FCS EXAM 3 QUESTIONS & ANSWERS
dextrose - Answers :a form of glucose found in human blood
gelatinization - Answers :swelling and subsequent thickening of starch granules when
heated in water
mother sauce - Answers :a sauce that serves as the springboard from which other
sauces are prepared
small sauce - Answers :a secondary sauce created when a flavor is added to a mother
sauce
roux - Answers :thickener made by cooking equal parts of flour and fat
reduction - Answers :to simmer it until some of the water in it has evaporated, which
intensifies the flavors, thickens the liquid, and causes it to take up less volume
au jus - Answers :in its own juice
in what ways can starches function? - Answers :thickening agent, in edible films,
dextrose, and starch syrups
what effect can sugar have on starch during gelatinization? - Answers :lowers the Aw,
which decreases the chemical potential of the water in the system
What are the basic ingredients in a thickened sauce? - Answers :roux, beurre maine,
and slurry
what steps are used in making gravy? - Answers :slowly heat ingredients left in pan
after cooking meat/poultry, deglaze with water, reduce to concentrate the sauce, add
more water, deglaze, and reduce again
what are the main ingredients in a hollandaise sauce? - Answers :egg yolks, lemon
juice, salt, cayenne pepper, butter, dijon
what safety issues must be considered with hollandaise sauce? - Answers :always a
risk of food borne illnesses when using undercooked eggs
Fermentation - Answers :the chemical breakdown of a substance by bacteria, yeasts, or
other microorganisms, typically involving effervescence and the giving off of heat.
yeast bread - Answers :bread made with yeast, which produces carbon dioxide gas
through the process of fermentation, causing the bread to rise
, Overfermentation - Answers :overproofing will cause overextension of gluten and cell
structure collapse -> low volume
- can develop sour flavor from acid production
Gluten - Answers :a substance present in cereal grains, especially wheat, that is
responsible for the elastic texture of dough. A mixture of two proteins, it causes illness
in people with celiac disease.
Kneading - Answers :Working dough with the hands to combine ingredients and
develop gluten, elasticasy
Crumb - Answers :small piece of e.g. bread or cake
How long does yeast bread typically take to make? - Answers :2.5- 3 hours
What are the basic necessary ingredients in a yeast bread?...and their functions? -
Answers :◦ Flour◦ Liquid◦ Sugar◦ Salt◦ Yeast◦ Fat and/or eggs, optional, Wheat flour is
the most common flour used in yeast breads because it has the highest amount of
gluten, Yeast is a living organism that is used primarily in bread baking, Yeast breads
need sugar to feed the yeast that grow and cause the bread to rise.
What optional ingredients are often included? - Answers :Oats
What happens if too much sugar is added to the yeast mixture? - Answers :damage
yeast, drawing liquid from the yeast and hampering its growth.
At what temperatures do yeast best multiply? - Answers :68° to 81°F
What is the benefit of punching down a bread dough? - Answers :The goal of punching
is to reduce and remove these gasses and bring the yeast, sugars, and moisture back
into one cohesive form
What nutrients do breads contain? - Answers :complex carbohydrates (55 g/100 g on
average). It also contains protein, B-group vitamins and minerals such as phosphorus
and zinc.
What functions do sugars perform in baked goods? List at least 2 foods that represent
those functions ? - Answers :produce finer texture, enhance flavor, brown crust, forment
yeast breads, and extend shelf life. Pies and Dinner rolls
What are the major sources of sweeteners in the United States? - Answers :Sugars,
syrups, and sugar alcohols
Which sugar comes from an animal source? - Answers :Lactose
dextrose - Answers :a form of glucose found in human blood
gelatinization - Answers :swelling and subsequent thickening of starch granules when
heated in water
mother sauce - Answers :a sauce that serves as the springboard from which other
sauces are prepared
small sauce - Answers :a secondary sauce created when a flavor is added to a mother
sauce
roux - Answers :thickener made by cooking equal parts of flour and fat
reduction - Answers :to simmer it until some of the water in it has evaporated, which
intensifies the flavors, thickens the liquid, and causes it to take up less volume
au jus - Answers :in its own juice
in what ways can starches function? - Answers :thickening agent, in edible films,
dextrose, and starch syrups
what effect can sugar have on starch during gelatinization? - Answers :lowers the Aw,
which decreases the chemical potential of the water in the system
What are the basic ingredients in a thickened sauce? - Answers :roux, beurre maine,
and slurry
what steps are used in making gravy? - Answers :slowly heat ingredients left in pan
after cooking meat/poultry, deglaze with water, reduce to concentrate the sauce, add
more water, deglaze, and reduce again
what are the main ingredients in a hollandaise sauce? - Answers :egg yolks, lemon
juice, salt, cayenne pepper, butter, dijon
what safety issues must be considered with hollandaise sauce? - Answers :always a
risk of food borne illnesses when using undercooked eggs
Fermentation - Answers :the chemical breakdown of a substance by bacteria, yeasts, or
other microorganisms, typically involving effervescence and the giving off of heat.
yeast bread - Answers :bread made with yeast, which produces carbon dioxide gas
through the process of fermentation, causing the bread to rise
, Overfermentation - Answers :overproofing will cause overextension of gluten and cell
structure collapse -> low volume
- can develop sour flavor from acid production
Gluten - Answers :a substance present in cereal grains, especially wheat, that is
responsible for the elastic texture of dough. A mixture of two proteins, it causes illness
in people with celiac disease.
Kneading - Answers :Working dough with the hands to combine ingredients and
develop gluten, elasticasy
Crumb - Answers :small piece of e.g. bread or cake
How long does yeast bread typically take to make? - Answers :2.5- 3 hours
What are the basic necessary ingredients in a yeast bread?...and their functions? -
Answers :◦ Flour◦ Liquid◦ Sugar◦ Salt◦ Yeast◦ Fat and/or eggs, optional, Wheat flour is
the most common flour used in yeast breads because it has the highest amount of
gluten, Yeast is a living organism that is used primarily in bread baking, Yeast breads
need sugar to feed the yeast that grow and cause the bread to rise.
What optional ingredients are often included? - Answers :Oats
What happens if too much sugar is added to the yeast mixture? - Answers :damage
yeast, drawing liquid from the yeast and hampering its growth.
At what temperatures do yeast best multiply? - Answers :68° to 81°F
What is the benefit of punching down a bread dough? - Answers :The goal of punching
is to reduce and remove these gasses and bring the yeast, sugars, and moisture back
into one cohesive form
What nutrients do breads contain? - Answers :complex carbohydrates (55 g/100 g on
average). It also contains protein, B-group vitamins and minerals such as phosphorus
and zinc.
What functions do sugars perform in baked goods? List at least 2 foods that represent
those functions ? - Answers :produce finer texture, enhance flavor, brown crust, forment
yeast breads, and extend shelf life. Pies and Dinner rolls
What are the major sources of sweeteners in the United States? - Answers :Sugars,
syrups, and sugar alcohols
Which sugar comes from an animal source? - Answers :Lactose
