Flashcard Set Preview
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| 1 |
1. describe
how stable emulsions are formed.
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Gradually
add continuous phase (water based ingredients and some emulsifying and
stableizing...
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| 2 |
1. diagram
an emulsion.
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..
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| 3 |
1. identify
the continuous and dispersed (discontinuous)...
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Oil in water example: The dispersed phase (oil) is broken into
separate droplets and are...
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| 4 |
1. list
two types of emulsions.
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Viniagrettes
(water in fat) and Mayonnaise (fat in water).
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| 5 |
1. explain
how emulsions are thickened and thinned.
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To
thicken add more discontinuous phase to give droplets more room.
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| 6 |
explain the term
“emulsifying agent” and identify two major categories
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Emulsifiers are molecules that lower
the surface tension of one liquid dispersed in another
Lecithin
and...
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| 7 |
1. list
three reasons why emulsions break.
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Too
hot, too cold, Too much of discontinuous phase at once in early stages.
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| 8 |
1. identify
the five main pigments found in vegetables,...
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Chlorophyll
A—water soluble---blue green
Chlorophyll B---water soluble---Olive
Anthocyanins---water...
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| 9 |
1.
discuss how
plant pigments are affected by changes in...
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Heat—yellow, orange and red carotenoid
are fairly stable. The replacement of
magnesium...
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| 10 |
1. explain
proper cooking techniques to minimize loss of...
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Cooking
fruits and vegetables will entensify flavor. Cooking too long will damage the
cell...
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| 11 |
1. identify
the smaller chemical group that make up protein...
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amino acid bonds
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| 12 |
describe the various roles of protein in food preparation.
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Proteins
can affect the consistency of foods depending on cooking time. Fabrication...
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| 13 |
1.
diagram
globular and fibrous protein.
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Fibrous proteins, also called scleroproteins, are long filamentous protein molecules.[1]
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| 14 |
1. explain
denaturation and coagulation.
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Denaturation
is undoiong the structure by chemical or physical means and breaking the...
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| 15 |
1. identify
substances that speed and delay egg protein...
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Water
and sugar raise the temp needed for coagulation which delays. Acid and salt...
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| 16 |
1. explain
the differences between a soft custard (sol)...
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In a soft custard the proteins are spread more thin and unable
to embrace all the liquid. ...
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| 17 |
1.
Examples of fibrous protein.
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Keratins are a family of fibrous proteins; they are what make up hair in animals, as well as...
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| 18 |
1.
discuss three ways meat is made tender before cooking....
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Marinade—the acid weakens muscle tissue. Cutting and pounding
physically fragmenting...
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| 19 |
explain
why collagen is the most important connective tissue.
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Makes up 1/3 of
all protein in an animals body. Becomes
softer when cooked.
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| 20 |
1.
explain why fish muscle cooks more quickly than land...
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Animal muscle is
much longer than the fraction of an inch fish muscle, which takes longer...
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| 21 |
1.
describe maillard browning.
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It is a reaction
between cabohydrates and amino acids and can produce a more intense flavor...
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| 22 |
1.
discuss what happens to meat when it is heated too rapidly...
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The muscle
tightens up and all the moisture is squeezed out with prolonged cooking.
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| 23 |
summarize
the effects of heat, acid, salt and enzymes in meat cookery
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They all have the
effect of breaking down the muscle and fat of meat. Enzymes may...
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| 24 |
1.
explain the two basic methods by which starch is cooked....
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Preheating starch
seperatly by making a roux and incorporating into liquid. And...
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| 25 |
1.
diagram a starch granule, identifying the two starch...
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..
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| 26 |
1. summarize
the most important characteristics of high amylose starches.
2.
summarize...
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Amylopectin are
smaller branched chains which make it harder to move around n a large...
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| 27 |
describe gelatinization, pasting, and
retrogradation of starch, indicating if it involves...
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Gelatinization—wet
heat—The conversion of solid starch into a starch water gel.
Retrogradation—wet...
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| 28 |
1.
discuss three elements interfere with starch thickening...
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Heating longer
after thickening occurs, heating to a boil and vigorous stiring.
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| 29 |
1.
describe the three
classes of leavening.
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Chemical leavenings such as baking soda can be added
alone if batter contains acid to...
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| 30 |
1.
explain how air and
steam work to leaven baked goods....
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When
steam forms in a batter it expands causing the product to rise. Air is
incorporated...
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| 31 |
1.
name the gas which is created during chemical leavening....
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carbon dioxide
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| 32 |
1.
identify four methods by
which air is incorporated into...
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Kneading, whipped eggs, chemical leavenings, steam.
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| 33 |
1.
discuss baking soda, giving the requirements for its
development...
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It’s a reaction
between certain acidic and alkaline compounds that results in the production...
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| 34 |
1.
describe the effects of unreacted baking soda in baked
products....
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Would leave the
product flat and dense.
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| 35 |
1.
discuss double-acting
powder, giving the requirements...
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Inflate
bubbles first when mixed into batter then again during baking.
Contains slow...
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| 36 |
describe the function of yeast in baking, giving
three environmental conditions for its optimal...
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Yeast will help to raise the product with gas bubbles and
make it lighter and airier and...
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| 37 |
1.
describe gluten and its role in baking.
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Gluten
forms a chain and bond in the product which allows it to stay in tact with the
use...
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| 38 |
1.
compare high and low protein flours.
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High protein flours do not form gluten which creates a denser
bread. Low protein...
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