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18 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What are the 5 mother sauces? |
1. Sauce Espagnole 2. Tomato Sauce 3. Bechamel Sauce 4. Veloute 5.Hollandaise Sauce |
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What are the 6 determining factors that effect cookie spread? |
1. Flour 2. Sugar 3. Baking Soda 4. Liquid 5. Fat 6. Baking Tempature |
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What are the 5 types of cookies? |
1.Bar Cookies 2. Molded Cookies 3. Drop Cookies 4. Rolled Cookies 5. Icebox Cookies |
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What is Double Panning? |
putting one pan on top of the pther to make sure the food wont burn on the bottom |
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What are the 5 mixing methods?
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1. Angel Food Method
2. Blending Method 3. Chiffon Method 4. Sponge/foam Method 5. Creaming Method |
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What are the 5 types of buttercream? |
1. Italian 2. German 3. Simple 4. French 5. Swiss |
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What type of leavening agent do we use when we make sponge cake? |
air |
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What temperature do we bake cookies at?
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350
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What two things kill yeast?
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1. Heat
2. Salt |
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Controlling by mixing water and wheat flour?
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Gluten
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What is gluten?
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Controlling by mixing water and wheat flour
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What is hard dough?
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0-1% fat and sugar
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10-50% fat examples of this dough is croissants, Danish, and pastries?
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Rolled in fat dough
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10-50% fat examples I this dough is croissants, Danish, and pastries?
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Rolled in fat dough
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What are the 12 steps in yeast dough production?
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1. Scaling
2. Mixing and kneading 3. Fermentation 4. Dividing 5. Rounding 6. Bench rest 7. Shaping 8. Panning 9. Final proofing 10. Baking 11. Cooling 12. Packing |
Susan
Made Fried Dough Rapidly Because She Promised Fred Best Croissants Possible |
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How do you know when the bread is done?
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Inside temperature of the bread is 180
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What is the proper temperature to proof dough?
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85-95
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What temperature kills yeast?
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138
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