MissHarperFACS - Assignments



Vanilla- the actual bean has most flavor but most expensive. -Pure vanilla extract, then imitation vanilla extract (least expensive but not pure taste)T or tbsp. = tablespoon t or tsp = teaspoon1 stick of butter- ? cup / or 4 oz. 8 oz = 1 cup= 16 T4oz=1/2 cup =8 T2oz=1/4 cup=4 t1oz=1/8c=2T1/2oz=1 TRoyal Icing- we used for gingerbread houses because it hardens, uses egg whites or meringue powder (safer from salmonellae) and confectioner’s sugar. Confectioner’s sugar, (also called powdered sugar or 10x sugar)Overmixing can make dough tough because of the gluten in the flour. Gluten is the protein in flour. Cake and Pastry flour are considered soft flour and has less gluten than all purpose or wheat flour. Dry measuring cups vs liquid measuring cups Measuring spoons- dry or liquid, just small amounts. Icing a cake- first thin layer Is called crumb coat, followed by top coat. Icing dam is to put icing around where you put a filling in a cake so it doesn’t leak out the sides. Leavening agents- help baked products rise: baking soda, baking powder and yeastMeringue: whipping egg whites, sugar and cream of tartar together. Cream of tartar is a white powder used to whiten and stabilize egg whites, it is also sometimes used in recipes to make up for acidity. Egg whites whip better to full volume faster when at room temperature and no fat of any kind in the bowl or on the beaters (oil, yolk, etc)Cookies can by- piped from a cookie press or pastry bag, scooping, dropped or rolled. Cornstarch helps thicken liquids especially in puddings. If you add it directly to hot liquid, it will become lumpy. Dry cooking methods- baking, broiling, grilling, roastingMoist cooking methods- braising, poaching, boiling, stewingLinzer tart- linzer dough contains almond Mise en place- term for gathering and prepping your ingredients. Pate a choux was the name of the dough we used to make cream puffs or eclairs. Yeast is a living microorganism that multiply at right temperatures. Yeast needs oxygen, warmth (105-115 degrees), sugar to work. Yeast released carbon dioxide which gets trapped in dough while baking which makes it leaven (rise). Chocolate cannot be melted directly over high heat or quickly. You can use a double boiler and still melt slowly or put in microwave at very short intervals and stirring well in between. If any water gets into the chocolate at any point, the chocolate will CEASE to work. When making pie crust or biscuits, you have to cut fat into flour. A pastry blender does this. Using a pastry bag- success depends on icing consistency, the pressure you use and proper technique holding it. Tempering- when adding eggs to a hot liquid, you take a small amount of the liquid and add the eggs to it in a separate bowl to let the eggs get used to the temperature and then you can add that mix to the other hot liquid. Homemade whipped cream- uses heavy cream, also called heavy whipping cream. It has most fat of the milk family with 30%Whole milk has 3.25% fat, 2% milk has 2%, 1% has 1% and skim milk has no fat. Classic Bavarian cream, or custards contain eggs, specifically mostly yolks. Egg wash- egg yolk brushed onto baked product before baking in oven causes it to add a shine and browning color to baked product. Fondant- a still, rollable icing for cakes. You must ice cake with a buttercream icing before covering the cake with it. This allows it to stick to the cake. Bacteria needs the following to grow- word FATTOM used to remember: Food, Acidity, Time, Temperature, Oxygen, and MoistureTDZ= temperature danger zone= 40-140 degrees. No food should be out over 2 hours. Dented cans can be contaminated with botulism. Salmonellae bacteria that could be in eggs. Ecoli- usually undercooked chopped beef. Grease fires- use salt, baking soda, baking powder. NEVER WATERCleaning removes dust and dirt. Sanitizing kills germs Spray bottles in kitchens should be correctly labeled with their contents. Defrosting- refrigerator, microwave or cold running waterContaminated food does not always smell or look or taste bad. When in doubt, throw it out. Staph (staphylococcus) bacteria on human skin can infect food if service worker doesn’t wash hands. ................
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