Final Test Flashcards
(216 cards)
1
Q
Why is the starch gel from cornstarch suitable for cream pie fillings?
A
Because it firms up as it cools.
2
Q
What is the best method for mixing instant starch into a mix?
A
Combine with sugar and whip into the liquid.
3
Q
What is the quantity of waxy maize starch need to gelatinize a fruit pie filling based on liquid?
A
Approx. 10%.
4
Q
Why is invert sugar used in sugar boiling?
A
To prevent sugar from graining (crystallization).
5
Q
What temperature should sugar be heated to for sugar pulling?
A
150C or 300F.
6
Q
In sugar boiling what does the hard ball stage happen?
A
Just before the soft crack.
7
Q
Why is copper the best choice of pot when sugar boiling?
A
Provides the best heat transfer.
8
Q
What happens to fondant when it is heat to 38C (100F)?
A
Icing will be shinny and have a soft dry finish (good).
9
Q
What should flat icings be thinned with and why?
A
Hot water because it will dissolve more solids.
10
Q
What will dough lacking salt look like?
A
Soft and stick and it will be fast fermenting.
11
Q
What are the functions of salt in a bread dough?
A
Enhances Flavour and provides dough with stability.
12
Q
What would a bread dough containing 6% salt be like?
A
Very slow fermenting.
13
Q
What action should you take if the water in your bakery is very hard?
A
Increase the yeast.
14
Q
Water with a PH of 8.6 would cause a bread dough to be?
A
Slow fermenting.
15
Q
If chlorine is added to the water what will happen to the dough?
A
It will be slow fermenting.
16
Q
What does the enzyme lipoxidse do?
A
Bleaching and Flavour enhancing additive.
17
Q
What is lipoxygenase effective as?
A
An anti-staling agent.
18
Q
What enzyme is responsible for converting poly-saccharides to maltose?
A
Amylase.
19
Q
What fungal alpha amylase used in bread making for?
A
Slow staling by increasing water absorption of the dough.
20
Q
What happens during the fermentation process?
A
The dough mellows and becomes extensible, which is caused by the proteolysis enzyme breaking the protein stand.
21
Q
What happens to bread if it in refrigerated?
A
It will stale.
22
Q
What are the most effective anti-staling agents in bread?
A
Mono and Di-glycerides.
23
Q
What does milk chocolate contain?
A
Chocolate liquor, cocoa butter, sugar, milk solids and lecithin.
24
Q
Bitter chocolate contains?
A
Chocolate liquor, cocoa butter and lecithin.
25
What is added to bitter chocolate to make milk chocolate?
Sugar and milk solids.
26
What does the addition of water or syrup to chocolate do?
Causes the chocolate to thicken.
27
What is the purpose of tempering chocolate couveruture?
Makes it set bitter/ firm and creates a gloss.
28
What can be added to chocolate to reduce the cost, give a thinner coat and maintain a gloss?
Melted shortening.
29
What indicates a sugar bloom?
Moisture spots.
30
What does the coating for a Sacher Torte contain?
Water, sugar, syrup and cocoa.
31
What type of cocoa contain more acid?
Natural cocoa.
32
What needs to be adjusted in a recipe that calls for natural cocoa and dutched is used?
Baking soda.
33
What can be added to lighten a chocolate mousse?
Whipped egg whites.
34
How are the bottoms for floratine cookies finished?
Dipped in chocolate and combed.
35
What is the gelling agent that is found in most fruits and aids in the production of jams and jellies?
Pectin.
36
What is the natural emulsifier found in egg yolks?
Lecithin.
37
What are the most effective mold inhibitors found in baked goods?
Sodium and calcium propionates.
38
What are the additives that contribute to extended shelf life?
Mono and Di-glycerides.
39
Pectin will only gel when?
When combined with sugar, water and acid.
40
What is then is the function of a sponge dough?
Develop Flavour in the bread.
41
What can be done to reduce the fermentation time in sponge dough's?
Increase the yeast.
42
Sararin dough results in what?
A dough with a soft constancy.
43
What does diastatic malt do?
Contributes to high enzyme activity and increases fermentation.
44
What does the mechanical dough development system (Chorley Wood) do?
It conditions the dough by intense mixing and addition of oxidizing agents.
45
How long should the floor time be of dough's made with mechanical dough method?
0 to 20 minutes.
46
What will a dough look like the is under fermented?
It will have a closed grain and have reduced volume.
47
How should rye dough made with highly alkaline water be corrected?
Increase the amount of sour dough.
48
What are the ingredients for French/ Italian style breads?
Water, flour, salt and yeast.
49
A dough that had been over mixed results in what?
It will be sticky because the gluten had been stretch beyond its limits.
50
What is a optimum level of salt in bread dough based on flour?
2%.
51
What is frangipane made of?
Almond paste or ground almonds, flour, sugar and egg.
52
What is the difference between chiffon and angel food cakes?
Chiffon contains egg yolks and veggie oil.
53
What should be done to angel food cakes after they are baked?
Inverted until cool and then remove from pans.
54
What is the main reason for collapsed angel food cakes?
Egg whites that are over whipped.
55
What is the initial stage of meringue?
Whipping egg whites, adding half the sugar gradually in a stream.
56
What is a japonise?
Meringue with a addition of hazelnuts.
57
What is the biggest problem when making japonise?
Piping the shapes.
58
Why should frozen unbaked yeast products not be placed straight into the proofer.
Uneven gas production within the product.
59
Why would fat bleed out of Danish pastry and puff pastry in the oven?
Insufficient turns and lamination.
60
What is done to improve the shine and Flavour of bagels?
They are boiled in water with the addition of malt.
61
What is the appropriate frying temperature of yeast doughnuts?
375*F.
62
What is the appropriate frying temperature of cake doughnuts?
380*F.
63
Cake doughnuts require to be rested for how long, so they can hydrate?
10 minutes.
64
What is the unit used to dispense cake doughnuts into the fryer?
Sanitary cake doughnut device.
65
When will cake doughnuts absorb excess fat?
If the fryer is too cold.
66
In cake batter cakes should the eggs be more or less than the fat?
More.
67
When will a creamed fat mixture separate?
When eggs or liquid are cold or are added too fast.
68
What needs to be added to high ratio cake formulas?
Emulsified shortening.
69
How can an X fault be corrected in high ratio cakes?
Baking a lower temperature for a longer period of time.
70
What is the only source of leavening in angel food cakes?
Steam expansion.
71
What causes the X fault in high ratio cakes?
Too much milk or water in the formula.
72
For the purpose f balancing cake formulas, what must be true?
Toughners must equal tenderizers.
73
What are tenderizers in cakes?
Sugar, fats and chemical leaveners.
74
How is leavening in old fashioned pound cakes achieved?
Creaming fat and sugar.
75
How is a M fault caused?
Too much sugar.
76
What are the ingredients that have an opening or lifting effect on a cake?
Baking powder, fat, sugar and eggs.
77
What is the baking procedure of pumpkin pie?
Pour uncooked filling into an unbaked shell and baked until it sets.
78
What causes weeping or moisture forming between the filling and meringue on a lemon pie?
The filling was too hot when the meringue was piped on.
79
When mixing the fat and flour, what size should the fat resemble for a flaky pie crust?
Pea size
80
Why are bread crumbs used in pork sausage rolls?
To prevent shrinkage and improve moisture retention
81
What temperature should any unused sausage roll portions be kept at?
between 1* and 7*C (35-44*F)
82
What is the normal operating temperature of a bakers refrigerator?
1*-4*C
83
If the cooling unit is kept at 1-2*C (34-50*F) what should the relative humidity be at? And what is it called?
85% Called a retarder
84
What is the appropriate method to defrost unbaked goods?
Allow them to come to room temperature, then proof.
85
Why do we glaze Danish pastries with apricot glaze after baking?
It will extend the life of the product, add flavor and shine, allows fondant to adhere to the product.
86
What does durable life date mean?
The period during which the product is good and retain its wholesomeness, palatability and nutritional value.
87
Raisin bread must contain at least what percent of raisins according to the CFDA?
At least 50%
88
What order must ingredients be listed as?
Quantity, starting with the most.
89
According to the FDA all prepackaged goods must state what?
Name and address, net contents, common name, durable life date, ingredients, nutritional information.
90
The concept of projecting a positive image of your bakery to perspective customers through advertising and promotions is called what?
Marketing
91
What is merchandising?
Building displays, sampling products, preparing POS materials.
92
Heat quantity is measured by?
BTU's or calories
93
Heat intensity is measured by?
Thermometer
94
What ingredients are used to produce pastillage or gum paste?
Icing sugar, water, gelatin, cornstarch.
95
What are the three main ingredients for a cheesecake?
Sugar, cheese, eggs.
96
What is a franchise operation also referred to as?
Turn key operation
97
What type of flour is used in choux paste?
Bread flour
98
What is a baked Alaska made up of?
Cake, flashed meringue, ice cream
99
What is another name for an apple turnover?
Chausson aux pommes
100
What is bavarios made from?
Light custard, gelatin, whipped cream.
101
Profiterolles used for croquembouche are filled with what?
Pastry cream
102
Why are direct fire ovens better than indirect?
They are more responsive to controls and require less maintenance
103
What is used for lubrication for oven maintenance?
Graphite spays or solutions
104
What is a type of fuel used with indirect fire ovens?
Oil
105
Electric motors of one PH are usually?
Four pin, three phase, 220 Volts.
106
What type of fire extinguisher would be best for a class A fire?
Water
107
What type of fire extinguisher would be best for a class B fire?
Dry chemical or CO2
108
What is the greatest danger of fire?
Inhalation.
109
What is the principal of WCB?
No fault insurance.
110
When an employee is injured at the job who is responsibility is it to provide transport?
Employer.
111
If an employee is unconscious what is the first condition you should attend to?
Breathing.
112
What approach should you use when dealing with a life threatening condition?
Remove hazards, send for EMS, assess the casualty, administer first aid.
113
An employee is bleeding profusely what do you do?
Apply direct pressure, elevate, and put employee at rest.
114
An employee burns themselves, what do you do?
Soak in a sink with cool, clean water.
115
An employee goes into convulsions, what do you do?
Watch closely and ensure they do not hurt themselves.
116
What happens if a person can't breather for five minutes? And what do you do?
The persons brain may be harmed, you should use artificial respiration.
117
What is a good source of a complex carbohydrate?
A baked potato
118
What food component supplies most of our calories?
Carbohydrate
119
What is the primary function of fat?
Energy
120
What is essential for good health?
Fatty acids.
121
Body fuel that can be stored in unlimited quantity is what?
Fat.
122
What is basal metabolism?
The minimum energy required for vital body processes.
123
What is the best quality protein?
Eggs
124
What is a fat soluble vitamin?
Vitamin A
125
Where is calcium stored in our body?
Bones
126
To lose weight and maintain chloric intake, what must you do?
Increase energy outputs.
127
What hormone controls the level of glucose in the blood?
Insulin
128
The vitamins required to build new cells, especially red blood cells are?
Focalin and cobalamin
129
What the two most important minerals to maintain strong bones and teeth?
Calcium and phosphorous.
130
How do you raise capital?
Selling shares, bank loans, cash.
131
What is the biggest advantage of incorporation?
Owners are not personally liable for the company's debts.
132
Why is it important to have day to day financial controls?
To control finances so invoices can be paid.
133
Why is it important to have a daily production schedule?
Reduce over production, reduce staling.
134
How are staffing hours usually allocated?
On the basis of gross sales.
135
Why is it important to have job descriptions?
So the employees know what is expected of them.
136
What is the main reason for bankruptcy?
Not enough expertise and financing in insufficient.
137
Who votes in the directors?
Shareholders.
138
Why are there business licenses and zoning regulations?
To control and regulate for an orderly development.
139
Good sanitation practices and temperature control is most important to what?
Savory products because the high moisture content in meat supports bacteria growth.
140
What enzyme is responsible for starch breaking down into sugar?
Amylase.
141
What does dough produce in large quantities.
Carbon dioxide gas.
142
A solid core in the center of a loaf of bread was created during what?
Molding
143
What is a result of over proofing?
Collapsed sides.
144
What is a result of under baking a cake?
A wet patch just under the top crust.
145
What improvements to ovens have made them better?
Insulation and alternative fuels.
146
What has automation of machinery increased?
Accident rate.
147
What do you do if someone is choking?
Begin abdominal thrusts.
148
What food has the highest quantity of protein?
Soy beans.
149
What enzyme converts polysaccharides to glucose?
Amylase.
150
Who pays EI and CPP?
Employee and Employer matches.
151
Enrichment of bread is governed by?
FDA
152
Why is Danish dough kept cold?
To firm the dough and fat to make it easier to roll out.
153
What is the difference between churned and still frozen desserts?
Churned desserts are constantly in motion creating small ice crystals and incorporating air.
154
What is overrun?
The increase in volume due to the incorporation of air.
155
Factors that affect overrun are?
Type of freezing equipment, length od churning time, fat content, % of solids and how full the freezer is.
156
What are the storage and serving temperatures of frozen desserts?
Storage = -18*C (0*F), Serving = -13*C to -9*C (8 to 15*F)
157
What affect does sugar have on frozen desserts?
Too much sugar = soft. Too little sugar = firm.
158
What is the dairy content of ice cream?
Cream and milk.
159
What is the dairy content of sorbet?
No dairy.
160
What is the dairy content of sherbets?
Some cream and milk for American style.
161
What is the dairy content of gelato?
Milk only.
162
What is autolyse?
Mixing method. Mix flour and water together and let stand for 20 to 30 minutes. Then continue to mix rest of ingredients.
163
What are the benefits of autolyse?
Shorter mixing time and a moister dough.
164
How is marzipan applied to cakes?
Roll out in icing sugar, coat cake in apricot glaze. Can be applied in one sheet or top and sides separately.
165
How is royal icing used?
String work and flooding.
166
How is a joconde sponge mixed?
Mix powdered nuts with flour and part of the sugar, then add whole eggs and mix until smooth. Whisk remaining sugar with egg whites until glossy packs form. Fold into nut mixture, then fold in melted butter. Baked a high temperatures.
167
What is joconde used for?
Mousse cakes and can be baked on coloured patterned sheets.
168
What is inversion?
A chemical change that produces sugar that is resistant to crystallization.
169
How do you know how much invert sugar to use?
Depends on the acid.
170
What happens if syrup is cooked at a high temperature?
It becomes more brittle.
171
When should acids be added to boiled syrups?
Near the end of the boiling process.
172
When should colours be added to boiled syrups?
Part way through the boiling process.
173
What is poured/ cast sugar?
Boiled sugar that has been allowed to harden into various shapes, put into flat sheets or bent and shaped. May also be coloured.
174
What is used to make spun sugar?
A which with the end cut off.
175
Why does spun sugar not keep?
Because absorbs moisture and becomes sticky.
176
What are two devices used for pulled or blown sugar?
A sugar lamp or a hair dryer.
177
What is a class A fire?
Fires in ordinary combustibles such as wood, paper, cloth, trash and plastic
178
What is a class B fire?
Fires in flammable liquids and gasses
179
What is a class c fire?
Fires in energized electrical equipment
180
What is a class D Fire?
Fires in Combustible metals
181
What is a class K fire?
Fires with cooking oils and greases
182
How do you convert *F to *C?
minus 32 divided by 1.8
183
How do you convert *C to *F
multiply 1.8 add 32
184
What temperature is yeast destroyed at?
60*C 140*F
185
What is the optimum storage temp for fresh yeast?
4*C - 7*C
186
What is added to no time dough's?
L-cysteine
187
What are the 4 flour enzymes?
Protease, lipase, alamayse, maltase
188
What is the correct working temp for chocolate and coatings?
31-33*C
189
What are the fat soluble vitamins?
DEKA
190
What are the water soluble vitamins?
BC & Folic Acid
191
What are the antioxidants?
ACE Selenium
192
What is soluble fibre?
Keeps poop together, cholesterol and blood sugar management.
193
What is insoluble fibre?
Keeps you regular, cleans out intestine and makes you feel full.
194
What are the six categories of nutrients?
Water, fat, protein, carbs, vitamins and minerals.
195
What are the three types of carbs?
Simple, complex and fibre.
196
What three nutrients provide energy?
Fat, protein and carbs.
197
What is saturated fat?
Solid at room temp, palm oil, coconut oil and cocoa butter and animal fats.
198
What is unsaturated fat?
Liquid at room temp. Poly (grape seed, fish oil) and Mono (olive and avocado).
199
What does enriched flour contain?
riboflavin, niacin, iron and thiamin.
200
What does protease do?
Breaks down protein.
201
What does lipase do?
Breaks down fats.
202
What does Amylase do?
Converts starch to malt sugar.
203
What does maltase do?
Breaks down maltose.
204
What is necessary for yeast to work? FATTOM
Food, Acid, Time, Temperature, Oxygen, Moisture
205
When will sugar inhibit yeast?
More then 25%.
206
What are the two type of baking powder?
Single and double acting.
207
How does single acting baking powder work?
100% on contact with moisture.
208
How does double acting baking powder work?
15% in the batter and 85% in the oven.
209
Why is cream of tartar added to royal icing?
To help make the icing more flexible and stretchy.
210
What temp/stage should a sugar syrup used to make hard candy reach?
Hard Crack. 146 to 155*C
211
What can be applied to marzipan to prevent it from drying out?
Cocoa Butter.
212
What can a cake be coated with when covering it with marzipan?
Simple syrup or apricot glaze.
213
Is proofing necessary for bagels?
No.
214
What is a kugelhopf?
A sweet yeast risen cake like bread with is baked in special mold and is decorated with icing sugar and almonds.
215
What does RDT stand for?
Required dough temperature.
216
What does FDT stand for?
Final dough temperature.
