Baker's Red Seal Flashcards
(188 cards)
1
Q
What kind of contamination occurs when a washed, but not sanitized cutting board is used for a different task?
A
Cross-Contamination
2
Q
How do you clean a cutting board after cutting chicken?
A
wash, rinse, sanitize and air dry
3
Q
If an oven can hold 72 single loaf pans, how much time does it take to bake 500 loaves if each bake takes 25 minutes?
A
2 h 55 minutes
4
Q
When baking muffins with convection, what do you have to adjust regarding the time and temperature
A
Lower temperature and less time
5
Q
What information does the inventory sheet provide?
A
Stock
6
Q
What must be checked when receiving a shipment?
A
Labeling, quality and quantity
7
Q
If you have 1872 g of dough, and you require 6 dozen tartlettes, how many grams do each weigh?
A
26 g
8
Q
How do you slow the fermentation of sweet yeast dough?
A
Add sugar, salt and / or fat?
9
Q
If using toppings on bread, what adjustment should be done to ensure the final product reaches a desired packaging weight?
A
Lower the scaling weight
10
Q
What equipment do you need to produce a classic apple brioche?
A
pastry brush, egg wash, apple corer, spatula
11
Q
When do you add the butter for savarin/baba dough?
A
final stage of mixing
12
Q
What do you use to activate dry active yeast?
A
warm water
13
Q
What does steam in the oven do for bagels?
A
Shine (due to dextrins from starch and water or from malt)
14
Q
Why do you rest macarons to get a shell before baking?
A
To prevent spread
15
Q
What food is suitable for someone who can only eat gluten free?
A
French macarons
16
Q
What food is suitable for someone who is lactose intolerant?
A
Some kind of fruit dessert or sorbet
17
Q
How to package biscotti?
A
Air tight /sealed packaging, no moisture, room temp
18
Q
What steps in bread making relaxes gluten?
A
Fermentation and bench rest
19
Q
What determines the setting for a semi-automatic bun rounder?
A
weight
20
Q
How do you prepare fondant for a napoleon?
A
Heat to 100F, use an offset/pallet knife to spread
21
Q
What sugar do you put on ginger snaps for crunch?
A
granulated
22
Q
When do you add coarse salt to pretzels?
A
after dipping in lye/alkaline solution
23
Q
If a biga ripens in 12 hours and you’re on a tight schedule, how do you speed it up to 8 hours?
A
increase yeast
24
Q
How do you adjust a high ratio cake that lacks air cells in the batter?
A
Continue mixing
25
What's the best way to describe a high ratio mixing method?
2 stage mix
26
What is the main aeration for classic sugar batter pound cake?
Mechanical aeration
27
What are the ingredients in basic streusel?
Flour, sugar and butter
28
What should you adjust if the fruit in a fruit cake sinks to the bottom?
Coat the fruit in flour (conditioning the fruit)
29
What causes an X fault?
Too much liquid
30
What causes and M fault?
Excess tenderness, collapses in the middle
31
What causes A fault?
Toughness
32
What causes doughnuts to collapse?
Over-proofing
33
What causes croissants to collapse?
Over-proofing
34
When do you use sugar to decorate cake doughnuts?
Warm right after they've been fried
35
What kind of criteria is crusty bread evaluated post-bake?
Crust quality, crumb quality and colour
36
How do you change a cookie from crispy to chewy?
Substitute granulated sugar to corn syrup and add more liquid
37
What is a 3, 2, 1 cookie dough?
3 flour, 2 butter, 1 sugar
38
What cookie has meringue folded into it?
Ladyfingers
39
What must be considered when piping a cookie dough?
Dough consistency
40
How do you store a fully cooked pie shell?
Covered at room temperature on a rolling rack
41
How do you bake a dark fruit cake?
Lower temperature for a longer period of time
42
What can you do for a sweet yeast dough to make it more rich and soft?
add eggs and butter
43
How do you get flaky pie dough?
butter to pea size chunks, add liquid and salt and mix until just comes together
44
How do you mix mealy pie dough?
rum butter and fat to a crumb, add liquid and salt until just comes together.
45
If temperature of proofer is too high, what is the result?
fat melts, leaking fat
46
How do you prepare the butter for Danish
stiffen with flour, mix with paddle?
47
How do you prepare an angel food pan?
ungreased
48
Why do you invert and angel food cake while cooling?
To maintain the shape
49
What are the ingredients in a genoise?
flour, butter, sugar, whole eggs
50
How do you apply simple syrups to cake sheets?
pastry brush
51
What ingredients are in royal icing?
Sugar, meringue powder and acid
52
What temperature do you warm up fondant to for petit fours?
100F
53
How do you brush on apricot puree on petits fours/cakes?
heat (boil) and adjust consistency, cool if necessary, use a palette knife or offset spatula
54
What's the best way to cut jelly into pieces?
Oiled knife
55
How do you whip cream for a mousse?
Medium speed to soft peaks
56
What percentage fat of whipping cream do you use to whip up for a mousse?
at least 32.5%
57
If the colour of marzipan figurines bled on a cake in the fridge, what was the cause?
humidity
58
What is the correct temperature for heating and tempering dark chocolate?
melt 45°C., table 2/3 and drop temperature to 28°C., add to remainder, warm to 32°C.
59
How do you store chocolate garnishes?
room temperature, stacked, covered and a dry place
60
How do you prepare a chocolate mold for truffles to get a shiny surface that will release properly?
Wash the mould by hand, dry and polish with a cotton or soft cloth.
61
Why can chocolate bloom?
incorrect tempering or fluctuations in room temperature
62
If white chocolate ganache is too liquid, what can you do?
Melt it, pour on solid white callets and mix again
63
If chocolate was filled with ganache and the chocolate bloomed, what was the probable cause?
The ganache was too warm
64
What's the fastest medium for making rose garnishes?
Buttercream
65
What is the temperature for hard crack sugar?
300 – 310° F. 149 - 155° C.
66
What do you pour soft caramel into after it is cooked?
oiled bars or oiled marble
67
What tool do you use to make spun sugar?
Whisk with the ends cut off
68
If a blow sugar apple needs multiple colours/designs, what is the best procedure to do so?
airbrush colour, paintbrush to apply details and or lacquer
69
When do you add eggs to pate a choux?
When flour/fat mix is cooling
70
How do you deposit churros in a fryer?
use room temperature batter
71
How do you know when churros are cooked?
golden brown in colour
72
Most probably reason choux collapses after baking?
Underbaked
73
What are the ingredients in rolled fondant?
Water, sugar and glucose
74
How do you finish and decorate a baked alaska?
Pull from freezer, meringue and torch
75
How do you pop a bombe out of the mold?
Dip the mould all the way to the rim in warm water, invert and unmould
76
What is the classic shape of a bombe?
Dome
77
How is churned ice cream made in an ice cream machine?
Put ice cream base in machine cold, churn quickly
78
What does incorporating air into ice cream do?
Makes it soft and light
79
What does the baumbe scale tell you in sorbets?
The amount of sugar in the syrup
80
When are vanilla seeds added to ice cream base?
While heating the milk/cream
81
If the table orders desserts of different temperatures, what is the best order of service?
room temp, warm, cold
82
In a banquet setting, to prevent sauce from drying, when do you add sauce on the plate?
last thing before serving
83
What is the proper temperature for a cooler?
-4 c
84
How do you work scrap back into danish dough?
Continuously with next head
85
What order do ingredient lists go by?
Highest to lowest
86
When do you add nuts and berries to an ice cream?
After churning
87
What chocolate contains hazelnut?
gianduja
88
What is an iced (frozen) souffle similar to?
Mousse
89
How do you make an iced (frozen) souffle?
Place into a collar and freeze, remove collar and serve frozen.
90
Why do you counterbalance every time you weigh a cake?
Because trays weigh differently, pay attention to see if specific gravity is correct
91
What is chantilly cream?
Light and fluffy whipping cream with the addition of vanilla, always made with heavy whipping cream.
92
What is diplomat cream?
A combination of pastry cream, whipping cream and kirsch. Usually with the addition of gelatin, especially if it needs to stand alone (St.Honore).
93
How do you calibrate a one piece probe-type thermometer?
Ice point method (put in bowl of cold ice water and make sure it measures 0C (32F), or Boil point method (pot of boiling water), should measure 2012F (100C). adjust with pliers or reset button
94
How do you properly sanitize dishes?
wash, rinse, sanitize, air dry
95
What type of fire extinguisher do you use for an oil fire?
B extinguisher
96
What best describes a 'young dough'
A dough that's underfermented
97
What is agar agar?
Natural Japanese seeweed based thickner (similar to gelatin)
98
What do should you do for high altitude baking?
Increase structure, reduce tenderizing agents, reduce baking powder, increase egg albumen to add moisture, higher baking temperature, cakes dry out quickly, so wrap soon after they come out
99
How does chiffon differ from angel food?
Addition of egg yolk, oil and baking powder
100
Make up procedure of angel food cake?
Whisk albumen and sugar to snow. Add sugar and whip to soft peaks form, carefully fold in flour by hand.
101
How are steam buns aerated?
yeast and steam
102
What does ascorbic acid and ADA (azodicarbonamide) do?
Oxidizers that strengthen protein so that dough holds more water and air
103
How are apricots picked and ripened?
Picked green and ripen in a dark warm place
104
What should you do if planning to use gelatin with pineapple, kiwi or papaya?
These fruit have enzymes that break down gelatin so pre-cook them
105
How do you make a bagel?
Boiled then baked
106
What is baume?
Used to determine the concentration of sugar in a liquid (density of liquid). Same as brix, just uses a different scale. Use in jam, sorbets...
107
What is Bavarian Cream?
When you add whipped cream to a creme anglaise.
108
How to do you make a Bavarian cream?
Make anglaise, stir in melted gelatin, once cooled to body temperature (24C ish), mix in whipping cream in two stages.
109
What is a beignet?
French cruller made with pate a choux
110
What is a Belgium waffle?
Also know as gaufrettes, include whipped egg whites for lightness, similar to a chiffon.
111
Bread Fault - Cracking?
Not proofed long enough
112
What are the ingredients in a bombe?
sugar, egg yolks, water and whipped cream
113
What should you add to your bombe if using in a plated dessert?
a thin layer of genoise
114
How do you know when brioche sponge is ready?
doubled in size
115
How can you improve a brownie recipe?
Include invert sugar such as honey or glucose because they retain moisture. Do not overbake
116
What is a bundt cake?
Round ring shaped pan (kuglehopf)
117
If your caramel stuck to the pan/bars, what caused it?
You didn't oil the pan
118
What kind of flour would you recommend to a celiac? Whole wheat, soya or rice
Rice
119
Do you add flour to choux while it is on the heat or off the heat?
on the heat
120
What happens if you add too little egg to choux?
Distorted, miss-shapen
121
What happes if you add too much egg to choux?
concave bottoms
122
What temperature is choux baked at?
375
123
What leavener should you use for natural cocoa?
Baking powder because it's acidic.
124
What is a coulis?
Puree of fresh or frozen fruit with sugar added
125
What method is used to make crackers?
biscuit method
126
What method do you use to make muffins?
Combine dry, add oil and liquid, mix
127
How do you store a croquembouche?
room temp
128
How do you prevent sugar from graining when it's boiling?
Add lemon juice
129
What temperature should you bake crusty dough at?
400-425
130
What will happen if doughnuts are proofed in a wet proofer?
They will blister
131
What temperature should your albumen be at when whipping up?
room temperature
132
Are extracts heat stable?
No
133
Are emulsions heat stable?
yes
134
What is the process of making fondant?
Heat water, sugar and glucose to 115F. Allow to cool to 110 by either placing on marble table or mixing slowly with paddle until creamy and smooth
135
How do you prevent fudge from setting hard?
Include glucose in the formula
136
How can you fix fudge that is too thick?
Thin with simple syrup
137
What is the difference between a genoise and a regular sponge cake?
Stream in melted butter after the sponge is mixed
138
How do you decorate gingerbread cookies?
Flood cookies with flat icing, dry, decorate with royal icing.
139
How should you store gum paste flowers?
cool dry place, covered in plastic wrap
140
What temperature should ice cream be stored at?
18 to prevent crystalization
141
What temperature should you cook the sugar/water to for Italian buttercream?
117
142
What ingredients are in Japonaise?
egg whites, almonds and/or hazelnuts
143
How do you prepare lady fingers for baking?
Piped with a piping bag
144
If French macarons stick to a sill pat, what needs to be changed?
Bake longer
145
How do you make marzipan?
Mix almond paste and glucose/corn syrup, add icing sugar until malleable
146
What temperature should the meat be cooked to if going into a meat pie?
74-76 C
147
What temperature should chicken be cooked to?
80 C
148
What temperature is E.coli killed at?
72 C
149
When should you add flavour to meringue?
Just prior to piping
150
How should you clean a mixer?
Always unplug prior to cleaning
151
Mixers can be both horizontal or vertical. True or false
True
152
How should modeling chocolate be stored?
dry at room temperature
153
What pan does sandwich bread go into?
Pullman pan
154
After baking puff pastry, how do you retain crispness?
Cool on a rack, don't cover or place in the fridge
155
How do you decorate napoleons?
Drizzle chocolate on flooded fondant immediately after it's assembled, feather the chocolate
156
How do you mix royal icing?
Low speed for 20-25 minutes
157
What is pectin
A setting agent found in apples and citrus
158
What is poires belle Helene?
A dessert made from pears pached in syrup and served with vanilla ice cream and chocolate syrup
159
How do you reduce scrap dough for scones?
Cut in a square or rectangle
160
What is a tuile?
Baked wafer, French for tile, usually arched shape and thin, crisp and can be sweet or savoury
161
What should you do with laminated trimmings?
Layer them and try and keep in same direction
162
What should you do with doughnut scraps?
Work scraps into dough, let rest and then cut out
163
How do you prepare a ramekin for a souffle?
Grease with butter and sugar
164
What is FIFO
First in first out (use up inventory in the order it is received)
165
What is Swiss meringue?
Beat egg and sugar over hot water, whip in butter
166
How do you bake a plum pudding?
Steam it
167
What's the process to make pound cake?
Cream butter and sugar, add eggs gradually, add flour/bp alternately with milk
168
What is the percentage of raisins that must be in raisin bread?
50% or 35% raisins and 15% currants
169
What is a savarin?
Same as a baba, no raisins, ring shape
170
What should you do if your water is hard?
Use more yeast as fermentation is slow, add more sour to adjust the PH
171
How can you stop whipped cream from weeping?
Stabilize with gelatin
172
What are ascorbic acid and azodicarbonamide?
Oxidizers strengthen protein so that dough holds more water and more air.
173
How do you make bagels?
Make dough, let rise, shape, half proof, boil and bake
174
What do you boil bagels in?
water and malt or water and honey
175
What are beignets?
Fruit fruit in batter and French of Carnaval beignets
176
What could a pale crust on bread be due to?
Old over fermented dough
177
What happens in a dry proof?
Thick skin/crust results in flying shell
178
What inhibits mould?
Calcium proprionate
179
What are the results of skinning on the bench?
Streaks and cores
180
In very rich brioche, the butter equals the weight of egg and is up to 60 % the egg/fat to weight of the flour.
Flour 1000g, egg 600g, butter is _____?
600 g???
181
How should you finish a buttercream cake?
Coat sides first, then put buttercream and push it out to the sides.
182
What kind of fat should you use in high ratio cakes?
emulsified shortening
183
What cake ingredients are toughners?
Flour and eggs (white and yolk) - Provide structure
184
What cake ingredients are tenderizers?
Sugar, fats and chemical leveners - provide softness or shortening of protein fibers
185
What cake ingredients are dryers?
Flours and starches, cocoa, milk solids- Absorbs moisture
186
What temperature should hard candy be boiled to?
310F
187
What temperature should soft caramel be boiled to?
245-248F
188
What's the ratio for spray chocolate?
50% chocolate 50% cocoa butter
