How Baking Works- Final Exam

Front 1

What daily ingredient falls under structure builders/ tougheners?

Back 1

flour, egg whites, cocoa powder, and starch

Front 2

What daily ingredient falls under tenderizers?

Back 2

sugars, syrups, fats, oils, leavening agents

Front 3

What daily ingredient falls under moisteners?

Back 3

water, milk, eggs, cream, syrups, oils

Front 4

What daily ingredient falls under driers?

Back 4

flour, cornstarch, dry milk solids, and cocoa powder.

Front 5

What is the net effect of using eggs?

Back 5

To strengthen and tenderize.

Front 6

What is another name for egg coagulation?

Back 6

Protein Denaturing

Front 7

What does it mean if an egg white is thin and fluid?

Back 7

the egg is older in age.

Front 8

Considering whole eggs, egg whites, and yolks, how would they rank from highest to lowest in structure building properties?

Back 8

whites, whole, and then yolk.

Front 9

Explain how making a cake with egg whites would differ from using whole eggs.

Back 9

it would be lighter, due to the ability to whip. It will also be less tender, due to the yolk.

Front 10

What part of the egg provides tenderness?

Back 10

egg yolks.

Front 11

Out of all the fats discussed, which would make the flakiest pie dough? Why?

Back 11

lard or Apshortening, because it has a higher melting point and the steam takes longer.

Front 12

What increases stability in whipped egg whites?

Back 12

protein, albumin

Front 13

Which fat would produce the lightest, least dense cake? Why?

Back 13

high ratio- liquid shortening- nutex

Front 14

Which fat would make the tenderest cake? Why?

Back 14

high ratio liquid shortening-nutex

Front 15

Which meringue is the least stable?

Back 15

common meringue- just egg whites

Front 16

Which fat is the most similar to butter?

Back 16

margarine

Front 17

What is hydrogenation?

Back 17

when hydrogen gas is added to shortening, and unsaturated fat to make it more stable. It makes it solid. Uses high heat, a catalyst (nickle), and pressure.

Front 18

What are the functions of emulsifiers?

Back 18

to combine fat and water so they don't separate.

Front 19

What are some eamples of foods that will cause a trigeminal response?

Back 19

ginger and carbonated soda

Front 20

What are the ways to experience top notes?

Back 20

sweet, aroma, and salty

Front 21

What is needed to develop gluten?

Back 21

flour and water.

Front 22

What ingredients are used to simulate gluten's qualities in gluten-free baking?

Back 22

gums and starches

Front 23

How do dry, crystalline sugars contribute to leavening?

Back 23

the help make air cells while mixing, so the product rises more.

Front 24

How is powdered sugar different from granulated sugar?

Back 24

it has a finer granuele

Front 25

What does hygroscopic mean?

Back 25

that something binds or attracts water.. Sugar pulls moisture from structure builders and driers so they are no longer able to attract water.

Front 26

What percentage of water do syrups contain?

Back 26

20%

Front 27

what is gelatin made from?

Back 27

animal protein, animal bones

Front 28

What are the three forms of a "bottom note?"

Back 28

sour, bitter, and trigeminal

Front 29

Why do we need to make products with "replacements" or "substitutes"?

Back 29

because people have dietary restrictions.

Front 30

How does the size of a gluten ball affect a roll's color?

Back 30

the bigger the gluten ball, the darker the crust.

Front 31

Which fat will make the densest muffin?

Back 31

oil

Front 32

What's the difference between monosaccharides, oligosacchraides, and polysaccharides?

Back 32

mono-one poly-many

Front 33

Which thickener/ gelling agent is considered "vegetarian"?

Back 33

agar, pectin

Front 34

Explain why glucose is thicker than corn syrup?

Back 34

contains less water

Front 35

What is the difference between a "replacement" and a "substitute"?

Back 35

replacements take the place of something else. Substitutes can be used, but measurements may change.

Front 36

What's the difference between thickening and gelling?

Back 36

gelling- solid thicken-still liquidy

Front 37

What is needed for starches to gelatinize?

Back 37

water

Front 38

What are the results of a product with undercooked cornstarch?

Back 38

undercooked- starchy flavor, not thickened.

Front 39

Explain the difference bwtween caramelization and maillard browning?

Back 39

caramelization is when sugar is present. Sugar is not present in millard browning.

Front 40

Why would one fat be a better choice for making icing with high amounts of additional liquids than another?

Back 40

high ratio shortening.

Front 41

Explain why any fat replacement would be healthier than using all-purpose shortening?

Back 41

Because there's no fat. And there's no trans fat.