15.1: Final Lab Exam Review
- Page ID
- 43608
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)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