Pastries FNF

Question 1

Shortening

Answer 1

A flour mixture to tenderize i

Question 2

How does shortening tenderize?

Answer 2

By limiting the length of gluten protein structure which can develop

Question 3

What do you want to have tender product?

Answer 3

Short gluten strands not long

Question 4

How is gluten developed?

Answer 4

By over kneading

Question 5

How is shortening accomplished?

Answer 5

Multiple layers of fat to separate starch and gluten particles (limits association between the starch and the protein)

Question 6

What happens when you bake?

Answer 6

Fat melts into layers and moisture from fat contributes to leavening due to steam

Question 7

Good crust?

Answer 7

Flask and tender

Question 8

Key fats for baking animal

Answer 8

Lard (pork) and tallow (Beef)

Question 9

How are lard and tallow processed?

Answer 9

Take fat from slaughter process and then heat

Question 10

Rendering fat

Answer 10

Heating fat denatures enzymes and prevents them from oxidizing fat

Question 11

Lard vs tallow

Answer 11

Lard is softer

Question 12

Why is lard more fluid?

Answer 12

Pork fat contains more linoleic acid which introduces double bonds creating a softer more fluid texture

Question 13

Characteristic of linoleic acid

Answer 13

2 double bonds, two kinks or bends, allows lard to be softer

Question 14

Beef tallow characteristics

Answer 14

Less linoleic acid but the same oleic

Question 15

Plasticicity of a fat

Answer 15

Fat has spreadability

Question 16

Vegetable shortening

Answer 16

Purposely used to shorten gluten and give tender product

Question 17

How is vegetable shortening produced?

Answer 17

Vegetable oil

Question 18

Plasticity of vegetable shortening

Answer 18

15-35 degrees C

Question 19

Important about shortening

Answer 19

Not pure fat, incorporates nitrogen gas and emulsifier

Question 20

Why are emulsifiers useful?

Answer 20

More uniform easier to mix pastry because incorporates sugar better into baking

Question 21

Oil in water emulsion

Answer 21

Pure oil droplets in water. Vinegar in oil. Water in aqueous environment

Question 22

Water-in-oil emulsion

Answer 22

Butter/ margerine is water in oil emulsion (water droplets suspended in hydrophobic)

Question 23

Low-fat spread

Answer 23

Larger water suspended in hydrophobic background

Question 24

Pastry definition:

Answer 24

Broadly defined as a dessert dish with a high-fat flour component

Question 25

Pater brisee

Answer 25

All butter

Question 26

Pate sucree

Answer 26

Butter, sugar, eggs (cookie like)

Question 27

Pate sablee

Answer 27

Cookie like, shortcrust from shortening

Question 28

Flakiness

Answer 28

Cutting into the fat and creating crumb sized pieces to it melts into the dough

Question 29

Key characteristic of a good pastry

Answer 29

Flakiness tender enough to be cut by a fork but not crumbly in texture

Question 30

What creates a tough product?

Answer 30

Excessive kneading or handling develops gluten so longer gluten strans and tougher

Question 31

What would make a pastry crumbly?

Answer 31

Fat at far extreme at plasticity (crumbly) oil

Question 32

What does oil do in pastry?

Answer 32

Spread a lot and evenly coats flour which inhibits association between starch and protein inhibiting gluten development

Question 33

Good choices for pastry

Answer 33

Butter or shortening

Question 34

Shortening power

Answer 34

Greater plasticity= greater shortening

Question 35

Temperature sensitive effect on fat

Answer 35

Ice cold water or cold butter keeping solidity of fat especially in hot environemnts

Question 36

Ratio of fat to flour

Answer 36

Stiff dough with 1:3 or 1:2 ratio of fat to flour

Question 37

Over developed crust is baked prior to putting filling

Answer 37

Large blisters

Question 38

How to avoid blisters

Answer 38

Fork, beans to weigh down pastry

Question 39

Goal of cake making

Answer 39

Light, moist, tender product

Question 40

How is tender cake achieved?

Answer 40

Choice of flour

Question 41

What does cake flour give you?

Answer 41

finer grain and texture is a lot more uniform with cake flour.

Question 42

Why is cake flour more soft tender?

Answer 42

soft wheat and some tenderness comes from gluten content

Question 43

What else is cake composed of?

Answer 43

Starch

Question 44

What happens to the starch in the oven?

Answer 44

Gelatinization (starch, moisture, heat combined)

Question 45

Addition of liquid to cake

Answer 45

Milk, eggs, flavouring agents (citrus juice), vanilla is not very significant and some of it is also an alcohol so will be cooked off in the baking

Question 46

Effect of sugar on cake

Answer 46

Sugar addition will influence starch gelatinization and on gluten development

Question 47

Why does sugar good?

Answer 47

Good part of its effects relates to hydrogen bonding and has an overall tenderizing effect

Question 48

Sugar and gelatinization

Answer 48

delay gelatinization and will happen at a higher temperature than it would in the absence of sugar Inhibition of gluten development

Question 49

Sugar and denaturation of proteins

Answer 49

hydrogen bonding effects of sugar it increases temperature required for denaturation of the proteins which means the presence of the sugar helps us to have a tender product

Question 50

Shortened cakes

Answer 50

Shortened gluten strands and more tender

Question 51

What do shortened cakes contain?

Answer 51

Fat such as butter, margarine, or shortening

Question 52

Most shortened cakes are levened with?

Answer 52

Baking powder or soda

Question 53

Unshortened cakes

Answer 53

Sometimes called foam cakes have no fat

Question 54

How are unshortened cakes leavened?

Answer 54

By air which is heated into eggs and by steam that forms during baking

Question 55

Shortening: creaming

Answer 55

Mixing shortening into cake batter is usually creaming process

Question 56

Incorporating sugar when creaming

Answer 56

entire mixture increases in volume because you are incorporate lots of air when combining fat and sugar

Question 57

Effect of egg on cake

Answer 57

Adding the whole egg (overall the whole egg is regarded as having a toughening effect on the texture of cakes)

Question 58

When does toughening of cake decrease?

Answer 58

gets decreased or is less obvious comes about through the other additional effects of fat and sugar mixed into the product

Question 59

What will yolk in egg contribute to?

Answer 59

Lipid and an important emulsifier