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38 Cards in this Set
- Front
- Back
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How are yeast breads leavened?
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carbon dioxide formed by microorganisms
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What is the name of yeast?
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Saccharomyces cerevisiae
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What are the essential ingredients in yeast breads?
What are their purposes? |
Flour- gluten network; starch; A and B amylases
Liquid (water or milk): dissolution of salt and sugar; hydration of flour; dispersion of yeast; conditions for hydrolysis of starch Yeast: leaven; flavor Salt: Taste; stabilizes or controls yeast fermentation; favors amylase activity; inhibits protease activity |
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Purpose of sugar in yeast breads?
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substrate for fermentation; flavor
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What is the purpose of fat in yeast breads?
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tenderizes; increases loaf volume, keeping quality, slicing properties
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What is the purpose of eggs in yeast breads?
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provides rich appearance; stretchability of dough
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What is proofing?
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allowing dough to rise again after shaping and placing in baking pan, to provide light texture
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What are the physical and chemical changes that occur in proofing?
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loaf volume increases as fermentation produces carbon dioxide
pH decreases which is near the isoelectric point of wheat protiens |
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What are the types of myofilaments?
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thick filaments: myosin
thin filaments: actin |
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What cuts of beef are tough?
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chuck/shoulder, round, bottom
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What cuts of beef are tender?
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rib, short loin, and sirloin
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What are the grades of beef in order from best to worst?
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Prime
Choice Select Standard |
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What is marbling?
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small streaks of fat within the lean; increases meat tenderness and juiciness
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What are ingredients in cured meats? (5)
What are their purposes? |
salt- taste, kills botulism
sodium nitrite- fixes color, kills botulism ascorbate- inhibits nitrosamine formation sugar-flavor, substrate for microbes if fermented spices-flavor |
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What is myoglobin
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70-90% of red meat color
located in muscle cells contains a heme group |
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What is hemoglobin?
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10-30% of red meat color
located in blood contains heme group |
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What are the four fresh meat names and colors?
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Denatured globin hemichrome- gray brown
oxymyoglobin- bright red myoglobin- purple red metmyoglobin- brown red |
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What are the cured meat names and colors?
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nitric oxide myoglobin- pink
nitric oxide myochrome or hemochrome- intense pink nitric oxide hemichrome- faded pink-brown |
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What temperature do you cook rare beef?
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140 F
60 C |
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What are the three types of meat tenderizers and what are their sources?
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Bromelin- pineapple
papain- papaya ficin- figs |
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What are the names of classes of chicken in order from youngest to oldest
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Rock cornish game hen
broiler/fryer roaster capon hen/stewing hen/fowl |
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What are the market classes of turkey in order from youngest to oldest?
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fryer roaster
young hen/tom yearling hen/tom mature/old turkey |
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What are the characteristics of light meat?
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white muscle, not many red muscle fibers
less myoglobin sudden bursts of energy lower fat content more dry when cooked |
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What are the characteristics of dark meat?
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red muscle
muscle mad up of lots of red fibers rich in myoglobin good for continuous activity higher fat content more moist when cooked |
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What are the two ways to thaw a turkey?
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refrigerator- 4 hours per pound
cold water- cover it with cold water, either leave the water running or change it every 30 minutes 30 minutes per pound |
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How hot do you have to cook turkey?
What are the visual cues? |
breast - 170 F
juices run clear leg moves freely |
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What are the seafood classifications
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Fin Fish-Lean/Fat
Shellfish-Crustaceans/Mollusks-Bivalves/Other |
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How do you know if a fish is fresh?
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sniff test- smell lipid oxidation
surface is shiny, covered with film, gills are pink flesh springs back flesh is translucent when cut, not dull |
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How long is fresh fish good for?
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7-10 days on ice
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What are the layers of connective tissue in fish called?
What are segments of that called? |
myocommata
myotomes |
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What is a food additive
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compound purposely added to perform a specific function
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What are acceptable uses of food additives (6)
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improve shelf life
reduce waste better nutritional value better functional properties facilitate processing better consumer acceptance |
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What does GMP stand for?
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Good manufacturing practices
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What is the Delaney Clause?
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no additive is permitted if it causes cancer in an animal
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What is GRAS?
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Compound that is generally recognized as safe
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What are standards of identity?
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legal description of a food and its required and optional ingredients
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What are standards of quality?
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legal specification of minimum quality characteristics
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What are standards of fill?
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legal requirement to specify how full a container is, avoiding deception
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