Food Principles Test 2
Nutrition value of cheese
- High Protein content (HBV) - High fat content - high sodium content - high calcium content
Boiled eggs should immediately be placed into an ice bath or cold water to:
- Stop the cooking process - Prevent a gray/green ring from forming around the yolk - Reduce the sulfurous smell
sweetened condensed milk
- add 15% sugar by weight - concentrate the solution by 1/3
What causes coagulation of milk (curd)?
- addition of an acid - enzyme rennin - phenolic compounds from fruits/veggies - salt too hot for too long
ingredients of batters and doughs
- flour - liquid - fat - egg - sugar - leavening agent - salt
Nutrition value of milk
- good source of vitamin A - excellent source of riboflavin - good source of calcium - good source of tryptophan - low concentration of thiamin
Casein
- milk protein - 80% of protein found in milk
Lactose
- milk sugar - chief carbohydrate in milk
Function of eggs
-Emulsifies - Produces foams - Forms gels - Coats - Clarifies
ratio for stiff dough
1 cup liquid: 6 cups flour
drop batter ratio
1 cup liquid:2 cups flour
Soft dough ratio
1 cup liquid:3 cup flour
Ratio for soft dough
1 cup liquid:3 cups of flour
stiff dough ratio
1 cup liquid:6 cup flour
ratio for drop batter
1 cup of liquid: 2 cup of flour
Cold storage of eggs
1 week at home - 6 months at storage facility
peewee eggs
1.5 oz
Amount of water needed to cook white rice
1/2 cup rice = 1 cup of water (double amount of water)
Half and Half is ___ - ____% fat
10.5 - 18%
Eggs coagulate at about what temperature?
140℉
Standard pasteurization
145℉ for 30 minutes or 161℉ for 15 seconds
Casseroles and other dishes containing eggs should be cooked to a minimum internal temperature of _______.
160
small egg
18 oz
cream
18% or more fat
Amount of water for cooking brown rice
2 1/2 times more water per cup of rice
fat reduced milk
2%, 1%, nonfat (skim)
What size does pasta increase when cooked
2-2 1/2
Ratio for pour batters
2/3 -1 cup liquid: 1 cup flour
dry milk
2/3 water removed under vacuum
pour batter ratio
2/3- 1 cup liquid : 1 cup flour
Medium eggs
21 oz
large eggs
24 oz
extra large eggs
27 oz
Ultrahigh-temperature pasteurization
280℉ for 2 seconds then packaged aseptically
Ultra-high temperature pasteurization heats milk to _____⁰F for __ seconds which allows for milk to be kept on the shelf for __ months.
280℉, 2, 3
How long can shelf milk last
3 months
whole milk
3.25% or more fat
jumbo eggs
30 oz
light whipping cream
30-36% fat
heavy whipping cream
36% or more fat
composition of egg yolk
49% water, 3g protein, 5g fat
_______% if water content has been removed from evaporated milk
60
composition of whole eggs
75% water, 12% protein, 10% fat, 1% carbohydrate, 1% minerals
Composition of egg white
88% water, 4g protein, 0g fat, trace minerals
pilaf
A technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.
It is mandatory for vitamin __ to be added to milk but optional for vitamin __.
A,D
Grades of eggs
AA, A, B
________ in cultured milk products helps intestines maintain proper balance of microorganisms.
Acidophilus
What increases ferrous sulfide
Age of egg, Heating too long, Cooling too long
Which of the following is not a characteristic of deteriorated eggs when broken onto a plate?
Air cells become smaller
Carbon Dioxide as a leavening agent
Baking soda or baking powder & yeast
The air pocket in an egg _________ as the egg ages
Becomes larger
Creaming
Butter and sugar - butter needs to be soften
Cutting in
Can use pastry cutter or two knives. Butter must be solid
Muffins Leavening agent
Carbon Dioxide
Pancakes leavening agent
Carbon Dioxide
Waffles leavening agent
Carbon Dioxide
What part of milk makes cheese
Casein (use enzyme rennet)
This part of the egg structure anchors the yolk to the center of the egg.
Chalazae
Example of extruded grains
Cheerios, apple jacks, lucky charms, (any cereal that is not in its natural shape)
________ is a concentrated dairy food that contains coagulated casein
Cheese
At what temperature does foam more readily form
Cold
Pastry/Biscuit method
Cutting in method
Baking at high altitude
Decrease leavening agent, increase flour, raise oven temperature - these will prevent the product from deflating
Beating
Done w/ a fork/hand mixer - ingredients wont matter
Why do we not use rye
Drier/stronger flavor
Bloom
Dull, wavy coating on egg when chicken lays it. Protects shell. Removed when washed prior to selling
function of eggs
Emulsifies, produces foams, forms gel, coats, clarifies
The responsibility for egg safety is shared by ________.
FDA & FSIS
T/F: Old milk is less likely to curdle than fresh milk
False
T/F:Brown eggs are more nutritious than white eggs
False
The egg white has a higher fat content than the egg yolk.
False
T/F: wild rice is a rice
False - its a grain from a water plant
T/F: sugar increases volume when whipping cream
False; sugar is heavy so it weighs the cream down
Precooked rice
Fully cooked, just reheating
Glutenin + Gliadin + Water + work =
Gluten
_____ & _____ come together to form gluten
Glutenin & Gliaden
Rice flour
Good for people who are gluten intolerant
Eggs coagulate in ______
Heat
_________ cream contains at least 36% fat.
Heavy whipping
Grade A of milk
High standard
_________ is a colloidal dispersion that is classified as a foam.
Ice cream
Failure of popovers
If batter is lumpy, it will not rise - oven not hot enough, no steam was created - not enough egg, need water from ehh to produce steam
Failure of cream puffs
If i evaporate the moisture while making the batter, then it wont rise - oven not hot enough, no steam
When are dried eggs used
In boxed cake mixes
Effects of sugar on egg coagulation
Increases temperature
Calziferous
Inner thick white
Effects of too much baking powder
It pops like a balloon w/ too much air - will deflate/become flat
saturated fat increase ____ cholesterol
LDL
Most professional kitchens and recipes call for _________ eggs
Large
Recipes are formulated on the basis of what size egg?
Large
The key components responsible for emulsifying in an egg are _______.
Lecithin & Lysolecithin
Which egg is fresher?
Less separated
A majority of the coloring in eggs comes from ______?
Lutein & Zexanthin
Yolk
Membrane which surrounds the yolk is the vitelline membrane
Muffin method
Mix dry / wet ingredients separately. Create a well in the dry ingredients and pour wet in. Gently fold in dry to wet
Effects of acid on egg coagulation
More rapidly at lower temperatures
pancakes mixing method
Muffin Mehtod
Mixing method for waffles
Muffin Method
Mixing method of popovers
Muffin Method
Mixing method for muffins
Muffin method
whey protein
Must overheat milk to precipitate whey
Why do you need hydration in batter/doughs
Needed to produce gluten, steam, CO2
Which egg is fresher than the other
No divots/lumps
What is the difference between cafe free or free range nutrient rise
None
Effects of too little sugar in batters
Not brown enough, not tender, not sweet
Failure of muffins
Over stirring leaves tunnels - not having oven ready
Examples of pour batter
Pancakes, crepes, waffles
__________ is the heating process that destroys pathogenic bacteria.
Pasteurization
This type of egg is cooked by gently slipping egg into salted water that has been heated to just under boiling then simmering until done.
Poached egg
hard cooked eggs
Preferred method: cover eggs with water at room temperature, heat the water to boiling, then remove from heat, put lid on and let sit for 15-17 mins
Quick Bread
Prepared without rising or proofing time
Puffed cereal
Pressure chamber used to puff cereal
Best way to hold pasta
Put it in a strainer and put it over a pot of hot water to allow steam to keep moisture
Baking soda
Requires an acid (buttermilk, sour cream, cream of tartar, brown sugar, applesauce, honey)
The breed of a hen determines the
Shell color of the eggs
what rice do you want for a "sticky rice"
Shirt or medium
Purpose of fat
Tenderizes, emulsifies, shortening power, texture, flavor
Which of the following is not a characteristic of fresh eggs when it is broken onto a plate?
There is twice as much thin whites as thick whites
Which of the following is true regarding egg substitutes?
They are cholesterol free, the egg white is retained, the egg yolk is replaced with vegetable oil
What happens if you freeze yolks
They become gummy
Effect of too little fat
Too tough - chewy - not enough flavor
How much does rice increase when cooked
Triples its size (1 cup of uncooked = 3 cups cooked)
Eggs laid by caged hens have a more sanitary environment than the eggs in the free setting.
True
T/F: Air and moisture can pass through the shell of an egg
True
T/F: Frozen whites can be frozen
True
T/F: acid improves whipping ability
True
T/F: aged cream whips better than fresh cream
True
T/F: can fat add flavor to a product
True
The egg white has a higher protein content than the egg yolk.
True
t/f: milk is an emulsion
True
Kneading
Use palm to knead
baking method of popovers
Very hot oven, and then reduce temperature
The membrane that surrounds the yolk is the ________.
Vitelline membrane
Failure of waffles
Waffle iron too hot/cold - waffle will stick
What causes gluten to become tough
When overworked
_______ protein is coagulated by heat and responsible for the film on the bottom and sides of containers of heated milk.
Whey
Granular cereal
Yeast containing dough; fermented and baked
Can mold be cut off of cheese
Yes
Characteristics of Deteriorated Eggs when broken on a plate
Yolk: flat White: think white increases, thick white decreases Aire cells: large
Characteristics of fresh eggs when broken on plate
Yolk: rounded White: more thick white than thin white Air cells: little to none Sulfur smell: shouldnt have it
Shortening power
ability of a fat to cover a large surface area (spreadable) to minimize the contact between water and gluten during the mixing of batters and doughs
When is homogenization done
after pasteurization
When making ice cream, _________ is necessary to maintain uniformity of temperature throughout the mixture.
agitation
Chalazae
anchors yolk to center
How does sugar tenderize dough/batters
attracts water - not as much gluten can form
baking powder
baking soda w/ acid
mixing method for biscuits
biscuit method
Effect of baking soda on products
bitter, soapy, yellow color
evaporated milk
canned milk - kept at room temperature for months
biscuits leavening agent
carbon dioxide
Disadvantage of homogenization of milk
cause milk to curdle more readily from heat or acid
Purpose of eggs in batters/doughs
coat gluten structure holding CO2 + strengthens gluten by solidifying
How does fat tenderize gluten
coats Glutenin + Gliadin so less gluten is formed
Cheese should be kept in ______ storage
cold
Filled milk
combines fat other than milk fat, with water, nonfat milk solids, emulsifier, color, and flavoring - purpose is to have a dairy like product without fat, butter, or cholesterol
cheese
concentrated dairy food that contains coagulated casein
Examples of drop batter
cookies, muffins
Parboiled rice
cooks faster because it already partially cooked (minute rice)
What is polenta made from
corn
conventional method
cream butter and sugar together - add eggs - alternate dry and wet ingredients stating/ending with dry
sour cream
cultured light cream
Cooking milk products too hot for too long, high amounts of salt, and acidic ingredients all contribute to ________.
curdling
where do you store non-fat dry milk
dark area in a moisture proof package
Acid, Sugar, salt, & yolk ________ volume
decrease
effect of liquid on egg foam
decreases stability
effect of salt on egg foam
decreases stability
effect of sugar of egg foam
delays formation of foam, but more stable. can't over beat it
Effects of too little baking powder
dent and cracks
effects of too little eggs
doesn't rise as much, doesn't tenderize, doesn't hold structure
Folding
don't deflate the whipped part
(Up or down) The consumption trends for milk show that milk consumption as a whole is trending _______while cheese consumption is trending _____. Whole milk consumption is _____, and reduced fat milk is up.
down;up;down;up
effect of too little liquid
dry - no structure & might not rise
Liquids in batter/dough
egg & water
What alleviates spreading of poached eggs
egg poacher, acid, create a whirlpool
Lactase
enzyme that breaks down lactose
60% of water is removed in ________ milk.
evaporated
Flaked cereal
extruded flakes, but in the shape of a flake
The addition of an acid while cooking poached eggs slows down coagulation.
false
Action of yeast
fermentation
granular cereal
fermented and baked; yeast containing dough
What kind of dispersion is ice cream
foam
Raw milk has been associated with outbreaks of ______________.
foodborne illness
When making ice cream, it is necessary to reduce the temperature of the ice cream mixture below the _____________ of water because the sugar formula depresses the temperature required for freezing to occur.
freezing point
example of flaked cereal
frosted flakes
Sanitary codes determine the ______________ of milk.
grading
extruded grains
grain -- dough -- through extruder
doughs are thick enough to be....
handled or kneaded
Rice bran
has fiber and fat
Factors that effect flavor of milk
heat processing, pasteurization, cow feed, bacterial action, chemical changes, absorption of foreign flavors
Homogenization causes milk to coagulate more readily from ______ or ______.
heat, acid
Pasteurization
heating process that destroys pathogenic bacteria (reduces by 95-99%)
Nutrient content of oats
high in fiber, but has lots of fat. Good source of B vitamins and iron
Milk is __________ to make a permanent emulsion
homogenized
Tritcale
hybrid flour crossed with rye and wheat
failure of pancake
if too hot it will burn and the inside wont be done. If too cold it will spread and be too think
air as a leavening agent
incorporated into flour mixtures by beating, folding, and creaming techniques
What do they look for during sanitation of milk
inspect farm where milk was processed, heard of cows, lab analysis of milk, monitor adulterants, proper pasteurization
During the ripening process of cheese, ________ is converted to other compounds
lactose
The chief carbohydrate in milk is ________. _______ is the enzyme in the small intestine that breaks down _______.
lactose, lactase, lactose
Shredded cereal
layered
Brown rice
least processed (high in fiber and nutrients)
What rice do you want for light and fluffy product
long
buttermilk
lowfat or nonfat cultured milk
acidophilus milk
lowfat or nonfat milk cultured with L. acidophilus (helps maintain balance of microorganisms in intestines)
purpose of leavening agents
make baked products rise
Advantage of homogenization of milk
makes it smoother (permanent emulsion)
yogurt
milk product that results from the fermentation - bacterial growth stops once in refrigerator
Ingredients of custard
milk, sugar, eggs, extract at end
ash
mineral content
When is gluten formed
moistened and worked
Dry milk must be kept in __________ proof packaging
moisture
dry stage
must start over
effects of too little sugar
not brown enough, too tough, not sweet
failure when making biscuits
not cutting fat enough so there is no flakes
Under whipped egg foam
not stable
over whipped egg foam
not stable
air cell
on top and bottom
Risotto
one rice you do stir
Mixing method of cream puffs
own unique method
stiff peak stage
peak will stand up
Soft peak stage
peak will tip over
Types of barley
pearled: used in soups Sprouted: source of malt
Example of stiff dough
pie crust, biscotti
batters can be
poured or dropped
_________ cheese is less likely to curdle when heated but has less flavor.
process
Shell of egg
protects egg on inside
Which grain has protein
quinoa
Why do some recipes call for baking powder while others call for baking soda?
ratios; depends on if some of the ingredients are already acidic
Processing of oats
remover outer hull but most of the germ and brand remain
Imitation milk
rice milk, almond milk, soy milk (does not could as dairy) - they contain vegetable fat and a source of protein that not animal based
biscuit shape
rolled:consistent shape Dropped: irregular shape
Evaporated milk should be stored at _______ temperature.
room
______ temperature is better for egg foams
room
Dissolvable constituents in batters/dough
salt & sugar
Which of the following is correct regarding the effect of added substances on the stability of egg white foams?
salt and liquid both reduce stability
Cheese is high in _______ fat
saturated
This type of cooked egg is good for low quality eggs and includes the addition of milk.
scrambled egg
wheat flour with lowest protein
self-rising
What flour is pasta made from?
senioma flour (durham wheat) because its stronger
milling
separating endosperm from bran and germ
Liquid eggs
shelf life of 12 days`
smaller ice crystals =
smoother icecream
Why is milk homogenized
so the cream doesn't rise to the top
Cottage cheese and cream cheese are both examples of ______ cheeses
soft
effect of acid on egg foam
stabilizes foam, but takes longer to form
Baking method of cream puffs
start with hot oven, then lower temperature
Cream Puffs leavening agent
steam
Popovers leavening agent
steam
Which of the following is correct regarding the effect of added substances on the volume of egg white foams?
sugar and salt both reduce the volume
nondairy whipped toppings
sugar, hydrogenated vegetable oil, sodium caseinate, and emulsifiers
Purpose of sugar
sweetening, browning, tenderizing, flavor
Effects of too much egg
taste too eggy, dense
egg white
thick white and thin white
When sugar is added to cream foams, the amount of _____ required to whip is increased.
time
effects of too much sugar on batter
too tender (draws liquid from gluten), brown too much, too sweet, sticky
Effect of too much fat
too tender - fall apart/crumbly
Effects of too much sugar
too tender, too sweet, too brown, too sticky
T/F: low fat content makes an unstable foam
true
T/F: vitamin D is optional when it comes to enrichment of milk
true
t/f: vitamin A is mandatory for enrichment of milk
true - bc its dependent on cows diet
Positioning of eggs
turn big side up
Hard meringues use _____ as much sugar as soft meringues.
twice
Length of cooking time for brown rice
twice as long as white rice
If buttermilk is not available, ¼ cup of _______ or ________ can be added to 1 quart of milk as a substitute.
vinegar; lemon juice
Steam as a leavening agent
water turns into steam which expands as the temperature increases
The composition of milk is 88% _________, 4.7% ___________, 3.3% ______, 3.3% ____, 0.7% _______.
water, carbohydrate, protein, fat, ash
effect of too much liquid
watery - doesnt hold structure
what is couscous made from
wheat (pasta flour)
Which wheat flour has the highest protein
whole wheat or graham
single acting baking powder
works when moistened
double acting baking powder
works when moistened and again when its heated
soft dough example
yeast dough, rolled cookies, biscuits
