Glazes Flashcards

1
Q

What are the 4 functions of glazes?

A

1) Extend Shelf-Life
2) Adds to appearance
3) Contributes to flavour and richness
4) Creates a smooth or shiny finish

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2
Q

What causes a cake to sweat?

A

Glazing a frozen cake may cause a cake to sweat. Sweating is inevitable however it can be prevented by ensuring the cake does not have water crystals on it when it is glazed.

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3
Q

What temperature should a mirror glaze be heated to?

A

Mirror glaze should be heated to 35C or according to the recipe.

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4
Q

What will occur if a glaze is too hot or too cold?

A

Too hot and the glaze will run too thin or it may melt the mousse. If it is too cold it will set before you have a chance to level or spread it properly.

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5
Q

What are pastry glazes?

A

Pastry glazes are those brushed onto the dough before being baked, such as egg wash, milk, butter, or cornstarch glaze.

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6
Q

Which is more powerful, gelatin or agar agar?

A

Agar agar is 7-8X more powerful than gelatin.

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7
Q

What glaze is commonly used on fruit to prevent it from browning?

A

Apricot Glaze

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8
Q

What is the enemy to glazes?

A

Air Bubbles

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