Food Sci Test 1, Chp 2 Cooking Techniques

Front 1

slice

Back 1

jtip of blade on cutting board
base of knife fwd/bkward motion

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julienne

Back 2

1-3 in long
1/16-1/8 in wide

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shred

Back 3

cut leaf veggies into thin strips

roll into cigar-like shapes and cut into shreds

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dice

Back 4

cut into even size

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mince

Back 5

chop very finely
hold hands on tip of knife
vertical cuts no go all way thru, 2nd cuts do

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peel

Back 6

remove skin

cut in circular motion top of skin, scre skin thru flesh and peel in segments

Front 7

knife sections do what?
tip
center
heel

Back 7

tip - delicate, chop 'shrooms
center - all purpose, chop
heel - heavy, celery stalk

Front 8

measuring fat

Back 8

each stick = 1/2 cup
1 lb butter = 2 cups

let solid fats becme plastic (can be molded/shaped), also water displacement method

Front 9

measuring

Back 9

amts under 1/4 cup measured w/ spoon

accuracy: 3/4 c measured w/ 1/2 and 1/4

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measuring granulated sugar

Back 10

fractional measuring cup, spatula

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measuring brown sugar

Back 11

pressing firmly, level,

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measuring confectiners' sugar

Back 12

sifted to let out lumps
1 3/4 c = 1 c granulated in weight

after sifting, measured same was as granulated

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measuring white flour

Back 13

ALWAYS sift befre hand, tendency to pack..particles differ in size/shape...

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conventional (creaming) method

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"cake method", most time consumig

1) cream it: work in fat and sugar together, gradually add in sugar
2) eggs in
3) alternate dry/moist

fat/sugar creamed til light
gradually add sugar

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overstirring

Back 15

-> viscous mass, cake can't rise, texture fine

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too little stirring: cake

Back 16

lw-vol cake, no even distrib ingreds

texture: > pores

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conventional sponge method

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"conventional meringue methd"
same as cream except part of sugar mixed w/ beaten egg and egg foam folded int batter @ end

foam/sponge cakes b/c -> vol

air at end increases vol

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single-stage method

Back 18

"quick-mix" or "one-bowl" or "dump methd"

all dry/(l) in together same time

higher amt sugar, (l), emuslifier

creaming not part of process

more fluid that conventional (creaming)

start w/ dry, fat, part of milk, flav, then eggs and rest of (l)

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measuring flour

Back 19

hard to measure b/c granules
only sift if tells you too
diff weight b/c sifts air out

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what do we use to cook with? (4 types)
(not a tool, environmental aspects)

Back 20

air, water, fat, steam

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cooking with air

Back 21

roast, broil

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cooking with water

Back 22

stew, poach, simmer

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cooking with fat

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saute, fry

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cooking with steam

Back 24

pressure cooker

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scalding

Back 25

150 F (66 c)
bubbles on side/bottom
ex: milk to increase mixing

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boiling

Back 26

212 F (100c)
bubbles fast
1) rolling boil, + food
2) --> boil again
3) decrease heat to a gentle boil


* decrease heat when reach boil b/c no cook any faster

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parboiled

Back 27

partialy boiled, finish later

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blanching

Back 28

put food in H20 quickly
before canned/frozen
loosens skin, kills [E]

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poaching

Back 29

160-180 F (71-82 c)
partial/total immerse
no bubbles, almost still @ bottom

ex: delicate foods, fish/eggs b/c will break w/ >er heat

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braising

Back 30

meats
brown fat
moisture - low lid
< amt of (l) in casserole --> (l) own juice, fat, soup stock, wine

medium thickness

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stewing

Back 31

simmer in < med amt (l) -> sauce
covered pot and simmer long time
day after=good taste



ex: chopped meat/veg in casserole

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simmering

Back 32

180 F (82c)
barely rising bubbles, break surface
ex: tough meats --> tender
rice, soup, stew boil then simmer

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steam

Back 33

food w/ steam from boiling H20
technique
1) put food in rack/basket above boiling H20
2) cover pot to trap steam
ex: veggies

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steaming: en papillote

Back 34

wrap food in fiol before baked/grilled
in oven/grill

cooks by steam of own juices

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browning --> ____

Back 35

browning --> flavor

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dry heat prep

Back 36

baking, roasting, broiling, grilling BBQ, sear, baste

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moist heat prep

Back 37

con: nutrients leak out

scalding, poaching, simmering, stewing, braising, boiling (blanching/parboiled), steaming

Front 38

baking

Back 38

heat/hot air
convection
avg 350 F (77 c)

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rack position for baking

Back 39

top: brown too much
bottom: burn underside
1 rack or stagger air flow
2 in b/t pan and wall

5: toast bread, 2 rack baking

4: broiling, 2 rack

3: most baked goods on cookie
sheets, jelly roll pan,
frozen convenienec, 2 rack
baking

1/2:
roasting > meats,
pies, souffle, 2 rack

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baking: pan color

Back 40

shiny metal: cakes/cookies
dull metal: browner crusts
glass: (-) temp 25F

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roasting

Back 41

using air, sim to baking except is for meat/poultry
roast @ < temp than sear -> juicier, < shrjinkage, easier carve

ex: meats/poultry

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baste

Back 42

+ (l) to surface, stops drying
every 20 min

ex: drippings, (l) fat, sauce

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sear

Back 43

brown surface of meat by short duration exposure

used when roasting meats

400-450 F (200c-230c)

+ texture, color, flavor

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broiling

Back 44

using air to cook
cook UNDER strong heat source (vs grilling which is above)

only 5-10 min
ex: tender meat/poul, fish

move rack close/far from source
ex: thicker far from heat,
thin closer

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salamander

Back 45

low-intense broiler, aka cheese melter


brown top just before serve

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frying

Back 46

heat foods in fat
--no H20
types vary by amt of fat

sauteing, stir fry, pan broil, pan fry, deep fry

**lower heat = >er fat absorp**

Front 47

sauteing

Back 47

< amt of fat (sim to stir fry)

frying pan, griddle
ex: eggs, pancakes, burgers

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stir fry

Back 48

Asian

pan still, stir quickly

med-high heat

< amt of fat, sim to sauteing

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pan broiling

Back 49

usually meat in hot frying pan
pour out fat
med-high heat

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pan frying

Back 50

when pan broil and no pour out fat

--> mod amt of fat, no cover food totally
med-high heat

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deep frying

Back 51

350-450 F (177c- 232 c)

total cover w/ fat

breading/batter protects food absorbing too much fat

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sugar --> ___

Back 52

sugar --> browning

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types of heat transfer

Back 53

conduction, convection, radiant, induction, microwave

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conduction

Back 54

direct <-- --> heat to another in contact

heat --> pan --> food

increases KE

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convection

Back 55

<-- --> heat w/ air or (l) through and/or around food

heated air >es -> less dense, rises to surface

cooler, heavier air (l) on top --> bottom

ovens -> dryness, sim to steam, deep fry

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radiant heat

Back 56

<- -> heat due to waves of particles moving outward from source

ex: broil, grill, microwave

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microwave

Back 57

doesn't brown
easy to overcook

rotation of polar ends
dry AND moist heat
== 500 F, toughen many meats
good for < # items

ex: turkey/fish, no connective tissue

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induction

Back 58

<- -> heat w/o contact

ex: flat range, no exposed coils

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salt

Back 59

brings out other flavors
2nd most used food additive

+ in small increments

flavor enhancer, preservative, binder, texture enhancer, color aid, control agent

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pastry-blend method

Back 60

1) fat cut into flour w/ pastry blender/scissor fashion -> mealy mixture

2) 1/2 milk and all sugar, baking powder and salt blended

3) eggs, rest of milk in

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biscuit method

Back 61

1) all dry combo'd 1st
2) fat cut in -> texture cornmeal

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muffin method

Back 62

Do the 2 step!

1) dry and moist mixed sep, 2) then blended til dry become moist

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seasoning

Back 63

any compound enhances flavor alreayd there

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flavoring

Back 64

sub + new flavor to food

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pepper

Back 65

meats, soups, sauces, salads

comes from berries of tropical climbing shrub

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herbs

Back 66

"friend of physicians"

from leaves

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spices

Back 67

frm other parts of plant

allspice, safffron, cinnamon, poppy seeds, celery seeds

not garlic, onions

ethnic meals: peppers, chili powders


ginger and tumeric
contain
rhizome: underground stem that ->
1) shoots that vert/horiz -> new plants, rise up
2) roots that grown downwards

Front 68

rhizome

Back 68

: underground stem that ->
1) shoots that vert/horiz -> new plants, rise up
2) roots that grown downwards

Front 69

flavor enhancers

Back 69

MSG: Asia, meat,

"umami", 5th taste

processed foods, spaghetti sauces, frozen meat

can -> nausea, diarrhea, dizzy, headache, etc

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oil extracts

Back 70

from natural sources: flowers, fruits, leaves (peppermint), bulbs (garlic), bark (cinnamon)

very []ed

used for flavoring puddings: candy, ice cream, cakes, puddings

ex: vanilla beans

Front 71

marinades

Back 71

seasoned (l) that flavor/tenderize foods

only for very thin

ex: meats, poultry, fish

contains: oil, acid, flavorings

put food in marinade, leave in fridge for a few days

Front 72

breading

Back 72

wheat or corn based flour

flour -> eggwash-> bread/crumbs -> rack/tray

crumb coatings

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batter

Back 73

wet flour mixtures containing water, starch and seasonings into which foods are dipped before being fried

flour -> batter -> deep fry

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how much/when flavoring to add

Back 74

start with 1/4 tsp/lb of meat or (l)

when: seasonings near end f heating period aka *sweating*, when food esp veggies become soft/translucent

Front 75

heifers

Back 75

F, not yet born a calf

more desireable than cows (who HAVE born a calf)

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steer

Back 76

M, castrated, for meet only

weight gain fast

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bull

Back 77

not castrated, for breeding purposes only

when older -> slaughter for puppy chow, processed foods

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veal

Back 78

baby calf, controversial

3 wks-3 mos

fed milk-based diet -> very tender, milky texture

restricted movements, pale color

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free range veal

Back 79

veal < tender

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calves

Back 80

3-8 mos

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"baby beef"

Back 81

8-12 mos

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lamb and mutton

Back 82

lamb: <14 mos
mutton >14 mos, darker, tougher, stronger
hard to tenderize -> stew

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swine

Back 83

m/f

slaughtered b/t 7-12 mos

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pig

Back 84

< 4 mos

Front 85

hogs

Back 85

> 4 mos

Front 86

muscle contraction

Back 86

muscle fibers -> actin and myosin, contraction

bone: how tell cuts of meat

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connective tissue

Back 87

"glue"

what you want to cook, ligaments and tendons

increased CT = increased tough

Front 88

effects of collagen on tenderness

Back 88

primary protein
pearly white, tough, fibrous

supports muscle, prevents overstretching

collagen increases as age and toughness increase

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elastin

Back 89

yellow
"silver skin"
very little in meat
tough

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marbling

Back 90

increase tenderness, prime cuts
deposited in mkuscle

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antibiotics in meat

Back 91

protects from disease, increase growth
affect on medicinal?

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hormones in meat

Back 92

not common, EU banned it

enviro? humans

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pigment of meat

Back 93

what you look for in meat, quality

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effects of heat on color of meat

Back 94

initially changes raw purple-red meat -> bright red

denature pigments containing proteins -> well done, greyish

storing meat -> green, faded

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myoglobin

Back 95

moves O2 to muscles, demonstrates amt of red color

lots exercise

purple red before slaughter

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smoked/cured meat

Back 96

+ extractives,
nitrate changes color
+ sugar -> pink

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Fed Meat Inspection Act 1906

Back 97

guarantees wholesomeness and little else
anything killed in US/moved b/t state lines = inspected

inspection stamp for crossing state lines

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USDA/food safety

Back 98

no ensure quality/tenderness
licensed vet, e. coli testing

HACCP in slaughter houses
*slaughter house, human, animal must be clean

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grading

Back 99

MARKETING TOOL
voluntary, but get a seal
cut b/t 12th and 13th rib

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quality grades

Back 100

NOT UNIFORM
prime: smooth, fine grained, > marbling

choice

select: tougher,
5-20% <fat than choice
40% < fat than prime

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yield grade

Back 101

1-5, 5=worst

amt of fat, bone compared to actual muscle

not for veal
pork 1-4

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natural tenderizing based on

Back 102

cut, age, fat

also: hereditary, diet, marbling, slaugh. conditions, rigor mortis

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rigor mortis

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1-2 days after slaughter, stiffening of joints

no O2 -> lactic acid -> pH decrease > binding H20 to muscle proteins -> juiciness?

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[E] tenderizing

Back 104

only in thin cuts
decrease rigor mortis

papain: pineapple

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salts

Back 105

retain moisture

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mechanical

Back 106

hammer

grinding, cubbling, needling

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acids

Back 107

marinades

break down outside of proteins

increase flavor/color/surface area

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wholesale/primal

Back 108

large part of carcass

divdied into retail cuts

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terminology for cuts of meat..

Back 109

not standardized!

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cuts of meat for beef

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no > 30% fat

diff b/t hamburger and ground beef: hamburger ground w/ fat

regular ground beef/hamburger 30% fat
lean: <23%
extra lean <15%

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to decrease amt of fat in beef cuts

Back 111

+ extenders

dry milk, veggie proteins, plant starches, soy protein

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veal cuts

Back 112

tender despite cut

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pork cuts

Back 113

usually tender b/c low age

much longer, 14 ribs

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variety meats

Back 114

organ meats