FSHN 300 1nd EditionExam # 4 Study Guide Lectures: 29 -38Lecture 29 (April 16)Starch and SaucesWhat is starch and where can it be found? What are the characteristics of starch? What are the three types of starch andhow do they compare to each other? What are the factors that influence gelatinization? What are the five mother sauces?- Starch starts out as glucose molecules synthesized by plants through the process of photosynthesis. Glucose is then converted to starch by the plant, and then it is utilized for energy or stored in the seeds, roots, stems, or tubers. Once starch is digested it processed and converts starch back to glucose. Some common sources of starch are corn, potatoes, rice, wheat, cassava (tapioca), dried beans, and taro root.- Starch characteristics are based on the structure that starch has. When starch is made up of only amylopectin it results in waxy starches. When starch has high levels of amylose gelling occurs. Lastly when starch contains high levels of amylopectin no gelling occurs. - The three types of starch include cross-linked starch, oxidized starch, and instant or pre-gelatinized starch. Cross-linked starch is chemically treated to link starch molecules with cross bridges, making this starch more heat resistant. This type of starch is ideal for using in cooked or canned foods such as pizza, spaghetti, cheese, barbecue sauces, pie fillings, bakery glazes, and puddings. Oxidized starch is exposed to chemical oxidizers and is less viscous than cross-linked, but clear and more useful as stabilizers and thickeners. Lastly Instant or pre-gelatinized starches are used for instant gravies, puddings, and sauces.- Factors that influence gelatinization are water, temperature, heating time, sugar, acid, stirring, and fat content. Once gelatinization occurs then gel formation can take place. Gel formation needs a sufficient amount of amylose (thickens, but will not gel). - Sauces play an important part in the functions in foods by adding moistness, flavor, texture, and appearance. There are five mother sauces that are the bases of all other sauces which are Béchamel (white sauce), Española (brown sauce), Hollandaise, Tomato, and Velouté. Sauces can also be classified as either thickened sauces or unthickened sauces. Thickened sauces include cheese sauce, white sauce, and some gravies. Unthicken Sauces include Hollandaise, fruit sauce, chocolate sauce, barbeque sauce, and tomato sauce. Lecture 30 (April 18) Sauces and SweetenersWhat are the differences between the preparation of thickened sauces and the preparation are of unthicken sauces? Howcan you prevent lumps in a sauce? What are the sources of natural sweeteners and the functions of sweeteners?- For the preparation of thickened sauces the ingredients include a liquid, a thickening agent, and seasonings/flavorings. Preparing thickeners can result in either a roux, a beurre manié, or a slurry. For the preparation of a sauce from a roux first you combining the liquid and roux, then heat the mixture, and then adding seasonings/flavorings. Preparing unthicken sauces differ depending on the unthicken sauce that you chose. For preparing unthicken sauces like a Hollandaise sauce use indirect heat to combine egg yolks, butter base, and lemon or vinegar. For preparing unthickensauces like a gravy there are five steps to get to the end product, but it all starts from drippings. The other steps include degreasing (don’t use a nonstick pan), deglazing, reduction, straining, and seasoning. - To help ensure that there are no lumps in a sauce it is important to follow these steps. First the fat and flour in a roux should be blended before adding liquid. Then add a small amount of sugar, which sugar competes with starch for available water and/or delays gelatinization. Lastly mix small amount of starch vigorously with water in lidded jar before incorporating it into the rest of the liquid to be added to roux. - There are three main sources of natural sweeteners which are plants, photosynthesis (cane, beets, trees, and corn), andanimal sources (milk-lactose). Sweeteners have a few functions when they are added to food. They are most often used in baked goods, soft drinks, and they help to offsets acidic, bitter, salty tastes in other foods.Lecture 31 (April 21) SweetenersWhat are the different types of natural sweeteners that are syrups? What are the functions of sweeteners in food? - There are many different types of natural sweeteners that are in the form of syrups. They include corn syrups, high- fructose corn syrup (HFCS), honey, molasses, maple syrup, and invert sugar. Corn syrups are a by-product of cornstarch production, which is made up of 75% sugar and 25% water. High- fructose corn syrup is intensely sweet and can be foundin many different foods in both clear and colorless form. Honey is composed of 40% fructose, 35% glucose, 2% sucrose. Maple syrup can either be “real” or a blend of maple syrups. Lastly is invert sugar or also known as powder sugar is used for icings and confectioneries. - There are four main functions of sweeteners in food that include sweetness, solubility, crystallization, and the browningreaction. For sweetness sucrose is the sweetest, the type, the temperature, and the pH, can affect the sweetness in otherfoods. For solubility fructose is the most soluble, followed by sucrose, glucose (dextrose), maltose, and then lactose. Crystallization occurs when sugars are heated and are most often seen in candy making, but crystallization can also be prevented too. Lastly is the browning reaction which can take place in the form of the maillard reaction or by caramelization.Lecture 32 (April 23) Fats and OilsWhat are fats and oils? What are the stages of heat transfer with fats and oils? What are the functions of fats and oils in food? - Fats and oils are made up of a chemical configuration that includes triglycerides, which are made up of glycerol and fatty acids. Depending on the fatty acid chain length determines the type of fat or oil. Each different kind of fat or oil also had a different degree of saturation, crystalline structure, and whether or not it is a cis or a trans configuration. - There are four different stages that occur during the heat transfer in deep-fat frying. Heat transfer that occurs with fats and oils allow for quick cooking of food. The stages that occur during this time are moisture transfer, then fat transfer, then crust formation, and then interior cooking