RD CDR EXAM STUDY GUIDE
(2023/2024) FROM JEAN IMMAN 100%
VERIFIED.
what % of fat is medium cream?
30-36%
what % of fat is whipped cream cream?
35%
why is processed cheese better for cooking?
the fat will not separate out
what most common emulsifier is added to processed cheese?
disodium phosphate
quick cooking cereals have ___________ __________ added
(hint: its an emulsifier)
disodium phosphate
Disodium phosphate is used in quick cooking cereals for which reason?
makes cereal alkaline so particles swell faster
T/F:
you should avoid disodium phosphate in which diet?
low sodium diet
why do you want to use the entire grain that's freshly ground in "graham, whole
wheat?
spoils quickly d/t fat in germ
what % PRO is bread (hard wheat) flour?
,11.8%
what % PRO is all purpose flour?
10.5%
what % PRO is pastry flour?
7.9%
what % PRO is cake flour?
7.5%
T/F: cake flour has the highest % PRO and bread flour has the lowest % PRO
FALSE
cake flour has the least amount of PRO, bread flour has the most
when cooking rice, what's the ratio of rice to water?
1c rice : 2c water
in regards to leavening agents, which 2 actions produce carbon dioxide?
1) yeast on sugar
2) acid on baking soda
_________ baking powder is more _____________ causing the loss of _____________ in
baked goods
old; alkaline; thiamin
what does 'hygroscopic' mean?
modifies texture by tenderizing by absorbing water.
what 2 purposes does the hygroscopic process serve pertaining to gluten?
1) softens gluten
2) prevents gluten development by absorbing some of the water that gluten needs
what are the 2 basic ingredients of quick breads?
, egg and flour
what happens if there is excess mixing in quick bread?
(4 aspects)
loss of CO2
over developed gluten
tunnels from top to bottom
creates a tough + heavy product
what 3 aspects make up a RICH cake?
increased sugar
increased fat
increased egg
what is the benefit of increased sugar, fat, and egg in a RICH cake?
increases keeping quality.
which 4 base ingredients make up pastry dough?
flour
fat
liquid
salt
lard and oil are ___% fat
butter and margarine are ___% fat
100%; 80%
Tenderness in pie crust is enhanced by:
using oil, soft fats, or fat cut into very small pieces
Flakiness is promoted by
leavening fat in coarse particles
what is proofing?
(2023/2024) FROM JEAN IMMAN 100%
VERIFIED.
what % of fat is medium cream?
30-36%
what % of fat is whipped cream cream?
35%
why is processed cheese better for cooking?
the fat will not separate out
what most common emulsifier is added to processed cheese?
disodium phosphate
quick cooking cereals have ___________ __________ added
(hint: its an emulsifier)
disodium phosphate
Disodium phosphate is used in quick cooking cereals for which reason?
makes cereal alkaline so particles swell faster
T/F:
you should avoid disodium phosphate in which diet?
low sodium diet
why do you want to use the entire grain that's freshly ground in "graham, whole
wheat?
spoils quickly d/t fat in germ
what % PRO is bread (hard wheat) flour?
,11.8%
what % PRO is all purpose flour?
10.5%
what % PRO is pastry flour?
7.9%
what % PRO is cake flour?
7.5%
T/F: cake flour has the highest % PRO and bread flour has the lowest % PRO
FALSE
cake flour has the least amount of PRO, bread flour has the most
when cooking rice, what's the ratio of rice to water?
1c rice : 2c water
in regards to leavening agents, which 2 actions produce carbon dioxide?
1) yeast on sugar
2) acid on baking soda
_________ baking powder is more _____________ causing the loss of _____________ in
baked goods
old; alkaline; thiamin
what does 'hygroscopic' mean?
modifies texture by tenderizing by absorbing water.
what 2 purposes does the hygroscopic process serve pertaining to gluten?
1) softens gluten
2) prevents gluten development by absorbing some of the water that gluten needs
what are the 2 basic ingredients of quick breads?
, egg and flour
what happens if there is excess mixing in quick bread?
(4 aspects)
loss of CO2
over developed gluten
tunnels from top to bottom
creates a tough + heavy product
what 3 aspects make up a RICH cake?
increased sugar
increased fat
increased egg
what is the benefit of increased sugar, fat, and egg in a RICH cake?
increases keeping quality.
which 4 base ingredients make up pastry dough?
flour
fat
liquid
salt
lard and oil are ___% fat
butter and margarine are ___% fat
100%; 80%
Tenderness in pie crust is enhanced by:
using oil, soft fats, or fat cut into very small pieces
Flakiness is promoted by
leavening fat in coarse particles
what is proofing?
