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83 Cards in this Set
- Front
- Back
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Fats provide tenderness 2 ways . . .
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1. they disperse through baked goods, coating structure builders more completely.
2. as emulsifiers themselves, they help coat structure builders |
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Emulsifiers are very effective at . . .
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providing tenderness
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When French chefs knead fat and flour with the heel of their hand until thoroughly blended, this is called . . .
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fraisage
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A French piecrust is called . . .
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pate brisee
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Tenderness increases the more fat. . .
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is worked into flour before water is added.
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Very hard cocoa butter in chocolate . . .
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does little to tenderize baked goods.
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Plastic fats softened by creaming tenderize better than . . .
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ones not creamed.
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Butter and margarine with 80% fat tenderize less effectively than . . .
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shortening and lard, which contain 100% of fat.
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The softer or more fluid the fat, the more it . . .
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tenderizes.
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Another name for tenderness is . . .
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shortness.
because lipids "shorten" gluten strands by coating them. |
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Tenderizers must be balanced with what?
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structure builders.
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Functions of fats, oils, emulsifiers
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tenderize by coating structure builders such as gluten proteins, egg proteins and starch granules, preventing them from hydrating and forming structure.
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A tender product is . . .
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easy to break
crumbles chews, squeezes lacks a strong structure |
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The amount of fat in baked goods can be reduced when . . .
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emulsifiers are added.
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How do flakiness and tenderness differ?
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tenderness is greatest with small pieces of fat; flakiness is greatest with large pieces of fat.
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If solid fat melts too early in the baking process . . .
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layers will not form. The melted fat will seep into the dough, tenderizing it.
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The flakier the pastry . . .
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the higher the melting point. This is why shortening is preferred over butter in pie dough.
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The ability of lipids to provide flakiness depends on . . .
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how solid it is
the higher its melting point piece size, the larger the better |
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For perfect pie crust . . .
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keep chunks of fat large
use other means beside piece size for tenderness protein content in flour should be low keep flour on work table to a minimum use only a minimum of water increase the fat content |
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Why should you chill pie dough for several hours or overnight?
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To give water time to migrate throughout.
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How do fats assist in leavening?
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they help incorporate air into baked goods via creaming
they are not the leaveners - air, steam and carbon dioxide are |
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3 main ways fats assist in leavening . . .
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1. creaming, adding tiny air cells into fat
2. they contain their own trapped air and water. 3. they assist proteins in trapping and holding air when mixed |
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Moistness is . . .
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the sensation of something being liquid.
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Both water and liquid oil . . .
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provide moistness
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Eggs are more expensive than the high volume ingredients like flour and water. Half the ingredient cost of cake batter is in the . . .
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eggs
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A whole egg consists of . . .
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yolk, white, shell membrane, 2 white strands, the "chalazae."
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Yolks are high in . . .
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fat and protein
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Egg white is . . .
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albumin protein. It's clear and soluble when raw and white and firm when coagulated.
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An egg shell is porous, so . . .
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odors can get in and moisture can get out during aging.
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Egg grades are . . .
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AA
A B |
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One egg white weighs . . .
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1 ounce
One yolk weighs .67 ounces |
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One pound of whole eggs is about
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9.5 whole eggs
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16 whites equals. . .
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one pound
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24 yolks equals . . .
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one pound
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To thaw frozen eggs . . .
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hold in fridge for 2 days or in tank with running water at 50-60 degrees for 6 hours.
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If you use 20 ounces of yolks, which contain 10% sugar, be sure to subtract what?
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2 ounces, or 20 ounces times .10, from the sugar amount in the formula.
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Dried egg whites are used to make . . .
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meringue powders
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Egg Functions . . .
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- structure
- emulsifying fats, liquids to produce smooth batters - leavening - beaten eggs add air, which expands when heated - shortening action - moisture, because eggs are mostly water - flavor - nutritional value - color (yellow, plus they brown easily and add crust color) |
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Define the 6 parts of an egg . . .
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thin white
thick white yolk shell air cell chalazae |
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two-thirds of the weight of the egg is the . . .
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egg white
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one third of the weight of an egg is the . . .
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yolk
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Another name for an egg white is . . .
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egg albumen
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An egg is about 10% protein and 90%
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water
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As eggs age, the white loses the ability . . .
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to foam
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As eggs age, they pick up moisture from the white, which makes the yolks . . .
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spread out more
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Egg yolks consist of . . .
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proteins, fats and emulsifiers
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Egg whites are naturally . . .
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alkaline, about 8 on the scale. This increases as they age. Other alkalis are baking soda and hard water.
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Lecithin is . . .
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a complex mixture of emulsifying lipids found in egg yolks, dairy, cereal grains and soybeans.
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Phospholipids such as lecithin work as emulsifiers because . . .
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fatty acids are attracted to lipids, and phosphates are attracted to water.
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Older eggs float in water. Fresh eggs . . .
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Sink
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The main difference between Grade AA and A eggs are . . .
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firmness of the white and size of the air cell.
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Liquid oil provides moistness (sensation of liquid) but not . . .
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moisture
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Butter, which contains water, contributes . . .
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less moistness
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Not all fats contribute to moistness. . .
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only those, like oil, that are fluid at body temperature. Emulsifiers also contribute moistness.
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Fats give more moistness to baked goods than water because . . .
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water is driven off or becomes tightly bound to proteins and starches.
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The moistening ability of fats depends on . . .
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- how fluid it is
- presence of emulsifiers |
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Lipids prevent staling by . . .
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interfering with the process of retrogradation of gelatinized starch
- preventing starch from gelatinizing |
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What is the major cause of staling in baked goods?
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starch retrogradation
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Which lipids add flavor . . .
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butter, lard, olive oil and margarine
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The desirable fried flavor comes from . . .
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the breakdown of fats and oils exposed to high heat.
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Fats add color because . . .
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those such as milk solids undergo Maillard browning.
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All fats increase the rate of heating of baked goods, which . . .
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allows for faster browning.
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Plastic fats and emulsifiers provide what?
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finer, less coarse crumb (allowing tiny air cells into batters and doughs)
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Fats add creaminess to . . .
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sauces, custards, confections, frozen desserts
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Vanilla custard, ganache and ice creams are forms of what?
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emulsions
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Lipids conduct heat from the oven or fryer . . .
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directly to the food. They can be heated to 350 degrees compared to water before they break down. This allows for formation of a dry, crisp brown crust.
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The more leavening provided by the fat, the more it tenderizes because . . .
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leavening stretches and thins cell walls, weakening them.
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Lipids' shortening or tenderizes depends on . . .
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amount present
how soft and fluid it is piece size presence of emulsifiers ability to leaven |
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Flakiness refers to . . .
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number of layers in a baked, laminated product. A flaky product has many distinct layers.
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Flakiness requires that flattened chunks of plastic fat. . .
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separate bits of dough. When heated, the fat melts, while structure in layers solidifies.
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To keep layers distinct, chunks of fat should be . . .
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kept large.
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Solid fat crystals give what to icings and fillings?
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bulk. They are not structure builders but do provide substance.
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Fats promote smoothness in . . .
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confections.
They interfere with sugar crystallization. |
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Fats affect taste perception because . . .
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many flavors dissolve in them.
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Fats act as a release agent by . . .
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helping you remove products from the pan.
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Fats lubricate gluten strands, which makes them. . .
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softer, stretchier, less likely to break.
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If you increase fats in dough, you need to reduce what in the recipe?
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water or other moisteners to maintain proper consistency.
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Fats, especially lecithin emulsifiers, do what?
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lubricate solid particles in melted chocolate couvertures and coatings, so particles slide past each other more easily.
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Fats lubricate solid particles in dough, which does what?
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Reduces mixing time and thins the dough, allowing for more spread.
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Sugars and sweeteners can be fat replacers because . . .
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they moisten and tenderize
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Two aspects that must be protected during storage of baked goods . . .
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flavor
texture (plasticity) |
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Off flavors can come from 3 sources . . .
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1. oxidative rancidity
(from heat, light, air, metals) 2. bacterial spoilage 3. absorption of odors |
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To prevent changes in flavor and texture, cover the fat tightly. . . and don't allow what to melt?
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plastic fats
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