Card 261
Question
What is the process of staling called?
Answer
Retrogradation
CB RR
Discover CB RR: 846 flashcards with questions and answers.
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- Sciences / Others
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- English
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Cards in this set
Card 262
Question
The name for a mixture of fat and flour that is used to thicken sauces?
Answer
Roux
Card 263
Question
Primary yeast used in baking is what?
Answer
Saccharomyces cerevisae
Card 264
Question
What is sushi traditionally wrapped in?
Answer
Seaweed
Card 265
Question
What type of pastry is typically used as the base for tarts, pies, or quiches?
Answer
short crust
Card 266
Question
What are the two chemicals used in spherification?
Answer
Sodium alginate, calcium chloride
Card 267
Question
What are the 3 principle ingredients of home baking powder?
Answer
sodium bicarbonate, monocalcium phosphate, sodium aluminum sulfate
Card 268
Question
The process of vacuum sealing raw or fresh food items in a plastic pouch and partially or completely cooking the food in low temperature water is called?
Answer
Sous Vide
Card 269
Question
What is the term that describes food placed in a plastic pouch and then cooked for a long time in a water bath or steam at a low temperature?
Answer
sous vide (poaching is different and at higher temperatures)
Card 270
Question
What are the terms of the 2-step process when using a pre-fermented mix of bread making?
Answer
Sponge and dough
Card 271
Question
What are the 5 methods used for dough fermentation in bread manufacturing?
Answer
sponge dough, straight dough, continuous mix, liquid ferment, short-time dough
Card 272
Question
How is the pocket in pita bread formed?
Answer
Steam that is created by cooking at a high heat.
Card 273
Question
What are the 4 principle sweeteners used in icings and glazes?
Answer
sucrose, dextrose, invert sugar and corn syrup
Card 274
Question
What are the 4 ingredients used to make candy corn?
Answer
Sugar, corn syrup, wax, and water
Card 275
Question
Classifying baking powders containing the following ingredients as either fast acting or slow acting.
Tartrates, orthophosphates, sodium acyl pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate.
Answer
Tartrates, orthophosphates: Fast acting
sodium acyl pyrophosphate, sodium aluminum phosphate, sodium aluminum sulfate: slow acting
Card 276
Question
Marinades are usually made of 3 components, acid, oil, and herbs. What is the purpose of adding acid?
Answer
the acid helps to partially denature the meat’s proteins, opening up “tunnels” in the structure where flavor can seep in
Card 277
Question
What is the difference in a pudding made with an egg substitute instead of a whole egg?
Answer
the coagulation temperature is lower
Card 278
Question
From a chemical reaction standpoint why are eggs used to glaze cakes?
Answer
They provide the protein needed for Maillard reactions.
Card 279
Question
Roux is used for?
Answer
thickening of sauces
Card 280
Question
What are the five sugar heating stages for making caramel?
Answer
thread, firm ball, soft crack, hard crack, caramel
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