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food prep 2
2nd test of food prep
| Question | Answer |
|---|---|
| an example of quickbreak | cranberry nut bread |
| flour used predominatly for macaroni/pasta products | durum |
| major role of sugar in making yeast bread | provide food for yeast |
| example of using air as a leavening agent | egg white foams in angel food cake |
| major difference between quick breads and yeast breads | the leavening agent used |
| what is gluten? | a complex of water and protein developed by manipulating (kneading and stirring) batters and doughs. |
| what is proofing? | last rising of shaped bread dough |
| type of flour usually used in making baking powder biscuits | all purpose |
| The optimal number of strokes to be used when combining wet and dry ingredients in a quick bread | 15-20 |
| Which method of mixing a quick bread includes cutting fat into dry ingredients? | biscuit |
| The temperature of water used to hydrate yeast should be between | 110-115 degrees F |
| Light kneading of rolled baking powder biscuits is usually desirable because it | helps distribute ingredients |
| When muffin batter is properly mixed, it appears.... | lumpy |
| If you use this type of flour you should reduce the salt and baking powder in the recipe. | self-rising |
| What is an important role for salt in the making of yeast bread? | aid in controlling yeast fermentation |
| Air tunnels in quick breads are a result of | overmixing the batter |
| Popovers and cream puffs are leavened primarily by | steam |
| This type of flour must be used with wheat flour because it lacks sufficent gluten. | rye |
| At the federal level, the regulation of red meats, poultry, and eggs is the responsibility of the | U.S. Department of Agriculture |
| 3 mandatory standards when shipping products | standards of identity, standard of minimum quality, standards of fill of container |
| What market regulation establishes what a given food must contain to use a specified name such as mayonnaise | Standard of Identity |
| An example of an incidental food additive is | pesticide residue |
| The Delaney Clause | disallows any food additive that is found to induce cancer |
| What government department or administration requires seafood processors to have HACCP plans and inspects plants for compliance? | The Food and Drug Administration |
| The term GRAS stands for | generally regarded as safe |
| irradiation | uses gamma or electron ionizing radiation to destroy bacteria and other pathogens that can cause spoilage and disease |
| intentional additives | substances that are purposefully and directly put into foods (sugar, salt) |
| incidental additives | substances that become part of the food unintentionally and indirectly (mercury in fish and aflatoxin in corn) |
| contaminents | unavoidable- hairs, feathers, urine, rat hair |
| organic seal may be used on foods that are how much organic? | 95-100% |
| When a new food legislation is proposed, consumers can educate themselves concerning the new law and comment on its effects through | the Federal Register |
| This category of food plan allows for the purchase of some foods out of season and some foods that do not require as much preparation time. | Moderate |
Created by:
fishindawata