: What is Consummé?

Cleared with egg white.

A protein salad:

Cold meat, poultry, fish, eggs, or dairy products.

Thickened soups: What is Bisque?

Combination of cream and pureé (popular with crustaceans such as lobster).

___________________ is a perfectly clear beef bouillon.

Consommé

Main ingredients of stock:

Cracked bones and water.

Types of thickened soups?

Cream, Pureé, Bisque, Sauce

The addition of sugar does what to a gelatin?

Delays gelling and weakens the structure.

Characteristics of undercooked cereals?

Difficult to chew and have a starchy raw flavor.

Serves as the basis for all flours, which are made by separating the endosperm from the husk, bran, and germ and milling it into a fine powder.

Endosperm

Roux is a mixture of _______ and _______.

Flour and Fat.

Sol:

Fluid starch paste

Stock:

Foundational thin liquid or many soups, produced when meat, poultry, seafood and/or their bones or vegetables are reduced, simmered, and strained.

Retrogradation is accelerated by ________________.

Freezing

What does the word starch mean?

From the germanic root word, starch means stiff.

Describe Phase 1: Hydration in regards to gel formation when making gelatin.

Gelatin absorbs more weight when heated in water. It will clump unless it's first hydrated in cool water before adding to other ingredients. To separate the granules the gelatin is sprinkled over water with 1 tbs of gelatin per 1/4 cup water, and left alone for 5 minutes. This can be skipped when making flavored gelatin because it's been acidulated.

Characteristics of overcooked cereals?

Grains are mushy and formless.

Define a roux:

Hot liquid is gradually added to the cooked flour and butter (fat), and this combination is cooked until it reaches the desired consistency, depending on what kind of sauce is being prepared.

Describe Phase 2: Dispersion in regards to gel formation when making gelatin.

Hot water or liquid is added to disperse protein granules. It disperses at 100F and faster at higher temperatures. It's important to stir while adding the hot liquid to ensure sufficient dispersion. After the granules are dispersed, cool liquid can be added. Cooling the remaining liquid speeds up the gelling process and prevents the loss of volatile substances that evaporate when hot liquid is used.

What are cross-linked starches ideal for? Why is this?

Ideal for cooked or canned foods such as pizza, spaghetti, cheese, barbecue sauces, pie fillings, bakery glazes, and puddings. Cross-linked starches are more heat resistant and less likely to lose viscosity when exposed to heat.

Why should stirring by limited when cooking cereal products?

It can affect stickiness so you should only stir enough to disperse it and the salt evenly in the water. Stirring can cause a gummier texture because it makes the starch granules rupture prematurely, the exception is risotto which is prepared with constant stirring.

Why does gelatin have a low biological value?

It does not have complete proteins and it is low in the amino acid tryptophan.

What happens to starch when it is heated in the presence of water?

It gelatinizes, which improves the flavor and texture of cereals as the grains soften and expand. It occurs when heated starch molecules absorb water and expand 2-3 times their size when cooked.

What factors affect the temperature at which a starch will gelatinize?

Larger starch granules, such as the potato, gelatinize at lower temperatures, while smaller granules, such as wheat, gelatinize at higher temperatures.

What is the base ingredient for: béchamel (white) sauce?

Milk

Miso is made by:

Mixing cooked beans with cultured rice or barley and salt, then fermented for weeks or years. It often contains tofu, seaweed, and green onions.

What are oxidized starches and what are they used for?

Modified starch by exposure to chemical oxidation. They are less viscous (than cross-linked) but they are clearer and more appropriate for use as emulsion stabilizers and thickeners. The more powder-like consistency of oxidized starches also makes them ideal for dusting foods such as marshmallows and chewing gum.

What are cross-linked starches and what are they used for?

Modified starches that has been treated chemically to link the starch molecules together with cross-bridges. They make a starch more heat resistant and less likely to lose viscosity when exposed to heat making it idea for use in cooked or canned foods such as pizza, spaghetti, cheese, barbecue sauces, pie fillings, bakery glazes, and puddings.

Brown Stock:

More deeper and caramel in color. Browning the bones and meat before adding water can stop the stock from being cloudy.

White stock:

Neck and knucklebones are preferred because they contain more collagen and more flavor than any other bones.

Components of a vinaigrette:

Oil and vinegar

Oils that can be used in a vinaigrette:

Olive oil, walnut oil, sesame oil, winterized oils

List the components of mirepoix:

Onions, celery, and carrots.

List the components of bouquet garni:

Parsley, thyme, bay leaf, other aromatics such as cloves, rosemary, sage, and garlic cloves.

Durum wheat is used to make __________.

Pasta

The three steps of gel formation when making gelatin:

Phase 1: Hydration Phase 2: Dispersion Phase 3: Gelation

Describe the two step cooling process for storage of stock.

Place the hot stockpot in a sink of cold water and ice cubes until lukewarm, not exceeding an hour. To prevent evaportion it should be uncovered for the first 30 minutes. It then can be placed in a cooler for 5 days or a freezer for a couple of months.

What does the husk do for the structure of a cereal grain?

Protects the grain from frost, wind, rain, extreme temperatures, insects, and other threats. Usually not consumed but sometimes processed into fiber supplements.

Compounds that weaken a gelatin?

Quick cooling temperatures, sugar, acid, proteolytic enzymes, and the addition of solids such as fruits, vegetables, marshmallows, and nuts.

Vinegars that can be used in a vinaigrette:

Red wine, raspberry, oriental rice, wine, cider, white/distilled

Describe Phase 3: Gelation in regards to gel formation when making gelatin.

Refrigeration is crucial. As the liquid cools, it converts first to a sol, which is a liquid consistency. It's left in the bowl or poured into individual containers or a larger mold. Cooling the sol for another 1-6 hours creates a solid like gel. It can be used in gelatin-based molded salads and desserts, topped with a sauce, a whipped topping, or mayo.

Compounds that strengthen a gelatin?

Salts

Gel:

Semisolid paste

What would be the nutritional advantage of using a slurry?

Slurry is fat free.

What is the disadvantage of using a slurry to thicken something vs using a roux?

Slurry-thickened sauces are inferior to roux-thickened sauces, it can leave behind a starchy taste and the sauce that it has thickened will be less stable than other sauces.

What type of wheat, winter (hard) or spring (soft) is ideal for cakes, cookies, crackers, and pastries?

Spring wheat (soft)

What type of wheat is used to produce cake flour? What is the relative protein content?

Spring wheat (soft) produces a flour that is lower in protein and is ideal for cakes, cookies, crackers, and pastries.

Retrograded starch:

Starch formed during processing when heating and subsequent cooling of starch renders the molecules of amylose and amylopectin inaccessible to enzymatic hydrolysis.

Thickened soups: Other thickeners used?

Starch from potato, pasta, grain, flour, cornstarch.

Resistant starch:

Starch granules that are indigestible because of their chemical configuration.

Which structure of starch forms a gel vs. non-gelling starches?

Starches containing higher levels of amylose tend to gel, whereas starches containing higher levels of amylopectin are considered non-gelling (but are still somewhat gummy).

What are instant or pre-gelatinized starches and what are they used for?

Starches that do not have to be heated in water to expand and gel. They have already been cooked and dried, so when cold water is added, they absorb it immediately and expand on the spot. Instant starches make it possible for the food industry to sell instant dry mix puddings, gravies, and sauces.

What are waxy starches?

Starches that entirely consists of amylopectin.

Broth:

Stock made from meat and/or bone combinations and water with little or no flavoring. They are seldom reduced (simmered until much of the water evaporates) and therefore are not as strongly flavored as stocks.

Clear and thin soups: What is Broth?

Strained liquid from simmered meat, poultry, veggies, or grains.

How does excessive sugar affect gelatinization?

Sugar competes with starch for available water, delays the onset of gelatinization, and increases the required temperature. Adding too much sugar however inhibits complete gelatinization, and results in a thick, runny paste.

What is the ideal characteristic of cooked cereals?

The grain should be tender but have slightly resistant core.

Why is it best to put salad dressing on a salad that contains greens right before it is served?

The leafy greens start to wilt due to the acidity of the dressing.

The advantages of vegetable stock over stocks that contain meat, poultry, fish, or shell fish:

They are not as expensive, messy, or as time-consuming.

Why are neck and knucklebones preferred in white stock?

They contain more collagen and more flavor than any other bones.

What will cream, pureéd vegetables, a sauce, or other additions such as bread, noodles, grains, and plain starch do for the consistency of soup?

Thicken it.

Thickened soups: What is Sauce?

Thickened with velouté sauce (egg, butter, cream)

List and briefly describe the ways starches are used in food products:

Thickening agent, edible film, and sweetener source (dextrose and syrup).

Why does toasted bread taste sweeter than untoasted bread?

Toasting or browning breaks down amylose and amylopectin and the resulting dextrins cause toast to taste noticeably sweeter than the original bread.

Miso often contains:

Tofu, seaweed, and green onions.

What is the base ingredient for: Tomato sauce?

Tomato

Salad dressing can be evenly coated by:

Tossing the salad.

Why are cereal grains cooked?

Uncooked cereal grains are indigestible. The hard outer coating covering the seed prevent immediate consumption and can break a tooth. This barrier is overcome by heating the grain in water, which softens it and makes the endosperm digestible. It also gelatinizes the starch, which improves the flavor and texture.

Clear and thin soups: What is Bouillon?

Unstrained (unclear) from simmered meat, vegetables, or grains.

Basic definition for gelatinization, retrogradation, and dextrinization:

Valuable characteristics of starches and their capabilities emitted through the process in food preparation. The concentration of amylose and amylopectin in starches help to determine the degree to which these processes take place.

What are the base ingredients for: Velouté sauce?

White stock, chicken stock, fish stock

What are the most common vinegars used in a vinaigrette?

Wine, cider, and white/distilled.

Which type of wheat, winter (hard) or spring (soft), is more suitable for bread and pasta production?

Winter wheat (hard)

What type of wheat is used to produce bread flour? What is the relative protein content?

Winter wheat (hard) of which durum is the hardest and highest in protein, are more suitable for bread and pasta production.

How can soups be thickened?

With cream, pureéd vegetables, a sauce, or other thickeners such as bread, noodles, grains, or plain starch.

What happens if starch mixtures are stirred too much?

[During the early formation of the starch paste, stirring is required in order to ensure uniform consistency and to prevent lumps from forming. However, continued or too vigorous stirring] can cause the starch granules to rupture prematurely resulting in a slippery starch paste with less viscosity.

What happens when starches are heated too long?

[Heating beyond the gelatinization temperature] decreases viscosity. Starch granules break apart when continued heating stresses the bonds holding them together.

Hydration: Gelatin ________ more weight when heated in water.

absorbs

The starches used in frozen food products usually come from sources low in ______________, such as waxy corn or sorghum.

amylose

List protein items that can be added for color, flavor, and texture to salad greens:

anchovies, cheese, chicken, turkey, egg slices, ham, bacon, nuts, salmon, sardines, shrimp, tuna.

List fruit items that can be added for color, flavor, and texture to salad greens:

apple, avocado, grapefruit, olives, orange, papaya, pears, pimento, pineapple.

List vegetable items that can be added for color, flavor, and texture to salad greens:

artichoke, asparagus, baby corn, bell peppers, broccoli, carrots, cauliflower, celery root, celery, cucumber, heart of palm, mushrooms, peas, radishes, red onion, scallions, and tomatoes.

gelatinization: Sugar competes with starch for _________________.

available water

Gels usually form at what temperature?

below 100F

What is the french word for broth?

bouillon

Winterized oils also called salad oils, do not ______ while refrigerated.

cloud

Winterized oils don't ___________ when refrigerated.

cloud

Endosperm is an excellent source of:

complex carbohydrates

The volume and viscosity of cereal grains increases 2-3 times and the grain gets softer when ___________.

cooked

The protein in the durum wheat flour gives pasta its:

elasticity and helps it maintain its shape during cooking.

Germ, found at the base of the kernel is rich is _______ and some incomplete protein, vitamins, and minerals.

fat

Cooking grains improves the _____________ during gelatinization.

flavor

Oil, like when added to a salad provides ________.

flavor

A mixture of proteins extracted from collagen found in bones, hides, and connective tissues of animals, typically produced from pork skins and the hides of cattle is how _________ is produced.

gelatin

________________ must occur before gel formation, also called gelation.

gelatinization

gelatinization: Sugar delays the onset of _____________________.

gelatinization

Gluten is formed by the combination of two wheat flour proteins:

gliadin and glutenin

The protein portion of wheat flour with the elastic characteristics necessary for the structure of most baked products.

gluten

Greens that are used in making salad:

green chard, green curly kale, frisee, green romaine, arugula, radicchio, tango, lollo rosa, greek oak leaf, red leaf lettuce, red chard, red mustard, mizuna, red romaine, spinach.

Starch granules break apart when continued _____________ stresses the bonds holding them together.

heating

A fruit salad is often combined with:

high-protein food like cottage cheese or yogurt.

Smaller starch granules gelatinize at ____________ temperatures.

higher

Amylopectin molecules are _________________.

highly branched

Putting salad dressing on the side and dipping your fork into it instead of pouring it on top of your salad helps to:

limit intake of calorically dense salad dressings

Amylose molecules are _______________.

linear

Gelatin has a _______ biological value.

low

Larger starch granules gelatinize at _____________ temperatures.

lower

A vegetable salad:

main ingredients are non-starchy vegetables

The darker the roux, the _________ of it will be needed to add to the liquid for thickening purposes.

more

Rice, rye, cornmeal, buckwheat, triticale, soybeans, potatoes, and peanut flour are all examples of:

non-wheat flour

Modified starch by exposure to chemical oxidation are also known as ____________ starches.

oxidized

A pasta/grain salad has a background of:

pasta or grains.

The three types of resistant starch include:

physically accessible starch, resistant starch granules, and retrograded starch.

Mixes that require heat for preparation contain _________ cornstarch.

plain

Starch is a:

polysaccharide consisting of long chains of repeating glucose molecules linked together either in the form of amylose, which is made up or primarily linear molecules, or amylopectin whose molecules are highly branched.

Fully blended fat and flour in a roux, a small amount of sugar, or a small amount of starch can help to _____________________ when making a starch thickening sauce:

prevent the formation of lumps

Aleruone layer consists of:

protein, phosphorous, thiamin, B vitamins, and some fat.

Gelatin is produced from a mixture of:

proteins extracted from the collagen found in the bones, hides, and connective tissues of animals.

_________ is the exception to constant stirring when cooking cereal products.

risotto

Stirring, when cooking cereal products, can cause a gummier texture because it makes the starch granules __________________ prematurely.

rupture

Beurre manié is frequently used to thicken _______.

sauce

Salts ______________ gelatin.

strengthen

The linear amylose molecules will form ______ bonds.

strong

gelatinization: Sugar increases the required ________________.

temperature

Highly branched amylopectin molecules form bonds that are _____ _________ to contribute to rigidity.

too weak

The temperature at which a particular starch will gelatinize generally falls within a narrow range, often referred to as it's _______________ temperature.

transition

What amino acid is gelatin low in?

tryptophan

Starches that consists of entirely amylopectin are known as ________ starches.

waxy

Acid ____________ gelatin by hydrolyzing the gel's network or protein molecules.

weakens

Quick cooling temperatures ______________ gelatin.

weakens

Sugar delays gelling and _______________ the structure of gelatin.

weakens

The addition of solids such as fruits, vegetables, marshmallows, and nuts ____________ gelatin.

weakens

When preparing a roux, _______ flour is usually used rather than cornstarch, potato starch, or arrowroot.

wheat

List the three types of Roux that serve as the foundation in making thickened sauces:

white, blond, brown.