Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
13 Cards in this Set
- Front
- Back
Dairy: Make up of milk |
•Mostly water •milk fat &molecules dissolved in it |
|
Dairy: proteins |
•case in proteins - provide opaque witnesses to milk •whey proteins - in clear greenish liquid called whey |
|
Pasteurization |
•heat treatment to eliminate pathogenic (disease causing) microorganisms |
|
Homogenization |
•prevents cream from separating and rising to top of milk |
|
Cut-in method |
Cutting fat and flour causes fat to melt then = to liquid, = to steam, causes it to rise |
|
Creaming method |
Fats & sugar, scrape, liquids, scrape, dry ingredients, scrape |
|
Custards |
Is a liquid thickened or gelled by the heated coagulation of egg products |
|
Emulsion |
Mixture of one liquid added to another liquid. First liquid will not mix with the second liquid therefore, creating layers with both liquids. |
|
Meringues |
•French •Swiss •Italian |
|
Petit Fours |
•petit four SEC = dry - cookies •petit four GLACE= (means glazed) cake type, coated with poured fondant |
|
Stove top vs. Baked custards |
Stirred: -cooked over stove top -stirring prevents proteins from aggregating
Baked: -oven -usually in water bath -not stirred, undisturbed -gelled completely *water bath to eliminate drying, cracking, browning & souffling |
|
Genoise |
Sponge cake w/ melted butter incorporated into the batter |
|
Egg emulsifiers |
Lechein |