final review.notebook
January 15, 2013
Bacteria Needs these 6 things to grow:
F A T T O M
What is the danger zone?
Define Cross Contamination
Sep 10­11:10 AM
Jan 14­8:14 PM
Eq
Functions of Ingredients
3 t= ________ T
How do you measure flour, sugar?
4 T= ________c How many tablespoons in ½ cup?
Sugar
Flour
How many tablespoons are in a cup?
Sweetness, browns crust, tenderizes, food for yeast
Structure, produces gluten
How many ¼ cups are in a cup?
How many 1/3 cups are in a cup?
How many ¼ cups are in a ¾ cup?
How do you measure a liquid?
Fats/Shortening
Leavening Agents
How many cups are in a pint?
Baking Powder
tenderizes, flavor & structure
How many pints are in a quart?
leavening & double acting
How many cups are in a quart?
Baking Soda
How many cups are in a gallon?
Structure, bind, foam, flavor, color leavening
1 cup = __________ oz
1 lb = leavening & needs acid
Eggs
How many quarts are in a gallon?
Yeast
leavening
How do you measure vanilla?
__________ oz
Salt flavor, controls fermentation, gluten development
1 lb butter = __________ cups
1 stick butter = __________ cup
How many tablespoons are in 1/8 cup? Liquids
moisten ingredients, dissolves ingredients, leaven/steam, gluten forms
Jan 14­8:27 PM
Apr 13­10:54 AM
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final review.notebook
January 15, 2013
Mixing Methods
• Cream solid fat and sugar until mixture resembles
One Bowl/Quick Mix
whipped cream.
Creaming
• Add all ingredients together at one time.
Sponge
Muffin
• Sift or stir together dry ingredients, blend all liquids
in a separate bowl, Make a well in the dry ingredients,
Biscuit
Add liquids, Stir just until blended (there will be some
lumps)
• First, combine dry ingredients in a bowl, Next, use the pastry blender to cut the fat into
the dry ingredients. Keep blending until the mixture looks like crumbs the size of small
green peas (should resemble coarse corn meal)
• Ingredients at room temp., whip eggs and sugar to proper stage (soft peaks, thick
& light) then fold in remainder of ingredients.
Jan 14­8:35 PM
May 4­11:27 AM
Cookie Characteristics and Their Causes
Types of cookies
Soft
Crispiness
High moisture
Ice box
Chocolate chip
Pinwheel Low moisture
Spread
High egg, sugar liquid content,
low fat content
Chewiness
Strong flour or Sugar content, lots of leavening, low cooking temperature, lots of grease on cookie sheet
May 4­11:28 AM
Rolled
Drop cookies
Cut out
Bar
Brownies
Spritz
Molded
Bagged or Pressed Snickerdoodles
Peanutbutter Kiss
May 4­10:35 AM
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final review.notebook
January 15, 2013
What's a crumb coat? What's an unshortened Cake?
What's a shortened cake?
Jan 14­7:40 PM
Jan 14­8:52 PM
Salad Types
• _________________‐small and tasty salad served before meal‐eg. garden
salad, fruit or shrimp cocktail
•
_________________‐served with meal‐eg. mixed greens, fruit salad, or coleslaw.
•
__________________‐protein based salad with meat, cheese, or eggs.
•
__________________‐ served after the main course to refresh the appetite.
•
__________________‐uses fruit or molded gelatin.
Dessert
Seperate
Accompaniment
What are the 3 classifications of soup? Give an example of each?
Appetizer
How do you store soups?
What is used as thickners in soups?
Main
Jan 14­8:59 PM
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final review.notebook
January 15, 2013
Meats
Grains
Dairy
Carbs
Vegetables
Protein
Fruits
Minerals
Vitamins
Water
The number or calories/ gram protein is?
The number of calories/gram fat is?
The number of calories/gram of carbohydrates is?
Jan 14­8:09 PM
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