Nutr. 490 Final

Explain the difference between chocolate liquor and semisweet chocolate. Can these two types of chocolate be used interchangeably in most recipes? Explain your answer.

o "Bittersweet chocolate" is chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, and sometimes lecithin has been added. It typically has less sugar and more liquor than semisweet chocolate, but the two are interchangeable when baking. o chocolate liquor is the ground or melted state of the nib of the cacao bean, containing roughly equal parts cocoa butter and solids. o Semisweet chocolate is frequently used for cooking purposes. It is a dark chocolate with (by definition in Swiss usage) half as much sugar as cocoa, beyond which it is "sweet chocolate." Semisweet chocolate does not contain milk solids

Describe the characteristics of lean and rich doughs, and give an example of each.

o A lean dough is a dough low in fat and sugar. Hard crust breads and rolls such as French and Italian breads and pizza crusts. Other white and whole wheat breads and dinner rolls. These are higher in fat and sugar and sometimes contain eggs and milk solids, because they are richer, they have a softer crust. Bread made of other grains like rye and pumpernickel. Many of these breads are produced with light or dark flours or with pumpernickel flour, molasses and caraway seeds. o There is no exact dividing line between rich and lean dough, but generally rich doughs are those that contain higher levels of fat, sugar and eggs. Non-sweet bread including rich dinner rolls and brioche. These have a higher fat content, but the sugar is low. Brioche dough is made with a high portion of butter and eggs, and is especially rich. o Sweet rolls including coffee cakes, cinnamon rolls and many other breakfast goodies. These have a high fat content and usually contain eggs and often have a sweet filling.

List 3 ways to improve the cooking qualities of lean meats. What techniques can be used to compensate for the lack of fat?

o Add fat, cut thin and cook quickly, or pound flat. / Barding or Larding may be necessary for very lean meats.

Discuss the government's role in regulating the marketing and sale of meat.

o All meat produced for public consumption in the united states is subject to USDA inspection. This ensures that all products are processed under strict sanitary guidelines and are wholesome and fit for human consumption. The USDA also grades the meat, distributors and consumers can measure differences in the quality of meats and make price-quality comparisons. Two parts to the grading system. Quality grades: tenderness juiciness and flavor. Yield grades: measure the amount of usable meat on a carcass, applies only to beef and lamb and used a number system of 1-5, 1 represents the greatest yield.

What is gluten? How is it produced, and why is it important in the preparation of baked goods?

o Gluten: the combination of glutenin and gliadin proteins with water form the tough rubbery stretchable substance. An elastic network of proteins. o Gluten gives the dough its strength and elasticity. Responsible for the volume, texture, and appearance of baked goods. It provides structure and enables dough to retain the gases given off by leavening agents. Gases would just escape without gluten (aka not rise).

How does the type of pie filling influence the selection of a pie crust? What type of crust would be best for a pie made with fresh, uncooked fruit?

o If the pie filling (such as a custard or fruit) could cause a soggy crust, a mealy dough pie crust will be used over a flaky dough pie crust.

Why is it said that eclair paste is the only dough that is cooked before it is baked? Why is this step necessary? List 3 ways of using eclair paste in making classic desserts.

o It is cooked before baking. The cooking occurs when the flour is added to a boiling mixture of water, milk, and butter. This process breaks down the starches in the flour, allowing them to absorb the liquid, speeding gelatinization. Eggs are added to the flour mixture for leavening. The dough produced is batter like with a smooth, firm texture; it does not have the dry, crumbly texture of other doughs. o Without this technique, the dough would not puff up and develop the desired large interior air pockets when baked. o Baked, Poached and Fried

What are the differences between a stock and a broth?

1. Broths are made with meat instead of just bones 2. Broths (often with a garnish) can be served as finished dished, while stocks are generally used to prepare other items.

List the ingredients that go into making yeast breads. Explain the functions of each.

A. Yeast: Yeast is the heart of the bread-making process. It's the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste and aroma.When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking. Ideal temperature ranges are 100°F-110°F, when yeast is dissolved directly in water; 120°F-130°F when undissolved yeast is added to dry ingredients. B. Flour: Wheat is the most common type of flour used in bread baking. It includes all-purpose flour, bread flour and whole wheat flour. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast.Recipes with whole wheat flour have less gluten and make denser loaves. That's why these recipes generally require some all-purpose flour which increases the gluten and makes lighter, taller loaves. C. Liquids: water is the most important liquid because it does 2 critical things: It dissolves and activates the yeast. It blends with the flour to create a sticky and elastic dough. Milk, buttermilk, cream, or juice may be added to enhance the flavor or texture. Only warm liquids should be added to dry ingredients in a recipe because: A too-cool liquid will slow or stop yeast action. A too-hot liquid will destroy the yeast and prevent it from rising. D. Sweetener: Sugar adds flavor and rich brown color to a bread's crust. Brown sugar, honey, molasses and jams may also be used. E. Salt: Salt is an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop, and it adds to the flavor of the baked product. F. Fat: Butter, margarine, shortening or oil add flavor and make bread tender and moist. Fat slows moisture loss, helping bread stay fresh longer. Fat is heated with liquid when using RapidRise Yeast. Do not substitute oil for margarine/shortening unless the recipe calls for it.

What happens when muffin batter has been over-mixed?

Tunneling - the development of elongated holes inside the muffin

Name 2 chemical leavening agents, and explain how they cause batters and doughs to rise.

o Baking soda: the baking soda is mixed with the other dry ingredients before any liquid ingredients are added. In order for baking soda to work properly as a leavening agent, it must be used in recipes that contain acidic ingredients, such as molasses, buttermilk, or chocolate. The chemical reaction produces carbon dioxide gas, which cause the batter or dough to rise. o Baking powder: Baking powder is often referred to as; "double acting baking powder," because it causes two separate rising actions to occur in the dough or batter. The first reaction occurs when the baking powder is mixed with liquid ingredients causing carbon dioxide gas to be produced, which causes the batter or dough to rise. The second reaction occurs when heat is applied during the baking process, which causes further expansion.

Would it be better to grill or braise a piece of meat that contains a great deal of connective tissue? Explain your answer.

o Braising would be better since the longer lower heat will help break down the connective tissue.

List the 5 classic mother sauces, and explain how they are used to prepare small sauces.

o Béchamel: the quantities given are for 1 quart (1 liter) and the final step is to season with salt and pepper. This is roux whisked with milk or other dairy to make a white sauce.By itself, béchamel is quite bland, which is why it is usually cooked with other ingredients and not used as a finishing sauce. it's also the basis for some of the most common white sauces, cream sauces and cheese-based sauces. o Velouté: A Velouté sauce is made by thickening white stock with roux and then simmering it for a while. The resulting sauce takes on the flavor of the stock, and the name is derived from the French word for velvet, which aptly describes this smooth but light and delicate sauce. It is usually served over fish or poultry that has been delicately cooked, like by poaching or steaming. While the chicken velouté, made with chicken stock, is the most common type, there is also a veal velouté and fish velouté. Each of the veloutés forms the basis of its own respective secondary mother sauce. For instance, chicken velouté fortified with cream becomes the Suprême Sauce. Veal velouté thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. And the fish velouté plus white wine and heavy cream becomes the White Wine Sauce. o Espagnole (aka brown): Espagnole is made by thickening brown stock with roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to add color and flavor. The Espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a demi-glace. The demi-glace is then the starting point for making the various small sauces. A demi-glace consists of a mixture of half Espagnole, half brown stock, which is then reduced by half. For a short-cut, you could skip the demi-glace step and make the small sauces directly from the Espagnole. You'll lose some flavor and body, but you'll save time. o Tomato: This is made by cooking tomatoes down into a thick sauce but used to also be thickened with roux. Unlike more modern-day tomato sauces, the classic French tomato sauce is flavored with pork and aromatic vegetables. o Hollandaise: This is the one mother sauce not thickened by a roux. Instead, it's thickened by an emulsion of egg yolk and melted butter, which means it's a stable mixture of two things that usually normally can't blend together. This is a very delicate sauce because the emulsion can easily break, and rich hollandaise is usually used as a dipping sauce for asparagus or a finishing sauce for dishes like eggs Benedict.

What is connective tissue composed of, and where is it found? What happens to connective tissue at normal cooking temperatures?

o Connective tissue is composed of collagen or elastin. It is found on the walls of the long muscles cells and binds them into bundles. It surrounds the muscle as a membrane and also appears as the tendons and ligaments that attach the muscles to the bones. o At normal cooking temperature collagen breaks down into gelatin and water when cooked using moist heat. Elastin on the other hand will not break down under normal cooking temperatures.

List and describe 3 ways of preparing fruit fillings for pies.

o Cooked Fruit Fillings - the actual fruit is cooked in a pot, then placed in the crust o Cooked Juice Fillings - the fruit is strained and its juice is cooked and thickened before adding the fruit to the crust (best for canned or frozen) o Baked Fruit Fillings - the fruit, sugar, flavorings and starch are cooked in the pie crust shell

Explain the difference between a cream pie filling and a custard pie filling. Give 2 examples of each type of filling.

o Cream Pie Filling - a type of starch thickened egg custard which is cooked on the stove top then filled into the pie crust o Chocolate, Banana, Coconut, and Lemon o Custard Pie Filling - a soft filling that bakes along with the crust o Pumpkin, Egg Custard, and Pecan Pie

List and describe four makeup methods for cookie doughs.

o Drop Cookies - a soft dough that is spooned or scooped into mounds for baking o Icebox Cookies - dough that is shaped into logs or rectangles, chill thoroughly, then sliced into individual pieces and baked as needed o Bar Cookies - dough is pressed or layered in shallow pans and cut into portions after baking, usually squares or rectangles to avoid waste or scraps o Cut-Out or Rolled Cookies - a firm dough that is rolled out into a sheet and then cut into various shapes before baking o Pressed Cookies - a soft dough that is forced through a pastry tip and cookie press o Wafer Cookies - a thin batter that is poured or spread onto a baking sheet and baked. While pliable wafer is molded into a variety of shapes (cigars).

Discuss four functions of sugar and other sweeteners in baked goods.

o Flavor o Color o Tenderize products by weakening gluten strands o Provide food for yeast o Serve as a preservative o Act as a creaming or foaming agent to assist with leavening

At what temperature should fresh meat be stored? At what temperature should frozen meat be kept?

o Fresh meats should be stored at temperatures between 30 and 35 degrees fahrenheit. o Frozen meats should be kept at an ideal temperature of -50 degrees fahrenheit. Frozen meats should not be maintained at a temperature above 0 degrees fahrenheit.

Explain how and why soups are garnished. Why is it sometimes said that the noodles in a chicken noodle soup are actually a garnish?

o Garnishes are used to add texture, flavor, and visual interest to the soup. o Clear soups: any combination of julienne cuts of the same meat, poultry, fish or vegetable that provides dominant flavor in the stock or broth. o Cream soups, hot or cold: toasted silvered almonds, sour cream or crème fraiche, croutons, grated cheese or puff pastry fleurons. o Puree soups: julienne cuts of poultry or ham, sliced sausage, crutons, grated cheese, bacon bits. o Any soup: finely chopped fresh herbs, snipped chives, edible flowers, parsley or watercress. o Noodles in a noodle chicken soup are actually garnish because they are not ingredients used to make the chicken soup, rather they are added to the chicken soup to create a different dish. (pg260)

List and describe the nine steps in the baking process.

o Gases Form o Gases Are Trapped o Starches Gelatinize o Proteins Coagulate o Fats Melt o Water Evaporates o Sugars Caramelize o Carryover Baking o Staling

Briefly describe the procedure for making a rolled-in dough, and give 2 examples of products made from rolled-in doughs.

o Mix the dough and allow it to rise. o Prepare the butter or shortening for lamination. o Roll out the dough evenly, then top it with the butter. o The butter may be formed into a rectangle to be enclosed in the dough or it may be softened and spread on the dough. o Fold the dough around the butter, enclosing it completely. o Roll out the dough into a rectangle, approximately ¼ to ½ inch (0.6 to 1.2 centimeters) thick. Always be sure to roll at right angles; do not roll haphazardly or in a circle as for other pastry doughs. o Fold the dough as directed. Be sure to brush off any excess flour from between the folds. Chill the dough 20 to 30 minutes. o Roll out the dough and fold it in the same manner a second and third time, allowing the dough to rest between each turn. o After completing the third turn, wrap the dough carefully and allow it to rest, refrigerated, several hours or overnight before shaping and baking. (Additional turns may be given to this dough, although four are common.) o Two examples of products made from rolled-in doughs are croissants and danish pastries

What thickening agents are used to make sauces? What is roux?

o One of the most traditional and commonly used methods for thickening sauces is through the gelantization of starches. o Roux: the principle means used to thicken sauces. It is a combination of equal parts, by weight, of flour and fat, cooked together to form a paste.

What are the differences between a cream soup and a puree soup? How are they similar?

o Puree soups are similar to cream soups in that they both consist of a main ingredient that is first cooked in a liquid, then pureed. o The primary difference is that unlike cream soups, which are thickened with starch, puree soups generally do not use additional starch for thickening. o Puree soups are generally coarser than cream soups and are typically not strained after pureeing.

How does rolling fat into a dough in layers (as with puff pastry) produce a flaky product? Why isn't sweet dough (which contains a high ratio of butter) flaky?

o Rolling fat into dough in layers produce a flaky crust by creating layers of space between the dough when the fat melts while being cooked. Sweet dough isn't flaky because it contains egg yolks and the fat is blended in thoroughly.

How does a stock differ from a sauce? What are the main ingredients of stocks?

o Sauce: is a thickened liquid used to flavor and enhance other foods. A good sauce adds flavor, moisture, richness and visual appeal. o Stock: is a flavored liquid. A good stock is key to a great soup, sauce or braised dish. Basic ingredients: ♣ Bones (most important ingredient as they add flavor, richness and color) ♣ Mirepoix (A vegetable mixture) ♣ Seasoning ♣ Water

List and explain the 10 production stages for making yeast breads.

o Scaling the Ingredients o Mixing and Kneading the Dough o Fermenting the Dough o Punching Down the Dough o Portioning the Dough o Rounding the Portions o Shaping the Portions o Proofing the Products o Baking the Products o Cooling and Storing the Finished Products

Describe the similarities between braising meats and stewing them. Describe the differences.

o Similarities: Both are moist heat, slow cooking methods that tenderize the beef and develop rich beef flavor. Both start with less-tender beef cuts as this cooking method softens the strong muscle fibers and connective tissue, guaranteeing tender, moist, flavorful results. o Differences: Braising cooks large cuts of beef in enough liquid to partially cover the meat. Stewing uses small, uniform pieces of beef pot roast or beef for stew meat that are totally immersed in liquid. This technique is used in Beef Bourguignonne.

Describe the effect of fat on gluten strands. Why is fat an important ingredient in baked goods?

o Solid fat shortens or tenderizes gluten strands o Adds Flavor and Color o Adds Moisture and Richness o Assist with leavening o Helps to extend a product's shelf life

What are the principles of stock making? What can cause a stock to become cloudy? How can you prevent this from happening?

o Start the stock in cold water (if bones were covered with hot water, the impurities would coagulate more quickly and remain dispersed in the stock without rising to the top, making the stock cloudy). o Simmer the stock gently and DON'T BOIL (rapid boiling of a stock causes impurities and fats to blend with the liquid, making it cloudy. If kept at a simmer, the liquid will remain clear as it reduces and the stock develops). o Skim the stock frequently (if fats aren't removed, they make the stock cloudy). o Strain the stock carefully (To keep the liquid clear, it is important not to disturb the solid ingredients when removing the liquid). o Cool the stock quickly o Store the stock properly o Degrease the stock

Describe the straight dough mixing method, and give 2 examples of products made with this procedure.

o Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the direct dough method. o Two products are soft yeast dinner rolls, bagels.

Why is temperature important when making hollandaise sauce? What precautions must be taken when holding hollandaise for service?

o The eggs yolks and liquid are whisked together as they are cooked over a bain marine until they thicken to the consistency of slightly whipped cream. Do not overheat, even slightly cooked eggs lose their ability to emulsify. o The clarified butter used to make the sauce should be warm but not so hot as to further cook the egg yolks. Tips when handling emulsified butter sauces: ♣ Always use clean, sanitized utensils ♣ Schedule sauce production as close to the time of service as possible. Never hold hollandaise-based sauces more than 1 ½ hours. ♣ Make small batches of sauce ♣ Never mix an old batch of sauce with a new one.

Explain the difference between a sponge and a sourdough starter. How is each of these items used?

o The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, creating the total formula. In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. In French baking the sponge and dough method is known as levain-levure. The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough.The sponge method is used for 3 different reasons: taste, texture and chemistry. The flavour that is created is dependent on the ingredients used and the fermenting yeast. Just like sourdough, the longer the ferment, the greater the taste difference. o Sourdough starter: A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods. Sourdough breads feature a chewy crust, open crumb, a moderately dense texture, and a slightly sour flavor and aroma that are very pleasing. The initial fermentation of the starter and the subsequent rising time of the dough contribute to the lengthier process. A starter made with the traditional sourdough method is often created simply by combining flour and water, which is allowed to ferment by airborne yeast. Some sourdough starters may include some commercial yeast to speed the fermentation process. Many sourdough starters require periods of fermentation followed by feeding with additional flour. Several days may elapse before they are ready to use. The recipe for a sourdough starter will differ depending on the type of sourdough bread being prepared, so it is best to follow the instructions on the recipe for the correct proportions of ingredients and specific procedures. Once the sourdough starter has been prepared, a small piece of the dough can be reserved to be used later as the starter for a new batch of bread. It can be stored for several days in the refrigerator or it can be frozen if it cannot be used until later.

Describe the similarities between sautéing meats and pan-frying them. Describe the differences.

o They are both dry-heat cooking methods, both require tender meats of high quality. o The differences are that pan-frying uses more fat than sauteing to conduct heat. Meats to be pan-fried are usually breaded. Sauce served with pan-fried is usually made separately. In sauteing the sauce is made directly in the saute pan using the fond.

List 3 common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?

o Three methods are biscuit method, muffin method and creaming method. o The mixing method employed is directly related to the type and consistency of fat used in the recipe. Cold solid fats, such as butter, lard or vegetable shortening, are used in the biscuit method to produce flaky products. Fats that are soft but not liquid are used in the high-fat creaming method. Liquid fats, such as oil or melted butter, are used in the muffin method to produce very moist, tender products.

Describe several steps that can be taken to prevent crystals from forming in sugar solutions.

o Use a heavy, clean saucepan, preferably copper o Stir solution to make sure all sugar crystals dissolve before it reaches a boil. Do not stir the solution after it begins boiling o Add an interferent when the solution begins boiling. Interferents include cream of tartar, vinegar, glucose, and lemon juice all which interfere with the formation of sugar crystals o Brush down the sides of the pan with cold water to wash off crystals that may be deposited there. Or cover pan and allow the stream to run down the sides of the pan, washing away the crystals.

What are the differences between a vegetable juice sauce and a broth?

• A vegetable juice sauce is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. • Broth uses meat, poultry, fish or vegetables

Explain the differences between a typical breakfast and a typical brunch. Create a sample menu for each of these meals.

• Breakfast is often an on-the-go, rushed experience (ex. Breakfast sandwiches, jumbo muffins, and disposable coffee cups). • Brunch is a leisurely experience, combining breakfast and lunch into a social occasion (includes traditional breakfast foods along with anything else). Unlike breakfast, brunch is often accompanied by champagne or other alcoholic beverages and concludes with a pastry or dessert.

Differentiate between the following cultured dairy products: buttermilk; sour cream; creme fraiche; and yogurt.

• Buttermilk: Liquid remaining after cream was churned into butter. It is most often used as a beverage or in baked goods. • Sour cream: produced by adding the same culture to pasteurized, homogeneous light cream. Must have a milk fat content of no less than 18%. • Creme fraiche: is a cultured cram popular in French cuisine. It is much thinner and richer than sour cream, but still has a similar tart, tangy flavor. Used in soups/sauces, especially w/ poultry, rabbit, and lamb dishes. • Yogurt: is a thick, tart, custard like product made from milk cultured w/ Lactobacillus bulgaricus and Streptococcus thermophilus. Typically eaten as is, but may be used in baked products, salad dressings and frozen desserts. Used in many Middle Eastern cuisines.

What is clarified butter, and when is it used? Describe the procedure for clarifying butter.

• Clarified butter: is butter that has had its water and milk solids replaced by a process called clarification. Used when cooking or sauce making. • Procedures for clarifying butter: 1. Slowly warm the butter in a causepan over low heat w/out boiling or agitating. As the butter melts, the milk solids rise to the top as a foam and water sinks to the bottom. 2. When the butter is completely melted, skim the milk solids from the top. 3. When all the milk solids have been removed, ladle the butterfat into a clean saucepan, being careful to leave the water in the bottom of the pan. 4. The clarified butter is now ready to use. One pound (454g) of whole butter will yield approximately 12 oz (340g) of clarified butter— a yield of 75%.

Differentiate between the following types of natural cheeses: cream cheese; feta; mascarpone; mozzarella; queso oaxaca; and ricotta.

• Cream cheese: US product made of approximately 35% fat. It is used throughout the kitchen in baking, dips, dressings and confections and is popular as a spread for bagels and toast. • Feta: is a semisoft Greek or Italian product made from sheep's/goat's milk. It is good for snacks and salads and melts easy for sauces and filings. • Mascarpone: From Italy's Lombard region made of approximately 70-75% fat. Useful in both sweet and savory sauces as well as deserts. It is also eaten plain, w/ fresh fruit or spread on bread and sprinkled with cocoa or sugar. • Mozzarella: From Italy made from buffalo's milk containing 40-45% fat. It is well known as "pizza" cheese. It is excellent in salads or topped simply with olive oil and herbs. It is mild white cheese best eaten w/in hours of production. • Queso Oaxaca: Popular cheese made in Mexico also known as Quesillo or Asadero with a 45% fat content. It is used in tortillas or melted over cooked dishes. • Ricotta: A soft Italian cheese made the whey left from other cheeses with 4-10% fat. It is commonly found in many pasta dishes and desserts.

Differentiate between evaporated milk, sweetened condensed milk and dry milk powder. If a recipe calls for whole milk and you have only dried milk, what do you do? Explain your answer.

• Evaporated milk: 60% water removal, canned/heat sterilized, cooked flavor, dark color, and is stored in cool place until opened. • Sweetened condensed milk: 60% water removal, lots of sugar added (40-45%), canned, darkens color, and has a caramel flavor. • Dry milk powder: Virtually all moisture is removed, can be stored for extended periods w/out refrigeration, and can be used in recipes directly w/ additional liquid.

Chesses are categorized as fresh, soft, semisoft, firm and hard. Give 2-3 examples of each, and explain how they are generally used.

• Fresh: are uncooked and unripened. Referred to as fromage in French. They are generally mild and creamy w/ a tart tanginess. Have a moisture content of 40-80% and are highly perishable. o Cream Cheese o Feta o Mascarpone o Mozzarella o Queso Oaxaca o Ricotto • Soft: are characterized by their thin skins and creamy centers. Moisture content ranges from 50-75%. o Bel Paese o Brie o Boursin o Camembert o Taleggio • Semisoft: they include many mild, buttery cheeses with smooth, sliceable textures. Moisture content ranges from 40-50%. o Cabrales o Doux de Montagne o Fontina o Gorgonzola o Gouda o Harvarti o Port de Salut o Roquefort o Stilton • Firm: Are not hard or brittle. Some are close-texture and flaky. Their moisture content ranges from 30-40%. o Cheddars o Emmenthaler o Gruyere o Jarlsberg o Manchego o Monterey Jack o Provlone • Hard: Hard cheeses are not simply cheeses that have been allowed to dry out. Rather, they are carefully aged for extended periods and have a moisture content of about 30%. o Asiago o Parmesan o Pecorino Romano

Explain the difference between an omelet and a frittata.

• Frittatas: o are essentially open-faced omelets of Spanish-Italian heritage. o A relatively large amount of hearty ingredients are mixed directly into the egg. o The eggs are first cooked on the stove top, then the pan is transferred to an oven or placed under a salamander or broiler to finish cooking.

List 3 types of griddlecakes and explain how they are prepared.

• Pancakes and waffles: usually leavened with baking soda or baking powder and are quickly cooked on a hot griddle/waffle iron with very little fat. • They may be flavored with: o Tangy buckwheat flour o Fruits o Whole grains o Nuts • Procedures: o Prepare batter o Heat flat griddle/large sauté pan over moderately high flame with butter o Portion batter onto heating surface using a portion scooper o Cook until bubbles appear on surface and bottom is golden brown. o Flip with spatula Cook until other side is golden brown

Differentiate between the following processing techniques: pasteurization; ultra-pasteurization, ultra-high-temperature processing; and homogenization.

• Pasteurization: A process of heating milk to a certain temperature for a specific amount of time to destroy pathogenic bacteria and increases shelf life. It's required for grade A milk (least number of bacteria) at 161 for 15 seconds. • Ultra-pasteurization: Milk is heated at a very high temperature for a very short time. 275F for 2-4 seconds. • Ultra-high-temperature processing: form of ultra-pasteurization where milk is heated at 280-300F for 2-6 seconds and then packed in sterile containers. • Homogenization: A process in which fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid.

Explain the difference between primals, subprimals and fabricated cuts of meat. Why is it important to be skilled in meat fabrication?

• Primals: the primary division of muscle, bone and connective tissue produced by the initial butchering of the carcass. They are rarely cooked. • Subprimals: the basic cuts produced from each primal. • Fabricated cuts: individual portions cut from a subprimal. It is important to be skilled in meat fabrication in order to know how the tenderness of the meat is affected by the cuts, also to know how to use the different cuts in a menu, storage and cost of different cuts

What is milk-fat, and how is it used in classifying milk-based products? What % of fat is in the following: reduced fat milk, low-fat milk, and nonfat milk?

• Reduced fat= 2% milkfat • Low-fat= 1% milkfat • nonfat= <.5% milkfat

Identify the parts of an egg such as shell, albumen, chalazae cords and air cell.

• Shell: The outermost covering of the egg that is composed of calcium carbonate. • Albumen: the clear part of the egg that is typically referred to as egg white. It constitutes 2/3's of the egg and more than half the protein and riboflavin. • Chalaze cords: thick, twisted strands of egg white anchor the yolk in place.

Describe four different types of pan-fried eggs, and explain how each is prepared.

• Sunny side up: are not turned during cooking; their yellow yolks remain visible • Over easy/medium/hard: o egg is partially cooked on one side, then gently flipped and cooked on the other side until done. o The egg whites should be firm and edges never brown. o The yolk should be intact and range from runny to completely cooked.

What is the difference between a soft-cooked egg and a hard-cooked egg? Why are eggs simmered instead of boiled?

• The difference between a hard and soft cooked egg is time. • Eggs should be simmered because boiling causes toughens eggs and causes discoloration.

List the important considerations in whipping egg whites.

• Use free egg whites free of egg yolks and other impurities • Warm egg to room temperature • Use clean bowl and whisk • Whip until moist and shiny; over whipping makes egg whites appear dry and spongy or curdled • Use egg whites immediately because if liquid begins to separate they are no good

The texture and shelf life of cheese depend on what two factors?

• storage temperature at or below 40°F • stored either in its original wrapper or a tightly closed container to keep out moisture and other contaminants.

Explain the differences between active dry yeast and compressed yeast. Describe the correct procedures for working with these yeasts.

● Active Dry Yeast is the most commonly available form for home bakers. It's available in ¼-oz packets or jars. The yeast is dormant, needs to be "proofed" and rehydrated before using. 1. We used 1/2 cup water, 1 tablespoon white sugar, and one package of yeast for this test. This test is effective for either compressed fresh cake yeast or with dry active yeast. Cake yeast, being more perishable, should definitely be given this test if it has not been used in a while. 2. Heat the water to approximately 100 degrees F (40 degrees C). We recommend testing the water temperature using a thermometer. 3. In a nutshell, yeast eats various sugars and excretes alcohol and carbon dioxide. Alcohol and carbon dioxide are what the pockets in bread are filled with as bread bakes. Whisk the sugar into the water to help it to dissolve quickly. 4. Once the sugar has been evenly distributed throughout the water, add the yeast. 5. Stir the yeast into the warm sugar water. 6. After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. You can now proceed to combine the yeast mixture with the flour and other dry ingredients. If there is no foam in the bowl, the yeast is dead and you should start over with a new packet of yeast. ● Fresh Yeast, also known as compressed or cake yeast, is active yeast. It's sold in tiny cakes in the refrigerated section of many supermarkets. Fresh yeast does not keep well; it will last about two weeks if refrigerated. The yeast should be pale gray-brown, fragrant, soft and crumbly-not hard, dark brown, or crusty. Any mold growing on the surface is an indication that the yeast should be discarded. Fresh yeast should be proofed in tepid water (80-90 degrees F) without contact with salt or sugar. This yeast type is a good choice for breads requiring a long cool rise, or for breads made using the sponge method.