HTM/DFM/CFS 352: Foods, Production, Service Megan Ochipinti Lab section: Monday, group 2 Lab date: 9/17/12-12/03/12 Lab topic: Lab #1 During the beginning of lecture I learned the proper way to measure dry and liquid ingredients. There are different measuring utensils to measure dry and liquid contents. Dry graduated measuring cups are for ingredients such as salt, sugar, flour and butter. The main thing that sets apart a dry measuring cup from a liquid measuring cup is that the dry measure has a flat rim and no pouring spout. Dry ingredients are to be measured by filling the cup to the brim and scraping off the top with a flat utensil. The flat, thin rim makes for an accurate measurement, whereas a lip or spout would create an uneven measurement at the top of the cup. Usually for liquid graduated measuring cups, the measurements can be viewed through the sides of the cup and an accurate measure can be taken. During lecture I learned several different knives that we will be using during the Miele lab this semester. The first was the serrated knife, which are able to cut soft bread or tomatoes without crushing it. Second being a paring knife, which is small knife with a plain edge blade that is ideal for peeling and doing small, complicated jobs that otherwise may be more difficult to do with a larger knife. Lastly the French or Chef s knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. We also were taught how to carry the knives safely about the kitchen, by grasping the handle with the point down, blade facing backwards and close to our sides. We had a chance in lab to witness the three different vegetable and fruit pigments (carotenoids, chlorophyll, flavonoids) and the effects of acids and alkalis on their texture, taste, appearance and nutrients. For the carotenoids (orange/yellow pigments) and the anthoxanthins, the color is not distorted and remains stable even when heat, acid or alkali is added to it. In lab we observed this with the carrots and the cauliflower. The chlorophyll (green pigments) undergoes drastic color changes when acid and alkalis are added to the vegetable making them very unstable. When cream of tartar being an acid
was added to broccoli, it turned the vegetable an awful dull olive green color. When a base was used on the broccoli, it turned unnaturally bright almost florescent green and destroyed the texture. Blanching was a process used that is the best to keep most of the nutritional value when cooking vegetables and a nice green color to the end product i.e. broccoli. We learned in lab about the effect of oxidation on fruits and vegetables also know as the browning reaction. Inhibiting enzymatic browning was demonstrated in lab four different ways; by denaturing or cooking the enzymes, adding acid such as lemon or citrus juice, lowering temperature such as putting it in the fridge or in water, and lastly cutting the oxygen supply such as a sugar or salt coating. In class cut potatoes and apples were used to show the browning; however, the potatoes did not fully brown how they should have this was obviously an experimental error. Lab topic: Lab #2 The beginning of lab lecture I learned how to use a double boiler. Which is a saucepan half filled with boiling water and another bowl or pot inside of it. The contents in the top bowl or pan are heated through contact with the boiling water underneath. Double boilers ensure slow, even heating and are handy for melting chocolate or cooking any sauce that is too delicate for direct heat. I learned how to separate yolks from the egg with our clean hands by using the three-bowl method. I also learned that it is better to crack an egg on a flat surface verses the edge of a counter. By cracking an egg on a flat surface lowers the chances of getting shell bits into the white. During the lab lecture, emulsifying sauces was discussed as it appropriately corresponded to our lab. Emulsion is when two liquids within each other that will not naturally mix or when two substances repel and separate from each other (vinegar and oil). If whisked together, the tiny droplets forming each liquid starts to mix together and become suspended within each other. Substances such as oil and vinegar will eventually
separate back out unless an emulsifying agent is added such as egg yolks, butter, or mustard, which makes a permanent emulsifier. During lab I witnessed that the egg yolks were the emulsifier that held the olive oil, water and other ingredients together for the Aioli sauce. Gelatinization and the three thickening methods were also discussed. Gelatinization occurs when starch granules are heated in a liquid. When liquid is heated the bonds that hold starch particles together begin to weaken which causes swelling due to water coming between these particles this increases volume and changes in texture. There are a handful of thickening agents, however in lab, flour and cornstarch were used as thickeners. To properly use cornstarch as a thickener, it must be initially mixed with a cold liquid and then added to a hot sauce or hot soup, this is also known as a slurry. A roux is the most common thickening method. In a roux flour is combined with a fat (butter), and heat, no water is used here. And finally the Beurre Manie is a thickening method with flour combined with cold butter and kneading or working the cold butter and flour together to coat the flour with fat. Lab topic: Lab #3 The beginning of lab lecture we discussed ways to determine the freshness of an egg. One simple and easy method to determine if an egg is bad is to place the egg in cold water to see if it floats and if it does throw it out. Another method to determine the freshness is the spin test and candling. Lastly you can crack the egg and put it onto a pan, if the whites spread out and yolk is flattened the egg is not very fresh. This last method isn t really ideal because you have to crack the egg and put it on a flat surface.
Beating egg whites to peaks is very important in preparations of meringues, soufflés, angel or sponge cakes because these dishes rely on the airy foam that increases six to eight times its volume. Egg whites should be beat slowly, then slowly increase the speed. The first stage of the foam consistency is liquidly with large air bubbles, but as foam thickens fine air bubbles form and peaks are soft and flop over this is when sugar or syrup should be added (1t per egg white). In the final stage smooth, shiny, glossy, stiff peaks are created. In other words the peaks hold their structure and the foam sticks to the sides of the bowl. Perfectly beaten egg whites will pass the inverted bowl test. If egg whites are over beat the foam will collapse and separate into a liquid at the bottom of the bowl, peaks are dry and tall. Unfortunately overly beaten egg cannot be saved, they are whipped to no return. During lab we also discussed dairy issues such as when it s induced to heat or acid. Diary burns easily and will create a film or skin. To prevent this lower heat, stirring, and using a lid is necessary. Diary will curdle if an acid is not added in slowly. Lab topic: Lab #4 The beginning of lab lecture we discussed the different types of flour and their difference in gluten content. Some of the flour we discussed included all-purpose, whole wheat, and cake flour. All-purpose flour is about 11% gluten protein, it is used for all purposes in baking hence the name. Whole wheat flour has a higher protein content and should be refrigerated because the oils in the flour can easily go rancid. Cake flour, however has the lowest protein content, which gives us the softer, silky, delicate structure of cake.
We also discussed the role of sugar, fat, liquid, and salt in baking. Sugar contributes to caramelizing that forms a nutty taste. It also helps tenderize by holding onto water, cutting through fats, and creates a soft product. Fats will shortens the gluten strains making them easier to work with. Liquid helps hydrate and gelatinize the starch. Salt strengthens the gluten and helps control or stop the yeast growth and contributes to flavor as well. Lastly we went over the different leavening agents and the muffin mixing method. There are four different leavening agents in baking; air, steam, carbon dioxide, and yeast. The muffin mixing method contains three steps. The 1 st step is to sift dry ingredients in one bowl to avoid clumps. The 2 nd step is to mix the moist or wet ingredients in a separate bowl from the dry ingredients. The final step is to combine both the dry and wet ingredients (dry must be added to the wet). If this combination becomes over mixed the gluten strands will be stretched making the product tough defeating the purpose of making a delicate, soft, cake product. Lab topic: Lab #5 In this lab we discussed the importance of ingredient functions in making bread such as sugar, fat, liquid, flour, and salt. Liquid is essential in bread dough to hydrate starch and flour for the bread s structure. Fats make the dough flexible, easier to work with, shortens the gluten strands, even browning distribution, and flavor of the bread. Salt retards yeast fermentation increasing the rise and adds to the flavor. Lastly sugar helps wake up the yeast faster to encourage fermentation and also contributes to the flavor. During lab we used the KitchenAid and frequently checked for the leathery, smooth, and shiny surface of our dough. By slowly sprinkling flour into the mixing bowl
we achieved the leathery desired dough. The kneading process in bread making is essential for strong elastic gluten development. Using the scraper we took the dough out of the KitchenAid to continued to knead, fold, and stretch our dough by hand. The dough window is what we used to determine if we reached good gluten development. During the lab experiment my lab partner and I ran into several dilemmas. Our oven rack was not low enough so when our bread expanded it hit the top and it burnt the top layer however, we were able to catch it in time to put parchment paper on the top to prevent further burning and adjust our oven rack. We also learned the importance of bread completely cooling after coming directly out of the oven. We were rushed for time and we cut into our bread too soon. This created an overly doughy product because we interrupted the starch gelatinization. Our take home message from lab was definitely not to be in a hurry when making bread. Lab topic: Lab # 6 In this lab we discussed the seven primals & the tender areas on the animal. The muscles that are used most by the animal contain more collagen such as the legs, neck, shoulders, flank are very tough & therefore need to be prepared to become tender. However the more tender parts of the cow are muscle areas that receive less exercise such as the loin or the lower back & rib areas. Tenderness is preferred & is due to the cut, age of the animal, fat content, prep temperatures, & times. In lab we discussed 3 aging methods that help further tenderize: dry, fast, & vacuum-packed aging. Artificial tenderizing can be applied to increase tenderness of tough cuts. Artificial tenderizing includes the use of enzymes, salts, acids & mechanical methods such as pounding. Enzymes work internally to break down proteins with muscle
fibers. This can shorten the time of rigor mortis & aging. Certain salts retain moisture & break down the component surrounding muscle fibers, resulting in the release of proteins. Acids or alcohol can be applied to marinades to break down the outside surface of the meat. Vinegar, wine, lemon, or tomatoes are all very good for penetrating the meat in the marinade & increasing the flavor of the final product. During lab we also reviewed the grading and regulation of meat. There are 3 USDA grading labels; Prime, choice, & select. Prime being the highest grade is most tender, juicy, flavorful & has the greatest degree of marbling. Prime pieces are the most expensive & come from the loin of the cow. Choice is similar to prime except it s a little less tender, less juicy less marbling etc. However the Select is fairly tender, not as juicy or flavorful, & has the least marbling making it lower in price.