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Culinary > Ultimate Principles of the Bakeshop Review > Flashcards

Ultimate Principles of the Bakeshop Review Flashcards

1
Q

Step 1- Gases form

A

Final texture is determined by amount of Leaveaning or rise, Rise is caused by gases in the dough or batter, when heat is put on some gas gets expelled like steam, while others expand and leaven the product

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2
Q

Step 2- Gases are trapped

A

Network of proteins(Gluten) trap gases in product. Without these the product will not rise

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3
Q

Step 3- Starches gelantanize

A

When starch hits a temp of 140°, they absorb moisture up to 10 times their own weight, gives structure to product

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4
Q

Step 4- Proteins Coagulate (firm)

A

160° gluten, dairy, and egg products conagualte(solidify)
Too high proteins solidify before gases fully rise , too low gases leave

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5
Q

Step 5-Fats melt

A

Fat melts, steam releases, droplets disperse around product, droplets keep product moist and tenderized, helps gluten strands stay short

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6
Q

Step 6- Water evaporation

A

Water evaporates (212 F) to steam, useful learner, creates crust on the outside

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7
Q

Step 7- Sugars caramilze

A

Sugars heated above 320°, caramilze, cause flavor and darkens product, responsible for most flavor

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8
Q

Step 8- carryover baking

A

(5-10 F)Leaving the product to bake while it being out the oven

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9
Q

Step 9- Staling (Starch retrogradation)

A

is a change in a baked good’s texture and aroma caused by both mois saling in thanges in the structure of the starch granules, Stale proclucts have tore has and thrones and are frmer, drier and more crumbly than fresh goods.

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10
Q

Step 9 part 2

A

Staling is not just a general loss of moisture into the atmosphere; it is also a change in the location and distribution of water molecules within the product

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11
Q

Step 9 part 3

A

In breads. this moisture migrates from the interior to the drier crust, causing the crust to become tough and leathery. The flavor and texture of breads can be revived by reheating them to approximately 140°F (60°C), the temperature at which starch gelatinization occurs.

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12
Q

Step 9 final part

A

The retrogradation process is temperature dependent. It occurs most rapidly at temperatures of approximately 40°F (4°C). Therefore, baked products should not be refrigerated unless they contain perishable components such as cream fill-ings. It is better to store products frozen or at room temperature, as long as food safety is not of concern.

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13
Q

Part 9 Endgame

A

Products containing fats and sugars, which retain moisture, tend to stay fresh longer. Commercial bakeries usually add chemical emulsifiers, modified shortening or special sweeteners to retard staling, but these additives are not as practical for small-scale production.

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14
Q

What are glutenin and giladin that form Flour

A

proteins

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15
Q

What is the functions of flour in the bakeshop

A
  1. Thickens liquids
  2. prevents foods from sticking
    3.provides bulk and structure
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16
Q

How is gluten created

A

When wheat flour is mixed with water

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17
Q

Wheat kernel parts

A

Outer covering- bran
middle- endosperm (Starches and proteins)
Innermost- germ ( fats, serves as wheat seed)

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18
Q

How to store flour

A

Lit, ventilated, no higher then 80 degrees, no odors
Storing flour in refrigerator may cause it to absorb moisture
Opened bags of flour must be transferred in air tight container

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19
Q

Whole wheat flour

A

Flour that has the whole kernel milled in it

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20
Q

Vital wheat gluten( Gluten flour)

A

pure protein extracted from wheat flour

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21
Q

self rising flour

A

all purpose flour with salt or chemical leavener( baking powder) has been added

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22
Q

Nonwheat flours ( composite flours)

A

MAde form grains, seeds or beans, most need wheat flour for gluten formation

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23
Q

Rye flour

A

Bread baking

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24
Q

couverture

A

at least 32% cocoa butter

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25
Q

bittersweet chocolate

A

at least 35% chocolate liquor

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26
Q

nibs

A

cacao beans

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27
Q

white chocolate

A

cocoa butter, sugar, milk

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28
Q

cocoa butter

A

fat from beans

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29
Q

chocolate liquor

A

unsweetened chocolate

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30
Q

cocoa powder

A

left after fat removed form cocoa beans

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31
Q

bloom

A

white spots

32
Q

Factors that determine good chocolate

A

Appearance- color should be even and glossy. without any discoloration
smell- should be chocolaty with no off-odors or staleness
break- should snap cleanly without crumbling
texture- should melt quickly and evenly on the tongue

33
Q

Fat bloom and sugar bloom

A

Fat bloom occurs when cocoa butter crystals rise and crystallize on the chocolate surface. Chocolate stored above 70 degrees will develop fat bloom overtime

Sugar bloom occurs when moisture collects on the surface of the chocolate and blends with the sugar in the chocolate, leaving a white sugar film

34
Q

hydrogenation

A

liquid fat to soild fat

35
Q

Sugar chemical name

A

sucrose

36
Q

Sugar function

A

flavor, color, tenderize products by weaking gluten strands, provide food for yeast, preservative, acts as a creaming or foaming agent

37
Q

2 different types of sugars

A
  1. single or simple sugars ( monosaccharides) glucose and fructose, honey and fruit
  2. double or complex sugars( disaccharides) refined suagrs or lactose in milk
38
Q

2 types of sugar syrups

A
  1. simple syrups, water mixed with sugar
  2. cooked syrups, melted sugars
39
Q

Concentration on syrups

A

Simple syrups- dependent on purpose heating it will make it more denser( concentrated)

Cooked sugars- suagrs temperture

40
Q

Molasses

A

liquid by product of suagr refining

41
Q

Brown sugar

A

Cane sugar with molasses put back into it

42
Q

What should you do to prevent lumping when caramelizing sugar

A

Add an interferent

43
Q

what is the term for ingredients such as corn syrup that attract water?

A

Hydroscopic

44
Q

Beating

A

Vigorously agitating foods to incorporate air or develop gluten

45
Q

Blending

A

Mixing two or more ingredients until evenly distributed

46
Q

Creaming

A

Vigorously combining fat and sugar while incorporating air

47
Q

Cutting

A

Incorporating solid fat into dry ingredients only until lumps of the desired size remain

48
Q

Folding

A

Very gently incorporating ingredients such as whipped cream or whipped eggs with dry ingredients, a batter or cream

49
Q

Kneading

A

Working a dough to develop gluten

50
Q

Sifting

A

Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate

51
Q

Stirring

A

Gently mixing ingredients by hand until evenly distributed and blended

52
Q

Whipping

A

Beating vigorously to incorporate air

53
Q

Beating(Equipment)

A

Spoon or electric mixer fitted with a padle.

54
Q

Blending(Equipment )

A

Spoon, rubber spatula, whisk or eletticnies
with a paddle

55
Q

Creaming(Equipment)

A

Electric mixer fitted with a paddle on medium Speed

56
Q

Cutting(Equipment

A

Pastry cutters, fingers or electric mixer fitted with a paddle

57
Q

Folding(equipment

A

Rubber spatula or balloon whisk

58
Q

Kneading(equipment

A

Hands or electric mixer fitted with a dough hot done by hand, the dough must be vigorously at repeatedly folded and turned in a rymthmic pattern

59
Q

Sifting(equipment

A

Rotary or drum sifter or mesh strainer

60
Q

Stirring(Equipment

A

Spoon, whisk or rubber spatula

61
Q

Whipping(equipment

A

Whisk or electric mixer fitted with a whip

62
Q

Aerate

A

Introduction air to material

63
Q

granulated gelatin

A

must be dissolved in cold water and added to a hot liquid ( cloudy, cheap)

64
Q

sheet gelatin

A

soften in cold water; add to hot liquid; expensive ( clear)

65
Q

emulsion

A

oil in water

66
Q

extract

A

oil in alcohol

67
Q

Batter

A

Pourable liquid that solidifies to tender light cake

68
Q

Dough

A

Soft elastic substance that becomes firm to bread

69
Q

starch retrogradation,

A

occurs as starch molecules becoming more dense and expelling moisture.

70
Q

Oil

A

blends thoroughly into a mixture

71
Q

Margarine

A

adds flavor, high melting point

72
Q

shortening

A

shortens gluten strands

73
Q

butter

A

adds flavor, low melting point

74
Q

emulsified shortening

A

used with large amounts of sugars or liquid

75
Q

olive oil

A

adds distinct flavor

76
Q

lard

A

adds flakiness and flavor, spoils quickly

77
Q

emulsion

A

oil in water

Culinary (40 decks)

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