Basic Patisserie Flashcards
(121 cards)
1
Q
What does sablage mean?
A
Mixing flour and sugar together, then blending (or “sanding”) in diced, cool butter with your finger tips until a coarse, sandy texture is reached.
2
Q
What does emulsion mean?
A
When two or more ingredients usually fat & water suspended together.
3
Q
What is Pâte brisée?
A
Shortcrust pastry.
4
Q
What does the term Blanch mean?
A
Blanching means whisk egg yolks & sugar together in bowl until pale, slightly fluffy & smooth.
The sugar protects the egg proteins preventing lump formation & curdling during cooking.
5
Q
What is a Cartouche?
A
Paper disc used to cover & trap in moisture & flavour during cooking.
6
Q
What are the 5 sugar syrup cooking stages?
A
Thread 105 °c - 112 °c
Soft ball 116 °c - 121 °c. (118 °c)
Hard ball 126 °c -130 °c. (126 °c)
Crack 144 °c - 150 °c. (144 °c)
Caramel 172 °c - 193 °c. (172 °c)
7
Q
What are the 12 stages of breadmaking?
A
- Weighing ingredients
- Mixing
- Bulk fermentation time (BFT)
- Folding (knock back)
- Divide & scale
- Pre-shaping or rounding
- Bench proofing
- Shaping & panning
- Prove (2nd rise)
- Cutting & decorating
- Bake
- Cooling
8
Q
What is inverted sugar?
A
A liquid sweetener made from table sugar (sucrose) and water. It’s formed when the bonds between the sugars in sucrose are broken, resulting in a thick, sweet syrup comprised of 50% fructose and 50% glucose
9
Q
What is baking powder made of?
A
Sodium bicarbonate, acid and starch. (Baking soda, tartaric acid and cornstarch)
10
Q
What is a Dartoise?
A
A rectangular pastry with a lattice top.
Can be sweet or savoury
11
Q
What is the P.H. of lemon?
A
2-3
12
Q
Marjaram smells like what?
A
Sweet pine and citrus.
13
Q
What is the technical term for harmonizing dough (bringing dough together)?
A
Kneading
14
Q
What is the recommended resting time between turns of puff pastry?
A
30 mins
15
Q
What is the main reason short crust pastry shrinks?
A
Lack of resting time
16
Q
Why use soft (T55) flour instead of strong (T45) flour in short crust pastry?
A
Less protein = less gluten
17
Q
What is the name of the organism that causes diseases?
A
Pathogens
18
Q
What does P.P.E stand for?
A
Personal Protective Equipment
19
Q
What temp should a fridge be at and how often should it be checked?
A
1-4 °C . Fridges should be checked once a day.
20
Q
What are the 4 types of food contamination hazards?
A
Biological, chemical, physical & allergenic.
21
Q
What is food poisoning?
A
A type of foodborne illness, is a sickness people get from something they ate or drank.
Symptoms of food poisoning often include upset stomach, diarrhea and vomiting.
22
Q
What is the melting temp of butter?
A
32-35° C
23
Q
Why is citrus added to jams?
A
The acidity reacts with the fruit in the jam thickening the jam.
24
Q
What is the danger zone for bacteria to grow?
A
5-63° C
25
What is swiss meringue often used for?
Piping decorations or centrepieces
26
What is the difference between swiss and italian meringue?
Swiss: cooked on bain Marie
Italian: cooked with sugar syrup
27
Who invented fondant?
Gillet- France, 1824
28
Who invented Mille-feuille?
Chef Marie Antoine Careme
29
What temperature does bacteria grow most quickly?
37° C
30
What is the aim of hygiene control?
To prevent spread of bacteria
31
What does it mean when something is pasturized?
Heat treated
32
What are high-risk foods?
Cooked meat, poultry, stocks, milk, eggs, shellfish
33
What is needed for bacteria to grow?
- Moisture
- Time
- Food
34
What are the components of flour?
- the **endosperm** or protein/starchy part
- the **germ** or protein/fat/vitamin-rich part
- the **bran** or fiber part
35
What are the gelatin grades and numbers?
Strength is the bloom rating
- Platinum | 235 -245
- Gold | 190-220
- Silver | 160-189
- Bronze | 125-135
They each have different levels of taste, color and strength.
36
What are the different parts of the wheat grain?
Germ, endosperm, bran
37
What is the main ingredient in flour?
proteins, starch, lipids, sugars and enzymes.
38
What are the 3 types of aeration?
Mechanical, biological & physical
39
What is H.A.G.C.P.?
Hazard Analysis Critical Control Point
40
What is the danger zone for food?
5-62° C
41
What is C.O.S.H.H.?
Control of Substances Hazardous to Health
42
What is food hygiene?
Actions taken to ensure that food is handled properly.
43
What is a glaze?
To coat the surface with sugar and melt to a shiny finish (like crème brulée)
44
What is a dry oven?
Cooking without the addition of moisture during baking.
45
How much moisture in flour?
13%
46
Why should custards be strained?
This removes any bits of egg that may not have been properly combined, and ensures that the custard is as smooth as possible. It's also an easy way to rescue your custard if it begins to overcook and curdle.
Also remove any air from the mixture.
47
Three citrus fruits
Kumquats, ugli fruit, buddha hands
48
What do amylose starches do?
Get thicker and cloudier as they cool
49
What do amylopectin starches?
Do not get thicker as they cool
50
What are bacteria?
Are a microscopic living organisms that have only one cell.
51
What is french meringue used for?
Desserts going to be baked again e.g. pavlova
52
What are the temperatures of coagulation for yolks, whites and whole eggs?
- Yolks 149-158° C
- Whites 144-149° C
- Whole 144-158° C
53
What does sugar do?
Adds color, moisture, sweet, helps not overwork gluten.
54
What does salt do?
Color, preservative, flavor, helps gluten development
55
What is butter inclusion?
Laminate dough with butter to form layers throughout rolling and folding butter inside.
56
What is (1) beurrage, (2) tourer, (3) lever, (4) detrempe?
(1) Prepare butter
(2) To turn
(3) To rise
(4) Inclusion of butter
57
What is (1) UHC milk, (2) Sterile milk?
Pasturization kills bacteria.
1) Ultra-High Temperature milk - 135° C for 1 second - shelf stable
2) 70-71° C, 7 minutes or 100° C for 1 minute - sterile milk
58
What is inverted sugar?
Equal parts dextrose and fructose, resistant to crystalization.
59
What do you call 1 butter inclusion and 5 turns?
English method of puff pastry inclusion
60
Why use fat in cooking?
- Moisture retention
- Flavor
- Flakiness
- Holds air
- Creates steam when melting
61
What is confiture?
Also known as jam, it’s a cooked mixture of fruit & sugar, set using pectin in fruit.
62
What is a Fraiser technique?
It is most commonly used for sweet doughs (e.g. pâte sucrée). When you 'fraiser' a dough you use your handpalm to push down the dough (or parts of the dough) and smear it over your working surface.
63
What is St-Honoré known for?
Saint Honoré was a sixth-century French bishop who earned his status as patron of bakers and pastry chefs
64
What do you get from cassava root?
Tapioca
65
What is glucose manufactured from?
Cornstarch
66
Why is it important that sorbet has the correct amount of sugar?
Sugar lowers the freezing point
67
How much protein is in white flour?
6-18%
68
How much sugar is in 1 ton of sugarcane?
120kg
69
What is chibouste made of?
crème patissière + meringue
70
What is mousseline made of?
crème patissière + butter
71
What is diplomat made of?
crème patissière + whipping cream
72
What are 3 elements make up gluten?
Gliadins, glutenin, water
73
What are the methods of preserving fruit?
- Refrigerate
- freeze
- can
- poach
- dry
74
Which are the fruit classification types?
- Citrus
- Stone
- Berries
- Hard
- Exotic
- Aggregate
- Multiple
75
What is overrun?
Describes the incorporation of air into ice cream (usually 15-20%)
76
What ingredients are in ice cream?
Milk, sugar, egg yolk, cream, salt, stabilizers
77
What is another name for soursops?
Prickly custard apple
78
What temperature is milk sterilized at?
Steam treated at 130-134° for 10 min then cooled rapidly.
79
What is a maillard reaction?
is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.
The crusts of most breads, such as brioche, are golden-brown mostly as a result of the Maillard reaction.
80
What are the sugars in milk?
Lactose & glucose
81
How is fondant icing made?
Sugar and water cooked to 166°, allowed to cool to 60° then whisked in a mixer until thick.
82
What are the different types of meringue?
Italian - Swiss - French
83
What types of creams are there and what is their fat content?
(1) Single - 18% - can't reduce
(2) Double - 48% - must be iced
(3) Whipping - 35-38%
84
What is the fat percentage of milk?
(1) Whole - 3.5-4%
(2) Semi skim 1.5-1.8%
(3) Skim - 0.5%
85
What is creme Chibouste used for?
can be used to fill and decorate cakes e.g. Gateau St Honoré, but also baked tarts.
86
What are the buying units of fruit?
Kilo, grams, boxes, unit, crates, punnet
87
What happens if butter laminated in puff pastry is too thick?
The pastry will rise unevenly
88
What is the melting point of milk and white chocolate?
40-45°
89
What are 3 methods of tempering chocolate?
Direct, tabling, seeding
90
What are the percentages of flour?
13% moisture, 1.5% fat, 12% fiber, 71% carbs
91
What are the different types of sugar?
Granulated
icing
demerara
light brown
dark brown
dark muscovado
golden caster
92
What is the main protein in eggs?
Albumin
93
What are eggs used for in patisserie?
They are used for thickening, binding and foaming
94
What type of flour contains a lower quantity of gluten?
Rye
95
What are the ingredients of white chocolate?
Cocoa butter, lucithin, sugar, vanilla, milk powder
96
What are the ingredients of milk chocolate?
Cocoa mass, cocoa butter, lecithin, sugar, vanilla, milk powder
97
What are the ingredients in dark chocolate?
Cocoa mass, cocoa butter, sugar, lecithin, vanilla
98
Why temper chocolate?
To get shiny results, snap, good contraction, good strength, more stable (longer shelf life)
99
What are the 3 main types of cocoa beans?
Criollo - Forastero - Trinitario
100
What is content of cocoa?
Cocoa solid and cocoa butter
101
How does chocolate tempering work?
Tempering the cocoa butter has 6 types of crystals - #5 is the hardest.
102
What is the melting point of dark chocolate?
45-47°
103
What does lecithin do?
Often used as an emulsifier in foods, which helps improve the texture and quality of products.
E.g. helps make chocolate more fluid when melted.
104
What does it mean proving the dough?
Proving is the process where yeast dough is placed in a warm & humid atmosphere for a period of time for the yeast cells to multiply (fermentation) & dough to increase in volume.
105
What’s the ideal proving temperature for dough that contains fat?
Proving temperature should be no higher than 26°C.
106
What does tuile stand for?
Tuile is the French word for tile, and these thin, delicate cookies are often curved in the shape of a French roof tile.
107
What is coulis?
A sweetened sauce made from puréed fruits, certain vegetables also can be used.
108
What does it mean by curdling/splitting/denaturing?
The point at which an emulsion breaks into separate components.
109
What is isomalt?
A sugar substitute derived from sugar.
110
What is crème renversèe au caramel?
A baked cremé that is turned out of its mould to be served. More commonly known as crème caramel.
111
What is a julienne?
Classic knife cut- used for zest of citrus fruits in pastry, cut into fine strips
112
What does Tamiser mean?
To sift
113
What does Ecremer mean?
To cream
114
What does poche mean?
Piping bag
115
What is imbibage?
Soaking syrup used to moisten cakes sponges or impart a flavour.
116
What is a ribbon stage?
Used to describe the correct thickness of sabayon before adding to other ingredients.
117
What temperature do you warm to create ribbon stage?
35-37°c
118
What is cremé au beurre?
A rich cream made with either egg whites or egg yolks with butter added.
119
What does petits fours mean?
From the small oven
120
What is a Nancy macaron?
Speciality almond petit four from the town Nancy in France.
121
What is a ganache?
An emulsion of chocolate and liquid.
