Download Culinary Science: Starches, Sauces, and Sweeteners - Prof. Melinda M. Anderson and more Study notes Environmental Science in PDF only on Docsity!
Chapter 17 Starches are used for o Thickeners o Stabilizers o Texturizers o Water or fat binders o Fat substitutes o Emulsification aids Gelatinization- increase in volume, viscosity, and translucency of starch granules when they are heated in a liquid Retrogradation- seepage of water out of an ageing gel because of the contraction of the gel Dextrinization- breakdown of starch molecules to smaller, sweeter-tasting dextrin molecules in the presence of dry heat Mother sauce- sauce that serves as the springboard from which other sauces are prepared Starch characteristics: factors affecting gelatinization o Dependent on amount of water temperature (table 17-2), timing (figure 17-4), stirring o Presence of: Acid Sugar Fat Protein The 2 major sauce categories and examples of each one (table p.367) o Thickened Cheese sauce White sauce Some gravies o Unthickened Other gravies Hollandaise Butter Fruit Barbecue Tarter The 5 groups of mother sauces o Béchamel, or white sauce o Espagnole, or brown sauce o Hollandaise sauce o Tomato sauce o Veloute sauce
Glaze- flavoring obtained from soup stock that has been concentrated by evaporation until it attains a syrupy consistency with a highly concentrated flavor Roux- thickener made by cooking equal parts of flour and fat Beurre manie- thickener that is a soft butter and flour blended together Slurry- a thickener made by combining starch and a cool liquid Au jus- served with its own natural juices; a term usually used in reference to roasts Deglaze- adding liquid to pan drippings and simmering/stirring to dissolve and loosen cooked-on particles sticking to the bottom of the pan Reduction- to simmer or boil a liquid until the volume is reduced through evaporation, leaving a thicker, more concentrated, flavorful mass Steps in creating a smooth, lump-free sauce (p. 369) o Fat and flour in a roux should be blended until smooth before adding the liquid. If the flour is coated with fat in this way, it will not form lumps when it contacts the liquid. o A small amount of sugar may be added to separate the granules, but care must be taken: too much sugar will cause the sauce to be irreversibly runny. o A small amount of the starch (2 tablespoons) may be vigorously mixed with cold water in an enclosed jar before incorporating it into the rest of the liquid to be added to the roux. Chapter 18 Preparation of quick breads: what are the 2 most important considerations and know the steps of the muffin method o Consistency of batter (thin and thick) o Cooking temperature o Muffin method: Sift dry ingredients together Separate bowl, combine moist ingredients Stir dry and moist ingredients together (few strokes), dry ingredients are moist but still lumpy Varieties of quick breads: know how each one is prepared and characteristics of each o Pour batters- Pancakes- less fat than waffles Crepes- fill with desert filling or with savory foods (eggs, meat, etc.) Waffles- more fat than pancakes Popovers- puffy, hollow center o Drop batters- Muffins Brands Boston brown bread Corn bread Hushpuppies
Proof box Changes during fermentation (dough doubles, pH 6.0 to 5.5 to 5.0) Figure 19- o Punching down (second rising) Optimal fermentation temperatures (above 140 degrees will kill yeast) Dough doubles Punched down Left for 2nd^ rise o Shaping- 2 nd^ rising Bread ready o Proofing (final rising) Occurs on/in the pan/baking sheets Quality of baked product Proof (increases volume) o Baking Changes during baking (appearance, texture, flavor, aroma) Protein coagulates Starch swells and gelatinizes Fat melts Crumb development (figure 19-10) Table 19- Proof- increase the volume of shaped dough through continued fermentation Score- the technique of taking a sharp knife or a special blade called a lame and creating ¼ to ½ inch deep slashes on the risen dough’s top surface just prior to baking Oven spring- the quick expansion of dough during the first 10 minutes of baking, caused by expanding gases Crumb- the cell structure appearing when a baked product is sliced. Evaluation is based on cell size (called open if medium to large and closed if small), cell shape, and cell thickness (thin walls occur in fine crumb, whereas thick walls predominate in a coarse crumb) Types of yeast breads o Figure 19- o Sourdough, wheat, whole wheat, bagels, pretzels and bread sticks, malt breads, English muffins, pita, raised doughnuts, pizza crust, rolls, specialty breads (rye, country/hearth, steamed, stonemason, multiple grain, health modified) Storage of yeast breads o Wrapped well (plastic wrap, foil, etc.) o Cool dry place o 2-3 months in freezer (can freeze unbaked dough) Chapter 20
Sucrose- table sugar Glucose- dextrose Fructose- fruit sugar Lactose- milk sugar Maltose- malt sugar Corn syrup- High-fructose corn syrup Example from each group of sweeteners o Sucrose- o Glucose- o Fructose- o Lactose- o Maltose- o Corn syrup- o High-fructose corn syrup- 5 functions of sugars in foods o Sugar alcohols: advantages and disadvantages in foods o Disadvantages- Absorbs much more slowly GI distress Non-nutritive sweeteners: study aspartame and sucralose Functions of sugars in foods, especially crystallization, fermentation, preservation Conversions- o 1 teaspoon- about 5 grams o 1 tablespoon- 3 teaspoons o 2 tablespoons- 1 fluid ounce or 28.35 grams o ¼ cup- 2 fluid ounces o ½ cup- 4 fluid ounces o 1 cup- 8 fluid ounces, 16 tablespoons, or 48 teaspoons o 1 pint- 2 cups, or 16 fluid ounces (1 pound) o 1 quart- 2 pints or 4 cups o 1 gallon- 4 quarts, 8 pints, or 16 cups o 1 pound- 16 ounces
