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149 Cards in this Set
- Front
- Back
List for changes that occur during ripening:
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increase in tenderness, better browning, improvement of flavor/juiciness, loss of red interior color at a lower cooking temperature
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What are the nutritive contributions of meat?
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A complete protein (20% muscle 75% water), and saturated fat with cholesterol.
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What minerals are in meat?
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iron (liver), copper, zinc
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What vitamins are in meat?
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Niacin and tryptophan (precursor)
Thiamin (E) in pork especially Vitamin b12 |
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Myoglobin:
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a purplish red color of muscle tissue, it's smaller than hemoglobin
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Oxymyoglobin:
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a bright cherry red color that occurs when meat is exposed to oxygen
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Metmyoglobin:
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a brownish color that occurs in older meat that is a signal to cook it or freeze it.
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What are the contributions of fat?
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Flavor and tenderness
Engergy, cholesterol, saturation of fat |
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Collagen:
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protein, softens and converts into gelatin with heat or moisture
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Ripening/Aging of Meat:
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Increases tenderness, increases flavor and juiciness, gives better browning, loses redness earlier, it lasts 7-10 days
only occurs in beef |
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Lamb and Mutton Flavor
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Strong acid type of odor
Long cooking helps volatilize these odors Exterior meat browned flavor: due to maillard reaction |
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What are 5 objectives in Meat Cookery?
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To improve appearance, conserve and develop flavor, to improve safety, to keep tender cuts tender and tenderize the less tender cuts, and to conserve nutrients
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Use of Low Oven Temperature (325 F)
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1. Lowers cooking losses
2. Gives more juicy meats 3. Meat more evenly done, tender 4. Typical meat flabor more obvious 5. Adequate browning |
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What are gelatins uses in food preparation?
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A gelling agent
A foaming agent in confection or candy products Interfering agent in candy or frozen desserts It interfers with large sugar crystal formation Smoothing agent |
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Change concentration when:
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you are using a extra large mold, if it will spend a long time period in a warm climate, if it has acid in it, if you are whipping, or if you are adding A LOT of extra ingredients
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Spanish Cream
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gelled egg custard
bland flavor, good with fruit |
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Differences b/w Batters and Doughs
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They vary in thickness, it depends on proportion of flour to liquid
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Doughs
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Soft (rolled biscuit dough)
stiff (yeast bread) |
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Batters
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Pour
Drop (cookie "dough"0 with Yeast (sponge) |
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A Desirable End Product in Batters and Doughs Requires
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Accuracy in measurement (sift, then measure)
Skill in and right amount of manipulation for product Careful control of temperatures and times- ingredients and baking Information about kinds and proportions of ingredients |
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Extracts/Flavorings in Batters and Doughs
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Vanilla/almond
Spices |
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Sugar Functions in Batter and Dough
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Sweetening
Adds bulk and volume Helps to tenderize Browning (maillard rxn) Adds to moistness inside product Yeast foods |
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Liquids (not fats or oils) in Batter and Dough
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Hydrate Starch
Transforms protein into gluten Dissolve certain ingredients (i.e. baking soda/powder) |
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Baking Powder
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Baking Soda + dry acid + small amount of starch
1.5 tsp/cup of flour Single acting/ double acting S.A.S. |
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S.A.S.
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Sodium Aluminum Sulfate
2 dry acids, the first acts as moistened the second acts when heat is applied |
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Sodium Bicarbonate
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B. Soda + acid = gas
1/2 tsp baking soda + 1 cup sour milk; or 1 cup of Buttermilk or 1 tsp baking soda and 1 cup of molasses |
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Basic Leavening Agents
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1. Incorporate air
2. Steam 3. Form gas by interaction of Ingredients- CO2 |
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Egg Functions in Batter and Doughs
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1. Incorporate air (angel food cake)
2. steam formation 3. add flavor and color 4. forming emulsion 5. protein coagulate to form cell walls |
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Characteristics of Shortening/Fats/Oils in Batter and Dough
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1. plasticity
2. blending/creaming 3. shortening power |
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All-purpose flour
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most used by consumers
lower in protein bleached and enriched |
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Pastry-Flour
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middle protein content (8-9%)
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Whole-wheat or bran Flour
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browner, less tender product, nutty whole grain, more dense
usually combined with another flour |
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Flour in Batter and Dough
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Most wheat flour, bran and germ is removed
Is bleached and enriched with folic acid, thiamin/niacin, iron, and riboflavin |
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Proteins in Batter and Dough
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Glutenin (moisten) and Gliadin (stirring, folding) form gluten
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Gluten
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Strong Elasti framework of product
A yeast bread has extra gluten A pie crust has minimal gluten |
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Objectives in Mixing Dough and Batters
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1. uniform distribution of ingredients (no lumps)
2. minimum loss of leavening agent 3. optimum blending to produce desired texture or optimum development of gluten for various products |
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Defined texture of A batter and dough
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cell wall: crust: thick, thin smooth
air cells in b/w cells crumb and grain |
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Crumb
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The whole inside of the batter or dough
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grain
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the whole pattern of air cells across the whole product
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Mixing Methods for Batters and Doughs
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Muffin Method, Pastry Method, Conventional Cake Method
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Pastry Method
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Flour + Salt
blend with electric mixer Then Shortening Then Liquid |
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Conventional Cake Method
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Sugar + Shortening (creaming)
+ eggs one at a time + dry ingredients/liquid - 1/3 dry, 1/2 liguid, 1/3 dray, 1/2 liquid, 1/3 dry |
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Muffins
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2 parts flour: 1 part liquid
mffin pan at 400 F 20 or 30 minutes |
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Popovers
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irregular, hollow, steam leavened
450 F in muffin pan 375 F high egg Moist inside, crusty inside |
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Rolled Biscuits
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Southern classic, smooth on top, very tender (flakey), manipulated very little
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Drop Biscuits
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too sticky
bumpy and irregular |
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Peaks in Muffins:
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Too much beating, heat uneven, too much stirring, insufficient leavening
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Butter Cake
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Contain a lipid ingredient
-Standard butter cake -Pound Cake |
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Sponge Cakes
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Do not have a separate lipid ingredient
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Pound Cake
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No commercial leavening agent (no baking powder/soda), just steam/air
More compact and dense |
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Standard Butter Cake
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co2 leavened: baking p./s. + air
soft velvety crumb even grain crust thin and tender |
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Ingredients in cakes
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Sugar, shortening, eggs, flour, liquid, commercial leavening agent
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Sugar in Cakes
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Tenderizer, mix a longer amount of time
Too much sugar and the cake "falls" and becomes gummy |
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Shortening in Cakes
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Tenderizing by shortening gluten strands, airates well (a solid lipid), gives color and flavor
Should be at room temperature to cream well |
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Eggs in Cakes
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Give color, emulsify, give protein to the cells walls
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Flour in cakes
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All purpose or cake flour
Gives protein, gluten, dry starch |
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Liquid in Cakes
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Milk or water
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Commercial Leavening Agent in Cakes
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Baking Soda or Powder
too much: cake collapses too little: cake is dense and heavy |
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Mixing Methods in Cakes
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Conventional Cake Method
Modified Conventional Method Modified Conventional Sponge Method Muffin Method Quick Mix or One-bowl Method |
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Conventional Cake Method
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Cream mixture + sugar + shortening + eggs
Then add dry ingredients |
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Modified Conventional Method
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add only the yolks off the egg, the whites are whipped and folded in
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Modified Conventional Sponge Method
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Uses a formula low in lipid
Used in lean mixtures 1/2 Sugar reserved and beaten with whites |
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Muffin Method
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Produces a poor cake, not mixed enough
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Quick Mix or One-bowl method
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Formula high in sugar or lipid
Have all ingred. at room temperature Stage 1: sift all dries, add fat, all or part of liquid, flavoring and mix Stage 2: add unbeaten eggs or whites and any liquid w/held and mix |
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Preparation of Equipment for Shortened Cakes
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1. Prepare oven: check racks to be in very middle of over, 350 F for 20-25 min.
2. Prepare Pans: grease or flour |
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Types of Sponge cakes
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White Sponge, Yellow Sponge, Modified Sponge (chiffon)
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Ingredients of Angel Food Cake
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Egg Whites, Flour, Sugar, Cream of Tartar, Salt and Extracts
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Functions of Cream of Tartar in Angel food Cake
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Whiten crumb
Stabilizes foam Prevents Exteme Shrinkage Tenderizes Cake |
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Sugar Functions in Angel Food Cake
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Interfering agent with maillard reaction
Helps with yellow tones of flour |
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Eggs Whites in Angel Food Cake
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Fresh; Completed separated from yolk, beat until moist peaks, steam is the most important leavener
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Procedures of Sponge Cakes
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Whip Whites (electric mixer) with cream of tartar unti moist peaks
Fold in sugar first, then flour with a plastic scraper, then add in whites Bake @ 350F 35-40 min. |
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Merengue Method
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An alternative sponge cake method: start adding sugar as whipping egg whites
don't Need t ofold sugar in later |
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Yeast Changes During Fermentation
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1. yeast + sugar = Co2
2. Starch split to maltose 3. Enzymes to organic acids 4. Gluten Quality Changes |
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Possible and Optimal Yeast Growth Temperatures
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Possible: 33-129 F
Optimal: 79-99 F |
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Milk and Yeast Breads
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Should be scalded to destroy enzymes which interfere w/fermentation (undesirable softening if not scalded), it melts solid fat, and helps provide a warm temperature for yeast growth
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Flour in Yeast Breads
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Bread or all-purpose flour
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Yeast in Yeast Breads
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Enzyme
flour + sugar + h2o + alcohol = fermentation |
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Forms of Yeast
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Compressed (cake), dry, and Starter
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Compressed (cake) yeast
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110-115 F
Moist like clay, yeast cells with starch, crumble into warm h2o to soften |
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Dry Yeast
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Doesnt need refrigeration
lasts a year Do not challenge date |
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Starter Yeast
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Mix of yeast and sugar, then add h2o and flour
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Underfermentation of Yeast
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Won't get enough co2 or volume, it won't be tender
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Overfermentation of Yeast
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Too much yeast, too much time, cells walls are large, has a yeasty taste
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Liquid in Yeast
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Milk (richness in flavor, makes bread crumb more white)
H2O (french bread) Potato Water (high in starch) Whey (better than h2o, more nutrients) |
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Sugar in Yeast Breads
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Speeds the rate of Fermentation, Serves as Yeast food, Adds sweet flavor, gives browning
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Amt. of Sugar in A loaf of bread or 1 lb. of yeast rolls
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Bread: 1.5 T
Rolls: 2-4 T |
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Salt in Yeast Breads
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Inhibits yeast fermentation, has a good effect on texture (otherwise it tastes flat and dull), is important to flavor
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Amount of Salt in Yeast Loaf
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1 teaspoon
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Fat in Yeast Breads
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Usually butter and margarine
1. increases tenderness, interfers w/gluten developm. 2. enhances keeping quality (adds moistness to inside) 3. small amounts improve volume 4. improves flavor |
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Amount of Fat in Yeast Loaf or yeast rolls
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Loaf: 1-1.5 T
Rolls: 2-4 T. |
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Refrigerator Yeast Rolls
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dough designed to keep a day or two in the refrigerator; moderate amount of yeast, higher ratio of sugar
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Mixing Methods for Yeast Breads
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Straight Dough Method
Sponge Method Batter- Yeast Breads |
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Straight Dough Method
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Scald milk, add ingredients, cool, add yeast, add flour in portions
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Sponge Method in Yeast breads
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Make sponge, allow to ferment, add partial flour, add fat, salt, then remaining flour
Gives a stronger flavor |
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Batter-Yeast Breads Method
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Slightly faster to make
Not as attractive, irregular grain |
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Kneading
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Push, Pull back, turn
For 10 minutes Dough gets smoother and soft Develops gluten |
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Rising-Fermentation-Proofing
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let rise until dough doubles in volume, punch it down, let it rise until it doubles again, shape it for baking
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Ways to Aid Fermentation
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Turn electric overn on at 400 F for 1 minutes, then turn off
Put covered bowl of dough on top rack of over while boiling water on the lower rack, close the door Simmer water in a skillet on range top, cover with a cookie sheet and place pan with dough on top covered with a cloth Put covered bowl in very warm water in the sink |
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Panning or Shaping Yeast bread
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Do after the first rising
Add extra ingredients Put in pan or hand shape it |
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Baking Yeast Breads
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1. Final, Rapid Fermentation
2.Temperature of interior rises until yeast and enzymes are destroyed and fermentation has stopped 3. alchol developed is volatilized 4. Gluten becomes fixed crumb (elastic to solid) 5. Crust is formed (mainly due to Maillard Rxn) |
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"Oven Spring"
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Final, Rapid Fermentation
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Characteristics of Good Quality Yeast Product
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Interior: thin cell walls, smooth in grain
Exterior: golden crust, maybe medium brown, smooth, no flour on it Well proportioned interior and exterior |
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Staling of Yeast Bread
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Amylopectin becomes less soluble, wrap in foil and put in over at 350F
Freeze to prevent staling |
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Pastry Ingredients
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3:1
Flour:Liquid |
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Shortening in Pastrys
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Tenderizes, gives flakiness, should be at room temperature
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Characteristics of High Quality Pastry
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Tenderness, Flakiness
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Pastry Mixing Techniques
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Traditional, Paste Method, Stir and Roll or Oil Method
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Traditional Pastry Method
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1. Flour and salt
2. Add shortening, cut in with pastry blender until coarse cornmeal consistancy 3. Add liquid (water) carefully: sprinkle for maximum exposure |
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Rolling Pastry
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want diameter circle 2" + pie plate size
1/8 inch in thickness |
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Pricking Pastry
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when cooking w/out filling pierce bottom and side with fork liberally
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Preventing Soaked crust
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Special Challenge: custard pies (b/c of high protein filling)
Brush crust w/melted fat Use High oven temperature 3 eggs/2 cup of milk, scald milk For fruit pies, thicken the filling before adding to crust |
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Rolled Cookies
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Crisp or soft, use minimal flour, 1/4" thick
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Drop Cookies
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greased baking sheet, like conventional cake, high in fat
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Storage of cookies:
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air tight container or plastic bag, are freezable
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Corrections to baked goods to high altitudes
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Cakes: reduction on amount of leavening product
Sponge Cakes: decrease sugar, increase flour More liquid Lower oven temperature |
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Batter and Dough Mixes
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Unique ingredients: emulsifiers and preservatives
Consider quality, convienance and time, and ability and supply Cake is the highest quality |
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Food Spoilage (Chief Causes)
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Bacteria, Enzymes, Oxidation, Infestation, Mechanical Spoilage (brusing)
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Environment requirements for microorganisms
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food
moisture favorable temperatures |
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Molds
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aerobic; heat sensitive
favor 68F to 95F Fuzzy, cottony, spots not necessarily bad: not usually hazardous Toxic in raw rice or peanuts |
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Aflatoxin
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Toxicc mold in raw rice and peanuts
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Yeasts (microorganisms)
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Food production
Like sweet, moist products, ferment inside Favor 68F to 95F Destroys flavor; not really hazardous |
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Bacteria
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most concerning, pathogenic
make soured/ cultured products favor neutral pH, not really acidic food Are aerobic and anaerobic spore form is partially heat resisitant Favor 68F to 131 F |
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Enzymes
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Protein catalysts w/in plants
Make plant products tough; over ripening in fruit Favor room temperature |
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pH determines canning technique
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< 4.4 (acidic) boiling water bath
>4.5 pressure canning |
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Boiling Water bath Procedure
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Submerge food in hot water and cook them
boil jars and lids fill jars seal lid and rings Submerge in kettle on rack for recommended time towel: leave undisturbed for 24 hours to develop a tight seal and create a vacuum |
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Cans in Canned Goods
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Steel cans w/tin lids and different inside enamels
Store at a fairly cool temperature and try to use w/in a year |
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Essential Steps for High Quality Frozen Foods
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Quality Product Maturity
Quick Processing Appropriate Prepartion (blanching and ascorbic acid) |
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Blanching
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boiling water briefly to inactivate enzymes, quickly cool it
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Irradiation
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treating food to carefully controlled amounts of ionized radiation for a specific period of time
sterilizes food |
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Government Food Agencies
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FDA
USDA US Public Health Service State, City and County Health Departments |
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Food, Drug & Cosmetic act of 1938
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Main Food Law, still exists
Provisions: illegal to sell decomposed/unsanitary food, to intentionally decieve the buyer is illegal, label statements must be true and factual, should follow standards of identity (% lipid) |
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Code of Federal Regulations
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published standards of identity
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Amendments to the Drug and Cosmetic Act of 1938
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Food Additive Amendment
Delaney Clause Pesticide Amendment |
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Food Additive Amendment
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1958- b/c of more convienance foods, any ingredient added to fod needed to be tested as safe
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Gras List
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generally recognized as safe
long used additives |
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Delaney Clause
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any ingredient foudn to cause cnacer in lab animals should not be used in food, would be eliminated
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Problems with the Delaney Clause
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could be over or under protecting ourselves
humans are not the same as lab animals no amount in specified |
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USDA
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U.S. Department of Agriculture
inspection of meat and poultry |
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Protein in Milk
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Incomplete
Casein - in the milk solids portion Lactalbumin - in the whey portion Lactoglobulin- in the whey portion |
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Fat in Milk
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Cholesterol
Partially saturated Breed of cow can have varying levels of fat |
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Carbohydrate in Milk
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Lactose: least sweet of all sugars
Dissacharide Breaks down then milk is "soured" |
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Flavor Constituents in Fruits
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Esters- aromatic/flavor
Organic acids- tartness Sugars- fructose (sweetest) Tannins- underripe product Oils in Skins- fruit flavor extract |
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4 Factors that influence Vegetable cooking time
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Maturity
Form/Size of pieces degree of doneness State: fresh/frozen/canned |
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Nutrient Catagories in Vegetables
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carbohydrates/starch
proteins water and minerals Vitamin A *also fiber |
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Goals in Vegetable Preparation
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Maintain or develop palatability
maintain optimum testure maintain attractive appearance retain mineral/vitamin content improve safety improve digestability |
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Chlorophyll
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not water soluble, dark green
+ acid = pheophytin, yellowish-green + time = pyropheophytin + alkali = chlorophyllin (ruined texture, destroys b vitamins, bright green) |
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Carotenoids
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carotene: not water soluble, hold color well
lycopene: yellow or orange-red |
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Anthocyanins
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Reddish blue to purple blue
sensitive: needs acids to keep red tones add acid to maintain natural look sensitive to metals like tin very water soluble |
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anthoxanthins
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sensitive to metal like high carbon steel, they turn ivory, enzymatic darkening when oxygen is added
submerge in h2o to prevent |