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DHN 302 exam 2 quizzes/lab questions exam with correct answers 2024
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quiz 1 correct answers what is the main difference between a white stock and a brown stock? correct answers white stock: used to cook raw vegetables and raw bones while adding seasoning and water brown stock: when vegetables and bones have already been browned and then seasoning and water is...

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  • August 24, 2024
  • 5
  • 2024/2025
  • Exam (elaborations)
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  • dhn 302 exam 2 quizzeslab questions

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DHN 302 exam 2 quizzes/lab questions

quiz 1 correct answers

what is the main difference between a white stock and a brown stock? correct answers
white stock: used to cook raw vegetables and raw bones while adding seasoning and
water
brown stock: when vegetables and bones have already been browned and then
seasoning and water is added

what can cause a stock to become cloudy? how can u prevent this? correct answers
impurities cause cloud stock. start stock in cold water and simmer slowly and skim often

why are the bones of younger animals preferred for making stocks? correct answers
bones of younger animals have higher collagen. When cooked, collagen converts to
gelatin. add richness and ....

explain the diff between mealy and waxy potatoes. give examples of each correct
answers mealy potatoes have had minimal changes done to them and have a higher
carb content than waxy potatoes. mealy: normal potato (russet)
waxy-red potato

all grains are composed of three parts. name these parts correct answers bran
endosperm germ

vegetable pigments fall into 3 categories, what are theY? correct answers carotenoids
chlorophylls
flavonoids

when is the best time to add dressing to salad greens? correct answers best time to
add salad dressing is right before you serve it. the dressing can have acidic
components and change leafy greens

our guest speaker dr. van sanford discussed six classes of wheat. which class is KY
grown and is ideal for making biscuits? correct answers soft red winter

durum flours lack which protein? and because durum flours lack this protein it has an
effect on baked products, explain what would happen if you made a bread product using
only durum flour. correct answers durum lacks gluten, it would not rise

quiz 2 correct answers

, when using the biscuit method for making quick breads, what should the fat be? correct
answers cold

what is the process by which yeast changes sugar into carbon dioxide? correct
answers fermentation

why does bread dough require kneading? correct answers to develop gluten

what are the glutenin and gliadin that forms gluten? correct answers proteins

what happens when muffins batter is over mixed? correct answers tunneling

name 2 chemical leavening agents correct answers baking soda and baking powder

name 3 thickening agents that you could use to thicken a sauce correct answers roux,
cornstarch (slurry), and beurre manine

mixing technique:
biscuit method
muffin method
creaming method
results for each: correct answers biscuit method: flaky dough
muffin method: soft, tender cakelike texture
creaming method: rich, tender cakelike texture

name 2 ways you can control fermentation when making yeast bread correct answers
1. ingredients: adding sugar or honey will speed up production time by increasing
fermentation
2. dough temperature: using warmer water and a warm environment will speed up the
fermentation process

lab questions: correct answers

why do you not stir rice during the cooking process? correct answers because starch
will release permanently and will cause it to become sticky/gummy

liquid for bechamel, veloute, espagnole, tomato sauce, and hollandaise correct
answers bechamel-milk
veloute- chicken
espagnole- beef
tomato sauce-tomatoes
hollandaise- clarified butter

thickener for bechamel, veloute, espagnole, tomato sauce, and hollandaise correct
answers bechamel- flour
veloute-flour

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