Finals Flashcards
1
Q
what are the ingredients for streusel topping?
A
- butter and or shortening
- granulated sugar
- brown sugar
- salt
- cinnamon
- pastry flour
2
Q
what are three basic principles of protecting against bacteria?
A
- keep bacteria from spreading
- stop bacteria from growing
- kill bacteria
3
Q
what are the most common washes for yeast products just before baking?
A
- water (hard-crusted products to help crust not to dry too quickly)
- starch paste (rye breads - shine)
- egg wash (shiny brown crust for soft breads, rolls, rich doughs, and danishes)
- commercial aerosol (seeds to adhere)
4
Q
what are the reasons why we should not apply too much dusting flour?
A
- waste of money/cost
- messes with moisture
- changes taste/flavor
- makes a mess
- creates streaks of flour in finished product/appearance
- prevents dough from sticking properly when rolling it out
- creates a grainy texture
5
Q
what are the three principle mixing methods for yeast doughs?
A
- straight dough method
- modified straight dough method
- sponge dough method
6
Q
what are the ingredients for chocolate almond filling?
A
- almond paste
- sugar
- cocoa
- cake crumb
- eggs
- butter
- vanilla
- water
7
Q
what are the 6 major functions of fat?
A
- taste/flavor/richness
- tenderizer
- extend shelf life
- creaming agent
- creates flakiness
- moisture retainer
- shortens gluten strands
8
Q
what are the ingredients for croissants?
A
- milk
- sugar
- salt
- butter or shortening
- bread flour
- yeast
9
Q
how do you make croissants using the modified straight dough method?
A
- scald milk then cool to room temp.
- dissolve yeast in room temp milk
- add sugar, shortening, salt to mixing bowl
- add liquids
- add flour
- create gluten
- add yeast milk
- speed 2 for 5 mins.
- push down to a rectangular shape on 1/2 pan
- put in fridge
- make 240 layers by putting in flour butter mixture in the rectangular shaped dough
- roll out 3x as text book
- single fold to middle
- fold other side over (9 layers)
- roll out again 3x as the text book
- fold again (27 layers)
- rest in the refrigerator covered
- roll out evenly to the width of the cutter (8in.)
- roll out length about 27in.
- mark with cutter to make 12 pieces
- relax dough
- cut with cutter
- take triangle and split base
- pull apart outward slightly
- tuck and roll towards the point gently pulling the pointed end
- point should end under the roll
- shape
- proof
- egg wash
- bake 400 degrees about 20 mins.
10
Q
why is scaling and sizing accurately important when making rolls and breads?
A
- even baking time
- appearance
- look standard
- even portions
- even results
- cost
11
Q
what are the four forms of commercial yeast?
A
- fresh yeast
- active yeast
- instant dry yeast
- osmotolerant yeast
12
Q
what are the 3 main factors that determine fermentation?
A
- time
- temperature
- yeast quantity
13
Q
what is retarding?
A
- slows the fermentation or proof of yeast doughs by refrigeration (covered to prevent drying and formation of skin) or special retarders that maintain a high humidity
14
Q
what are the three phases of mixing in the production of doughs and batters?
A
- blending the ingredients
- forming the dough
- developing the dough
15
Q
what are the three yeast product types?
A
- lean dough
- rich dough
- laminated/rolled-in doughs
16
Q
what are the 12 steps in the production of yeast dough/breads?
A
- scaling ingredients
- mixing
- bulk fermentation
- folding
- dividing/portioning of dough
- pre-shaping/rounding
- bench-proofing or intermediate proofing
- makeup and panning
- proofing
- baking
- cooling
- storing
17
Q
what are the important roles of salt in baking?
A
- enhances flavor
- strengthens gluten (more stretchable)
- inhibits yeast growth
18
Q
what are the four types of ovens in the bakery?
A
- deck oven
- rack oven
- mechanical oven
- convection oven
19
Q
what are the three parts of a whole wheat kernel?
A
- germ
- endosperm
- bran
20
Q
what are the 4 functions of sugar?
A
- add sweetness and flavor
- create tenderness
- give crust color
- retains moisture
- creaming agent with fat and foaming agent with eggs
- provides food for yeast
21
Q
what are the procedures for using a baker’s balance scale?
A
- set the scale scoop or other container on the left side of the scale
- balance the scale by placing counter weights on the right side
- set the scale for the desired weight by placing weights on the right side and/or by moving the ounce weight
- add the ingredient to the left side until the scale balances
22
Q
name some hand tools in the bake shop?
A
- blowtorch
- bowl knife (straight spatula)
- Brushes
- chinois and china cap
- Comb, icing
- Cutters (roller, cookie, pastry)
- Pastry bag
- peel
- roller docker
- Rolling pins
- Scrappers (bench, bowl)
- sieve
- Strainer
- Turntable
- Wire rack
- Whip
23
Q
1lb = how oz?
A
- 16oz
24
Q
1gal = how quarts?
A
- 4qt
25
1qt = how many pints?
- 2pt
26
1pt = how many cups?
- 2 cups
27
1 cup = how many fl oz?
- 8 (fl) oz
28
1 (fl) oz = how many tbsp?
- 2 tbsp
29
1 tbsp = how many tsp?
- 3 tsp
30
1 ft = how many inches?
- 12in.
31
gram, liter, meter, and degree Celsius are the basic unit of?
gram = weight
liter = volume
meter = length
degree Celsius = temperture
32
kilo- =
deci- =
centi- =
milli- =
```
kilo- = 1000 (kilogram = 1000 grams)
deci- = 1/10 (deciliter = 0.1 liter)
centi- = 1/100 (centimeter = 0.01 meter)
milli- = 1/1000 (millimeter = 0.001 meter)
```
33
name the types of mixers in the bake shop?
- vertical mixer
- spiral mixer
- horizontal mixer
- continuous mixer
34
what is AP weight and EP weight?
- AP = as purchased weight
| - EP = edible portion weight
35
name the different positions of bakers?
- pastry chef
- bread baker (boulanger)
- ice cream maker (glacier)
- confectioner or candy maker (confiseur)
- decorator (decorateur)
- executive pastry chef
- head baker
- bakers
36
what is a standardized recipes and formulas?
- is a set of instructions describing the way a particular establishment prepares a particular item
- customized
37
what is instructional recipes and formulas?
- is to teach basic baking and cooking techniques
| - flexible
38
milk, water, and eggs are measured in what?
- volume
39
what is the baker's percentage?
- the amount of each ingredient used as a percentage of the amount of flour used
40
name ways you can prevent food-born illness by personal hygiene?
- do not work with food if you have any communicable disease or infection
- shower daily
- wear clean uniforms and aprons
- keep hair clean and neat; were hat or hairnet
- clean shaven
- remove all jewelry and body piercing
- wash hands frequently
- cover mouth when sneezing or coughing
- keep hands away from face, hair, arms when handling food
- keep finger nails clean and short; no nail polish
- do not smoke or chew gum while working
- cover cuts and sores with clean bandages
- do not sit on work tables
41
what is the flow of food?
- the movement of food through a food service operation from receiving, through the stages of storage, preparation, and service, until it is served to the consumer.
42
what are the three benefits of folding?
- expels carbon dioxide for yeast growth
- helps develop gluten structure
- equalizes the temperature throughout the dough
43
what are the three basic methods for pie fillings?
- cooked juice method
- cooked fruit method
- old fashioned method
44
what are the two basic types of pie dough?
- flaky pie dough
| - mealy pie dough
45
what does a whole egg consist of?
- yolk
- white
- shell
46
what are the three most important starches in dessert production?
- cornstarch
- waxy maize
- instant starches
47
what the professional requirements of a baker?
- eagerness to work
- commitment to learning
- dedication to service
- professional pride
48
what are the fermented milk products used in a bakery?
- sour cream
- creme fraiche
- buttermilk
- yogurt
49
what is the difference between baker's cheese and cream cheese?
- baker's cheese = is a soft, un-aged cheese with a very low fat content - dry and pliable - can be kneaded somewhat like a dough
- cream cheese = is also a soft, un-aged cheese but it has a higher fat content
50
what are some sauces and syrups in the bake shop?
- simple syrup
- dessert syrup
- creme anglaise (vanilla custard sauce)
- carmel sauce
- melba sauce
51
name the different flours in the bake shop?
- high-gluten flour
- whole wheat flour
- rye flour
- bread flour
- cake flour
- pastry flour
52
what the basic types of meringue?
- common (french) meringue
- swiss meringue
- italian meringue
53
what are the mixing methods for quick bread doughs and batters?
- biscuit method
- muffin method
- creaming method
54
what are the benefits of milk in baking?
- essential for the development of gluten
- contributes to texture
- flavor
- crust color
- keeping quality
- nutritional value
55
what are the two groups of pies based on their method of assembling and baking?
- baked pies
| - unbaked pies
56
what are the changes that occur in the baking process?
- melting of fats
- formation and expansion of gases
- killing of yeast and other microorganisms
- coagulation of proteins
- gelatinization of starches
- escape of water vapor and other gases
- crust formation and browning
57
what are the three types of egg forms?
- dry
- frozen
- fresh
58
what are chemical leaveners?
- baking powder
- baking soda
- baking ammonia
- air
- steam
59
how do you prevent staling?
- freezer straight from the oven
- use moisture retainers
- cover to protect from air
60
what are the characteristics of cookies?
- crispness
- softness
- chewiness
- spread
61
what is the difference between creaming and foaming?
- creaming = is the process of beating fat and sugar together to incorporate air
- foaming = is the process of beating eggs, with or without sugar, to incorporate air
62
what factors contribute to crispness in cookies?
- low proportion of liquid - stiff dough
- high sugar and fat - workable dough
- baking long enough to evaporate most of the moisture (convection oven faster)
- small size or thin shape - dries faster while baking
- proper storage - soft when absorbs moisture
63
what factors contribute to softness in cookies?
- high proportion of liquid
- low sugar and fat
- honey, molasses, or corn syrup - absorbs moisture
- under-baking
- large size or thick shape - retains moisture
- proper storage - can dry out
64
what factors contribute to chewiness in cookies?
- high sugar and liquid but low fat content
- high proportion of eggs
- strong flour or gluten developed during mixing
65
what factors contribute to spread in cookies?
- high sugar content increases spread (coarse granulated = increases; confectioner's sugar = reduces
- high baking soda or baking ammonia = encourages
- creaming (air) until light in color = increases; creaming to a paste (less air) = reduces
- low oven temp. = increases; high temp = decreases (sets up before it has a chance)
- slack butter (high liquid) spreads more than stiff dough
- strong flour or activation of gluten decreases spread
- heavily greased pans = increases spread
66
what are the cookie mixing methods?
- One stage method (mix all room temp ingredients at once)
- Creaming method (cream room temp fat, sugar, salt, spices - add eggs and liquid - sift flour and leavener - mix just to combined)
- Sanding method (mix dry and fat until sand or cornmeal - add eggs)
- Sponge method (whip slightly warmer than room temp eggs and sugar to soft peaks=whites; thick and light=whole, yolk - fold remaining ingredients in
67
what are the types and makeup methods for cookies?
- Bagged (soft enough for pastry bag; stiff enough to hold shape - butter tea cookies)
- Dropped (soft dough; place dough with spoon or scoop - coconut macaroons)
- Rolled (cut from stiff chilled dough - rich short cookies)
- Molded (divide to equal portions; mold to shape or flatten w/ weight - snicker doodle)
- Icebox (ideal for freshly baked on hand; dough is made previously and stored; slice and bake - multicolored cookies)
- Bar (baked in long narrow strips then cut crosswise to bars - raisin spice bars)
- Sheet (spread cookie mixture in sheet pan; even thickness; bake then cut into squares - brownies)
- Stencil (special technique for soft dough-stencil paste-silicone mat - almond tuiles)
68
what does the word "cookie" mean?
- small cake
69
what is a baked tart?
- an unbaked tart shell filled with a layer of fresh fruit and a little sugar and then baked
- thin layer of cake crumb to absorb any excess juices
70
what are the procedures for baked tart shells?
- short dough from fridge
- scale to fit pan
- drop in pan dough up to rim nothing hanging over
- fit paper cups in dough shell
- hold it down w/ baking beans
- bake 400 degrees to lightly browned
- take beans out and back in oven
- take shell out of pan and rest
- fill w/ cream
- crumble cake sponge thin layer to absorb bleeding of fruit
- place a lot of prepared fruit to cover cream
- glaze
