Term
| What are the 4 types of heat to heat food? |
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Definition
1. Conduction - gas flame/electric coil
2. Convection - heated air circulates around food
3. Radiation - Waves of flames or electrical coil (broiling, microwaving)
4. Induction - Magnetic activity generated below surface of rangetop (only pan and contents of pan get hot) |
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Term
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Definition
| A process in which an ingredient used in a lour mixture increases the volume of the finished product through the formation and expansion of gases. |
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Term
| What are the 2 types of leaveners? |
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Definition
1. Air - responsible fora small amount of leavening in all flour miztures through: creaming far/sugar, sifting dry ingredients, using egg white foam, mixing.
Factors Affecting Air Leavening:
More manipulation = more air
ingredients room temp
viscosity
bench time - legnth of time mixture sits before heating occurs
2. Steam - heat water above 212 *F, major source of leavening for popovers, cream puffs, pastries, minimal leavening in all other flour mixtures |
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Term
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Definition
Yeast is an organism which ferments sugars
killed in 5 minutes at 140*F - proper temp for living 77-95*F |
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Term
| What are the two types of yeast? |
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Definition
1. Compressed - short shelf life, requires cool temp
2. Granular (active dry) - packets, can keep 2 years at 40*F/6 months at 90*F, quick rising - unreliable |
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Term
| What are two chemical leavening agents? |
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Definition
Baking soda - produces CO2 when heated
effective leavener, only used in acid containing mixtures B/C of bitter aftertaste, causes "freckling"
Baking powder - produces CO2 by combing a dry acid w/ sodium bicarbonate(baking soda)
Single acting (only prodes CO2 one time), double acting (SAS phosphate - produces CO2 twice, once when moistened/once at oven temps) |
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