BIET: Topic 2

Question 0

Blast freezer

Answer 0

Low temperature evaporator which uses a fan to force air rapidly over the evaporator surface

Question 1

12 and 20 Quart Mixing bowls

Answer 1

Bowls attached to the mixers. You can tell what size they are by the number on the side of the bowl

Question 2

Deck oven

Answer 2

An oven with more than one chamber to allow large volumes of products to be made

Question 3

Dough sheeter

Answer 3

A kitchen machine that rolls out pieces of dough to a desired thickness

Question 4

Hearth oven

Answer 4

An oven whose floor is made from a stone or masonry, products baked directly on stone surface (also called deck oven)

Question 5

Induction burner

Answer 5

Smooth top ceramic surfaced. Coils generate a strong magnetic field, causing molecules to rapidly flip, generating fast heat

Question 6

Loader/setter

Answer 6

Something that helps put the product into the oven

Question 7

Paddle attachment

Answer 7

An attachment on the mixer that helps cream items

Question 8

Planetary mixer

Answer 8

Mixer that mixes products by using attachments to vertically rotate ingredients in the bowl to fully incorporate

Question 9

Retarder/proofer

Answer 9

A chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity

Question 10

Thermal mass

Answer 10

Describes part of oven that absorbs and reflects hear from a fire, making it available for cooking

Question 11

Batch ice cream machine

Answer 11

Churns a specific amount of ice cream base at one time. Available in horizontal and vertical configurations

Question 12

Convection oven

Answer 12

Force hot air to circulate food, cooking it quickly and somewhat eveny

Question 13

Dough hook

Answer 13

Mixer attachment used for mixing and kneading breads

Question 14

Heat transfer

Answer 14

Heat is transfer of heat, whether it be by radiation, conduction, conversion, or induction

Question 15

Hobart mixer

Answer 15

First electric mixer

Question 16

Kitchen aid mixer

Answer 16

First stand mixer

Question 17

Marble surface

Answer 17

Greater heat conductivity. Used in bakeshops to quickly cool hot confectionary products

Question 18

Peel

Answer 18

Meant to take bread in and out of oven

Question 19

Reach in refrigerator

Answer 19

Units with many shelves that can be accessed so cold items can be retrieved by wait staff when necessary

Question 20

Spiral mixer

Answer 20

Stationary mixers in which the bowl rotates. Only had one spiral shaped hook attachment. Used for bread dough. Controlled to there isnt too much friction

Question 21

Whip attachment

Answer 21

Attachment that aerates batter/other products

Question 22

How can you match the proper sized mixer attachment to the bowl on a Hobart Mixer?

Answer 22

The bowl has the amount it holds on the side

Question 23

Which mixer attachment is appropriate for creaming? Foaming? Kneading?

Answer 23

Paddle
Whip
Breadhook

Question 24

State the differences between a planetary mixer and a spiral mixer

Answer 24

Planetary mixers mixes ingrediants by rotating the three paddle attachments while a spiral mixer rotates the bowl

Question 25

Explain the difference between proofing and retarding. What are the two environmental conditions controlled in a proofer/retarder unit

Answer 25

Proofing encourages fermentation by warm temps and controlled humidity, while retarding produces a slower rise

Question 26

Explain the difference between a convection oven and a deck oven. What is the temp and time difference when using a convection over verses a deck oven?

Answer 26

In a convection oven, you cook products in a pan while on deck ovens you put the product directly on the floor. When cooking convection, lower 25-50 degrees and reduce baketime

Question 27

Explain the function of a dough sheeter. Give examples of 2 products

Answer 27

A dough sheeter rolls out dough to a desired thickness. Croissant, puff pastry

Question 28

Describe how an induction burner works. 2 advantages

Answer 28

Smooth top cermaic surfaces that have coils below the surface which create a strong magnetic field that makes molecules rapidly flip generating fast heat. Heats up faster, keeps bakeshop cooler because it heats pans directly

Question 29

Does marble feel cool to the touch in the bakeshop? Why is the surface preferred for cooling items such as chocolate and sugar

Answer 29

Yes, marble has greater heat conductivity, so heat transfers faster from your body to the marble. This surface is preferred to cool because it is cheaper than stainless steel

Question 30

Explain how blast freezers differ from conventional freezer units? Why are these freezers utilized in the industry

Answer 30

Blast freezers will freeze products much faster than conventional freezers

Question 31

What are three differences of hearth ovens from a deck oven

Answer 31

I have no idea