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28 Cards in this Set
- Front
- Back
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Granulated sugar
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Refined cane or beef
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White flower is made up of what
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Sugar and protein
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What does plus flower gluten equal
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Gluten
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When more Gough is worked...
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Stronger the gluten
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How much percent is in bread flower
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12-15 percent
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How much percent is in all purpose flowee
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105 percent
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How much percent is in pastry flower
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7-8
percent |
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How much percent is in cake flower
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6-7.5 percent
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Mixture of starch and cold liquid
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Slurry
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This thickens when broiled to boil
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Slurry in starch
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When do eggs begin to thicken
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Above 140 degrees
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What's dry flower from extractted protein that solidifies when cooled
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Gelatin
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This product is used to stabilize foam whipped cream, mousse
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Gelatin
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These things function as food for yeast, tenderizers, help retain moisture, and help in Browning.
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Sweeteners
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What's defined cane or beef
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Granulated
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What plant does sucrose come from
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Sugar cane
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The term the darker the color the stronger the flavor applies to this food product
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Brown sugar in sucrose
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This has no fat, has all protein and can be beaten 6-10 times the volume
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Eggwhite
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Has fat and protein, and can be beaten 2 times the volume
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Eggyolk
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Egg functions
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Thicken color tenderize enrich and leaven
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This is made up of 80 percent fat, 2% milk solids & 18% water
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Butter
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Shortening is how much fat
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100% fat
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What is lard created from
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Pig fat
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Good thing about lard
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Super flaky
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Bad thing about lard
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Off flavor at times
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These are liquid fats of plants nuts and seeds
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Oils
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What oil types should be used when baking
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Neutral kanola corn that's granulated when baking
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This is a homogenized mix of water sugar protein and fat
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Milk
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