biet final

botanical definition of a nut

Edible seed surrounded by hard shell typically grown on trees, one seeded fruit that does not split open at a seam when mature

three primary ways nuts differ from seeds and legumes

larger, richer, do not require heat to be edible or nourishing

legume

seed of a bean plant, botanically fix nitrogen into soil

seed

smaller than nuts, do not contain a hard shell, grow on herbaceous plant

seeds are used primary used as

spices

peanuts are technically

legumes

forms of nuts

shelled, unshelled, whole, pieces, sliced, slivered, halved, chopped, natural and blanched

we usually buy ____ nuts

unshelled

we buy chopped nuts because they are more

uniform

oxidative rancidity

oil in nuts break down → develops a bitter and rancid off flavor

store nuts away from

heat, sunlight

where can you also store nuts

fridge or freezer

what does toasting do to nuts

milord browning, darkens color, crisp the texture, undergoes oxidative rancidity faster

Anaphylaxis

rapid allergic reaction which is sometimes fatal, proteins in tree nuts, peanuts, soy, sesame seeds

nut butter

ground nut paste ( can be liquidated or spreadable)

nut paste

finely ground sugar added ( not liquified)

nut meal

crossly ground (irregular pieces) typically skin remains intact

nut flour

oil is extracted from nuts, remaining “cake” is finely ground

nut milk

raw ground nuts combined with water, sweeteners and stabilizers sometimes added

ginaduja

ground nuts combined with sugar and chocolate

what is the most usually nut used for giaduja

hazelnut

praline

nuts coated in sugar and finely ground

number one nuts used in baking

almonds

almond extract is made from

sweet almonds

saigon cinnamon is the most common in

the US

what is mace made from

the outer shell of the nutmeg

flax seed is great for

gluten free applications

sliced almonds are only used for

garnish

almond flour is made from

blanched almonds

pistachios are unique because

they are green

herbs are

green part of plant - fresh or dried

spices are

bark, fruit, seeds, flowers and underground steams

example of a fruit spice

black pepper, paprika, chilis

examples of bark

cinnamon

examples of seeds spices

cardminmon

examples of flower buds spices

lavender, cloves

examples of root spices

Licorice

examples of green leave spices

bay leaves, mint

examples of rhizome (underground stem) spices

ginger, turmeric

violate oils

plants naturally oil or essential oils, responsible for aroma and flavor

cinnamon ceylon

light brown, single spiral, mild sweet

cinnamon cassava

darker, harsher flavor, several spirals

all spice is a

dried berrie

whole spices can be used as a

infusion, hot or cold

ground spices can be used as

garnish, addition

ground spices can

be consumed

whole spices can

not be consumed

can some spices do both (garnish and infusion)

yes (vanilla)

extracts are

flavoring agent containing alcohol

Liquor is

extracts with sugar added

extracts need

a label saying if its natural or not

liquor need

no labeling

cardamon characteristics

sweet spice, pungent aroma

what are the two primary molecules

Polysaccharides and protein

what are the two polysaccharides

starch and gums

what is the protein called?

gelatin

thickening stays

liquid

thickening molecules move

slowly

how does protein act in thickeners

they loosely entangle

gelling stays

solid

gelling molecules move

not at all

how do the proteins act in gelling

form a large web that traps water and other molecules

what products can both thicken and gel

cornstarch and pectin

what are the two main starches

grains/cereal, root

what examples are grain starch

rice, corn, wheat

can grain starches be interchangeable

yes

root starch examples

potato, arrowroot, cassava, tapioca

what makes root starches different from each other

they all have different taste

what is a polysaccharide

complex large carbohydrate molecule of sugar linked to each other

amylose has a higher percent in

seed/cereal starch

amylose is cooked

cloudy

amylose can be in the freezer

no

what taste does amylose have

starchy

what is a good example of amylose

pastry cream

amylopectin is higher percent in

root starches

amylopectin has the same consistency

hot and cold

what taste does amylopectin have

neutral

amylopectin cooks

clear

what is a good example of amylopectin

blueberry pie filling

what does weeping mean

water comes out

starch gelatin is

not thermoreversable

gelatin process

starch granules in a liquid → heat → swollen starch granules trapped

how does gelatin work

it is heated with a liquid, absorbs liquid

factors that impact gelatin

type of starch, amount of tenderizers in the product, amount of acid

how does sweeteners and fats effect gelatin

they raise the gelling temp (make the starch weak)

how does acid effect gelatin

gelling happens at lower temp but weakens starch

what is modified food starch

starches that have been treated by the manufacture to have certain desirable features

what qualities does modified food starch have

better stability when frozen, stability against excessive heat, doesn’t weep overtime

how does instant starch work

thicken angel without heat

what is instant starch sometimes called

pregelatinized

what is an example of modified food starch

pudding mix

pectin is

has non and thermoreversable varieties

what is the texture of pectin

soft

what is the texture of modified food starch

bouncy

pectin is present in

alll fruits ( apples, plums, cranberries, raspberries, citrus)

what does pectin thicken and gel in the presence of

high sugar, high acid, moisture and heat

pectin is only used for

sweets

examples of what pectin can be used for

jellies and jams

agar agar is

technically thermorevsable but only at high temp

what is Agar agar from

seaweed