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193 Cards in this Set
- Front
- Back
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egg yolks coagulate at what temp?
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150-160
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What affects egg coagulation?
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ARPSLAS
Amount of egg rate of cooking part of egg sugar lipids acid starch |
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Name the functions of eggs.
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SELSM FNC
Structure emulsifier shortening moisture flavor nutrition color also shine, glue creaminess in frozen desserts |
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name the 2 kinds of dessert puddings
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starch thickened
baked |
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what are 3 bases for chiffon?
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starch thickened
egg thickened thickened with both Example: Lemon chiffon pie |
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which pie dough is best for cream pies?
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mealy
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what gives chiffon pie its texture?
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adding beaten egg whites and/or whipped cream
fruit based has gelatin |
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what are cream pies similar to?
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pudding and pastry cream
made with CORNSTARCH |
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tips for cooking soft pies . . .
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start in bottom of oven
450 for 10 minutes to set crust reduce to 325 (avoid overcoagulation) |
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custards such as pumpkin and pecan are made with what to cook them?
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uncooked liquid containing eggs
eggs coagulate during baking |
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how does the Old-Fashioned Method for pie filling work?
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mix sugar, starch and spices together
add fruit fill shells add butter cover with top or streusel |
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how does the cooked fruit method for pie fillings work?
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everything cooked together
then thickened with starch |
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what is the cooked juice method?
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gel is made separately, then mixed with the fruit
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what is a fruit filling?
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solid fruit bound by a gel
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when should you add sugar or acids like lemon juice to a filling?
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after you've added the starch or they will affect thickening
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to avoid lumping in your slurry, how should you mix it?
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mix starches with cold liquid or sugar before adding to hot liquid.
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why is cornstarch used for cream pies?
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sets a firm gel that holds shape when sliced
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bake custards at what temp to avoid overcoagulation or curdling?
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325
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what determines firmness in a custard?
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amount of eggs
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what are the basic custard ingredients?
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eggs, milk, sugar, flavorings
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what are baked puddings?
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custards that contain additional ingredients like bread or rice in large quantities
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panna cotta is an example of what type of dessert?
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gelatin pudding
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cream puddings are the same as what other dessert?
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pastry cream
Example: coconut, chocolate, butterscotch |
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blancmange is an example of what type of dessert?
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cornstarch pudding of milk, sugar, cornstarch, flavorings
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rangetop puddings are thickened with what?
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cornstarch
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what is the difference between cornstarch puddings and cream puddings?
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cream puddings include eggs
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what is pastry cream?
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a stirred custard with starch as well as eggs for thickening
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Can pastry cream be heated over 185?
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yes because of starch
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what is another name for vanilla custard sauce?
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creme anglaise
both are stirred custards |
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what are the 2 basic kinds of custards?
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stirred - remains pourable
baked - sets firm |
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what is a liquid thickened or set by coagulation of egg proteins called?
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custard
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what makes it more difficult for proteins to aggregate when they are heated?
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fats and emulsifiers
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To avoid curdling, what can you add?
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sugar
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sugar helps to slow the formation of what?
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egg structure
gluten structure starch structure |
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Chef gives you these ingredients:
eggs, milk or cream, sugar, flavoring What does he want you to make? |
custard
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what causes egg custards to be thickened?
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coagulation of protein from a heat source
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creme caramel, creme brulee and creme anglaise are examples of what?
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custards
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pumpkin pie, bread pudding, quiches and cheesecakes can be lumped together as what?
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variations of custard
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as eggs are heated, what happens?
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proteins in whites and yolks denature or unfold
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what do unfolded proteins do?
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move through liquid and aggregate
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aggregated proteins form what?
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strong, flexible network that traps water and other liquids
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what happens in curdling?
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proteins overcoagulate
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what is weeping or syneresis?
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the result of curdling
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what else can coagulate proteins?
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acid
salt freezing drying whipping |
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how is temperature affected when coagulation is slowed down?
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it has to be increased to bring about coagulation
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why does adding milk, sugar or cream make it harder to coagulate?
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proteins have more trouble bumping into each other and bonding
dilution is a way to reduce risk of overcoagulation |
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if eggs coagulate too quickly, what happens?
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they're less likely to thicken and gel
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egg yolk proteins, being lipoproteins, make it more difficult for what to happen?
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aggregation
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what does sugar slow down?
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egg protein coagulation by preventing proteins from unfolding
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if proteins are slow to unfold, they will be slow to do what?
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coagulate
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what is tempering?
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careful addition of one ingredient to another when 2 ingredients start at different temperatures
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what is the goal of tempering?
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to avoid damaging either ingredient
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adding sugar to dilute eggs is another way to do what?
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protect eggs from effects of heat
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lipids affect egg coagulation how?
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they tenderize the proteins by coating them, which slows down coagulation
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acid does what to coagulation?
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speeds it up and lowers the temperature at which it happens
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how do starches increase the temperature of egg coagulation?
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they slow the process - think of boiling pastry cream beyond 185
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what are the 2 key roles of eggs?
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structure
thickening/gelling |
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thickening and gelling occur when as temp is increased?
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over time
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sugar is classified as a what?
eggs are classified as what? |
tenderizer
toughener |
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how do eggs assist in leavening?
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through aeration
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sponge, genoise, chiffon and angel food cake get their leavening help from what?
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eggs
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why are eggs added to creamed butter?
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to help stabilize and emulsify the mixture
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if eggs are added too fast to a cream mixture or too cold, what happens?
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emulsion breaks
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what happens in cake if you replace whole eggs with egg yolks?
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the cake will taste richer but will be drier and crumblier due to the tenderizers in the yolk. yolks are also lower in moisture.
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acid does what to egg coagulation?
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speeds it up and lowers temp of coagulation
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starch does what to egg coagulation
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increases temp
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what 2 things happen when eggs are whipped?
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air bubbles are beaten in
egg proteins denature, moving through liquid to surface of bubbles and forming a filmy network known as foam |
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eggs give structure in what types of breads?
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quick breads
loaf breads muffins cookies yeast breads |
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coagulated egg proteins provide what for pastry cream, cream pies, cream anglaise and custards?
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thickening and gelling
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what are the 2 dough mixtures for quick breads?
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soft doughs for biscuits
poured or drop batters |
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aspects of mealy pie dough . . .
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fat is worked in to coarse cornmeal.
crust is very short and tender, good for bottoms less water is needed baked dough won't get soggy |
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aspects of flaky pie dough . . .
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fat particle size larger than for mealy pie dough (hazelnut size pieces)
top crust dough, unbaked pie shells |
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why keep pie dough cool - 60 degrees - during mixing and makeup
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to deter gluten development
shortening has the best plasticity when cool; too warm and it's hard to mix in, too cold and it won't mix in at all |
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why is water necessary in pie dough?
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you need some gluten development.
too much water toughens dough too little and the crust will fall apart due to inadequate structure |
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why is butter avoided in pie dough?
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expensive
melts too easily compared to shortening, making dough difficult to work |
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what is the most popular fat for pie crusts?
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regular hydrogenated shortening
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what is the best flour choice for pie dough?
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pastry - enough gluten for desired structure but low enough in gluten to give a tender product
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what are the 3 mixing methods for quick breads?
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biscuit
muffin creaming |
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the biscuit method for quick breads is also known as the what?
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pastry method
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what's the danger in the muffin method for quick breads?
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overmixing
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what is the creaming method for quick breads good for?
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formulas high in fat and sugar
when you want to blend uniformly without overmixing |
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describe the creaming method for quick breads
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combine fat, sugar, salt, spices, milk powder
cream until light add eggs in stages sift dry ingredients together add alternately with wet ingredients, with dry ingredients going first |
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blanchir means what?
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to lighten an egg product by whipping
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what's the procedure in the biscuit mixing method?
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mix dry ingredients
cut in fat to desired size add liquid gather into a ball, fold over a few times allow to rest a minimum of 10 minutes |
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what happens to sugar as it cooks?
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water evaporates
sugar becomes more concentrated temperature rises |
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temps of thread stage
soft ball stage |
230
235 - fudge pralines |
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firm ball stage temps
hard ball stage |
245 - caramels
250 - marshmallows, gummies |
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soft crack
hard crack temp stages |
270 - taffy
300 - highest in candy making recipes toffee, nut brittles |
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caramelized sugar is said to be in what stage?
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brown liquid stage
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When sugar is light amber in color, what temperature is it at?
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320
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At 320, what is the concentration of sugar in a sugar syrup?
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100%
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At what temp does brown liquid in sugar syrup appear?
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338, caramelization
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burnt sugar stage is at what temp?
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350 - the state of bitterness setting in
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once you start boiling sugar, you can't do what to it anymore?
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agitate it
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sugar and salt do what to temperature in a mixture?
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lower it
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at what point do you add acid such as lemon juice to a sugar syrup?
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at full rolling boil
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Other acids you can add to boiling sugar are . . .
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cream of tartar or an invert syrup
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examples of invert syrups . . .
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honey
molasses sorghum maple syrup corn syrup glucose |
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what's the issue with using an invert in cooked sugar syrup?
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the product takes on the flavor of an invert
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why is it better NOT to use bitter caramel on flan?
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it brings out the sulphuric taste in eggs
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what is another name for flaky pie dough?
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short flake
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when water is added to fat and flour in a flaky pie dough, what happens?
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flour absorbs the water water and some gluten develops.
when rolled out, fat lumps and moistened flour become flakes of dough separated by layers of fat |
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what are the benefits of a more complete coating of flour, such as in mealy pie dough?
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crust is very short and tender
less water is needed dough less likely to absorb filling and get soggy |
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which pie dough is used for prebaked shells?
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flaky
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what can you do with the trimmings and scraps from pie dough?
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Mix it with mealy pie dough for use on the bottom.
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why is hand mixing best for small batches of dough?
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you have more control over mixing
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what are crumb crusts used for?
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unbaked pies such as cream pies and chiffon
also cheesecake |
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when starting pie doughs, what should ingredients be?
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cold
water, butter or shortening |
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how do you make pie dough?
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mix flour, salt, sugar by hand
cut in shortening to size needed add ice water press together, don't knead let rest 4-6 hours |
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a tip for working mealy pie dough into a finer mixture . . .
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once at "hazelnut" size of particle fat, rub fat back and forth between hands
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name the different types of fillings
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CCOCCC
cooked fruit cooked juice old-fashioned cream chiffon custard |
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starch can get overcooked when acid is present. What's the solution?
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reduce cooking time
increase amount of starch add acid after starch mixture has gelatinized and cooled use an acid-resistant starch such as root or waxy rice |
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root or waxy rice is an example of what?
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an acid-resistant starch
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brown sugar contains what, so when used with baking soda provides what?
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acid
leavening |
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flakiness refers to what?
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number of layers in a baked, laminated product
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to keep layers distinct, the chunks of fat should be . . .
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large
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what is fraisage?
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kneading fat and flour with the heel of the hand until thoroughly blended
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French pie crust is called what?
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pate brisee
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pate brisee means what?
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broken crust, or short crust
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addition of carbon dioxide in a batter does what for doughs?
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makes them thicker and easier to mix
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bench tolerance is affected by what?
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the leavener used
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amount of water in a recipe affects what?
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toughness or tenderness
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heated sugar molecules form what?
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polymers that absorb light.
bitter polymers have been heated too long |
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how does sugar assist in leavening?
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there is air between sugar crystals
only dry sugars can assist this way. there is no air in syrups |
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what does a small amount of lemon juice do for syrups high in sugar?
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helps prevent darkening and crystallization by "inverting"
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a small amount of baking soda increases pH, which helps with what?
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browning
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buttermilk lowers pH, which does what?
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slows browning
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what does leavening do for products?
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tenderizes them by making the cell walls thinner as they are stretched
finished product is easier to chew |
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tenderness can be adjusted how?
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by adding an acid like fruit juice to lower the pH beyond the 5-6 slightly acid range, or adding an alkali like baking soda to raise the pH above the range
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what is coagulation?
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firming or hardening of gluten proteins, or egg proteins, via heat
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cream of tartar and other acids help prevent . . .
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crystallization
browning, by lowering pH |
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3 main ways fats assist in leavening . . .
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creaming - adding tiny air cells
they contain their own trapped air they help proteins trap air when mixed |
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what do you get, the more fat is worked into flour before water is added?
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tenderness
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ability of lipids to provide flakiness depends on . . .
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solidity of fat
melting point piece size |
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baking soda is . . .
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a chemical leavener that when combined with acid in a box becomes baking powder
baking soda is alkaline and raises pH |
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the most common leavener is . . .
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baking soda
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functions of chemical leaveners . . .
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to tenderize
to leaven adjust pH |
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a small amount of baking soda increases pH and weakens gluten. The result is . . .
A small amount of cream of tartar decreases pH and weakens gluten. The result is . . . |
tenderness with browning
tenderness with a whiter crumb |
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baking powder is . . .
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a chemical leavener where the acid and the soda are combined in the same box
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baking soda becomes carbon dioxide and other gases in the presence of what?
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acid
moisture |
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working with baking soda you need . . .
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acid and moisture
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why is baking powder "sad"?
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stands for soda and acid
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whole eggs coagulate at what temp?
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160-170
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yolks coagulate at what temp?
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150-160
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egg whites coagulate at what temp?
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140-150
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method for making pastry cream . . .
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dissolve sugar in milk, bring to boil
beat eggs in bowl add cornstarch, sugar into eggs and beat temper with hot milk return to heat, boil and stir for two minutes add butter, vanilla wrap in plastic, cool |
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method for creme brulee . . .
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place cream in pot on high heat
add salt, sugar yolks are in separate bowl temper yolks add vanilla strain with chinois use torch to kill bubbles use hot water bath bake at 325 |
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pastry creme is also called
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creme patisserie
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what does starch do in a pastry cream?
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stabilizes the egg
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adding a meringue to a pastry cream and stabilizing with gelatin makes it a what?
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Chiboust
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method for creme caramel - flan
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combine sugar, salt, milk vanilla in a pot on high heat
scramble eggs in a mixing bowl, but don't whip temper into egg mixture, stirring skim off bubbles/foam use a hot water bath |
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what are key differences between pastry cream, flan and creme brulee procedures?
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flan and creme brulee must not be whipped.
brulee and flan are baked; pastry cream is a stir and cook method |
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how does starch increase the temp of egg coagulation?
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by slowing the process, which increases the temp at which it happens
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how do pastry cream and vanilla custard differ?
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pastry cream must be boiled for 2 minutes because of the starch. Vanilla custard would curdle if heated like that.
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whipped cream is what?
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an ingredient inside many desserts
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what is sweetened, vanilla-flavored whipped cream called?
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creme chantilly
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guidelines for whipped cream . . .
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cream needs to be a day old at least
everything should be chilled thoroughly, including equipment use wire whip for hand beating or medium speed mixer use extra fine granulated sugar or sifted powdered sugar don't overwhip if it has to be folded, underbeat it add flavor ingredients last refrigerate |
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what does "fraiser" refer to
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the collar of a lady's dress
a method of pushing out pate brisee dough |
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what does "feuilletee" mean?
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puff pastry
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what size should fat be for classic biscuits?
for cakelike biscuits? |
hazelnut
cornmeal |
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you should rest biscuit dough at least how long?
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10 minutes in cooler
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can a pate brisee crust be used for the top or the bottom of the pie?
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for both
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chiffon pie method . . .
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make syrup
make slurry add sugar, lemon, egg yolks temper boil 2 minutes add gelatin wrap and cool make meringue to ribbon stage fold together |
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muffin batter method . . .
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all dry and all wet go in separate bowls
whisk a little dry into the wet blueberries go into dry ingredients add liquid into the dry and whisk leave a little flour; it will bake off |
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muffin creaming method. . .
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mix fat, powdered milk, sugar, salt in mixer bowl with speed 1
add eggs slowly add flour alternate wet and dry ingredients scoop out 2/3s high into muffin tins |
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What does "boil milky sugar, corn the eggs and sugar, tempers boil to buttery finish" mean?
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Steps for making pastry cream.
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Give examples of cream pies . . .
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same as puddings
same as pastry cream with added flavors: chocolate, lemon, vanilla, coconut |
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what is the difference between pastry cream and cream pies?
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cream pies are made with cornstarch
pastry cream may use flour, cornstarch or other starches |
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what does "potted cream takes the heat with salt and sugar; yolk has a temper and vanilla feels the strain" mean?
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method for making creme brulee with a British bent:
cream goes in the pot over high heat, add the salt and sugar; in a separate bowl, mix the yolks (but don't whip) and temper with hot cream. Then add vanilla in, strain through chinois. |
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what is Popelini known for in 1540?
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The first to mix flour and water to form a paste.
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What did Jean Avice add to the basic flour and water mixture in 1760?
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eggs. He named the new mixture "pate a choux."
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What did Careme add to the development of choux paste?
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bread flour
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what is the mixture of flour and water known as before eggs are added?
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panade
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what does "dorer" mean?
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to apply egg wash
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what does "dessecher" mean?
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to dry out, as in choux paste that is baked
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what does quinconce mean?
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stagger the row of pastries so air flows around them
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Who was Catherine de Medici's chef?
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Panterelli
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what is a "carpet"?
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Film on bottom of pan when you're cooking choux paste
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what are the 3 tests that the choux paste is done mixing?
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V test (dough falls in a V when you hold it off a spoon)
finger test (draw line in the paste, if it closes in 3 seconds it's done) stretch test - when pulled apart by fingers, should reach about 4 inches before breaking |
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when making creme brulee, at what temp is the heated milk supposed to be when ready?
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185
"ow" test with finger wisps of steam visible no bubbles |
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what chef brought creme patisserie to France?
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Chef Panterelli, from Italy
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blanchir technique is used in the making of what dessert piece?
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pastry cream
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about how much acid or invert syrup should be added to cooking sugar of 24 ounces?
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1 teaspoon
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how is flan different from creme brulee?
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Its sugar is placed on the bottom, then is shown when the flan is flipped over from the tin.
A brulee sugar topping is placed on the top after baking and cooling |
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Flan procedure (different from textbook)
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sugar, salt, milk and vanilla go in to the pot, to cook to 180
scramble the eggs in a mixing bowl - if you don't, the whites will settle at the top and burn; DON'T add too much air when scrambling temper pour all in bowl strain |
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why does flan take longer to cook than creme brulee?
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because of caramel layer on the bottom
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lemon curd method
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all ingredients go in a double boiler (but melt the butter first!)
once water boils, turn down to simmer keep whisking until it thickens to ketchup feel once it holds shape, it's done strain with chinois best if cooled overnight |
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what is a ganache?
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a mixture of heated cream, mixed with chocolate to be used as an icing or candy filling
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what is the enemy of ganache?
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air - never use a whisk to blend it.
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why shouldn't you store ganache in the fridge or freezer for a long time?
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bacteria will grow
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how should ganache be stored?
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at room temp and used within 2 days
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what can you add to ganache to fix it if it breaks?
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add more chocolate or cream, or place it in the robo and grind on high speed
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when blackening the sugar on top of creme brulee, what causes the blackening?
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impurities
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