Term
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Definition
| complex carb, - provides 4 calories of energy per gram |
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Term
| What are starches made from? |
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Definition
| starches are made from the synthesis by plants through the process of photosynthesis |
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Term
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Definition
stabalizers, texturizers, water and fat binders
and contribute to texture, taste, and appearance to foods |
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Term
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Definition
| size and shape- depends on origin |
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Term
| What is the wet milling process? |
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Definition
| used to derive starch from corn, by soaking corn in sulfur dioxide |
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Term
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Definition
| thickening agent, edible film, sweetner source |
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Term
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Definition
thickening agent or gelling agent
ex: gravies, chili
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Term
| what are starch films used for? |
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Definition
| edible films are used for a protective coating for chewing gums, to bind foods |
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Term
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Definition
| a sweetner- starch consists of repeating units of glucose |
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Term
| what is the starch structure? |
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Definition
| a polysaccharide consisting of long chains of repeating units of glucose moleules linking together |
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Term
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Definition
amylose= linear molecules- tend to gel
amylopectin= highly branched molecules- non-gelling |
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Term
| Characteristics of starch= |
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Definition
| processes of gelatinization, gel formation, retrogradation, dextrinization |
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Term
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Definition
occurs when starch granules are heated in a liquid, causes them to swell
increases volume and gumminess |
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Term
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Definition
staining them under a microscope
blue= more amylose
amber, violet= amylopectin |
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Term
| Factors of gelatinization: |
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Definition
amount of water= depends of starch
temp= warm liquid, 140dF
timing= decreases viscocity
stirring=continuous stirring
presence of acid=will weaken
sugar=delays
fat and protein=delays |
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Term
| Gel formation also known as- |
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Definition
gelation
a fluid starch paste= sol
semisolid paste= gel |
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Term
| When gel cools bonds continue to form creating |
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Definition
retrogradation
seeping of water from the gel
accelerating by freezing |
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Term
| Process that increases sweetness in starches |
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Definition
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Term
| Small amts of starch are called |
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Definition
| resistant starch, they are not digested in the small intest |
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Term
| Categories of Resistant Starches: |
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Definition
RS1- found in seeds
RS2- uncooked potato
RS3- cooked and cooled potato
RS4- chemical treatments
fifth type= resistant maltodextrin(not really starch) |
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Term
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Definition
physically inaccessible starch
resistant starch granules
retrograded starch
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Term
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Definition
cross-linked starch=more heat resistant, viscous
oxidized starch=less viscous
instant or pregelatinized starch=don't need to be heated |
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Term
| What is the purpose of a sauce? |
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Definition
| enhance foods flavor, texture, moisture, appearance |
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Term
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Definition
| thickened, and unthickened sauces |
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Term
| 5 groups of Mother sauces: |
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Definition
bechamel=white
espangole=brown
hollandaise-butter
tomato
veloute-white |
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Term
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Definition
| it's initially mother sauce and then another flavor is added to it |
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Term
| Prep for thickened sauces |
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Definition
ingredients= 3
thickening agent-usually starch
liquid- any
seasoning-salt/pepper |
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Term
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Definition
| a thickener made with equal parts of fat/flour |
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Term
Beurre manie- butter/flour whisked together
slurry- cold water with cornstarch/flour
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Definition
preparing a sauce from roux-
white sauces-most common
butter, flour, milk and seasonings |
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Term
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Definition
gravy, hollandaise sauces, barbque sauce
butter, fruit, tartar, and tomato sauce |
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Term
Prep of unthickened sauces
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Definition
are prepared without starches
ex:tomato, barbque, tartar |
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Term
| Gravy is an unthickened sauce made from |
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Definition
| the remains of meats juice or drippings from a pan |
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Term
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Definition
1-degreasing=seperate liquid and fat
2-deglazing=deglaze the pan with any liquid
3-reduction= volume/flavor from pan contents
4-straining
5-seasoning
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Term
| hollandaise sauce ingredients: |
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Definition
| water, salt, egg yolks, butter, vinegar, cayenne |
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Term
Storage of sauces= airtight containers, cool dry place
Cook sauces at 165 d F
thickened sauces should be stored and served the same way
Keep in a fridge,never left at room temp |
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Definition
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Term
| First steps in preparing a sauce is to |
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Definition
add a starch thickener
3 kinds:
roux
beurre manie
slurry |
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