Final Exam Review Flashcards
1
Q
Weight 454 grams = pounds?
A
1 pound
2
Q
Volume 1000 ml = litre
A
1 litre
3
Q
Volume 250 ml = cup
A
1 cup
4
Q
1 teaspoon = ml
A
5 ml
5
Q
3 tsp = tablespoon
A
1 tbs
6
Q
1 leaf gelatine = grams of gelatine powder
A
2 grams
7
Q
1 egg = grams
1 yolk = grams
1 white = grams
A
50 g
20 g
30 g
8
Q
For water, oil, milk weight always =
A
Volume
9
Q
What are the characteristics of all purpose flour?
A
Off white > yellowish
10% protein
10
Q
What is self rising flour?
A
The addition of salt & baking powder
2 tbsp: 1 cup all purpose
11
Q
What is gluten?
A
Primary protein in wheat
Provides structure & flavour
Composed of glutenin & gliadin when linked together to form gluten
12
Q
What is glutenin?
A
Provides elasticity to dough
13
Q
What is gliadin?
A
Provides extensibility & volume to dough
14
Q
How is gluten developed?
A
Formation of strong, cohesive network of fibres which stretch thin like spider web
Developed when water is added to flour and dough is mixed, kneaded etc
15
Q
What are 4 factors that affect gluten development?
A
Type of flour
Mixing time
Dough temperature
Additions like salt or fat
16
Q
Weight 1000 grams = kg?
A
1 kilogram
17
Q
What is blind baking?
A
Baked pie dough/cold filling
Baked b4 w/beans
Pre baking a pie crust when being filled w/ unbaked filling (pudding/cream pie)
18
Q
What is a rolled in dough?
A
The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. Effectively you’re “rolling” butter into a flour-and-water dough.
Fat between layers of dough.
19
Q
What is the difference between laminated doughs danish dough & puff pastry?
A
Danish dough is sweet has everything, milk, butter, sugar, eggs.
Pastry dough is lean no sugar & eggs.
20
Q
How do you make Danish dough?
A
- In a bowl warm up milk & sprinkle active dry yeast, & half the sugar. Let rest until it foams. Add the flours (bread/cake), remaining sugar, eggs, salt, & softened butter.
- Mix dough w/ dough hook. Do not over mix
- Take dough out & knead into ball shape & place in lightly dusted flour bowl. Cover & place in fridge 30 mins.
- On lightly floured surface, roll out the dough into large rectangle shape. Brush excess flour
- Spread butter evenly over 2/3 of dough. Fold unbuttered third over the top & press edges together to seal in batter. Fold remaining third on top.
- Roll dough into a rectangle. Fold dough in thirds, this rolling & folding is called a turn, it must be done 4 times & chill the dough in fridge between turns for 15-20 mins. After the final turn, wrap dough well & refrigerate at least 4 hrs or overnight, or freeze.
- Shape & fill the Danish dough as desired. Place shaped pastries on paper lined baking sheet & allow to proof 15-20 mins
- Brush pastries w/ egg was/ sugar if desired. Bake @375 until light brown 12-15 mins
21
Q
How do you make puff pastry?
A
- Rub fat into flour
- Add cold water
- Mix dough w/ dough hook until developed, approx 4 mins.
- Let dough rest 30 mins
- Roll out dough into rectangular shape
- Place roll in fat on 2/3rds of dough
- Start w/ a single, then double book folds, repeat this twice. Ending w/ a double. Place in freezer
22
Q
How do you make choux paste?
A
- Place water, milk & salt into pot & boil
- Add flour & stir constantly using wooden spoon 2/3 mins
- Transfer the roux into mixing bowl to cool using paddle attachment until steam has cleared
- Add eggs one at time @ 2nd speed
- Scrape sides to ensure egg mixture has right consistency
- Place choux paste in piping bag & pipe onto a lined tray
- Bake immediately @ 400f for first 15-20 mins to develop steam. Reduce heat 375f to finish baking until golden
- Store in plastic bag in fridge for 1 week & freezes well for months
- choux paste may be frozen prior to baking
23
Q
What is the short/sweet dough method?
A
Using a mixing bowl & paddle attachment cream butter & sugar, &
salt @ 2nd speed until smooth & scrape down sides of bowl
Add eggs slowly & scrape sides of bowl
Sift pastry flour & add to wet ingredients until well incorporated don’t overmix
Chill for several hours b4 using for best results ie shrinkage
24
Q
What is the pie dough method?
A
Break fat/shortening into sifted pastry flour and mix
Pour salt into cold water & pour into mixing bowl/ use paddle attachment start at 1st speed until it looks like dough move to 2nd for 30 seconds
Light flour on table
Scape dough
Knead 8 times
Roll into log
Rest on tray
25
What is the brioche method?
*sponge method*
1. Scald milk/cool to lukewarm. Dissolve yeast. Add flour & mix to make a sponge(starter) let rise until double.
2. Gradually mix in eggs, then dry ingredients using paddle attachment to make soft dough,
3. Beat in butter, little at a time, until completely absorb, & dough is smooth. Dough will be soft & sticky.
4. Fermentation cover w/ plastic film/place in retarder overnight
5. Makeup 50g roll/dough should be cold during makeup
6. Bake 400f
26
What is the difference in fat content between short/sweet dough, Pie dough, and brioche?
Short/sweet dough has sugar/eggs/butter
Pie dough no eggs/sugar just shortening
Brioche is an egg bread has everything egg, sugar, milk, butter
27
What are the 3 types of yeast?
Fresh compressed yeast
Active dry yeast
Instant dry yeast
28
How is fresh yeast used?
Must be refrigerated
Should be white/crumbly
Available in cubes or blocks
29
How is active yeast used?
Add lukewarm water
30
How is instant yeast used?
Directly added to dry ingredients
| Water activates it
31
How does the temperature of water affect yeast?
Too cold won't activate/rise
| Too hot will kill yeast
32
What is frangipane?
A filling made of butter, sugar, eggs, and ground almonds.
Uses creaming method
33
Where is frangipane used?
Tarts, jalousie, galettes
34
What is simple syrup & its ratio?
A thick, sweet liquid, usually prepared from equal 1:1 sugar and water by bringing to a boil.
35
What are the leavening agents for Danish dough?
Eggs/(lamination butter)
36
What are the components of wheat grain?
Bran
Endosperm
Germ
37
Number of folds in Danish & puff dough?
Danish 4/3 folds 4 sets of 3 single folds
Puff pastry 2 singles 2 doubles
38
What are chemical leavening agents?
Baking powder
Baking soda
Ammonia
39
What is baking powder?
2 types> single acting baking powder
Activated w/ presence of moisture to release gas(eggs,milk)
Baked immediately
Double acting
Small release of gas upon contact w/ moisture, stronger release w/ heat
Baked immediately but can sit for a short time w/o loss of leavening
40
What is baking soda?
Aka bicarbonate of soda
Releases c02 gas
Moisture & acid must be present
Must be baked immediately or gas is released & weakened
Acid>buttermilk,sour cream, lemon juice, honey, molasses, fresh fruit
Too much product can produce butter/soapy taste
41
When is carbon dioxide produce?
During fermentation
Bread making
42
How is carbon dioxide released when making bread?
Punching
43
What are the 12 steps in bread making?
1. Scaling ingredients
2. Mixing
3. Bulk fermentation
4. Punching c02
5. Scaling or portioning dough
6. Rounding
7. Benching
8. Makeup and panning
9. Proofing
10. Baking
11. Cooling
12. Storing
44
What is fermentation?
Rising(rest)
The process>yeast converts sugar into alcohol & carbon dioxide>refers to the time that yeast dough is left to rise.
45
What is docking?
Taking a fork or knife to make holes/keeps in shape & prevents air bubbles when blind baking
46
What is the leavening agent for sponge or genoise?
Eggs
47
What is the difference between sponge & genoise?
Genoise has melted butter
*french/butter*
48
What are the properties of eggs in a baked product?
Provides moisture, texture, flavour, leavening, colour, & structure
49
How do you adjust choux paste consistency?
W/ milk to loosen
50
What are quick breads?
Biscuits, scones, muffins, cornbread
Quick cause requires no yeast or fermentation, leavened by chemical leaveners and steam
51
What is the mixing method used to make *biscuits*, scones & flaky dough?
Involves cutting cold fat into flour & other dry ingredients b4 liquids are added.
Sift dry ingredients
Cut/rub fat into dry ingredients
Combine liquid ingredients (including eggs)
Add liquid ingredients to dry and mix only until combined and form soft dough
Don't over mix
Divide/cut into desire shapes
52
What is the basic muffin mixing method?
Sift dry ingredients
Combine liquid ingredients including melted fat or oil
Add liquid ingredients to dry & stir just until combine don't over mix
Toss frozen fruit in bread flour to absorb moisture so muffins aren't soggy
Scoop, grease, Pan & bake immediately
400 20-30mins
*can prepare dry & liquid mixtures in advance*
53
What is the pound cake method? (Creaming method)
Sift dry ingredients
Cream butter and sugar & salt until light and fluffy
Add eggs slowly
Add dry ingredients to eggs & butter
Mix until batter is incorporated don't overmix
54
What is the frangipane tart method?
```
Cream butter & sugar
Add eggs slowly
Add dry ingredients and combine
Pipe small amount of jam onto bottom tart shell
Pipe frangipane mixture on top
Bake 350 20 mins
Sift w/ icing sugar when cool
```
55
What products use the sponge/foam method? (Little or no fat, no chemical leaveners(except chiffon)
```
Sponge cake>genoise(melted butter)
Swiss roll>roulade
Angel food cake(folded in egg whites)
Chiffon(has everything oil, eggs,sugar)
Lady fingers(whipped w/ egg whites, piped)
```
56
What is genoise method?
Sift flour
Whisk eggs/sugar over bain Marie to warm or take out eggs ahead of time
Place mixture in mixing bowl and whisk at high speed until double/triple volume and frothy lighter colour
Fold flour into egg mixture
Fold in melted butter
Pour batter into prepare cake forms on a tray about 30 mins
*springs back when done*
Freezer 1mth
Fridge 1wk
57
What is the cookie method?
Cream fat & sugar together to incorporate air and blend ingredients
Add eggs gradually, scraping down bowl
Stir in liquid ingredients
Stir in flour, salt, spices and leaveners
Fold in any nuts, chocolate chips or chunky ingredients by hand or mixer low speed
58
What is shortbread cookie method? Creaming method
Using mixing bowl w/ paddle cream butter, sugar and salt. Scrape.
Add egg yolks/flavour. Scrape.
Add sifted flour and mix until incorporated into dough
Refrigerate 30 mins
Makeup: rolled method>roll dough 1/4" thick place on parchment paper
Bake 350 15 mins
59
What is the oatmeal raisin cooking method? Creaming method
Combine oats w/ other dry ingredients after sifted
Mix raisins into dough last
Makeup dropped method
Use parchment paper
Bake 375 10-12
60
What is the lady ginger method? Sponge method
Beat egg yolks and sugar until the batter is thick
With the egg whites until they form soft peak. Add sugar/lemon juice beat 1 min, until sugar absorbs the egg whites.
Sift flour and fold into the yolks
Fold whites into batter
Makeup > bagged method> use plain tip pipe strips onto lined pans
Bake 375 10 mins
61
What's this is the raisin spice bar?
One stage method
62
What is the Swiss roll method?
Warm eggs & sugar in Bain Marie (while whisking)
Take from heat & whip until triple in volume
Add vanilla
Fold in sifted flour
Pour batter onto bake trays
Bake 375f 7-10 mins
Spread filling, roll and ripp w/ powdered sugar.
63
What is straight dough method? (Focaccia)
All Ingredients are mixed to full development
Dough is covered/time to ferment
Punch down to release c02
Scale dough
Round to develop smooth surface
Benching to allow gluten to relax
Make up/moulding
Shape into rolls or loaves
Proof
Double in size
Egg wash
Bake
64
What is the soft rolls method?
1. Add Luke warm water and yeast. Add the rest of the ingredients and salt last.
2. Mix the dough on 2nd speed for 6 min. W/ a dough hook
3. Transfer dough on slightly floured table and knead dough then cover it
4. Let dough ferment for 30-45 mins. Until doubled in size
5. Punch down c02
6. Divide the dough into portions and round it.
7. Shape as desired & arrange on parchment paper
8. Brush proofed rolls w/ water wash & place poppy/sesame seeds. Bake 400 approx. 15-18 mins
65
What is the focaccia method?
Add lukewarm water into the yeast and make a slurry in mixing bowl
Add sifted flour sugar olive oil and salt
Mix on 1st speed to incorporate and then second speed for five minutes to develop gluten
Follow 12 steps of bread production
After proofing press dimples
66
What is the roll in method?
Mix dough do not develop gluten
Cover allow to rise/rest
Shape & chill fat/shortening
Rollout dough to 1/2"
Place fat on dough
Danish 4/3 croissant 3/3 puff pastry 2s/2d
*brush flour off before folding
Rotate dough 90• between folds
67
When is sponge and dough method used? (Starter)
When producing products which contain high amounts of rich ingredients or which inhibits yeast growth
Butter sugar eggs salt spices
Prepared in 2 stages, gives yeast a head start
68
What is the sponge and dough method?
Combine all liquid, yeast and 50% of flour
Mix to soft dough, thick batter
Cover allow double in size
Add remaining ingredients
Mix to full development
Add fruit/nut
Allow rest before working into bread or rolls
69
What is the pastry cream method?
Place 750 ml milk w/ 150g of sugar in sauce pot to boil
Place cornstarch & sugar together mix, add remaining milk 250 & whisk to the the dry ingredients
Add egg yolks & vanilla to the milk mixture
Once milk and sugar has come to boil temper egg/milk mixture by pouring 1/3 of hot milk. Then pour tempered mixture back into pot for 2nd boil until it thickens stirring constantly
Add butter
Pour cream in bowl or tray and cool
Cover fridge
70
Cream cheese filling method is?
Cream sugar cream cheese until light and fluffy using mixing bowl on second speed and scrape bowl
Stir in egg yolks lemon zest and add melted butter and flour mix until Lump free
71
Banana bread method?
Purée bananas
Sift baking soda & flour
Cream butter and sugar 4-6
Add eggs
Add flour
Add bananas and combine thoroughly
Grease/Paper line loaf pan
Bake 375 30 mins
72
What's corn bread method?
By hand
Sift all dry ingredients > pastry flour/baking powder add rest of ingredients
(Make sure salt no contact w/ leavening agent)
Whisk eggs milk corn syrup and melted butter
Pour liquids to dry mix until incorporated don't over mix
73
Pecan filling method?
Saucepan brown sugar corn syrup butter heat and remove
Mix whole eggs vanilla. Gradually whisk hot sauce into egg mixture
Pour filling in prepared pie shell pecans on top
Bake 325 45 mins
74
Pumpkin pie method?
Combine eggs and pumpkin. Blend in sugar and pastry flour
Add salt spices then milk/cream. Whisk until blended
Allow filling to rest 15-20 mins. Fill pie shells bake 400 30-40
75
Fruit flan assembly?
Line flan rings w/ short crust that's docked and rested 10-20 min
Bake 375 15-20 mins
Allow to cool fill w/ pastry cream
Place fruit on top
Use pastry brush glaze fruit to seal fruit
