Topic 5 Flashcards Preview

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Flashcards in Topic 5 Deck (37)
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0
Q

Bread puddig

A

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

1
Q

Bavarian Cream

A

A rich custard with gelatin

2
Q

Caramelization

A

Browning of sugar

3
Q

Caramel wet

A

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

4
Q

Caramel dru

A

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

5
Q

Chibouste

A

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
Q

Coagulation

A

The process of forming semisolid lumps in a liquid

7
Q

Creme anglaise

A

A light pouring custard used as a dessert cream or sauce

8
Q

Creme brulee

A

A dessert of custard topped with caramelized sugar

9
Q

Creme caramel

A

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

10
Q

Diplomat creme

A

Made by folding whipped cream into cold pastry cream

11
Q

Eclair

A

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

12
Q

Fondant

A

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
Q

Ice bath

A

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

14
Q

Liaison

A

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

15
Q

Mousseline cream

A

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

16
Q

Nappe

A

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

17
Q

Paris brest

A

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

18
Q

Pastry cream

A

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

19
Q

Pot de creme

A

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

20
Q

Profiterale

A

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

21
Q

Ramekin

A

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

22
Q

Ratio

A

The quantitative amount of something in relation to another

23
Q

Sabayon

A

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

24
Q

Slurry

A

A semiliquid mixture

25
Q

Souffle

A

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

26
Q

Water bath

A

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

27
Q

Explain the blending process

A

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
Q

Three reason to sift flour

A

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

29
Q

For blendin method we use a liquid fat, why

A

So it can aerate properly

30
Q

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

A

Butter and sugar

31
Q

Best temp for eggs

A

60-65

32
Q

Why granulated sugar

A

Helps aerate

33
Q

What state does fat need to be in

A

Softened solid (room temp)

34
Q

How are eggs added

A

25% at a time

35
Q

What characteristics are we looking for before we add eggs

A

Homogenous mixture. No wet or dryspots

36
Q

How are dry ingrediants added, why

A

All at once so you dont overmix