Term
|
Definition
| Seeds of plants of teh grass family. (rice, wheat, corn, oats, rye, barley) |
|
|
Term
| What are the 4 basic components of a grain? |
|
Definition
1. Husk (protection from weather)
2. Bran (source of indigestible fiber, vitamins/minerals, auerone [high in protien/vitamins/minerals]
3. Endosperm (source of complex digestible carbohydrate)
4. Germ (embryo, high in fat/protien) |
|
|
Term
| What are the 3 types of grain processing? |
|
Definition
1. Crack - break kernel and cellulose
2. Ground - ex. meal, flour, strach
3. Fractionation - removal of 1 or more portions of kernel to achieve specific storage/cooking properties |
|
|
Term
| What are the 4 types of Fractionation (Grain Processing Approach)? |
|
Definition
1. Hulling - hulls removed from popcorn to ease popping
2. Milling - Husk/hulls removed, Post harvest --> cereals sent to mill to be ground into flour....bran and germ removed --> flour
3. Polishing - bran and germ removed --> white rice
4. Ready-to-eat cereal - fully cooked |
|
|
Term
| What are the 9 types of wheat flour? |
|
Definition
1. Whole Wheat
2. White
3. Bread
4. Cake
5. Pastry
6. Instantized
7. Self-rising
8. All-purpose
9. Semolina |
|
|
Term
| What is unique to wheat flour? |
|
Definition
| Wheat flour is the only flour which has gluten potential. No other cereal flour contains fufficient glutenin and gliadin necessary for the structure of flour mixtures. |
|
|
Term
| What is teh function of flour in flour mixtures? |
|
Definition
contributes:
1. starch (for gelatinization, partially reason for crumb formation, amylase - breaks down starch to dextrin glucose, malt for sweetness - browning/carmelization)
2. Structure of finished product (gluten) |
|
|
Term
| What is teh function of liquid in flour mixtures? |
|
Definition
- to hydrate flour/gelatinize strach
- gluten development
- acts as solvent for dry ingredients
- activates leanening agent
- provides steam for leavening
- possible flavour/nutritional values
|
|
|
Term
| What is teh functin of eggs (if included in recipe) in a flour mixture? |
|
Definition
- emulsifying agent
- flavor/color/nutrition
- structure (egg protien coagulates at baking temps
- leavening - beaten gives air/foam is leavening agent/contains water which converts to steam when heated.
|
|
|
Term
| What is teh function of fat in flour mixtures? |
|
Definition
- tenderizer (interferes with gluten development)
- adds volume (melts in heat/adds fluid, stabalizes air bubbles by adhering to surface to allow expansion withour breaking bubbles)
- contributes ot flakiness (occurs through mixing)
- flavor
- shortening (gluten slippery)
|
|
|
Term
| What is the function of sugar in a flour mixture? |
|
Definition
- sweetness
- volume (creamed ot fat, food for yeast)
- increases coagulation temp of gluten
- moistness (attracts/holds water)
- tenderness
- browning (caramelization)
|
|
|
Term
|
Definition
to carmelize is to brown
sucrose heated to 365*F it melts...further heating leads to yellow ->light brown->darker brown->decomposition (burnt toatsed marshmellow)
sugar + starches + amino acids (protiens)
Browning occurs through Maillard reaction. |
|
|
Term
| What is teh function of salt ina flour mixture? |
|
Definition
- taste
- uniformity of crumb
- increases dough firmness
- tempers the growth of yeast
|
|
|
Term
| What is teh function of the leavening agent in a flour mixture? |
|
Definition
- production of gas
- stretches gluten to achieve volume
- heat application will denature gluten to "set" the structure of the finished product
|
|
|
Term
| What are the 5 characteristics of good quality bread? |
|
Definition
- symmetrical
- evenly browned
- light
- tender
- fine, even moist crumb
|
|
|
Term
| When kneading quick bread, how many strokes are reccommened? |
|
Definition
|
|
Term
| What are 3 characteristics of a quiality muffin? |
|
Definition
- evenly brown
- rough surface
- fine even texture
|
|
|
Term
| What are 7 characteristics of a quality biscuit? |
|
Definition
- evenly shaped
- straight sides
- evenly browned
- double teh thickness of rolled dough
- flackey
- tender
- free of spots
- add fat evenly through all ingredients by "cutting" (criss-crossing 2 knives, one in each hand, and creating X's throughout mixture), add liquid ingredients to dry ingrediets and blend until course meal, knead 20-30 times, roll from center to edge, cut.
|
|
|
Term
| Describe the 4 types of baking pans. |
|
Definition
- Shiny metal - reflects heat: increases cooking time, used for cakes/cookies, produces a coarses crumb, lower volume.
- Dull metal - absorbs heat, increases browning, used for pies/bread
- Glass - requires oven temp reduction of 25*F since food heats quicker
- Cast iron - heat slowly, retain high temp for longer time, heat evenly, results in thick-crusted product
- round pans = more even browning
- deep pans = lower temp longer time
- fill 1/2 full to allow expansion
- only grease bottom of pan for greater volume
Good Conductors = aluminum, copper, copper/stainless steel combo, tin
Poor Conductors = stainless steel, ceramic/glass |
|
|
