Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
24 Cards in this Set
- Front
- Back
|
105-110°
|
The water temperature used with advice yeast is important. if temperatures are too high the year will be killed, if to low the yeas yeasts growth and development will be retarded What water temp. range should yeast be dissolved in?
|
|
|
When it is doubled in bulk
|
Yeast raised dough should be punched to expel gases. When is the dough ready to be punched?
|
|
|
80°
|
Sweet dough needs to rest for about 60 minutes to ferment. What is the recommended temp. for sweet dough to ferment?
|
|
|
Not enough shortening
|
what causes yeast bread and rolls to have tough or hard crust?
|
|
|
Under mixing of dough
|
What would cause the inside of yeast breads to have color steaks or spots ?
|
|
|
Under proofing & over mixing
|
What would cause yeast breads to have a "heavy" characteristic?
|
|
|
350°
|
What is the oven temp. for a convection oven for baking hot rolls, hamburger buns, hot dog buns and Parker House rolls?
|
|
|
90°
|
what is the proofing temp. for hot roll make-up?
|
|
|
6x9
|
When placing hot rolls on a sheet pan, how many per sheet pan?
|
|
|
325°
|
If the recipe card says to bake set dough in a conventional oven at 375°, and your facility uses a connection oven, what temp. would you set the oven?
|
|
|
5x8
|
How many cinnamon rolls do you place on a sheet pan?
|
|
|
6x9
|
What dimensions would you cut a sheet pan of streusel coffee cake?
|
|
|
Three
|
How many cuts made in each 2 1/2"piece sweet dough when preparing bear claws?
|
|
|
Egg wash, recipe # D-17
|
When prepaying sweet dough varieties, what AFRS recipe is always prepared and used in with all make-ups?
|
|
|
Read through entire recipe
|
When following the guidelines card for successful cake baking, what is the very first step?
|
|
|
30 minutes
|
When using fresh eggs in cakes, how long should they be removed from the chill box?
|
|
|
Room temperature
|
Eggs are easier to separate when cold, but beat to greater volume when at what temperature?
|
|
|
a.oven too high
b.too much sugar c.too much milk |
What would cause a cake to be too dark in color?
|
|
|
a. over mixing
b. too much flour |
what would cause a cake to crack during baking?
|
|
|
over mixing, too much grease in pan, not enough barter in pan
|
What would cause a cake to have excessive shrinkage during baking?
|
|
|
13
|
when making cupcakes, a 100 portion cake recipe will yield ..... dozen cupcakes?
|
|
|
425°
|
What is the proper oven temp. for baking turnovers?
|
|
|
2 oz
|
How many ounces are equivalent to a No. 16 scoop?
|
|
|
25°
|
In high altitude baking, oven temperatures should be increased by..... degrees F° at elevations of 3,500 ft or more.
|
