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41 Cards in this Set
- Front
- Back
What daily ingredient falls under structure builders/ tougheners?
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flour, egg whites, cocoa powder, and starch
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What daily ingredient falls under tenderizers?
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sugars, syrups, fats, oils, leavening agents
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What daily ingredient falls under moisteners?
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water, milk, eggs, cream, syrups, oils
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What daily ingredient falls under driers?
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flour, cornstarch, dry milk solids, and cocoa powder.
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What is the net effect of using eggs?
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To strengthen and tenderize.
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What is another name for egg coagulation?
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Protein Denaturing
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What does it mean if an egg white is thin and fluid?
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the egg is older in age.
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Considering whole eggs, egg whites, and yolks, how would they rank from highest to lowest in structure building properties?
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whites, whole, and then yolk.
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Explain how making a cake with egg whites would differ from using whole eggs.
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it would be lighter, due to the ability to whip. It will also be less tender, due to the yolk.
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What part of the egg provides tenderness?
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egg yolks.
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Out of all the fats discussed, which would make the flakiest pie dough? Why?
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lard or Apshortening, because it has a higher melting point and the steam takes longer.
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What increases stability in whipped egg whites?
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protein, albumin
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Which fat would produce the lightest, least dense cake? Why?
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high ratio- liquid shortening- nutex
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Which fat would make the tenderest cake? Why?
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high ratio liquid shortening-nutex
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Which meringue is the least stable?
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common meringue- just egg whites
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Which fat is the most similar to butter?
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margarine
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What is hydrogenation?
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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.
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What are the functions of emulsifiers?
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to combine fat and water so they don't separate.
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What are some eamples of foods that will cause a trigeminal response?
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ginger and carbonated soda
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What are the ways to experience top notes?
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sweet, aroma, and salty
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What is needed to develop gluten?
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flour and water.
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What ingredients are used to simulate gluten's qualities in gluten-free baking?
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gums and starches
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How do dry, crystalline sugars contribute to leavening?
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the help make air cells while mixing, so the product rises more.
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How is powdered sugar different from granulated sugar?
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it has a finer granuele
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What does hygroscopic mean?
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that something binds or attracts water.. Sugar pulls moisture from structure builders and driers so they are no longer able to attract water.
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What percentage of water do syrups contain?
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20%
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what is gelatin made from?
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animal protein, animal bones
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What are the three forms of a "bottom note?"
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sour, bitter, and trigeminal
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Why do we need to make products with "replacements" or "substitutes"?
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because people have dietary restrictions.
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How does the size of a gluten ball affect a roll's color?
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the bigger the gluten ball, the darker the crust.
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Which fat will make the densest muffin?
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oil
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What's the difference between monosaccharides, oligosacchraides, and polysaccharides?
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mono-one poly-many
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Which thickener/ gelling agent is considered "vegetarian"?
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agar, pectin
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Explain why glucose is thicker than corn syrup?
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contains less water
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What is the difference between a "replacement" and a "substitute"?
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replacements take the place of something else. Substitutes can be used, but measurements may change.
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What's the difference between thickening and gelling?
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gelling- solid thicken-still liquidy
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What is needed for starches to gelatinize?
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water
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What are the results of a product with undercooked cornstarch?
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undercooked- starchy flavor, not thickened.
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Explain the difference bwtween caramelization and maillard browning?
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caramelization is when sugar is present. Sugar is not present in millard browning.
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Why would one fat be a better choice for making icing with high amounts of additional liquids than another?
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high ratio shortening.
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Explain why any fat replacement would be healthier than using all-purpose shortening?
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Because there's no fat. And there's no trans fat.
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