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21 Cards in this Set
- Front
- Back
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Temperature of bowls and beaters when making whipped toppings
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118 ml whipping cream 10 C
whipped milk: low temperature whipped egg: room temperature |
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Temperature that milk scalds
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85 C or 185F
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Qualities of a finished egg foam (i.e. peaks)
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soft: droop over quickly
stiff: maintain triangular structure (foam is done) |
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Factors that increase the stability of whipped milk products
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high fat, low temperature, increased age, sugar, whipping time
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Solubility of chlorophyll pigment
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fat soluble, not as soluble as carotenoids
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Examples of vegetables with chlorophyll pigments
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lettuce, spinach, kale
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Definition of enzymatic browning and ways to prevent it from occurring
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enzymes react with oxygen to form brown pigment
inhibit enzymes by: denature by blanching, lower ph using acids, cold temp, reduce exposure to oxygen, use antioxidant |
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Definition of syrup- and fat-phase candies
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syrup phase: boiled sugar and water
fat phase: chocolate and nut pastes |
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Differences between crystalline and non-crystalline candy
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crystalline: sugar solution with small fine crystals, soft, smooth, creamy:
fudge, fondant, divinity, large crystals create grainy texture: rock candy rapid cooling and beating noncrystalline: sugar solutions that did not crystallize: caramel, lollipop, gummy, inhibit crystal formation by interfering agents |
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Appropriate cuts of beef for moist and dry preparation
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moist heat: less tender cut
dry heat: tender cuts: roast, baking, broiling, grilling, |
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Examples of tender, less and least tender beef cuts
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tender: ribs, short loin, sirloin
less tender: chuck, round least tender: flank, brisket, fore shank, short plate |
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Recommended temperature for cooked beef
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77 C, 170 F
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Microwaving and meat products
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fast, dry and tasteless, dull color, greater cooking loss
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Label the 9 beef cuts
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tender cuts: rib, short loin, sirloin
less tender: chuck, round least tender: flank, short plate, brisket, fore shank |
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Examples of lean beef cuts
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round tip, top round, eye of round, top loin, tenderloin, sirloin,
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Proper way to make fish steaks and fillets
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fish steak: slice from top to bottom at 90 degree angle
fillet: slice fish lengthwise from front to back to avoid bones |
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Functions of gelatin
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increase viscosity (main), stabilizer, setting agent
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Proper environment for setting gelatin
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cooler the environment, faster gel sets
amount gelatin to set a gel is 1-2% 7g gelatin for 474 mL liquid |
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3 methods of soaking beans
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1. overnight soak: beans rinsed, soaked for ten hours, simmered until tender
2. short soak: beans to full boil for two minutes, let it soak for an hour 3. no soak: twice the cooking time and double the water. loses skins easily. ok for lentils and split peas because they are small |
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Rehydration of textured vegetable protein
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1 cup should be rehydrated to ½ cup of water
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Amount of dried legumes needed to make 2 ½ cup or 1 ¼ cup of cooked legumes
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100g dried legumes= 1 ¼ cups of cooked legumes
1 lb dried legumes = 2 ½ cups cooked legumes |
