Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Culinary III > Principles of The Bakeshop (TEST) > Flashcards

Principles of The Bakeshop (TEST) Flashcards

(73 cards)

Start Studying
1
Q

What are the two proteins in flour

A

Glutenin and Gliadin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are the parts of the kernel

A

the bran, germ, and endosperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

process of beating fat and sugar together to incorporate air

A

creaming

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What does flour milled from strong wheat have a high percentage of

A

Protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what should you do to prevent lumping when caramelizing sugar

A

Add an interferent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What temperature does sugar caramelize

A

above 320

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

technique used to increase smoothness in chocolate

A

conching

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is ovenspring

A

the initial rise of baked products when placed in a hot oven

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

gluten

A

-Network of proteins created when wheat flour is moistened and manipulated
-Tough rubbery substance created when wheat flour is mixed with water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Chemical name for granulated sugar

A

Sucrose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What determines the character of flour

A

the character of wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Two types of sugar syrups

A

Simple syrup: Mixture of sugar and water
Cooked syrup: Made of melted sugar cooked until it reaches a specific temperature

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Purposes of sugar

A

Lock in moisture
Carb
Food for yeast
Creaming and tenderizing agent etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Molasses

A

Thick Syrup used as a “Sweetener”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Brown sugar

A

Granulated Sugar + Molasses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How do you prevent recrystallization in sugar syrups

A

Add and interferent during the boiling procedure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

interferent

A

Interferes with formation of sugar crystals
EX: Acid (lemon juice, vinegar, cream of tartar, etc.) or glucose (corn syrup, honey, etc)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Hygroscopic

A

Ingredients that attract water from the air on humid days and lose water through evaporation mote slowly than granulated sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Chocolate Liquor

A

the product that results when cocoa bearns are first crushed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

cocoa butter

A

Fat from beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Couverture

A

Chocolate that is at least 32% cocoa butter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Nib

A

Cocoa beans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Rye Flour

A
  • Commonly used for bread baking
  • Milled from rye berry
  • Comes in four grades and colors (white, medium, dark, rye meal)
  • Does not contain proteins that produce gluten
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Equipment for beating

A

Spoon or electric mixer fitted with a paddle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Equipment for blending
Spoon, rubber spatula, wisk, or electric mixer fitted with a paddle
26
Equipment for Creaming
Electric mixer with paddle on medium speed
27
Equipment for Cutting
Pastry cutters, fingers, or electric mixer with a paddle
28
Equipment for Folding
Rubber spatula or balloon whisk
29
Equipment for Kneading
Hands or electric mixer fitted with dough hook.
30
Equipment for sifting
Rotary, drain sift, or mesh strainer
31
Equipment for stirring
Spoon, whisk or rubber spatula
32
Equipment for Whipping
Whisk or electric mixer fitted with a whip
33
Aerate
To incorporate air into a mixture through sifting and mixing
34
Folding
Very gently incorporating wet ingredients with dry ingredients, batter, or cream
35
Creaming
Vigorously combining softened fat and sugar while incorporating air
36
Blending
Mixing two or more ingredients until evenly distributed
37
Cutting
Incorporating solid fat into dry ingredients only until lumps of the desired size remain.
38
Caramelization
The browning of sugar
39
Granulated sugar
All purpose sugar Refined sugar, whitened an grinded by food processors. Similar size and looks to table salt
40
What is granulated sugar refined from
Sugar cane of sugar beets
41
Brown Sugar
Granulates sugar with molasses added back into it
42
Molasses
Thick syrup used as a sweetener Comes from unrefined, raw sugar
43
Nibs
The edible part of the cocoa bean
44
Gelatinization
When starch absorbs liquid and thickens the liquid
45
Gelatin
A natural product derived from collagen (an animal protein) Has two forms
46
Two forms of Gelatin
Granulated Gelatin and Sheet Gelatin
47
Fats
Provide flavor and color Adds moisture and richness assists with leavening Helps with products shelf life (preservative) Shortens gluten strands
48
Oil
Liquid fat Blends thoroughly into a mixture
49
Margarine
Adds flavor, high melting point
50
Shortening
Shortens Gluten Strands and tenderizes product
51
Emulsified shortening
Uses large amounts of sugar or liquid
52
Butter
Adds flavor, low melting point
53
Lard
Rendered pork fat Adds flakiness and flavor; spoils quickly Contains only a small amount of water
54
Chocolate Liquor
the liquid produced when cocoa beans are roasted and ground
55
Simple Sugar syrup
A mixture of sugar and water
56
Emulsion
Flavoring Oils mixed into water with the aid of emulsifiers
57
Unsweetened/Bittersweet Chocolate
**at least 35% chocolate liquor** plus cocoa butter sugar, flavorings and sometimes emulsifiers
58
Air
All products, especially those containing whipped eggs or creamed fat
59
Steam
All products when liquids evaporate or fats melt
60
Carbon Dioxide
Products containing baking soda, baking powder, baking ammonia, or yeast
61
Interferent
Interferes with formation of sugar crystals
62
Interferent examples
EX: Acid (lemon juice, vinegar, cream of tartar, etc.) or glucose (corn syrup, honey, etc)
63
How do you prevent lumping when caramelizing sugar (recrystallization)
Add and interferent during the boiling procedure
64
Beating
Vigorously agitating food to incorporate air or develop gluten
65
Sifting
Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate
66
Hygroscopic
Ingredients that attracts water from the air on humid days and lose water through evaporation more slowly than granulated sugar
67
Whats an example of a hygroscopic ingredient
Corn syrup
68
Extracts
Mixtures of flavoring oils/essential oils and ethyl alcohol
69
Starch Retrogradation
When a dough or batter loses moisture after baking, resulting in baked good that are dry or stale
70
Cooked Syrup (Heavy Syrup?)
Sugar syrups that need to be cooked to a higher temperature
71
Dough
Has a lower water content.
72
Batter
has more liquids, fats, and sugars than dough
73
Cocoa powder
finely ground powder from cocoa beans

Culinary III (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions