Lab Notes Flashcards
For making a sponge in class we used the cold method, what is the warm method called?
The warm method would be a genoise sponge.
When whipping egg whites, what speed should the mixer be at and why?
When whipping egg whites use a medium-high speed. Too high a speed will cause the air cells to be inconsistent in size resulting in an unstable foam.
What is the purpose of the cream of tartar in an egg foam?
The cream of tartar is an acid used to stabilize the egg foams. Lemon juice could be used as a substitute.
What is a sponge?
A sponge is a separated egg foam.
What two ingredients can replace pastry flour in a recipe? Which technique results in a chewier texture?
All-Purpose Flour and Corn Starch can be used as a substitute for pastry flour. In a sponge, pastry flour will result in a chewier texture.
What happens if a mousse is left to set for too long prior to use?
- It will lose its airy texture
- It will make fewer products
- The mouthfeel will be off
How are traditional ladyfingers prepared?
Traditional ladyfingers are prepared by dusting powdered sugar on top of the sponge before baking. Let the first layer dissolve a bit then apply a second layer. Bake.
Why might a sponge be too thin once baked?
- The eggs were over whipped meaning they are too stiff.
2. The folding in method was done too long or too aggressively.
What are 2 techniques we use to ensure no air cavities form in our mousse cakes?
- Make the inner layer of the sponge slightly smaller than the cake itself.
- Spread the mousse up the edge of the ring when filling.
In class, we used the dry method to prepare caramel, if we were to use a wet method instead, how much water would be added?
In the wet method, 25-30% of the weight of sugar should be water.
How much water does a sheet of gelatin absorb?
A gelatin sheet should absorb 5-6X its weight in water.
What are the results of an overcooked or undercooked caramel?
An overcooked caramel will be bitter, while an undercooked caramel will be very sweet.
What is the simple ratio for a caramel?
1:1 ratio of cream to sugar
Why might a caramel crystalize when the cream is added?
1) Because the cream added was too cold
2) Because the cream was added too fast
3) Because the syrup was not hot enough
When white chocolate is caramelized at 125C what is caramelizing?
At this temperature, the milk proteins are caramelized not the sugar. This process is the Maillard reaction.
Are an acetate sheet and a guitar sheet the same?
No. An acetate sheet is thicker and more expensive. It will make a crinkling noise when it moves. A guitar sheet is a bit thinner and cheaper. It does not make any noise when moved.
Where does Sable Breton get its name?
The name Sable Breton comes from the city that is known for its high-quality butter, Brittany, France. Sable Breton has a high quantity of butter incorporated in it, and Brittany, France (or Breton, France) is the best place to get butter and salt.
