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whatis all purpose flour?
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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 |
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