On Baking Ch 4B - Bakeshop Ingredients: Milk & Dairy Products, Eggs, Thickeners, Flavorings, & Nuts

Grade A milk must be heat treated in a process known as: (Famous scientist who developed this process)

Pasteurization

T/F: Whipped egg whites can be refrigerated until ready to use

False

Whole milk has how much milkfat?

3.5%

A cultivated hazelnut is called a ________________.

Filbert

Enhances the flavor of food, slows yeast fermentation, and strengthens gluten structure

Salt

An Italian dessert cheese used to make tiramisu

Mascarpone

An Italian dessert cheese, similar to cottage cheese, that is used to make cannoli

Ricotta

Comes from leafs, stems, or flowers. Used to flavor foods

Herbs

Orange-flavored brandy

Grand Marnier

Comes from bark, roots, seeds, buds, or berries. They enhance the flavor of food

Spices

Egg whites

Albumen

The process of dispensing gelatin in cold water is called _____________.

Bloom

The USDA requires that eggs be graded based on _______________.

Quality

Egg products are shelled whole eggs, whites, or yolks that have been ___________________.

Pasteurized

Almonds with their skins removed are called ______________.

Blanched

Produced by removing 60% of the water form milk

Evaporated

The part of the egg that contains the protein and fat is _____________.

Yolk

What size egg is used in the foodservice industry?

Large

T/F: Sheet gelatin is softened in warm water for 5 minutes then dissolved.

False

T/F: Cornstarch must be dissolved in cold water, added to a mixture, and then boiled for a couple of minutes in order for it to thicken.

True

Originally referred to the liquid remaining after cream was churned into butter.

Buttermilk

A mixture of whole milk and cream containing between 10-18% milkfat.

Half-and half

Soft cows-milk cheese used for New York cheesecake, icings, and fillings.

Cream cheese

Refers to any seed or fruit with an edible kernel in a hard shell.

Nut

A smooth composition made from finely ground roasted hazelnuts and sugar

Hazelnut paste

The process of heating something to destroy bacteria

Pasteurization

Also called leaf. May be substituted for its granulated version.

sheet gelatin

Comes from the pod fruit, called a bean, of a vine in the orchid family. Best quality comes from Tahiti and Madagascar.

Vanilla

Almond flavored liquor

Amaretto

Purified rock salt that contains no additives or iodine

kosher salt

Cultured Dairy Products which are produced by adding specific bacterial cultures to fluid dairy products (milk or cream) do not include _____________________________.

Cheese

T/F: Pectin can only absorb a small quantity of liquid.

False

T/F: One function of milk in baked goods is that it extends shelf life.

False

T/F: Roasting nuts removes their flavor, making them bitter.

False - nuts are roasted in order to heighten their flavor

T/F: Whole milk cannot be substituted for water in any recipe.

True

T/F: Dry milk powder cannot support the growth of microorganisms so it should not be refrigerated until reconstituted.

True