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AIT Prep > Study Guide Review > Flashcards

Study Guide Review Flashcards

1
Q

What are the 3 phases of mixing in the production of dough?

A
  1. Combining Ingredients (Pick Up Stage)
  2. Forming the Dough (Clean Up Stage)
  3. Developing the Dough (Final Stage)
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2
Q

How much bench time does a cake donut need before frying?

A

15 min

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3
Q

List 5 ways you can extend the shelf life of your fry oil?

A 
~ Use good quality, flavourless fat
~ Fry at the proper temperature
~ Maintain proper levels of fat
~ Do not fry too many doughnuts at once
~ Keep the fat clean
~ Discard spent fat
~ Keep fat covered when not in use
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4
Q

What is the purpose of an intermediate proof?

A

The intermediate proof is the 10-20 minutes the dough rests in between pre-shaping and final shaping. During this time, the gluten relaxes -which makes final shaping easier - and fermentation continues.

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5
Q

What is millers grist?

A

Millers grist is a grain that has been separated from its chaff in preparation for grinding. Although it technically refers to the grist stone used for milling it can also refer to the leftover bran/germ after sifting in the milling process.

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6
Q

What is the purpose of a mono or di- glyceride in bread?

A

Mono and di- glycerides are emulsifiers that contribute to strengthening the dough and extend the shelf life.

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7
Q

What type of bread would be suitable for use of first clear flour?

A

Rye bread because it is darker and first clear flour has a dark tinge to it.

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8
Q

How is flour quality determined?

A

Flour quality is determined by the endosperm, specifically the quality and quantity of the proteins. Kernal damage and moisture content also contribute to quality.

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9
Q

What flour is the highest quality?

A

Patent Flour

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10
Q

What is the proper percentage for salt in a bread formula?

A

2%

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11
Q

At what temperature after cooling can you slice bread?

A

32C

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12
Q

What temperature of water do you use to dissolve active dry yeast?

A

41C or 105F

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13
Q

How much water should active yeast be dissolved in?

A

4X its weight

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14
Q

What effect would a dry proofer have on a loaf of bread?

A

~ Poor volume
~ A skin will form
~ The bread may crack or rupture when baked

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15
Q

What is azodicarbonamide?

A

Azodicarbonamide is an additive and oxidizing agent used in baking which matures the flour faster.

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16
Q

Sugar has a _________ effect on gluten.

A

Tenderizing

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17
Q

Milk contains an enzyme that interferes with gluten development. This problem can be avoided by ______.

A

Scalding the milk

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18
Q

What are the walls of air cells in doughs primarily made of?

A

(Gluten) Protein.

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19
Q

In the baking process, what is the temperature range for the melting of fats?

A

32C-55C

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20
Q

In the baking process, what is the temperature range for the formation and expansion of gases?

A

32-55C. This occurs during oven spring, with the most rapid formation and expansion of gases occurring between 35-45C.

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21
Q

In the baking process, what is the temperature range for the coagulation of proteins?

A

Coagulation of proteins starts at 60-70C, and is complete at 85C.

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22
Q

In the baking process, what is the temperature range for the gelatinization of starches?

A

40-95C

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23
Q

In the baking process, what is the temperature range for the crust formation?

A

150C

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24
Q

What is staling primarily caused by?

A

Staling is caused primarily by the changes in the Moisture content of baked goods.

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25
Q

What is the best way to prevent the staling of a lean French bread, if it must be stored until the next day?

A

Tightly wrap the bread.

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26
Q

Browning of a crust during baking is due to the…

A

Maillard Reaction

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27
Q

What is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules?

A

Gelatinization

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28
Q

Why is salt an important ingredient in bread dough?

A

Salt is an important ingredient in bread dough because it inhibits yeast fermentation, and adds flavour.

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29
Q

A lean dough is one that is low in ___ and ___.

A

A lean dough is one that is low in Fat and Sugar (and Eggs)

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30
Q

The three main purposes of mixing yeast doughs are:

A
  1. Combine ingredients
  2. Develop gluten
  3. Hydrate the dough
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31
Q

What is the mixing method in which all ingredients are mixed together at once?

A

The straight dough method.

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32
Q

Yeast acts on sugar in a dough, and produces a gas called_____. This process is called____.

A

Yeast acts on sugar in a dough, and produces a gas called Carbon Dioxide. This process is called Fermentation.

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33
Q

After bread is made up and panned, it is placed in a warm, moist place and allowed to rise or expand. This process is called_______?

A

Proofing

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34
Q

The rapid rising of yeast products in the oven due to the production and expansion of gases in the dough is called________?

A

Oven spring

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35
Q

Using too much dusting flour during makeup can make loaves that have________?

A

Streaks

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36
Q

Dough that is left uncovered during intermediate proof will exhibit what characteristics?

A
  1. Drying out
  2. Skin
  3. Harder to final shape
    Therefore…
  4. Poor volume
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37
Q

What 3 factors produce blisters on bread?

A
  1. Excess humidity in the proofer
  2. Excess steam at the oven
  3. Careless moulding
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38
Q

How can the use of steam in a oven be used to advantage in baking crusty rolls and bread.

A

Steam delays crust formation, which allows for the full expansion of the product before a crust forms, which produces a product with nicer volume, and a nice thin, crisp crust.

39
Q

How are doughnuts, fritters, pancakes, and waffles cooked?

A

Despite being considered baked products, doughnuts, fritters, pancakes, and waffles are cooked by deep frying, using a greased pan, a griddle, or an iron, instead of in an oven.

40
Q

When making yeast doughnuts, less fat absorption at the fryer can be achieved by an increase in which ingredient?

A

Eggs

41
Q

Why would overloading the doughnut fryer be a bad idea?

A

Overloading the doughnut fryer would lower the overall temperature, and not permit enough room for dough expansion, in addition to making the doughnuts hard to turn.

  • Lower temp
  • Not enough room for dough expansion
  • Doughnuts hard to turn
42
Q

What are 3 factors which may potentially produce greasy yeast doughnuts?

A
  1. Overfrying
  2. Too rich
  3. Dough too warm
43
Q

What are 2 factors which may potentially produce tough cake doughnuts?

A
  1. Overmixing

2. Not rested before frying.

44
Q

What are 3 advantages of quick breads, over yeast breads?

A
  1. Quick
  2. No fermentation
  3. Short mix
45
Q

Quick breads are quick because________?

A

They use a short mix, and have no fermentation time.

46
Q

How do drop batters differ from pour batters?

A

Drop batters are thicker, and scoopable. They are made with higher flour and lower water.

47
Q

Should there be much gluten development in quick breads?

A

No. Gluten development in quick breads should be minimal.

48
Q

What happens if a muffin batter is overmixed?

A

The muffins may be tough, with irregular shapes, and tunnelling.

49
Q

What can you do to prevent frozen blueberries from bleeding into a muffin batter?

A

Coat with flour.

50
Q

What produces tunneling in quick breads?

A

Overmixing.

51
Q

Which quick bread preparation methods often involve light kneading?

A

Biscuit dough.

52
Q

Biscuit dough should be kneaded long enough to produce ______, but not so long as to produce_______.

A

Biscuit dough should be kneaded long enough to produce Flakiness, but not so long as to produce Toughness.

53
Q

What is an advantage of the muffin method?

A

It’s quick and easy.

54
Q

What is a disadvantage of the muffin method?

A

There is a danger of overmixing, which leads to toughness.

55
Q

What is the percentage amount of CO2 that double acting baking powder releases in the oven?

A

33 1/3% in the oven (66 2/3% during mixing)

56
Q

What are the 4 steps in the biscuit method?

A
  1. Cut shortening into dry ingredients
  2. Add liquid ingredients to dry ingredients
  3. Knead, rotate, etc.
  4. Makeup
57
Q

What are the 3 steps in the muffin method?

A
  1. Dry in one bowl
  2. Liquid in one bowl
  3. Combine. Do not overmix. Should be lumpy.
58
Q

What are the 4 steps in the creaming method for muffins?

A
  1. cream fat and sugar
  2. add eggs in stages
  3. Add dry
  4. Add liquid, alternating with dry
59
Q

Although cookies and cakes are very similar, they differ in terms of their _______.

A

Liquid

60
Q

What are the 4 basic characteristics of cookies?

A
  1. Chewy
  2. Soft
  3. Crispy
  4. Spread
61
Q

In terms of cookie traits, softness is the opposite of __________.

A

Crispiness

62
Q

What are hygroscopic sugars?

A

Sugars that attract and hold water molecules.

63
Q

A high _______ will decrease the spread of a cookie?

A

Flour content

64
Q

If you want to decrease the spread of your cookies, but don’t want to make them any less sweet, you can…?

A

Mix gently or add more flour

65
Q

The amount of creaming performed in the creaming method will help determine the ________ of a batch of cookies.

A

Spread

66
Q

What are 5 techniques that can be used to reduce the spread of cookies?

A
  1. Less creaming
  2. Using confectioners sugar instead of regular sugar
  3. Increasing flour
  4. Increasing oven temperature
  5. Not greasing pans
67
Q

Why would you double pan a batch of cookies?

A

No brown bottoms :)

68
Q

What causes toughness in cookies?

A
  1. Bread (stronger) flour
  2. Overmixing
  3. Not enough leavening
  4. Overbaking
69
Q

What are the 3 main functions of icings?

A
  1. Flavour and richness
  2. Improving appearance
  3. Improving keeping qualities by acting as a protective coating
70
Q

What provides the structure for royal icing?

A

Confectioners sugar

71
Q

What are the ingredients of a french buttercream?

A
  • Pate a bombe - egg yolks and sugar syrup
  • Butter
  • Flavoring
72
Q

Buttercream icings are light, smooth mixtures of__________?

A

Fat and sugar

73
Q

One of the disadvantages of using butter to make buttercream icing is that it is less stable than many other types of icing because it melts so easily. One way to overcome this disadvantage is to…?

A

Blend a small quantity of emulsifier shortening with butter to stabilize

74
Q

Another term for decorator’s buttercream is__________?

A

Rose Paste

75
Q

If shortening is substituted for butter in a creaming method cake, what type of shortening is used?

A

Regular shortening

76
Q

Two ingredients that act as tougheners or structure builders in cakes are ________ and _________.

A

Flour and Eggs

77
Q

The two most important tenderizers in cakes are _________ and ________.

A

Shortening and Sugar

78
Q

Pastry cream is…?

A

Milk, eggs, sugar, cornstarch - a custard sauce that must be boiled.

79
Q

Whipped cream that is folded into a hot base will________?

A

Melt

80
Q

What are the 3 main goals of mixing cake batters?

A
  1. Combine ingredients into a homogenous mixture
  2. Form air cells
  3. Develop texture
81
Q

A uniform mixture of 2 unfixable substances is called an _________?

A

Emulsion

82
Q

T/F When eggs are added to a cake batter in the creaming method, they should be added all at once.

A

False

83
Q

T/F For best creaming action, shortening or butter should be at room temp.

A

True

84
Q

The fat used most frequently in volume production of pie doughs is ________.

A

Shortening

85
Q

Salt is incorporated into pie dough by…?

A

Dissolving it in the water so it’s evenly distributed.

86
Q

In the production of flaky pie dough, the fat_________.

A

Is rubbed in cold

87
Q

The main ingredients in graham cracker crumb crust are…? (3)

A
  1. Graham cracker crumbs
  2. Melted butter
  3. Sugar
88
Q

The best flour to use in flaky pie crust is…?

A

Pastry flour

89
Q

The most appropriate type of pie dough or crust to use for pumpkin pie is…?

A

Mealy

90
Q

A soggy bottom crust might be caused by… (6)?

A
  1. Using the wrong crust as the bottom
  2. Using too low heat or baking the pies too high up in the oven
  3. Adding hot filling to an unbaked crust
  4. Not lining shell with cake crumbs for fruit pies
  5. Not using dark metal pie tins (which absorb heat)
  6. Underbaking the bottoms
91
Q

The best starch to use for thickening cream pie fillings is…?

A

Cornstarch

92
Q

The ideal starch to use for thickening apple pie filling is…?

A

Waxy maize

93
Q

The best starch to sue in pie fillings that are to be frozen is…?

A

Waxy maize

AIT Prep (14 decks)

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