baking NOCTI vocab book 3
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| whatis all purpose flour? | a general use flour-not used to make breads
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| what is self-rising flour? | has paking powder in it to leaven
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| what is bran flour? | flour with extra bran flakes in it
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| what are starches used for? | used to thicken
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| what are instant starches? | precooked starches used when heat would damage a product
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| when is the starch "waxy maize" used? | in frozen products and pie fillings
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| what is the term that describes the modem milling of wheat? | Break system
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| what are the two proteins that become gluten when flour is mixed with water? | glutenin/gliadin
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| list 6 types of wheat grown in north americe | hard red winter, hard red spring, hard white, soft white, soft red winter, dunrum
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| what is hard red winter wheat used for? | bread flours
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| what is hard red spring wheat used for? | has highest protein content used for bread flours
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| what is hard white wheat used for? | making cakes and crackers
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| what is soft red winter wheat used for? | soft wheat used for pastry flour
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| what is durum wheat used for | dunrum is the hardest wheat kernel used in making pastas
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| what is cornstarch used for? | sets like gelatin when cooled and is used for products to maintain shape-pudding
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| why is emulsified shortening used in baked goods? | they are soft and spreadable making it easy to distrubute in dough or batter
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| lwhat is the composition of butter? | 80% fat, 15% water, 5% milk solids
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| why is butter preferred in baking? | flavor and melts in your mouth
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| what are 2 things that make butter difficult to use? | expensive and hard to handle-soft when warm and hard when cold
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| what are the 2 types of whipping cream? | light 30-35% fat and heavy 36-40% fat
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| what is evaproated milk? | milk that has been cooked and 60% of the water removed
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| what are 2 commom cheeses used by bakers? | bakers cheese and cream cheese
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| what are 3 ways you can purchase eggs? | fresh, frozen, dried
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| how are eggs graded for sale? | by size- large is most common in food service
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| what is cocoa powder? | the dry powder remaining when cocoa butter is removed from chocolate liquor
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| what is bitter chocolate? | straight chocolate liquor
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| what is sweet chocolate? | bitter chocolate with some sugar added
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| what is mild chocolate? | chocolate with milk solids added
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| what is white chocolate? | cocoa butter, sugar and milk solids. contains no chocolate liquor
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| what is cocoa butter? | the fatty content in cocoa beans
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| what is refined sugar? | granulated sugar (sucrose)
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| how are refined sugars classified? | by the size of the grain
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| what are very fine and fine sugars used for? | making cakes and cookies
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| what is sanding sugar? | large grain sugar used for coating baked goods
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| what is confectioner's sugar? | also known as powdered sugar or 10x sugar. ground sugar to a fine powder
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| what is added to confectioner's sugar to prevent clumping? | a small amount of starch
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| what is brown sugar? | cane sugar that is not completely refined. contains caramel, molasses and other impurities
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| what are the 2 types of brown sugar? | light brown and dark brown
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| what is molasses? | a concentrated sugar cane syrup remains after sugar is extracted from the sugar cane juice.
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| world's greatest teacher | Mr. Seader
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