Baking Kendall Study Guide

Front 1

Are said to have invented the windmill

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PERSIANS

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The first bakery was established in

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PLYMOUTH, MA

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Enriched flour as introduced in

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1939

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Is the protein part of flour that gives structure to the baked good

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GLUTEN

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Description of Wheat that is higher in protein

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HARD

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The two proteins contained in wheat flour

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GLUTENIN, GLIADIN

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An average loaf of bread contains this range of water

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8 TO 10 OZ

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Before mixing the dough allow the flour to lay on the water to make

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SLURRY

Front 9

Primary leavener in bread

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YEAST

Front 10

Three basic forms of yeast

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WET, ACTIVE DRY, INSTANT DRY

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Substitution ratio for instant yeast and fresh wet yeast

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3 OZ WET TO 1 OZ INSTANT DRY

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Yeast that must be reconstituted before use

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ACTIVE DRY

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Granulated sugar is refined sucrose that has been

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CRYSTALLIZED

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A dark brown, fine-grained, crunchy specialty sugar

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TURBINADO

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A moist, fine-grained specialty sugar that is brown in color

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MUSCOVADO

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A very fine white specialty sugar made for professional bakers

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BAKER’S SPECIAL

Front 17

Powdered sugar contains what percent of cornstarch

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3%

Front 18

Powdered sugar contains cornstarch to

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PREVENTS LUMPS

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A sugar found in milk and milk powder

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LACTOSE

Front 20

A natural invert sugar (fructose) produced by insects (bees)

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HONEY

Front 21

The three grades of molasses

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UNSULFURED, SULFURED, BLACKSTRAP

Front 22

The three animal origin fats

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LARD, TALLOW, BUTTER

Front 23

A process by which liquid oil is solidified

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HYDROGENATION

Front 24

To bring out the flavor of nuts

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LIGHTLY TOAST

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Almond and sugar paste used in cake making and figure molding

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MARZIPAN

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Another name for hazelnuts

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FILBERTS

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Paste made from hazelnut flour and sugar

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PRALINE PASTE

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Hazelnut short dough and raspberry filling

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LINZER TORTE or Linzer cookies

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The pecan tree is native to

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AMERICA

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Leads the world in walnut production

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CALIFORNIA

Front 31

Macadamia nuts contain the highest

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FAT

Front 32

Made from the roots, seeds, bark, stems, buds

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SPICES

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The dried, unripe berry of an evergreen tree

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ALLSPICE

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Has a sweet, licorice flavor

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ANISE

Front 35

The tree that produces the only true cinnamon

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CEYLON EVERGREEN

Front 36

These two spices come for the same fruit but are different in flavor and use

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NUTMEG(inner part), MACE(outer covering)

Front 37

May produce a ”positive” drug test for up to four or 5 hours, when large amount consumed

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POPPY SEEDS

Front 38

Vanilla is commercially sold in strengths (fold) of

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2X TO 64X

Front 39

The scale is a favorite of many bakers

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BALANCE BEAM

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One pint of volume is equal to the weight of

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1 LB

Front 41

Weight and volume are transferable for what items?

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Water, milk, eggs

Front 42

The primary ingredient when using the baker’s percentage for yield is

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FLOUR

Front 43

Ingredients that bind liquids and become firm during baking

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STABILIZERS

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Provide moisture in bread or softness to the grain

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TENDERIZER

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If the weight of the stabilizer is greater than the tenderizer

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DOUGH

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The weight of the tenderizer is greater than the stabilizer it is

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BATTER

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This method combines all ingredients at same time in the bowl

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STRAIGHT DOUGH METHOD

Front 48

The two step mixing method that allows yeast to develop is

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SPONGE

Front 49

The rapid rise of dough during the first phase of baking

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OVEN SPRING

Front 50

Ideal temperature for leavening activity (yeast growth) in the proof box

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90-100

Front 51

The percentage of water bread dough contains

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60 – 65%

Front 52

Yeast activity terminates when the dough reaches the temperature of

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130 - 140

Front 53

puff pastry and cream puff dough (pate a choux) are leavened by

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STEAM

Front 54

Is accomplished by encasing a block of butter or fat in layers of dough

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LAMINATION

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Laminated Yeast doughs that Are generally given three tri-folds

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DANISH/CROISSANTS

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Puff pastry will rise how many times its original size

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8X

Front 57

Cream puff dough is also referred to as

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ÉCLAIR PASTE, PATE A CHOUX

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Whole milk must contain at least what percent of butterfat

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3.25%

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English sauce is also known as

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SAUCE ANGLAISE

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English sauce (custard sauce) is a simple mixture of

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HEATED MILK, SUGAR, EGG YOLKS

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Thickness that coats the back of a spoon

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NAPPE

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Custards are thickened with

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WHOLE EGGS or yolks

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The distinguishing ingredient in pastry cream from English sauce

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STARCH(flour

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Creamy dessert filling made of base flavor, whip cream and gelatin

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BAVARIAN CREAM

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A flaky pie crust is achieved by distributing large particles

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FAT

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The three pie crust formulas

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STANDARD, MEALY, FLAKY

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The two types of starch granules

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AMYLOSE, AMYLOPECTIN

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To “pre-bake” a pie shell before adding prepared filling

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BLIND - BAKED

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Common thickener in fruit fillings

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CORN STARCH

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Type of dough recommended for tarts

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SHORT DOUGH

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The mixing methods for cookies

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CREAMING, ONE STAGE

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Six basic methods for shaping cookie doughs

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ROLLED, BAGGED, DROPPED, BAR, SHEET, ICE BOX

Front 73

This Italian bar cookie is baked twice

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BISCOTTI

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This dough is used to make holiday decorations, people, trains, houses and churches

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GINGER BREAD