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Provide a definition for lactose intolerance
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What is the name of the sugar in milk?
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Desserts
| Question | Answer |
|---|---|
| Provide a definition for lactose intolerance | The inability to metabolise, sugar of milk. Thus people must substitute dairy |
| What is the name of the sugar in milk? | Lactose |
| Provide a definition of diabetes | The inability of the body to metabolise sugars in the body which leads to dangerously high levels of glucose in the blood stream. |
| What are the main dietary restrictions/requirements for diabetics | -Little-no sugar (sugar replacements) -Avoid high processed foods (whole foods, low go) -High fat |
| What does the glycaemic index measure? | The measure or ranking of carbohydrates as they enter the bloodstream, how they raise or lower blood glucose levels. |
| What is celiac disease | Is an autoimmune response to the gluten protein found in wheat, rye, barley and oats. A permanent diet in which gluten must be removed. |
| Why is gluten an important ingredient in baking? | Structure in products it holds all ingredients together. |
| Why is hygiene so important when preparing and storing food for people with special dietary needs? | As it may cause harm to the consumer, which could lead to reactions or even death. Must be aware of cross contamination and the physical, chemical and biological harm. |
| Define an allergic reaction | An autoimmune disease in which the body fights the allergy with antibodies. |
| List the 8 most common allergens | Peanuts Tree nuts Fish Shellfish Milk Eggs Soy Wheat |
| In what forms can we purchase gelatine | Leaf or powdered form |
| Why would you use agar agar instead of gelatine? | For vegetarians |
| Name 3 types of fruit that are unsuitable to use with gelatine. | Pineapple, paw paw and kiwi |
| In what way is corn flour different from wheat flour? | Just starch in cornflour from maize/wheat whilst flour still contains which reduces thickening power of flour. |
| How would you use corn flour if using it to thicken sauce? | Mix a a slurry of cornflour and water and add to the thin sauce and warm stirring until thick. |
| Why would you choose arrowroot to thicken a sauce rather than corn flour? | People who are allergic to corn/have a gluten intolerance. Produces a clearer/shinier sauce** |
| What is pectin most often used for? | Glazes, jams and jellies, bakery fillings and fruit confections. |
| Why is a high standard of hygiene necessary when making ice cream? | Contains very high risk foods and can carry contagious diseases, breeding ground for bacteria therefore a high standard of hygiene is curtail. |
| What are the best temperature for storing ice cream and serving ice cream? | Storing, -18--24 Serving, -15--9 |
| What is a saccharometer? | To check the concentration of sugar level. Density of the syrup |
| What are 2 reasons why an ice cream mixture might not freeze properly? | Too much alcohol Too much sugar was added |
| What nutritional value can be found in ice cream? | 5gm protein 32gm carbohydrate 16gm fat Vitamin A, B2,B12 Calcium Potassium Phosphorus |
| How can you make a low calorie ice cream without losing out the quality and flavour? | Adding more sugar and reducing fat Alter to non-fat milk solids |
| List the precautions and checks necessary before using an ice cream machine. | Ensure completely clean. Ideally wash and sanitise before use. Ensure all seals are in and the overflow is empty. |
| What are desserts? | The finale of a meal. Completes the other meals and leaves a lasting impression of the eating experience. |
| Why is portion control an important consideration in dessert production? | -Cost -Consistency -Last meal, don't need to much |
| What can you use to prevent cut apples and pears from browning? | Lemon juice/Acid |
| What are the 5 categories of fruits? | Stone Tropical Citrus Hard Soft |
| What are the advantages of purchasing fruits when they are in season? | -Flavour -Texture -Price |
| List some of the ways fruits can be purchased? | -Frozen -Dried -Candied -Canned -Dehydrated |
| What is gelatine made from? | Tendons and bones of calves, cows and pigs but mostly pig skin. |
| Why can Italian meringue be served unbaked but not French meringue? | Syrup pasteurises the egg protein to 63 which prevents unsafe bacteria where as a French meringue needs to cook as the aeration process has been produced cool. Egg is a high risk food and needs to be pasteurised. |
| At what point do we add sugar when adding to egg whites for making meringue? Why? | After the egg has foamed this will maximise volume and prevent collapsing. |
| What thickening agent could be used for raspberry coulis? | Pectin, sugar, arroroot or cornflour |
| Crème caramel is cooked using a certain method of cookery. What is that method and why do we use it? | Waterbath, a steam environment achieved with a cat ouch or blanket. This gently cooks the custard, preventing skin and is evenly cooked. |
| What would be suitable garnishes to use as a contrast with the soft texture of desserts like bavarois and mousses? | A crunch, dry element that will complement the smooth creamy texture such as a Florentine, soil. |
| Crème brulee, crème caramel, mousse and ice cream are part of which food group? | Dairy |
| Explain why 1⁄4 of the meringue are mixed into the soufflé base panada before the rest is folded in? | To lighten the batter as the panada is very dense and will incorporate more air from the next 3/4. |
| Why should soufflé not be baked in an oven hotter than 220oC? | Form a crust |
| Why should you serve a soufflé immediately? | If left, the soufflé may deflate due to the hot air lost. |
| What are the 3 main ingredients in a panada soufflé? | Butter Milk Flour |
| What are the important steps when preparing a soufflé ramekin? | -Evenly butter ramikan upward -Lightly sugar |
| What are the differences between a crème brulee and a crème caramel? | Creme brûlée is a baked custard, served in a dish, and caramelised at the last minute by torching sugar directly on the custard, Creme Caramel is a demoulded custard with caramel self saucing the dessert. Can be served either hot or cold. |
| Name 6 Hot and 6 cold or frozen desserts. | Hot; Chocolate Souffle, sticky date puddings, poached pear, Golden syrup Dumplings, Banana Fritters Cold;Tiramisu, Mousses, Parfaits, Pavlova, Bombe Alaska, Panna cotta |
Created by:
BedeliaF