NS 2310 exam 3 study

Freeze uncooked grains?

No — they will not cook well; only freeze cooked grains.

How much dry pasta makes 1 cup cooked?

½ cup dry = 1 cup cooked

Uses of cereal grains

Flour, pasta, breakfast cereals, alcoholic beverages, animal feed

Parts of grain, Husk

inedible outer coating

Parts of grain, Bran

fiber + minerals

Parts of grain, Endosperm

starch (~83%)

Parts of grain, germ

fat, protein, vitamins, minerals

Why does pasta expand when cooked?

Water absorption, starch gelatinization, protein coagulation

What makes pasta higher protein?

Durum wheat & added soy/wheat germ/dairy

Microwave cooking time for grains

Faster

Nutrients lost during refining

Up to 80% B-vitamins, 86% vitamin E

How is pasta named?

By shape, size, ingredients, and origin

Nutrients in whole grains

Fiber, B-vitamins, iron, magnesium, zinc, healthy fats, protein, antioxidants, phytochemicals

Where is starch located in grain?

Endosperm

Difference between dough & batter

Dough = less water, kneadable

Batter = more water, pourable

What nutrient affects rising?

Leavening agents (yeast, baking soda/powder)

Simplest flour mixture

Flour + water

Optional ingredients in baked goods

Fat & eggs (plus sugar, flavorings)

How are ingredients categorized?

Dry vs liquid

What affects structure & volume?

Proportions, gluten development, leavening gases

What is gluten?

Protein network from glutenin + gliadin

Where is gluten found?

Wheat, rye, barley

What is kneading?

Develops gluten; stretches proteins & distributes yeast

Root starches

Potato, arrowroot, cassava/tapioca

Dextrinized starches

Reduced thickening power, better flavor/browning

Starch functions

Thickener, stabilizer, texturizer, binder, fat substitute

Starch thickeners

Roux, beurre manié, slurry

Factors affecting gelatinization

Water, temp, time, stirring, acid, sugar, fat/protein

Plant storage unit for starch

Granule

Thickened sauces examples

Cheese sauce, white sauce, gravy

Unthickened sauces examples

Hollandaise, butter, BBQ, fruit, tartar, au jus

First proofing complete when?

Dough doubles in size

How to store baked bread?

Use in 1-2 days, freeze up to 3 months

Mixing methods

Straight, sponge, batter, rapid/bread machine

Biological leaveners

Yeast, bacteria

Chemical leaveners

Baking soda, baking powder

Physical leavening

Air & steam

Over-fermentation

Collapsed texture, sour flavor

5 ingredients in yeast breads

Flour, liquid, sugar, salt, yeast (+ optional fat/eggs)

Pan prep for shortened cakes (butter cakes)

Grease pan

Pan prep for unshortened cakes

Do NOT grease pan

Purpose of frosting

Flavor, moisture retention, shelf life

Types of icing

Flat, decorating, buttercream, ganache

Unshortened cakes are leavened by

Egg white foam

Types of cookies

Bar, dropped, pressed, molded, rolled, icebox

Best type of pan for cookies

Metal baking sheet (ungreased/parchment)

Types of cakes

Shortened = fat

Unshortened = egg foam

Chiffon = hybrid (oil + foam)

Changes during baking cakes

Maillard browning, protein coagulation, starch gelatinization, gas expansion

Two pastry types

Plain/non-laminated & laminated

How to roll pastry dough

Lightly from center out, keep cold, avoid overworking

What determines flakiness?

Cold fat + steam + minimal handling

Pastry ingredients & functions

Flour = structure

Fat = flakiness/tenderness

Liquid = binds, steam

Salt = flavor

Sugar = tenderness/sweetness

Eggs = richness, color

Difference laminated vs non-laminated pastry

Laminated = layers of dough + fat

Non-laminated = fat cut into flour

Pie storage

Refrigerate 6-10 days, freeze dough up to 6 months, avoid freezing custard pies

Examples of laminated pastry

Puff pastry, croissant, Danish, phyllo

Examples of non-laminated pastry

Pie crust, choux, brioche

What affects pastry results?

Type of fat, temp, handling