Topic 1-4 Flashcards Preview

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Flashcards in Topic 1-4 Deck (128):
0

Beam balance

Have platforms attached on a beam. A weight bangs from a bar.

1

Product rotation

Act of moving earlier sell-by dated to the front of a shelf

2

Rack oven

Small chambers heated by gas burners

3

Candy thermometer

Calibrated in degrees only. Most commonly used for sugar cooking

4

Reach in refrigerator

Upright, refrigerator case with solid doors that holds refrigerated products

5

Convection cooking

A cooking device that heats food by a circulation of air

6

Ready to eat foods

Convince food designed for ease of consumption

7

Sense of urgency

When you do something you go immediately while still remaining quality

8

Danger zone

Temperature at which food cannot be consumed 41-135

9

Side towel

Towel used to take hot pans out of stove

10

Deck oven

An oven that has more than one baking chamber to allow large volumes of products to be made

11

Digital electronic scale

stainless steel platform set on electronic base

12

Tare

Weight of an empty container

13

FIFO

Food produced first that is sent out first

14

Three compartment sink

Stainless steel sink containing 3 compartments for washing, rinsing, and sanitzing

15

Infrared thermometer

Thermometer which reads temperature by thermal radiation

16

Toque

Chef hat

17

Metric units of measure

ML, L, g, kg

18

Walk in Refrigerator

A large enough refrigerator to walk into

19

Mise en place

Putting in place

20

Work station

Station where chef's prepare food

21

Probe thermometer

A plastic digital readout base with metal probe on the cord

22

Name three types of waste bins, and list two items for each that we would place inside the bin

Blue bin (compositable) egg shell food waste
Yellow bin(single stream recycling) cake boxes and glass
Gray bin (trash) butter wrappers and gloves

23

Explain FIFO and its importance to Food Safety

Fifo is a method of stock rotation in which products are shelved based on their use by or expiration dated so that the oldest products were used first. The food is rotated while in storage to maintain quality and limit the growth of pathogens

24

What is the dangerzone for food and explain its importance to the bakeshop

The danger zone for food is between 41-135. If food reaches that temperature cannot be consumed

25

Describe what the NY state law is in regards to ready to eat foods

It prohibits food being touched by bare hands an if jt is touched the food must be dispose off

26

In case of fire alarm, where is the rendezvous location for your class

Risorante caterina

27

How many ounces in a pound? How many in a gram?

16 oz
453.6 g

28

What temperature does water boil? F and C

212, 100

29

Why are there different types of ovens found in a bakeshop? List three examples and give a product you would use an oven for

Certain recipes need certain conditions of heat
Hearth oven, bread
Deck oven, cookies
Steam injection, yeast raised breads

30

1,2,3 degree burns

Burns rated on their severity, the first being relatively minot and third being potentially fatal

31

Bain marie

A contain holing hot water into which a pan is placed for slow cooking

32

Bench knife

A dough scrapper used by bakers to manipulate dough and clean surfaces on which dough has been involved

33

Bowl scraper

A flexible piece of plastic that id straight at one edge and curved on the other

34

Cheesecloth

Thin, loosely woven cloth of cotton, used originally for making and wrapping cheese

35

Chef knife

An all purpose knife used for chopping, slicing, and mincing

36

China cap

Sieve with extremely fine mesh. Used to strain custards, purees, soups and sauces

37

Double boiler

A saucepan with a detachable upper compartment heated by boiling water in the lower pan

38

Dough divider

A took that helps you divide dough into equal portions

39

Dough hook attachment

Hook attached to mixed that allows dough to form properly

40

Dough sheeter

A machine that rolls out pieces of dough to a desired thickness

41

Fire suppression system

A device that allows you to put out different types of fires

42

Grater

A device designed to shave off pieces when food is being rubbed on it

43

Hotel pan

Rectangular metal pan with a lip that allows it to rest on a storage shelf or in a steam table

44

Paddle attachment

An attachment to your mixer that is used for creaming

45

Parchment paper

A thin sheet of disposable nonstick surface

46

Paring knife

A small knife used mainly for peeling fruits and vegetables

47

Parisian scoop

A tool used to create small spheres in food such as fruit and chocolate

48

Peel

Meant to take bread out of the oven

49

Proof box

A piece of equipment in which heat and humidity are controlled in order for dough to rise in preparation for baking

50

Off set spatula

A thin metal spatula where the blade is bent and sits 1/2 inch below the handle

51

Rolling pin

Tool to flatten/smooth dough

52

Sharpening steel

To sharpen knives and other tools

53

Sheet pan

Long thin pan used to bake flat goods

54

Sieve

A utensil consisting of a wire/plastic mesh held in a frame, used for straining solids from liquids

55

Water batj

A container of water heated to a give temperature used for heating substances placed in smaller containers

56

Whip attachment

An attachment to mixer that mixes air into the product making it light and fluffy

57

Whips

A number of thin wires put together with a handle

58

Zester

A kitchen utensil used for removing fine shreds of zest from citrus fruit

59

Cookies closest to an oven wall in a conventional i oven will most likely

Darker than cookies closer to the center of the oven

60

Explain what a proofer does

A proofer encouraged the fermentation of dough by yeast through warm temps and controlled humidity

61

When sugar breaks down in the presence of proteins the process is called

Myard

62

What is the proper way to treat a first degree burn

Run cold water over the wound and keep it on ice

63

Explain how to treat a minor cut in the bakrshop

Step away from the work station, run water over the wound, wrap tightly and head to the nurse

64

List 8 results of the baking stage in the baking process

Fats melt
Gases form and expand
Microorganisms die
Sugar dissolve
Egg and gluten proteins coagulate
Starches gelatinize
Gases evaporate
Caramelization and maillard browning occur on crusti

65

Compared to conventional ovens, convection ovens typically require

Lower oven temp
Shorter baking time

66

1-2-3 dough

Refers to the ratio of flour fat and sugar

67

Aeration

The process of exposing to air

68

Drum sieve

A tamis cooking utensil shaped like a snare drum that acts as a strainer, grater, or food mill

69

Emulsion

A mixture of two liquids that wouldnt ordinarily mix together and stay together

70

Quick bread

Breads baked with a leveling agent that permits immediate baking

71

Sift

Put through a sieve to remove lumps/large particles

72

Tunneling

Large air pockets that form inside muffins/quick breads as a result of overmixing

73

Explain the blending method process

Consists of making two mixtures, one wet, one dry, then combining them together. Sift flour, combine wet ingredients in a separate bowl, then add wet to dry, scraping the sides of bowl a couple time

74

List three reasons why it is necessary to sift dry ingredients

Helps create a fully combined batter, removed lumps, incorporated all ingredients together

75

For the blending method, we must use a liquid fat. Why?

Fats shorten developing gluten strands, which helps create a tender texture in the baked goods

76

In the blending method, what type of ingredients is placed in the mixer bowl first

Dry ingrediants

77

Which attachment is used for creaming method

Paddle attachment

78

What is the best temp for the eggs at fat for creaming method

65-70 F

79

Why do we use granulated sugar for the creaming method

Assists in incorporated air into the mixture

80

What state does the fat need to be in for use in the creaming method

Room temperature

81

How are eggs added to the mixture in the creaming method

Eggs are added 25% a time, mixed in thoroughly and scrape sides after each addition

82

During the creaming method, what are the characteristics we are looking for before we add eggs

Smooth consistency, no lumps

83

How are dry ingrediants added to the creaming method?

All a once so you dont overmix

84

What are the characteristics of a properly baked muffin

Golden brown, even contour, large gas holes, little resistance when bitten and chewed, etc

85

10x sugar

Icing sugar that is best for the smoothed uncooked icings and confections

86

6x sugar

Decorative dustings on dessertst

87

Agar agar

A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickner in foods

88

All purpose flour

Called hotel and restaurant flour, made from a blend of hard and soft wheat

89

Baking powder

A dry chemical leavening agent and is used for increasing the volume and lightening the texture of baked goods

90

Baking soda

A leavening agent used to balance acids in foods

91

Bran

Pieces if grain husk separated from flour after milling

92

Bread flour

Milled from either hard red spring or hard red winter wheat. High in protein(to prodce gluten)

93

Cake flour

Milled from soft wheat, milled from the heart of the endosperm; typically bleached

94

Caramelization

Browning of sugar

95

Coagulation

Cuddling, the process of forming semisolid lumps in a liquid

96

Cornstarch

Finely ground corn flour; used as a thickner

97

Cream of tarter

A white, crstalline, acidic compound obtained as a product of wine fermentation and used chiefly in baking powder

98

Endosperm

The part of the seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients

99

Fondant

Thick paste made of sugar and water used to cover cakes

100

Gelatin

An animal protein that is used as a stabilizer

101

Germ

Embryos of grains of wheat and is used as a nutritional additive

102

Gluten

Substance which makes dough elastic

103

Letcithin

A substance of widely distributed in animal tissues, egg yolks, and some plants

104

High gluten flour

Milled from hard wheat, naturally high in protein

105

Hygroscope

Tending to absorb moisture from the air

106

Invert sugar

A mixture made by splitting sucrose into glucose and fructose

107

Liquefierd

Ingredients that cause a mixture to liquefy

108

Maillard browning

Form on non enzymatic browning thag occurs when proteins in meat/bread are heated to temp of 310 F+, causing them to brown

109

Meringue

Made of well beaten egg whites and sugar

110

Parchment paper

Disposable nonstick surface

111

Pastry flour

Milled from soft wheat, low in protein

112

Pectin

Naturally occurring thickening agent used to help mixtures gel

113

Protein content

Amount of protein an ingredient has

114

Stabilizers

Ingredients that help the mixture stay stable

115

Starch content

Amount of starch an ingrediant has

116

Yeast

Small single celled organism that break sugar into smaller/simpler molecules

117

What is the difference between light/dark brown sugar

Dark brown sugar has more molasses, which makes the sugar deeper in flavor than light brown sugar

118

What are the 3 parts of a wheat kernel

Bran, endosperm and germ

119

What is the difference between 6x and 10x sugar

10x is finer than 6x, which is why its used for icings. 6x is used for decorative dustings

120

Explain what is meant by sugar being a hygroscopic agent?

Because sugars are attracted to water, they pull water away from the other molecules to make doughs soften/thin, and taking the sugar and turning it into a syrup that becomes part of the batter

121

Describe the process of maillard baking

Maillard browning is the process if sugar and proteins browning because that both brown, they brown faster and at a lower temp

122

List major wheat flours, from highest i lowest

High gluten
Bread
AP flour
Pastry and cake

123

List the 5 fuctions of fat in the baking process

Providing tenderness, providing flakiness in pastries, assisting in leavening, contributing moisture, anf preventing staling

124

List the six parts to an egg

Chalazae, shell, thin white, yolk, thick white, and air cell

125

Decrive the five major functions of an egg

Provides structure
Aerating mixtures
Emulsifying
Contributing flavor due to fat
Contributing color

126

What gases are produced during the leavening process

Steam
Air
Carbon dioxide

127

How is sheet gelatin usually formed

Ground gelatin is redissolved, reheated, then cast, cooled, and dried as a gel film