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Baking NOCTI 3
baking NOCTI vocab book 3
Question | Answer |
---|---|
whatis all purpose flour? | a general use flour-not used to make breads |
what is self-rising flour? | has paking powder in it to leaven |
what is bran flour? | flour with extra bran flakes in it |
what are starches used for? | used to thicken |
what are instant starches? | precooked starches used when heat would damage a product |
when is the starch "waxy maize" used? | in frozen products and pie fillings |
what is the term that describes the modem milling of wheat? | Break system |
what are the two proteins that become gluten when flour is mixed with water? | glutenin/gliadin |
list 6 types of wheat grown in north americe | hard red winter, hard red spring, hard white, soft white, soft red winter, dunrum |
what is hard red winter wheat used for? | bread flours |
what is hard red spring wheat used for? | has highest protein content used for bread flours |
what is hard white wheat used for? | making cakes and crackers |
what is soft red winter wheat used for? | soft wheat used for pastry flour |
what is durum wheat used for | dunrum is the hardest wheat kernel used in making pastas |
what is cornstarch used for? | sets like gelatin when cooled and is used for products to maintain shape-pudding |
why is emulsified shortening used in baked goods? | they are soft and spreadable making it easy to distrubute in dough or batter |
lwhat is the composition of butter? | 80% fat, 15% water, 5% milk solids |
why is butter preferred in baking? | flavor and melts in your mouth |
what are 2 things that make butter difficult to use? | expensive and hard to handle-soft when warm and hard when cold |
what are the 2 types of whipping cream? | light 30-35% fat and heavy 36-40% fat |
what is evaproated milk? | milk that has been cooked and 60% of the water removed |
what are 2 commom cheeses used by bakers? | bakers cheese and cream cheese |
what are 3 ways you can purchase eggs? | fresh, frozen, dried |
how are eggs graded for sale? | by size- large is most common in food service |
what is cocoa powder? | the dry powder remaining when cocoa butter is removed from chocolate liquor |
what is bitter chocolate? | straight chocolate liquor |
what is sweet chocolate? | bitter chocolate with some sugar added |
what is mild chocolate? | chocolate with milk solids added |
what is white chocolate? | cocoa butter, sugar and milk solids. contains no chocolate liquor |
what is cocoa butter? | the fatty content in cocoa beans |
what is refined sugar? | granulated sugar (sucrose) |
how are refined sugars classified? | by the size of the grain |
what are very fine and fine sugars used for? | making cakes and cookies |
what is sanding sugar? | large grain sugar used for coating baked goods |
what is confectioner's sugar? | also known as powdered sugar or 10x sugar. ground sugar to a fine powder |
what is added to confectioner's sugar to prevent clumping? | a small amount of starch |
what is brown sugar? | cane sugar that is not completely refined. contains caramel, molasses and other impurities |
what are the 2 types of brown sugar? | light brown and dark brown |
what is molasses? | a concentrated sugar cane syrup remains after sugar is extracted from the sugar cane juice. |
world's greatest teacher | Mr. Seader |