Topic 12-14

Question 0

Liqueur

Answer 0

Extracts with sugar added

Natural or artificial ingredients or a combinaion

Question 1

Bark

Answer 1

Outermost layer of stems and roots of woody plants

Question 2

Spice

Answer 2

Bark, fruit, seeds, flowers, and underground stems

Question 3

Extract

Answer 3

Flavoring agent containing alcohol
Natural or artificial ingredients or a combo
Must be labeled natural or pure or artificial or imitation

Question 4

Volatile oils

Answer 4

Plants natural oil or essential oils

Question 5

State the name of the dried spice that is made from the inner bark of a tropical tree

Answer 5

Cinnimon

Question 6

What small egg shaped brown seed of an evergreen tree is available either whole or ground

Answer 6

Cardamon

Question 7

All extracts contain

Answer 7

Flavoring agent and alcohol

Question 8

What thin, dark brown pod of an orchid is available in whole bean, extract, or paste form?

Answer 8

Vanilla

Question 9

Salt is either ______ or ______ from seatwater

Answer 9

Mined and evaporated

Question 10

Amylopectin

Answer 10

The non crystallizable form of starch, consisting of branched polysaccharide chains

Question 11

Amylose

Answer 11

The crystallizable form of starch, consisting of long unbranched polysaccharide chains

Question 12

Gelling

Answer 12

Water and other molecules or particle prevented from moving at all

Question 13

Root starch

Answer 13

Starches extracted from various root or tuber plants

Question 14

Cereal starch

Answer 14

Extracted from the endosperm of cereal grains

Question 15

Gelatinization

Answer 15

Disruption of the orderliness of starch granules and the swelling of these granules

Question 16

Polysaccharides

Answer 16

Complex large carb molecules of sugar linked to each other

Question 17

Thickening

Answer 17

Water and other molecules move slowly

Question 18

Describe the differences between gelling and thickening

Answer 18

Thickening the water and other molecules can move slowly but with gelling the molecules cannot move at all

Question 19

What are the characteristic of a seed starch? Or a root starch?

Answer 19

Cereal-inexpensive, larger amylose molecules, loser in amylopectin
Root-expensive, smaller amylose molecules, higher in amylopectin, better clarity, produce softer gem

Question 20

What happens to starch when it is heated with a liquid

Answer 20

The starch granules absorb liquid and become trapped

Question 21

What are the characteristics of an undercooked starch? An overcooked starch?

Answer 21

Under-too thin, gritty, opaque, raw starch taste, tends to weep

Over- too thin, smooth, extremely clear, no raw starch taste, does not weep

Question 22

Agar

Answer 22

Dry granule or in strand form
Derived from seaweed
Vegetable gelatin

Question 23

Bloom rating

Answer 23

Measurement of the resistence of the gel

Higher the bloom rating the firmer the gel

Question 24

Pectin

Answer 24

Present in all fruits Dry granule or liquid form Extracted from cell walls of fruit high in pectin

Question 25

What common gelling agent is made up entirely of protein

Answer 25

Gelatin

Question 26

What two conditions are require when using pectin as a gelling agent

Answer 26

Presence of acid | High amounts of sugar

Question 27

Describe how agar differs from gelatin

Answer 27

Agar is a vegetable derived while gelatin is animal derived

Question 28

What are the two common forms of gelatin

Answer 28

Sheet gelatin | Powdered gelatin

Question 29

Define the term bloom rating in relation to gelatin. How is the bloom rating or gelatin measured?

Answer 29

Measurement of the resistance of the gel

Question 30

Why do we bloom gelatin? Why do we dissolve gelatin

Answer 30

Use to hydrate gelatin

Question 31

Why must fresh papaya fruit juice be heated before it can be added to gelatin

Answer 31

Because heat inactivated the protease enzymes in the fruit that would break down the gelatin