| Leavening Agents | Thickening and Gelling Agents | Milk and Milk Products | Nuts and Seeds |
|---|---|---|---|
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What are 3 ways to physically add air to a baked good?
Creaming, whipping, sifting, kneading, stirring, folding, etc.
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What is most food grade gelatin made from?
Pigskin that has been chopped and soaked in cold acid for several days
|
What does pasteurized mean? Homogenized?
Pasteurized-treated to eliminate pathogens and microorganisms
Homogenized- emulsifies fat droplets throughout the milk so that they are suspended within the milk and do not float and collect at the top of the milk. |
What is a stylish way you can let customers know a product contains nuts?
Garnish the top with that nut
|
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What must happen for baked goods to rise properly?
(4)
Sufficient air bubbles added to batter/dough
Gases must form and expand from heat, enlarging air bubbles Flexible cell walls must stretch from pressure of gases Cell walls must dry out and set, defining final volume and shape |
What is in fruits that causes gelatin to break down? What can you do to prevent breakdown?
Protease enzyme; heat those fruits before using
|
What are the two DMS? Which one is used more commonly?
Low Heat DMS
High Heat DMS* |
What is the difference between blanched and natural almonds?
Natural- skin on, astringent taste, dry sensation due to tannins
Blanched- skin is removed, sweeter, mild flavor |
|
What are the 3 leavening gases? Which is most powerful
Air, Carbon Dioxide, Steam
Steam |
What are the two main ways to purchase gelatin? How do you bloom each?
Powdered: bloom by placing in 5 to 10 times its weight of cold liquid
Sheet: bloom by adding sheet to excess cold liquid, then gently squeeze before use |
What temp. is whipping cream ideal at? How much fat?
Chilled, 36-40%
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What are hazelnuts called? What is the product made from ground hazelnuts and chocolate?
Filberts; Gianduja
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What does baking soda have to react with to form carbon dioxide?
Acid
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What is the bloom rating?
Scale to rate gelatin strengths. Higher rating=firmer gelatin
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Can evaporated milk and sweetened condensed milk be used interchangeably? Why or why not?
No; evaporated milk has 2x the amount of water removed than sweetened condensed milk and does not contain the added sugars or thick consistency. Sweetened condensed milk also has more color and caramelization properties.
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What is coconut milk?
Grated coconut meat combined with hot water and squeezed through a filter
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What are factors that affect the rate of yeast fermentation? What do they do?
Amount of sugar- more sugar-speeds up
Amount of salt-more salt-slows down Amount of yeast/type-more yeast-speeds up Type of sugar Dough temperature pH |
What can you do to prevent starches from lumping? What speeds up/slows down starch gelatinization?
Mix with sugar or dry ingredient before adding to liquids. Sugar slows down, acid speeds up
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What is a cultured dairy product? Examples?
Dairy product fermented by using live bacteria. Yogurt, buttermilk, sour cream, etc.
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What are 5 factors contributing to cost of nuts?
1. Type of nut
2. Added processing/difficulty in processing 3. Crop year 4. Packaging 5. Amount purchased at one time |
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