Topic 7 Flashcards Preview

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Flashcards in Topic 7 Deck (35):
0

Batonnet

A basic knife cut measing 1/2 inch x 1/2 inch by 2 1/3 inches

1

Biscuit

A small, typically round cake of bread leavened with baking powder; baking soda, or sometimes yeast

2

Blade

Flat cutting edge of knife

3

Blind bake

The process of baking a pie crust or other pastry without filling

4

Bolster

The thick shoulder of heavy steel located at the front of the handle were it meets the spine

5

Brunoise

Basic knife cut measuring 1/8 x 1/8 x 1/8

6

Chef knife

A cutting tool used for various food operations such as mincing, julienning, etc

7

Cornet

A cone shaped wafer, ice cream cone

8

Dextrose

The dextrorotatory form of glucose

9

Docking

To prick a pie crust with a fork before baking

10

Egg wash

An egg mixture (usually with water or milk brushed onto the surface of a pastry before baking

11

Filigree

An intricate, delicate, or fanciful ornamentation

12

Flaky

Breaking or separating easily into small thin pieces

13

Heel

End of crust of bread

14

Julienne

A basic knife cut measuring 1/16 x 1/16 x 2 inches

15

Lattice

A pie crust topping made by weaving strips of pie dough

16

Mealy

Granular texture

17

Mince

To cut up into very small pieces

18

Paring knife

A small knife used manly for peeling fruits and vegetables

19

Pie dough

Dough make for pies

20

Scone

A small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit

21

Serrated slicer

Having a notched edge or sawlike teeth on knife for cutting

22

Small dice

Basic knife cut measuring 1/4 x 1/4 x 1/4

23

Medium dice

Basic knife cut measuring 1/2 x 1/2 x 1/2

24

Large dice

A basic knife cut measuring 3/4 x 3/4 x 3/4

25

Tang

The projection of the blade of a took such as a knife, by which blade is held firmly in the handle

26

Describe the characteristics of the fat in a biscuit if we desire a flaky product

Fat needs to be cold and large pieces need to be mixed in dough

27

Why do refrigerate a biscuit before we place it in the oven

Allows dough to firm up
Prevents the fat from being overworked

28

List three reasons to egg wash products

Ensures crisp crust
Makes dessert glossy and lock in moisture
Promotes the gelatinization of starch

29

How is the liquid added into our dough for the cut in method

Add liquid all at once, must be cold

30

How do you determine when a custard pie has finished baking?

If you insert a knife and it comes out clean.

31

Define blind bake in relationship to a pie shell

Blind bake refers to baking a pie dough before adding a fillinh

32

What is the basic ratio for making pie dough?

3-2-1 referring to the ratio of flour-fat-water

33

For an uncooked fruit filling it is not desirable to make filling in advance. Why?

Soggy crust

34

What are the proper dimensuons for a julienne cut

1/8 x 1/8x 2.5 inches