food and nutrition 3rd quarter CCA

blanching

technique that employs boiling for one to two minutes and the food is then removed from the boiling water and placed in an ice bath

braising

achieved by using a dry-heat method to sear meat, followed by a moist heat cooking method

conduction

movement of heat from one substance to another by direct contact

convection

heated particles in a gas or liquid flow from a heated area to a cooler area, taking the heat with them

denaturation

change in a protein’s structure when heat, an alkali, or an acid is applied

mechanical convection

a type of heat transfer that uses fans to create the flow that moves heated particles

poaching

moist-heat cooking method that uses the lowest temperature

radiation

transfer of heat through electromagnetic energy by way of infrared waves and microwaves

steaming

moist-heat cooking method that cooks food by placing it on a perforated tray over boiling water

sweating

dry-heat cooking method that softens food without blanching it

bran

outer protective coating of a kernel

endosperm

largest part of the kernel containing most of the starch and protein

germ

reproductive part of the plant

gluten

protein that gives strength and elasticity to batters and doughs and structure to baked products

kernel

whole seed of a cereal

whole grain

containing all three parts of the kernel

corn, rice, rye, pumpenickel, almond, coconut, potato, and soy

nonwheat flours

wheat flours

finely ground powder made from wheat

all-purpose, bread, pastry, cake, self-rising, and semolina

wheat flours

half

when replacing a flour in a recipe, do not replace more than ____ with whole grain flour

batter

a mixture of flour and liquid that ranges in consistency from thin liquids to stiff liquids

dough

mixture of flour and liquid that has a higher proportion of flour and is stiff enough to shape by hand

leavening agent

ingredients that produce gases in batters and doughs

fermentation

process during which yeast acts on the sugars in dough to form alcohol and carbon dioxide

quick bread

baked product that contains leavening agents other than yeast

active dry yeast

made from an active yeast strain, dried and made into granules

fast rising yeast

granules are smaller which allows them to act more quickly

cool rise dough

kneaded doughs specially designed to rise slowly in the refrigerator

refrigerator doughs

batter bread recipes that are shaped after refrigeration

it should double in size

how much should dough increase during fermentation

carbon dioxide

what is released when dough is punched down

stirring and kneading

how is gluten developed in batter and dough recipes

105F-115F

what temperature should water be when dissolving yeast

anthocyanin

pigment for red vegetables

carotene

pigment for orange vegetables

chlorophyll

pigment for green vegetables

flavones

pigment for white vegetables

legumes

peas, beans, and lentils

reduce gas-causing properties of beans

why discard the water used to soak dry beans

_____vegetables best retain appearance and flavor of fresh vegetables

frozen

berries

small, juicy fruits with thin skin

blackberry, grape, currant, and strawberry

berry examples

drupes

outer skin with fleshy fruit that surrounds a stone or pit

peach, plum, nectarine, and cherry

drupe examples

pomes

contain a central seed-containing core surrounded by a thick layer of flesh

apples and pears

pome examples

citrus fruits

thin membrane separates the flesh into segments, thick outer rind

orange, lemon, and grapefruit

citrus fruits examples

melons

large, juicy fruits produced by plants in the gourd family, usually have a thick rind with many seeds

cantaloupe, watermelon, and honeydew

melon examples

tropical fruits

grown in warm climates and considered somewhat exotic

pineapple, banana, kiwi, and avocado

tropical fruit examples

underripe fruit

full sized but have not reached peak eating quality

pears and bananas

underripe fruit examples

soak before cooking or baking

how do you prevent dried fruit from becoming dehydrated and hard in baked goods

dipping fruit in lemon, orange, lime, or pineapple juice

how do you prevent enzymatic browning

drain the liquid

what should you do with canned fruits before using them in baked products