Classification of Raw Materials in Cooking

14 Questions

Which of the following is considered a common cooking liquid?

Stock

Which raw material is used for poaching, braising, boiling, or other cooking methods that use moist heat?

Liquids

What is the main purpose of raising agents in cooking?

To make the dough rise and become light and porous

Which raw material serves as a texture aid in cooking?

Thickenings

What is the main role of sugar in baking?

Aiding in yeast fermentation and serving as a preservative

Which process involves the natural release of carbon dioxide gas and production of alcohol?

Yeast fermentation

What is the function of fats in cooking?

To provide vitamins and act as a cooking medium

Which characteristic distinguishes saturated fats from unsaturated fats?

Quality of solidifying naturally

Apart from providing sweetness, what other important function does sugar serve in cooking?

Imparting texture and serving as a dispersant

What is the chief source of energy provided by fats and oils?

Heat and energy for baking

Which process incorporates air into batters?

Creaming process

What is the primary function of sugar in foam-type cakes?

Enabling the creation of a light foam

What does sugar do in dry beverage mixes?

Prevents lumping and clumping

What defines fats?

Solid greasy substance found in organic tissue.

Study Notes

Cooking Liquids and Methods

Stock is a common cooking liquid used for poaching, braising, boiling, or other cooking methods that use moist heat.

Leavening Agents

Raising agents help to release carbon dioxide gas, which gets trapped in baked goods, causing them to rise.

Texture Aids

Starches, such as cornstarch and flour, serve as texture aids in cooking, helping to thicken mixtures and add structure to dishes.

Sugar in Baking

The main role of sugar in baking is to provide sweetness, tenderness, and browning to baked goods.
Sugar also serves as a humectant, helping to retain moisture in baked goods.

Fermentation

Fermentation is a process that involves the natural release of carbon dioxide gas and production of alcohol, used in baking and brewing.

Fats and Oils

The primary function of fats and oils is to provide energy and add flavor, tenderness, and moisture to dishes.
Fats are the chief source of energy in the body.
Saturated fats have a straight-chain molecular structure, whereas unsaturated fats have a kinked molecular structure.
Fats can be defined as lipids that are solid at room temperature.

Batters and Foam Cakes

Incorporating air into batters, such as when whipping eggs and sugar, creates a light and tender crumb.
In foam-type cakes, sugar helps to strengthen egg whites, allowing them to hold air bubbles.

Dry Beverage Mixes

Sugar helps to dissolve and blend flavors in dry beverage mixes.