Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Baking

Plated desserts, dairy, and custard

QuestionAnswer
Plated dessert 5 qualities Flavor, Height, Color, Shape, and Texture
Plated dessert: Flavor Chocolate works with most Roast nuts Vanilla is neutral Cut sweets with an acid
Plated dessert: Height Use pyramid rule Attractive and stable Stable, servable, and consumable
Plated dessert: Color Contrast and compliment Careful with plate selection Natural is good 3 Colors Maximum Color should match flavor
Plated dessert: Shape Keep it simple Consider the shape of the plate Be aware of volume 6-10 bites
Plated dessert: Texture Contrasting textures are important
Whole cow's milk contains what percentage of water? 88%
Whole cow's milk contains what percentage of fat? 3.5%
Whole cow's milk contains what percentage of solids? 8.5%
What is the protein of milk in the form of? Casein (provides structure)
What is the sugar in milk called? Lactose (caramelizes)
What is pasteurization? The process of heating milk 15 seconds to 161*F to kill bacteria. (destroys enzymes, extending shelf-life)
What is Ultra-pasteurization? Heating milk to 275*F for 2-4 seconds. (Mostly individual creamers and whipping cream)
What is Ultra High Temperature (UHT)? Heating milk to 280*F - 300*F for 2-6 seconds. Unopened product can be stored for 3 months w/o refrigeration.
What is Homogenization? Process in which globules of fat in whole milk are reduced in size causing them to be dispersed permanently throughout the liquid. Prevents fat from clumping together forming cream.
Milk Storage? At or below 40*F, Shelf life reduced by half at 5*F increments above 40*F.
Evaporated milk... Early stage UHT Whole milk that has had 60% of its water removed Cooked flavor and dark color.
Sweetened condensed milk... Like evaporated milk, but contains 40-45% added sugar
Dry milk powder... Made from pasteurized milk with the removal of all moisture. Moisture content must be less than 5% by weight. Prevents microorganism growth. Must be stored in a cool dry place to prevent it from becoming rancid. Generally reconstituted with water.
Cream products: percentage of fat Minimum of 18% Fat.
Half and Half... half cream, half whole milk.
Light whipping cream percentage of fat? 30-36% fat
Heavy whipping cream percentage of fat? Minimum of 36% fat
Cultured dairy products: bacteria converts lactose into what? Lactic acid
What does lactic acid do? Gives the product its unique body and tangy flavor. Retards growth of bad microorganisms.
Buttermilk... Originally created from the liquid remaining when cream was churned into butter.
Sour Cream... Produced with pasteurized, homogenized light cream.
Creme Fraiche... Similar to sour cream. Made popular in France.
Yogurt... Made from whole or nonfat milk.
Storage of cultured dairy products? 40*F or below.
How long does sour cream last? 4 weeks
How long does yogurt last? 3 weeks
How long does Buttermilk last? Up to 2 weeks
What is the composition of Butter? (percentages) 80% Milk fat 15% Water 5% Milk solids
What is the melting point of butter? 98*F
What are the grades of Butter? USDA (AA)- Superior Quality USDA (A)- Very Good Quality USDA (B)- Standard Quality
What percent salt is in Salted Butter? 2.5% (by weight)
How to store butter? Wrapped under refrigeration at 32*F - 35*F Will keep up to 9 months Frozen.
What is a custard? Cooked mixture of milk and egg. Usually flavored Sweet or savory.
What are the 3 categories of custard? Thick (creme brulee), Ooze(pastry cream), and Flowing(creme anglaise).6
Ratio of a thick custard? 6 eggs to 1 quart of milk
Ratio of an Ooze custard? 4 eggs to 1 quart of milk
Ratio of a Flowing custard? 2 eggs to 1 quart of milk
Created by: kford9790
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards