Culinology

What are the three flavors in the layered Italian ice cream dish known as spumoni?

Cherry, pistachio, and chocolate

What 3 properties are the major functional uses of eggs in products?

Coagulation when heated, foaming ability, emulsifying properties

Put the following types of sugar into order from finest particle size to largest particle size; sanding sugar, pearl sugar, confectioners’ sugar, cane sugar and granulated sugar

Confectioners, cane sugar, granulated, sanding, pearl sugar

List the following flours from the least % of protein (gluten) to the greatest. All-purpose flour, amaranth flour, bread flour, corn flour, rye flour, whole wheat flour

Corn flour, amaranth flour, rye flour, all-purpose, whole wheat flour, bread flour

Give three examples of Viennoise pastry.

Croissant, Brioche, Danish pastry, Pain au Chocolat, Pain aux Raisins, Chausson aux Pommes, Kouign-Amann, Viennoise Bread (Viennoise Baguette)

Give 6 examples of pastries.

Croissants, Danish pastry, eclairs, profiteroles, Napoleon (Mille-Feuille), tarts (such as fruit tarts or lemon meringue), puff pastry, churros, turnovers, baklava, palmiers, strudel, cinnamon rolls, and tartlets

Name three examples of crystalline candy.

Crystalline candies have a structure of a small crystal, are smooth, creamy, and easily chewed. Examples include fondants and fudge

Give three examples each of crystalline and non-crystalline candies.

Crystalline: fondant, fudge, butter creams. Non-crystalline: lollipops, caramels, marshmallows.

Explain the chemistry behind sugar crystallization and its control in confectionery.

Crystallization depends on supersaturation and nucleation. Control strategies include agitation control, interfering agents (glucose, invert sugar), temperature management, and moisture control.

Name 5 spices that are in curry powder.

Cumin, cardamom, coriander, turmeric, mustard, cayenne

Give 3 examples of cookie types.

Drop, Filled, Molded, No-bake, Pressed, Refridgerator, Rolled, Sandwich

Categorize the following breads as being made with enriched or lean dough: Baguette, Brioche, Babka, Challah, Ciabatta, Pita

Enriched: Brioche, Babka, Challah Lean: Baguette, Ciabatta, Pita

Give 5 examples of quick breads.

Examples of quick breads (leavened with baking powder, baking soda, or steam instead of yeast) include: Banana Bread, Pumpkin Bread, Zucchini Bread, Cornbread, Soda Bread, Biscuits, Muffins, Scones, Pancakes, Waffles, Coffee Cake, Doughnuts (cake-style), Popovers

Describe the role of fat in baked products.

Fat contributes to tenderness, flavor, aeration, moisture retention, mouthfeel, and delays staling by interfering with starch retrogradation.

Explain the role of gluten in baked goods.

Gluten forms a viscoelastic network that traps gas during fermentation and baking, providing structure and chewiness to products like bread.

What are the three main types of meringues and how are they made?

Italian, Swiss and French French is egg whites beaten with sugar. Italian is a egg white beaten with hot sugar syrup. Swiss is egg whites beaten with sugar over heat.

Name the country/region of origin for the following foods: Japchae, Lutefisk, Poutine, Mofongo, Injera

Japchae: Korea, Lutefisk: Sweden/Finland/Norway, Poutine: Canada, Mofongo: Puerto Rico, Injera: Ethiopia

Give the country of origins of the following ethnic foods: Kimchi, Tempeh, Idli, Miso.

Kimchi - Korea, tempeh - Indonesia, idli - India, Miso - Japan

Give 3 examples of lactic acid bacteria.

Lactobacillus (Lactobacillus acidophilus, Lactobacillus bulgaricus) Streptococcus (Streptococcus thermophilus) Leuconostoc (Leuconostoc mesenteroides) Pediococcus (Pediococcus pentosaceus) Bifidobacterium (Bifidobacterium bifidum) Enterococcus (Enterococcus faecalis) Lactococcus (Lactococcus lactis)

Give 5 examples of pasta types.

Long, Short, Filled, Minute, Pasta all'uovo, Pasta al forno, Fresh Pasta