Topic 1-4 Flashcards
(128 cards)
0
Q
Product rotation
A
Act of moving earlier sell-by dated to the front of a shelf
1
Q
Beam balance
A
Have platforms attached on a beam. A weight bangs from a bar.
2
Q
Rack oven
A
Small chambers heated by gas burners
3
Q
Candy thermometer
A
Calibrated in degrees only. Most commonly used for sugar cooking
4
Q
Reach in refrigerator
A
Upright, refrigerator case with solid doors that holds refrigerated products
5
Q
Convection cooking
A
A cooking device that heats food by a circulation of air
6
Q
Ready to eat foods
A
Convince food designed for ease of consumption
7
Q
Sense of urgency
A
When you do something you go immediately while still remaining quality
8
Q
Danger zone
A
Temperature at which food cannot be consumed 41-135
9
Q
Side towel
A
Towel used to take hot pans out of stove
10
Q
Deck oven
A
An oven that has more than one baking chamber to allow large volumes of products to be made
11
Q
Digital electronic scale
A
stainless steel platform set on electronic base
12
Q
Tare
A
Weight of an empty container
13
Q
FIFO
A
Food produced first that is sent out first
14
Q
Three compartment sink
A
Stainless steel sink containing 3 compartments for washing, rinsing, and sanitzing
15
Q
Infrared thermometer
A
Thermometer which reads temperature by thermal radiation
16
Q
Toque
A
Chef hat
17
Q
Metric units of measure
A
ML, L, g, kg
18
Q
Walk in Refrigerator
A
A large enough refrigerator to walk into
19
Q
Mise en place
A
Putting in place
20
Q
Work station
A
Station where chef’s prepare food
21
Q
Probe thermometer
A
A plastic digital readout base with metal probe on the cord
22
Q
Name three types of waste bins, and list two items for each that we would place inside the bin
A
Blue bin (compositable) egg shell food waste Yellow bin(single stream recycling) cake boxes and glass Gray bin (trash) butter wrappers and gloves
23
Q
Explain FIFO and its importance to Food Safety
A
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
