15.1 Final Lab Exam Review
Lab 1 Measurements, Temperature & Sensory Evaluation
- Know how to convert recipes; double, triple, half, divide in thirds, etc.
- Review equipment used in lab
- Be able to describe foods made in lab with sensory terms
Lab 2 Varietal Differences
- Potatoes: Yukon—AP, Russet—Mealy, Red Pontiac—Waxy. Be able to ID potatoes and match them with best uses (mashed, baked, roasted, potato salad)
- Apples: Best Baking, Pie, Eating. Be able to ID apples
- Enzymatic Browning and Osmosis
Lab 3 Vegetable Preparation
- Pigments: Anthoxanthin, Anthocyanin, Chlorophyll, and Carotenoid
- Flavor Categories: Mild, Brassica, Allium
- Cooking Categories: Small amount water lid on, large amount water lid off
Lab 4 Starch-thickened Mixtures and Cereals
- Definitions from the worksheet including gelatinization, retrogradation, and syneresis
- ID parts of whole grains
- Identify cereals (which are refined and which are whole grains)
- Identify starch products from lab
- How to avoid lumps: starch + cold liquid or fat + starch (roux), etc.
Lab 5 Cereal and Legumes
- Identify cereal and legumes used in lab
- Cooking methods: how to shorten the cooking time for legumes
- Why does it take longer to cook legumes
- Definitions from worksheet
Lab 6 Fats and Oils
- Frying safety: add a lid to a grease fire, don’t use water
- Types of oil to use and why
- Benefits of deep fat frying: time efficiency and crispy/crunchy texture
- Salad dressing: Temporary (True French), Semi Permanent (Modified French, Fruit salad), Permanent (Mayo, Cooked dressing); Emulsifying agents
- Understand how emulsions work
Lab 7 Dairy Products: Milk and Cheese
- Protein definitions
- Isoelectric point: wanted and unwanted scenarios
- Cheese and Dairy Charts
- Mac and cheese, grilled cheese, tomato soup (red into white or you’ll be blue)
Lab 8 Eggs and Egg Cookery
- Egg composition: be able to fill in the diagram and explain changes in aging eggs
- Egg cooking methods: fried in large amount of fat, small amount of fat; hard-cooked eggs
- How to keep stirred custards from having lumps
- Difference between stirred (sol) and baked (gel) custards
Lab 9 Egg White Foams
- Know the purpose of stages of foams
- Angel Food cake: why avoid fat? purpose of cream of tartar
- Soufflé: Egg white (foam), White sauce (sol), emulsion (yolk)
- Difference between denatured (foam) and coagulated (baking cake) egg white
Lab 10 Meat: Dry Heat
- Instructions on how to cut up chicken
- Dry methods: Roasting, pan frying, pan broiling, broiling, grilling, and deep fat frying
- ID meat steaks (based on the worksheet chart)
- Pigments and types of connective tissues
- Muscles to know: Longissimus dorsi, Psoas major
- Know retail cuts used in class (see worksheet table), as well as its cooking methods
- Temperatures for the degree of doneness in whole muscle meats (beef, pork, lamb & veal), + poultry and ground meat
Lab 11 Meat: Moist Heat and Biscuits
- Reasons meat needs to be cooked with moist methods
- Moist methods: braising & stewing
- Tenderizing meats: physical, chemical, and enzyme methods
- Biscuits: ingredients and what each ingredient does. Know the method.
Lab 12 Muffins and Shortened Cakes
- % of protein in each flour
- Muffins: ingredients and what each ingredient does. Know the method.
- Shortened cakes: ingredients and what each ingredient does. Know the method.
Lab 13 Pastry Pies
- Pastry: ingredients and what each ingredient does. Know the method.
- Shortening Power + why a solid fat is needed in pastry
- Soft meringue: stabilizers are sugar (delays foaming) and cream of tartar (helps denatures egg white and increase the air in foam)
Lab 14 Bread and Pizza
- How does yeast leaven bread (C02): biological / fermentation
- Bread: ingredients and what each ingredient does. Know the method.
- Ferment (first rise), Proof (second rise once the dough is shaped), and Oven Spring (a large increase of volume at the beginning of baking)
- How to treat the yeast (not too hot)
- Importance of bread flour (high protein content) and kneading: know the 4 things needed for gluten development
