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