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15.1: Final Lab Exam Review

  • Page ID
    43608
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    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

    This page titled 15.1: Final Lab Exam Review is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Erica Beirman and Kate Gilbert (Iowa State University Digital Press) .

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