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Flashcards in Topic 5 Deck (37):
0

Bavarian Cream

A rich custard with gelatin

1

Bread puddig

A dessert consisting of slices of bread bakes together with dried fruit, sugar, spices, eggs, and milk

2

Caramelization

Browning of sugar

3

Caramel wet

Used for when sugar must be cooked to a specific stage or temperature

4

Caramel dru

Used for caramelizing food. Melts sugar by application of heat, resulting in sugar that caramelizes as soon as it melts.

5

Chibouste

A mixture of 3 parts buttercream to 1 or 2 parts italian meringue. They are folded together resulting is used as a filling for large pastries

6

Coagulation

The process of forming semisolid lumps in a liquid

7

Creme anglaise

A light pouring custard used as a dessert cream or sauce

8

Creme brulee

A dessert of custard topped with caramelized sugar

9

Creme caramel

A custard dessert made with whipped cream and eggs and topped with caramel

10

Diplomat creme

Made by folding whipped cream into cold pastry cream

11

Eclair

A small soft log shaped pastry filled with cream and typically topped with chocolate icing

12

Fondant

A thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes

13

Ice bath

A bowl of water and ice used to shock foods to stop them from cooking

14

Liaison

The binding or thickening agent of a sauce, often based on egg yolks

15

Mousseline cream

Hollandaise sauce that has been made frothy with whipped cream or egg white

16

Nappe

Completely coat food with a light thin layer of sauce or jelly

17

Paris brest

A french dessert made of choux pastry and a praline flavored cream

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Pastry cream

A thick, creamy custard used as a filling for cakes or flans

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Pot de creme

Made with eggs, egg yolks, cream, milk, and a flavoring to be poured into cups and baked

20

Profiterale

A small hollow pastry typically filled with cream and covered with chocolate sauce

21

Ramekin

A small dish for baking and serving an individual portion of food

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Ratio

The quantitative amount of something in relation to another

23

Sabayon

An italian dessert made of whipped cream and heated egg yolks, sugar, and Marsala wine, served hot/cold

24

Slurry

A semiliquid mixture

25

Souffle

A lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert

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Water bath

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

27

Explain the blending process

Mix softened butter and sugar with paddle attachment on medium speed, regularly scraping. Add eggs in four increments. (65-70) allowing each percent of egg to be thoroughly combines before adding next increment, scraping bowl, continung adding liquid. Add dry ingrediants all at once, dont overmix

28

Three reason to sift flour

Gets rid of large lumps
Makes it easier to mix in recipes
Produce a lighter finished product

29

For blendin method we use a liquid fat, why

So it can aerate properly

30

In the blending method, what type of ingrediant is placed in mixing bowl forst

Butter and sugar

31

Best temp for eggs

60-65

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Why granulated sugar

Helps aerate

33

What state does fat need to be in

Softened solid (room temp)

34

How are eggs added

25% at a time

35

What characteristics are we looking for before we add eggs

Homogenous mixture. No wet or dryspots

36

How are dry ingrediants added, why

All at once so you dont overmix