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209 Cards in this Set
- Front
- Back
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What main qualities do fats, oils and emulsifiers provide?
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moistener
tenderizer |
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for health, what fats should you limit in diet?
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saturated fats
trans fats |
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lipids are. . .
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substances that don't dissolve in water
fats, oils, emulsifiers, flavor oils |
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sources of oils . . .
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soybean
cottonseed canola oil |
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fats can be defined as lipids that are what?
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solid at room temp
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oils can be defined as . . .
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lipids that are liquid at room temp
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tropical oils have what form at room temp of about 70?
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solid
Ex: coconut, palm, palm kernel oil |
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what is the chemical name for fats and oils?
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triglycerides
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what are triglycerides composed of?
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3 fatty acids with 3 carbon glycerol molecules
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fatty acids are made up of what?
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carbon chains with 4 to 22 carbon atoms
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in what 2 forms can fatty acids be?
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saturated and unsaturated
with hydrogen atoms |
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Is it true that saturated fatty acids have single bonds between carbon atoms?
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true
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unsaturated fatty acids have how many carbon atoms that are not fully saturated?
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2 or more.
they form double bonds |
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what does "monounsaturated" fatty acid mean?
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it only has one double bond between carbon atoms
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unsaturated fatty acids are either monounsaturated or?
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polyunsaturated
(with more than one double bond) |
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all common food fats have a mix of saturated, monounsaturated and polyunsaturated fatty acids.
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true
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the higher in saturated fat, the more . . .
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solid the fat
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these saturated fats are solid at room temp . . .
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animal fat
tropical oils cocoa butter |
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most vegetable oils are liquid at room temp because they are . . .
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low in saturated fat
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what are trans fats?
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unsaturated, where the 2 hydrogen atoms of a double bond are on opposite sides of each other
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most NATURALLY occurring unsaturated fats have the 2 hydrogen atoms in a double bond where?
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on the same side of the double bond
big effect on health |
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which fats are hydrogenated?
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AP shortening
high-ratio shortening margarine lard even liquid oils |
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what is hydrogenation?
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fats and oils are exposed to hydrogen gas in high heat, pressure and a catalyst such as nickel
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hydrogenation of fats is where hydrogen is added to unsaturated fats at what location?
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at their double bonds
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hydrogenation does what?
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saturates carbon atoms with hydrogen, converting an unsaturated to a saturated fat
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fully saturated fats are so solid that they are what?
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hard to work with, so fats are partially hydrogenated
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partial hydrogenation leaves what?
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some fatty acids unsaturated so the fat is soft and plastic
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hydrogenation is a chemical process that changes the fatty acid molecule by . . .
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forcing hydrogen onto it
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why hydrogenate fats and oils?
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1. increase solidity to achieve more flakiness and volume and decrease greasiness
2. to increase stability against oxidative rancidity |
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oxidative rancidity is what?
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breakdown of fatty acids that produces a rancid flavor
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the more unsaturated a fat is, the faster it does what?
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undergoes oxidative rancidity
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monounsaturated fats oxidize faster than what?
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saturated
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which fat oxidizes fastest?
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polyunsaturated
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highly polyunsaturated fats can oxidize how fast?
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100 times faster than highly saturated ones
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what are plastic fats?
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edible fats with a plastic consistency
soft, moldable, part liquid, part solid liquid oil is trapped in a network of solid fat crystals |
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fats plastic at room temp are . . .
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ap shortening
lard butter |
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fats not plastic at room temp are . . .
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vegetable oils (liquid)
cocoa butter (hard solid) |
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plasticity depends on what?
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temperature
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butter is plastic under what condition?
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room temp
It's solid in the freezer and melts in a hot room |
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hydrogenation reduces what by converting unsaturated fats into saturated ones?
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oxidative rancidity
and turning polyunsaturated fats into less unsaturated |
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even a small amount of hydrogenation helps delay what?
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oxidative rancidity
that's why liquid oils have a touch of hydrogenation |
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are vegetable oils sometimes hydrogenated?
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yes
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soybean oil is highly polyunsaturated
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true
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with hydrogenation, soybean oil is less likely to have what?
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a beany, fishy, painty smell
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what is the most common vegetable fat in a bakeshop?
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soybean oil, because of its use in shortening, margarine, vegetable oil
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what is the 2nd largest U.S. crop next to corn?
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soybeans
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what is the downside of hydrogenation?
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it generates saturated fatty acids
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what is the downside of partial hydrogenation?
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creation of trans fats
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what is the greatest source of trans fats in our diet?
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from partial hydrogenation of fats and oils
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Since 2006 what law is now in place?
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food manufacturers must disclose trans fats on product labels, below saturated fats
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trans fats do what?
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increase bad LDL and decrease good HDL
they are implicated in cancers including breast cancer |
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you should reduce your intake of what?
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fats that are saturated and hydrogenated
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fats and oils differ in what?
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cost
flavor consistency amount of air amount of water melting point |
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what are low-lin oils?
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new liquid oils that have better stability against rancidity
EX: sunflower, canola, soybean |
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what are trans-free plastic fats?
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shortenings and margarines made from naturally saturated fats such as palm oil and coconut oil.
Tropical oils don't need partial hydrogenation to get a soft consistency |
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what's another way product makers can make a trans-free plastic fat?
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blending fully hydrogenated fats with liquid oils - full hydrogenation doesn't produce trans fats
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butter is made from what?
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heavy cream
it is an emulsion of butterfat suspended in milk |
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what are the functions of butter?
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moistness
tenderness flakiness volume |
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what are butter's 2 big advantages?
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flavor
mouthfeel |
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compared to butter, what doesn't margarine have?
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superior flavor and texture
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what does "final melting point" refer to?
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temp at which no solid fat crystals are visible - it looks completely clear
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what is the best temp for working with butter?
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narrow range: 65-70
too hard at 50 too soft at 80 |
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what is butter's final melting point?
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94
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what are some disadvantages of butter?
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expensive
butterfat is undesirable for weight watching it's the highest in saturated fat has cholesterol difficult to work with because of its narrow plastic range has a low melting point spoils faster |
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how can butter be classified?
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by type of cream:
cultured butter sweet cream butter |
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cultured butter is made from . . .
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sour cream (bacteria convert lactose to lactic acid)
AKA "ripened" butter has a sour flavor and is rarely salted |
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what is sweet cream butter?
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the cream to make the butter has not been soured
milder flavor |
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sweet cream butter is traditional where?
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North America
Great Britain |
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cultured butter is traditional where?
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Europe especially France, Germany, Switzerland
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example of a European style butter . . .
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plugra
made with added cultured cream flavor |
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what is the minimum required amount of butterfat in a U.S. butter product?
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80 percent
in Europe, it's 82 percent or more; this butter has a smoother, creamier mouthfeel |
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butterfat consists of . . .
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triglycerides and natural emulsifiers that have mono and diglycerides, lecithin
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20 percent of butter is what?
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water, plus milk solids and sometimes salt
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milk solids contain. . .
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protein, lactose, minerals
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what is the most important attribute of butter?
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flavor
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grading of butter by the USDA is what?
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voluntary
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Grade AA butter is made from what?
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the freshest cream
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how is flavor in grade A butter different from AA?
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stronger, slightly sour
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Grade B butter flavor is what?
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more like cultured butter
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grade AA butter has what kind of consistency and color?
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smooth, creamy, texture with uniform color
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what is beurre noisette?
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browned butter
"noisette" is French for hazelnut |
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If butter is cooked and strained before milk solids are browned, what is it called?
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clarified butter
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what is the advantage of clarified butter in cooking?
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it won't smoke or burn at high temp
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what contributes to Maillard browning in butter?
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proteins and lactose
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water and a small amount of air in butter help what?
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leavening
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what natural coloring can be added to butter?
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annato
and salt |
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why do bakers use unsalted butter?
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amount of salt added can be unpredictable
the salt may be too high for certain products such as buttercream it's easier to detect off flavors in unsalted butter the baker wants to control the salt |
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sweet cream butter can either be . . .
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salted or unsalted
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what does lard come from?
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rendering hog fat
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the highest grade of lard is called . . .
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leaf lard
(comes from kidneys and abdomen) |
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hard fat lard comes from what?
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the back
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soft fat lard comes from . . .
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around the muscle
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caul fat comes from . . .
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stomach
intestines |
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why is lard valuable?
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it provides flakiness to pastries and piecrusts
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lard is prized for its what?
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mild meaty flavor
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like all plastic fats, lard traps what?
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air, needed for leavening
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lard is sometimes hydrogenated to do what?
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so it has a less greasy feel and to improve its creaming ability
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lard produces fine, textured cakes but not . . .
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flakiness
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all solid fats contain . . .
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solid fat crystals
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today's AP shortenings are designed to solidify into what?
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beta prime crystals
lard naturally will not |
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why isn't lard best for fine textured cakes?
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because its large beta crystals wouldn't produce as fine a crumb
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beta crystals give lard what?
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its translucent appearance and coarse, grainy texture
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3 main crystalline structures for lard are . . .
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alpha
beta prime beta |
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what do beta prime crystals contribute to?
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light, airy cakes with fine crumb
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why are beta prime crystals a good thing?
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they're relatively small, so they give a smooth, creamy, white solid texture that holds lots of air when creamed
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what is best as a fat for buttercream, where mouthfeel and flavor are important?
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butter
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what must you adjust in a formula if using salted margarine to replace unsalted butter?
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salt
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what is margarine?
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imitation butter
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an advantage of margarine over butter?
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lower price
no cholesterol lower in sat fats stronger flavor |
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most margarines are made from what?
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soybean oil
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margarine has the same number of calories as butter . . .
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true
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spreads do not work well in baking. Why?
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high amount of water
they use gums and starches for butter-like consistency |
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margarine doesn't need refrigeration when?
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when it contains salt, antimicrobial agents and no milk solids
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margarine is known as what kind of fat?
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designer fat
because the maker can blend or hydrogenate it to any degree of firmness and plasticity |
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what is a way to classify margarine?
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by firmness
by final melting point |
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what is baker's margarine?
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AKA cake margarine
has the softest consistency lowest melting point 90-100 good for: creaming, cookies, cakes, icings downside: doesn't have the same mouthfeel as butter |
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mouthfeel is related to what?
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the total melting behavior of fat, not just the final melting point
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puff pastry margarine has what type of melting point?
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extremely high: 115
texture: firm, waxy good for: picture perfect light flaky pastries, but they have an unpleasant waxy mouthfeel |
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roll-in margarine has what kind of melting point?
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medium final melting point: 100-115
good for: moderate amount of flakiness, volume in puff pastries, croissants, Danish without excessive waxiness |
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what's the main difference between shortening and margarine?
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shortening is 100% fat
and has no water is white and bland |
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Major functions of fats are . . .
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to add moistness and richness
to increase keeping quality to add flavor to assist in leavening |
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fat properties to consider . . .
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melting point
softness or hardness at different temps flavor ability to form emulsions |
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the more unsaturated fats are in a mixture, the more what?
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the softer it is
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the more saturated fats are in the mixture, the more what?
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the more solid the fat is
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fat changes form when it is mixed with liquids or other bakery items
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false
it does not change; it's broken down into smaller and smaller particles |
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when shortening and sugar are creamed, the resulting mixture of air and fat is called . . .
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an emulsion
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any fat acts as a shortening because it shortens the gluten strands and tenderizes the product
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true
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shortening may be made from vegetable oils, animal fats or both
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true
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what do regular AP shortenings have as texture?
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fairly tough, waxy
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if small fat particles hold their shape in a dough or batter, what is this called?
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plastic shortening
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plastic shortenings are what at room temp?
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moldable
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what are high-ratio plastic shortenings?
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soft shortenings that spread easily through a batter and quickly coat the particles of sugar and flour
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what does the "high-ratio" in high-ratio shortenings stand for?
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means they were devised for use in cake batters that have a high ratio of sugar and liquid to flour
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Because of their added emulsifiers, what can high-ratio shortenings hold more of?
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a larger quantity of liquid and sugar than regular shortenings can
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what is high-ratio shortening also called?
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emulsified shortening
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what kind of texture do high-ratio shortenings give?
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smoother and finer texture to cakes and make them moister
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what is a drawback of a high-ratio shortening?
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it doesn't cream well
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if a recipe calls for creaming the shortening and sugar, which fat should you use?
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regular shortening instead of high-ratio
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what is high-ratio shortening good for, since it can hold more sugar and liquid without curdling?
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icings
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pure fat can be emulsified
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false
an emulsion has at least two substances |
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what are high-ratio liquid shortenings also called?
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liquid cake shortenings
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which are less hydrogenated, high-ratio plastic or high-ratio liquid shortenings?
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high-ratio liquid
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which shortening is thick and cloudy or opaque in appearance?
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high-ratio liquid shortening
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which shortening has more emulsifiers, high-ratio plastic or high-ratio liquid shortening?
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high-ratio liquid shortening
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what do high-ratio liquid shortenings excel at?
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making cakes moist and fine-textured, increasing volume and tenderness
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what does margarine consist of?
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shortening, water and flavorings
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why aren't oils used as shortening in baking?
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they spread too quickly in the batter or dough too thoroughly and shorten too much.
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what may be added to shortening to encourage formation of beta prime crystals?
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palm or cottonseed oil
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what was shortening meant to replace?
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lard
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what are the 3 most used shortenings in the bakeshop?
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ap shortening
high-ratio plastic shortening high-ratio liquid shortening |
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AP shortening doesn't have what?
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added emulsifiers
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what is the final melting point of AP shortening?
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110-125
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AP shortening has what in it?
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10 percent trapped air, important for leavening
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AP shortening is used in products where it is what?
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creamed
rubbed into flour such as in pie dough and biscuits easier to work with than butter |
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what are 2 types of emulsifiers?
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mono- and diglycerides
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high-ratio shortenings are best used in . . .
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icings and cakes, or any product that has a high amount of liquid or air
also good in bread dough because emulsifiers help delay retrogradation |
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never use what kind of shortening in frying?
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high-ratio plastic shortening, because the emulsifiers break down and smoke
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there is no advantage to using what kind of shortening in pie dough?
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high-ratio plastic, because it has very little air or liquid and no tendency to stale, so the addition of emulsifiers is unnecessary
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cakes and other baked goods of high-ratio shortenings are .. .
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moister, more tender, with a finer crumb
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high-ratio liquid shortenings also have emulsifiers but . . .
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usually they have a much higher level of extremely effective emulsifiers
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high-ratio liquid shortening is much less hydrogenated than plastic . . .
|
true
it does contain some fat crystals and has an opaque, creamy look at room temp |
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high-ratio liquid shortening is primarily used in . . .
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liquid shortening cakes, providing:
highest volume, most moistness, finest crumb and longest shelf life |
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If switching from plastic to liquid shortening in a recipe, reduce the shortening by how much?
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20 percent
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high-ratio liquid shortening is extremely effective at what?
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adding air into cake batters
can be mixed in a one-step process - no creaming needed |
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It's OK to substitute one fat for another but oils should be used only in what?
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recipes developed for their use
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to substitute butter for shortening, what formula do you follow?
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1. divide weight of shortening by .80 to find the weight of the butter to use.
2. reduce amount of liquid by the difference between the two. Ex: 16 divided by .80 = 20 for the butter. 20-16 = 4, so reduce the liquid by 4 ounces |
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to replace butter with shortening, what's the formula?
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multiply weight of butter by .80. Increase amount of liquid by the difference in the two weights.
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oil does not contain what?
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water
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what is the most common oil worldwide?
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soybean oil
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oil does not contribute to what in baking?
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leavening
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oils destabilize the foaming of cake batters
|
true
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what is oil used in when you want moist, yet tender and dense crumb?
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quick breads
muffins chiffon cake |
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what is the most expensive of all the oils in the bakeshop?
|
olive oil
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refined olive oil is called what?
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light
light in color and flavor but has same number of calories as any oil |
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olive oil is high in what?
|
monounsaturated fats, so it's better for your diet
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olive oil is sold unrefined, or . . .
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virgin
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what are free fatty acids?
|
those not part of the triglyceride molecule
olive oil has them |
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the highest quality olive oil is . . .
|
extra virgin for:
fruity aroma lowest level of free fatty acids |
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what do emulsifiers do?
|
interact with fats and oil droplets to disperse them more evenly throughout batters and doughs
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emulsifiers interact with proteins, doing what?
|
improving their strength and flexibility so they stretch without breaking - stronger ones hold air well
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emulsifiers interact with starch molecules, preventing . . .
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retrogradation, or bonding that leads to staling
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what are the main sources of emulsifiers?
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dough conditioners
high-ratio shortenings dairy and egg yolks |
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tenderness increases the more fat is worked into flour before water is added
|
true
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the softer or more fluid a fat, the more it toughens
|
false
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how do fats and emulsifiers provide tenderness 2 ways?
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1. they help fats disperse through the batter/dough, coating structure builders more completely
2. they are emulsifiers themselves, which coat structure builders |
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what do lipids' shortening or tenderizing depend on . . .
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amount present
how soft or fluid it is piece size presence of emulsifiers ability to leaven |
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if solid fat melts too early in the process . . .
|
layers will not form
melted fat will seep into the dough, tenderizing it - why pie dough should be chilled |
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fat assists in leavening by . . .
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adding air via creaming
contributing their own air helping proteins trap air |
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what product depends on trapped air and water for leavening?
|
puff pastry
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for maximum height, use fat with a high melting point and what?
|
margarine because of its water, instead of shortening
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what is the difference between moisture and moistness?
|
liquid oil provide moistness (sensation of liquid) but not moisture
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emulsifiers contribute to moistness
|
true
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why do fats give more moistness to baked goods than water?
|
water is driven off or becomes tightly bound to proteins and starches
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fats add color because those with milk solids undergo what?
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Maillard reaction - browning
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lipids such as butter, olive oil, lard and margarine add what?
|
flavor
|
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all fats decrease the rate of heating of baked goods, allowing faster browning
|
false
they increase the rate |
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why do fats promote smoothness in confections?
|
they interfere with sugar crystallization
|
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fats lubricate solid particles in dough, which reduces mixing time and thins the dough, allowing for more what?
|
spread
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sugars and sweeteners can be fat replacers because they provide?
|
moistening
tenderizing |
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because fats lubricate, they are classified as . . .
|
tenderizers
|
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amount of fat in baked goods can be reduced when. . .
|
emulsifiers are added
|
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what are 3 sources of off flavors?
|
oxidative rancidity
bacterial spoilage absorption of odors |
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why do fats affect taste perception?
|
many flavors dissolve in them
|
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solid fat crystals give what to icings and fillings?
|
bulk, substance
|
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how do lipids prevent staling?
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they interfere with the process of retrogradation of gelatinized starch
they prevent starch from gelatinization |
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how do fats, especially lecithin emulsifiers, lubricate particles in melted chocolate couvertures and coatings?
|
they make it so that particles slide past each other more easily
chefs use cocoa butter to thin out couvertures because of pleasing mouthfeel |
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fats add creaminess to sauces, custards, confections and frozen desserts
|
true
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how much fat is needed in a whipped cream to become a foam?
|
30%, preferably 35%
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