FSHN 300 1nd Edition Lecture 23 Outline of Last Lecture I. Stocks and BrothII. Types of Stocksa. Meat Stocksb. Poultry Stocksc. Fish Stocksd. Vegetable StocksIII. Soupsa. Storage of Soup Stocksb. Clear and Thin Soupsc. Thickened Soups IV. SaladsOutline of Current Lecture I. Salad DressingsII. Calorie Control: Fat and Fiber in SaladsIII. GelatinsIV. Preparation of a Gela. Phase 1- Hydrationb. Phase 2- Dispersionc. Phase 3- GelationV. Factors Influencing Gel FormationVI. Whipping and Storing GelsVII. Cereal Grains and PastasVIII.Kernels or GrainsCurrent LectureI. Salad Dressings:a. “Sauces for Salads”b. Oil and Vinegar Dressingsi. Oil: often add characteristic flavors1. E.g. Olive, peanut, walnut, almond, sesameii. Vinegar: balance the flavor with acidity1. E.g. Wine, cider, white/distilled, rice, balsamicc. Emulsified dressings: i. Oil and vinegar won’t separate1. E.g. mayonnaised. Other dressings:i. Often dairy based1. E.g. ranch, blue cheesee. Add just before servingi. Cool dressings coat ingredients betterII. Calorie Control: Fat and Fiber in Salads:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Limit fatty ingredientsb. Watch control portions (especially the dressings)c. Boost fiberd. Limit starchy ingredientsIII. Gelatins:a. What is gelatin?i. Mixture made from proteins extracted from collagen1. Most is produced from bones and hides of animals2. Available in powder granules or sheets (commercially)b. Gelatin is an incomplete protein and a low biological valueIV. Preparation of a Gel:a. Phase 1- Hydration:i. Absorbs 5-10 times its weight in waterii. Hydrate in cool water to avoid clumpingiii. Sprinkle over water and let standiv. Flavored gelatins can be mixed directly with boiling waterb. Phase 2- Dispersion:i. Hot water added to disperse proteinii. Stirring ensures even dispersioniii. Cool water can be added nextc. Phase 3- Gelation:i. Refrigeration key to this processii. First converts to a soliii. Colloidal dispersion –solid dispersed in liquidiv. Can now be transferred to containers or moldsv. Further cooling (1-6 hours) creates the gelV. Factors Influencing Gel Formation:a. Gel concentration:i. Measurement should be 1T per 2 cupsii. Too much, sets fast, but tough, rubbery productiii. Too less, wobbly gelb. Temperature:i. Can cool by adding ice, or putting container in ice water, or briefly placing in the freezer1. Do not freeze–will damage gelii. Cooling too fast –weak gels that lose structurec. Sugar:i. Delays setting and weakens structureii. Compensate by adding more gelatin1. 2T per 1/2 cup sugard. Acid:i. Optimal gel strength is between pH 5 to 10ii. Acid weakens gels –especially pH below 4iii. Doubles gel concentration for acid dishese. Enzymes:i. Proteolyticenzymes prevent and weaken1. E.g. Pineapple (bromelain), papaya (papain), kiwi (actinidan), and figs (ficin)2. Heat _______________ proteolyticenzymes, so use canned or cookedThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.f. Salts:i. Strengthens the structure of gelsii. Natural mineral salts1. Hard water and Milkg. Added solid ingredients:i. weaken gel formation1. Common examples -fruits, vegetables, marshmallows, & nutsii. Remove all liquidsiii. Use small amountiv. Chop as finely as possiblev. Add just before the sol has the consistency of beaten egg whites1. If not, solids will float to the topVI. Whipping and Storing Gels:a. Whipping:i. Combine gel with egg foam or whipped creamii. Whip just before gel setsb. Storage:i. Dry gelatin -Cool dry placeii. Serve within 24 hours of preparationiii. Storing too long results in syneresis iv. Keep cool -Gels lose shape in temps above 80 º FVII. Cereal Grains and Pastas:a. Seeds of grass familyb. Gramineaec. Staff of life- they have been growing for a very long timed. World’s major food cropse. Cereal comes from the Roman Goddess Ceresf. Corn, rice, and wheat are the most popular cereal grains and pasta.VIII.Kernels or Grains:a. Caryopses (Caryopsis)i. Husk:1. Rough protective outer coveringii. Bran:1. Hard outer covering under husk2. Protects endospermiii. Endosperm:1. Majority of grain2. Contains starchiv. Germ:1. Embryo2. Smallest portion of grain3. Should be refrigerated4. Main source of fatb. Whole grain/whole wheat flour is made up of the bran, the endosperm, and the germ (should be kept refrigerated).These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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