Shared Flashcard Set

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EXAM #3
N/A
49
Other
Undergraduate 3
11/18/2014

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Cards

Term
Contained an egg that helps with emulsification
Definition
Lecithin
Term
Helps egg whites to stiffen properly
Definition
Cream of tartar
Term
Eggs baked in a buttered dish
Definition
Shirred eggs
Term
Egg custard baked in a crust
Definition
Quiche
Term
Pancakes are leavened with
Definition
Baking powder
Term
Thin, delicate, unleavened pancakes
Definition
Crepes
Term
Refers to an herbaceous plant that can be partially or wholly eaten
Definition
Vegetables
Term
Potatoes with high starch content
Definition
Mealy
Term
Potatoes with low starch content
Definition
Waxy
Term
Rice that has been parboiled to remove surface starch
Definition
Converted
Term
Rice used to make risotto
Definition
Arborio
Term
Standard ratio for cooking rice
Definition
2 parts liquid to 1 part rice
Term
Method for cooking rice where all liquid is added at once
Definition
Pilaf
Term
Method for cooking rice where the liquid is added a ladle at a time
Definition
Risotto
Term
Translated it means to the tooth
Definition
Al dente
Term
Should compliment the flavor, not mask it
Definition
Salad dressing
Term
Standard ratio for a vinaigrette
Definition
3 parts oil to 1 part vinegar
Term
Types of oils used for vinaigrettes
Definition
Delicate
Term
How many ounces of fat can an egg yolk hold
Definition
5 ounces
Term
Formed when 2 liquids are forced together and held in suspension
Definition
Emulsion
Term
How do you fix a broken emulsion
Definition
Add 2 egg yolks and spin
Term
Thinner and lighter than a mayonnaise-based and heavier than a basic vinaigrette
Definition
Emulsified vinaigrette
Term
Two types of green salads
Definition
Tossed and composed
Term
What are 4 components of a salad
Definition
Base, body, garnish, dressing
Term
Consists of 1 or more ingredients held together in a cohesive mass
Definition
Bound salads
Term
To burn the top of something with a torch
Definition
Brûlée
Term
Most critical part of the bakeshop
Definition
Accurate measurements
Term
When is gluten formed
Definition
When water is added to flour and agitated
Term
What are the 4 qualities of sugar
Definition
Color, tenderize, weakens gluten, provide food for yeasts
Term
Most common sugar used in the kitchen
Definition
Sucrose
Term
Light brown sugar
Definition
3 1/2 % molasses
Term
Dark brown sugar
Definition
6 1/2 % molasses
Term
Ratio for light simple syrup
Definition
2 parts water to 1 part sugar
Term
Ratio for medium simple syrup
Definition
1.5 parts water to 1 part sugar
Term
Ratio for heavy simple syrup
Definition
1 part water to 1 part sugar
Term
What happens if boiling sugar torches crystallized sugar
Definition
Entire pan will crystallize
Term
What are the 5 qualities of butter
Definition
Flavor, color, moisture, richness, assists with leavening
Term
How does fat react with gluten
Definition
Shortens/tenderizes gluten in dough
Term
Name 4 thickeners
Definition
Cornstarch, flour, tapioca, gelatin
Term
Name 4 liquor so used in baking
Definition
Liquor, liqueurs, wine, brandies
Term
Beating (whipping)
Definition
Vigorously agitating food, incorporate air, develop gluten
Term
Blending
Definition
Mixing 2 or more ingredients until evenly distributed
Term
Creaming
Definition
Vigorously combining fat and sugar while incorporating air
Term
Cutting
Definition
Incorporating solid fat into dry ingredients until desired size lumps remain
Term
Folding
Definition
Very gently incorporating ingredients, such as whipped cream or whipped eggs with dry ingredients or a batter
Term
Kneading
Definition
Working a dough to develop gluten
Term
Sifting
Definition
Passing 1 or more dry ingredients through a wire mesh to remove lumps and combine and aerate ingredients
Term
Dough
Definition
Dry
Term
Batter
Definition
Wet
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