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162 Cards in this Set
- Front
- Back
Define 'mise en place'.
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Put in place
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What are the characteristics of a formula?
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Exact measurements and exact procedures
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What are the characteristics of a recipe?
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Less esact measurements and can be altered
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What are the four reasons for weighing items?
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Accuracy, speed, analysis, and costing.
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What does 'a pint is a pound the world around' mean?
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A pint of water will always equal a pound.
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What are the components of the baking process?
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Ingredients, mechanics, and techniques.
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What are the five primary ingredient functions?
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Tougheners, tenderizers, moisteners, driers, and flavors.
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What are examples of tougheners?
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Flour, milk solids, and egg whites.
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What are examples of tenderizers?
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Sugar, fats, egg yolks, chocolate, leavenings, emulsifiers, starches and gums.
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What are examples of moisteners?
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Water, liquid milk, liquid eggs, syrups and liquid sugars.
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What are examples of driers?
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Flour, milk solids, instant starch, and gums.
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What are examples of flavors?
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Salt, sugar, cocoa, chocolate, butter, vanilla, and other flavors.
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What are the main ingredients of cakes?
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Flour, fat or shortening, granulated sugar, and eggs.
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What is the main funtion of flour?
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To provide structure.
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What is the main funtion of fat or shortening?
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To provide tenerness and moisture.
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What is the main funtion of granulated sugar?
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To provide flavor, color, tenderize, and moistens.
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What is the main funtion of eggs?
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To provide structure, lightness, and physical leavening.
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What are the secondary ingredients of cakes?
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Flavorings, chemical leaveners, and milk or milk products.
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What are the main funtions of chemical leaveners?
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To provide additional lightness. (baking soda/powder)
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What are examples of Flavorings?
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Extracts, compounds, nuts, and flavoring pastes.
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What are the main funtions of milk or milk products?
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To provide additional moisture, flavor and tenderization.
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What factors should be considered in the use of convenience products?
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Time, skill level of staff, size of staff, cost, quality, opportunity cost, consistency of product, environmental factors-health, bakeshop equipment capabilities, and type of operation.
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What are things to consider when using whipped topping?
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Versatile, allows creativity, quality varies, lactose intolerance, food saftey issues , and it's freezer stable if needed.
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What are some things to consider when using pastry cream and mousse?
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Can be useful to address health concerns, quality varies,
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What are some things to consider when using decorative items?
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Quick way to add visual appeal, consistent product, make sure not to go overboard, storage and handling.
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What are some things to consider when using icings?
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Quality varies, food cost is higher than from scratch, types are very hard to make from scratch, and they generally contain shortenings.
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How many grams are in an ounce?
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28.35
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How many grams are in a pound?
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454
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How do you get a conversion factor?
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Amount needed/ current yield
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What are the objectives of proper cake mixing?
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Ingredient dispersion and air cell creation.
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What are the four mixing methods for shortened cakes?
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Creaming, blending, two-stage, and combination.
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What are the two mixing methods for foam cakes?
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Sponge method, and chiffon method.
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What are the stages of the creaming method?
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Cream fats and sugars, add eggs, and alternate liquids with dry.
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What does high-ratio mean?
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The amount of sugar excedes the amount off flour.
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What are the stages of the blending method?
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most ingredients are placed in the bowl, mixer is on while oil is added, eggs and other liquid is added.
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What are the stages of the two-stage method?
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All dry ingredients and fat are mixed on slow speed, liquids and eggs are added in stages. This is used for high-ratio cakes.
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What are the stages of the combination method?
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Flour and shortening creamed together, eggs and sugar heated to 100F, whipped as in sponge cake. The two are gently combined by folding, liquid is added.
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What are the stages of the sponge method?
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Most sugar is added to eggs before whipping and heated to 100F, sifted ingredients are folded in.
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What are the stages of the chiffon method?
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Yolks and whites whipped separately, oil added to yolks, sifted ingredients added to yolks, whites folded into yolk mixture.
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What are the three types of mixers?
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Vertial, horizontal, and spiral.
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What are the three funtions of icings?
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To improve the keeping quality, to improve the taste, and to enhance eye appeal.
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What are the seven types of icings?
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Fudge, Meringue, Royal, Fondant, Flat, Glazes, and Buttercream.
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What is fudge icing used for?
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Brownies and cupcakes.
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What is meringue icing used for?
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Baked alaska, ice cream cake, beehive cake.
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What is royal icing used for?
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Fine decorating, and gingerbread.
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What is fondant icing used for?
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Used to glaze/coat petit fours.
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What are two types of glazes?
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Ganache, and fruit glaze.
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What are the three types of meringues?
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French, Swiss, and Italian.
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How is a french meringue prepared?
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Egg whites are whipped, sugar is gradually added.
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What are characteristics of french meringue?
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Light and quick to make, but weak and grainy.
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How is a swiss meringue prepared?
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Egg whites and sugar are heated until sugar dissolves, then whipped.
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What are characteristics of swiss meringue?
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Very strong.
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How is an italian meringue prepared?
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Sugar syrup is heated to 250F then streamed into whipped egg whites.
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What are characteristics of italian meringue?
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Very stable, smooth, and light. Time consuming to make.
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What are the six types of buttercream?
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American/basic, buttercream with fondant, italian, swiss, french, and german.
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How is american buttercream prepared?
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Shortening and confectioners sugar are combined, egg whites are gradually added, whipped until smooth.
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What are the characteristics of american buttercream?
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Less expensive, better keeping qualities, greasy flavor, and granier texture.
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How is buttercream with fondant prepared?
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Softened butter and shortening are creamed, fondant is added in portions, whipped until light and smooth.
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What are the characteristics of buttercream with fondant?
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Very rich and sweet, denser because of it's heavy ingredients.
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How is italian buttercream prepared?
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italian meringue, add softened butter slowly, add flavorings.
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What are the characteristics of italian buttercream?
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Smooth, shiny, soft, great mouth feel, most used buttercream, and expensive and time consuming.
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How is swiss buttercream prepared?
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Swiss meringue, softened butter is added by whipping.
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How is french buttercream prepared?
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Pate-a-bombe (sugar, water, and acid are heated to 250F, egg yolks are whipped until light, sugar is poured into whipping yolks, whip until cooled.) combined with butter.
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What are the characteristics of french buttercream?
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Heavier, richer, used as filling rather than an icing, and more yellow in color.
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How is german buttercream prepared?
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Butter is whipped into pastry cream.
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How can butter be prepped for buttercream?
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Bring to room temp by creaming in a mixer, or cutting into small pieces.
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What are some examples of flavorings?
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Compounds, extracts, emulsions, infusions, preserves/jelly/marmalades, nuts/ nut butters, pastes, oils, alcohol, essences, and powders.
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What are some examples of colorings?
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Natural pigment, liquid food coloring, paste food coloring, liquid gel food coloring, and powder.
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What are the two classifications of wheat flour?
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Hard and soft.
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What are the characteristics of hard wheat flour?
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creamy in color, sharply granular, does not pack easily, porduces best bread flour, high in protein.
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What are the characteristics of soft wheat flour?
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White in color, soft to the feel, packs easily, doesn't flow or dust easily, produces the best cake and pastry flours, higher in starch, lower in proteins.
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What are the three parts of the wheat kernel?
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Bran, germ, endosperm.
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What is the bran?
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The shell surrounding the outside of the kernel.
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What is the endosperm?
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The largest part of the kernel. Used to produce white flours.
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What is gluten?
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A tough rubbery substance formed when flour is mixed with a liquid, especially water.
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What is gluten made up of?
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Glutenin and gliadin.
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What is the germ?
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The location where the new sprout grows from. This is removed during processing.
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What is the importance of flour?
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It acts as a binding and absorbing agent, affects the keeping quality of products.
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Flour is responsible for what in cakes?
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Structure.
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What are the characteristics of cake flour?
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Softest flour, white in color, absorbs quikly, packs easily, used for high-ratio cakes.
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What is chlorination?
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When cake flour is treated with chlorine gas.
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What are the characteristics of pastry flour?
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Soft, creamy in color, low in protein, used for cookies high in fat and sugar, gives more height, used in pie dough and some cookies.
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What is the purpose of sugar?
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Provides calories, adds sweetness, adds color due to caramelization, used as a base for icings, creates texture, moisture, and tenderness.
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What are three examples of sugar substitutes?
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Saccharin (sweet n' low), aspartame (equal), and sucralose (splenda).
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What are the characteristics of sugar substitutes?
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Replace sugar by adding sweetness, more sweetening power than sugar, lower in calories than sugar.
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What are the five types of sucrose?
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Coarse sugar, granulated sugar, superfine sugar, brown sugar, confectioner's sugar.
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What are the most common types of liquid sugars?
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Invert sugar, corn syrup, honey, and molasses.
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The term milk refers to what?
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The raw product, straight from the cow.
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Milk is what?
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Highly perishable and sensitive to sunlight and temperature.
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What four things make up the composition of milk?
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Butterfat, protein, lactose, and minerals.
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What temperature does milk have to be at to be considered pasteurized?
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161F for 15 seconds.
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What temperature does milk have to be at to be considered ultra high pasteurized?
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280F for 2 seconds.
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What is concentration, when refering to milk?
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When a large amount of water is removed.
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What is desiccation, when refering to milk?
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When close to 100% of the water is removed.
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Does milk have to be homogenized?
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No.
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What is homogenization?
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When fat globules are pushed through a fine seive.
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What are the reasons for using milk?
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Increased crust color, increased keeping quality, imporved flavors, increased nutritional value.
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What are the six forms of milk?
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Whole, lowfat, skim, evaporated, sweetened condensed, dried.
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What is the percentage of fat in whole milk?
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3.5% butterfat, 8.5% solids.
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What is the percentage of fat in lowfat milk?
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2% butterfat, 1% solids
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What percentage of water has been removed from evaporated milk?
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60% of water is added.
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What percentage of water has been removed, and what has been added to sweetened condensed milk?
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60% of water removed, sugar is added.
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What are the advantages to dried milk?
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no refrigeration needed, good keeping qualities, economical, uniform, ease of handling.
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What are the seven types of creams?
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Half and half, light, whipping or light whipping, heavy whipping, extra-heavy, and clotted cream.
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What is the percentage of fat in half and half?
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10.5% to 18% fat
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What is the percentage of fat in Light cream?
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18% to 30% fat
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What is the percentage of fat in Light cream?
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18% to 30% fat
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What is the percentage of fat in whipping cream?
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30% to 36% fat
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What is the percentage of fat in heavy whipping cream?
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36% or more
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What is the percentage of fat in extra-heavy whipping cream?
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38% to 40% fat
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What is the percentage of fat in clotted cream?
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55% fat
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What makes up an egg?
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Shell, yolk, white, air cell.
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How is the size of an egg determined?
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By the weight in the shell.
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What are the eight funtions of eggs?
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Leavening, color, flavor, richness, extend shelf life, contain lecithin, nutritional value, binding/structure.
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What is the ratio of yolk to white in an egg?
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1 to 2
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What size egg should you always assume a recipe is in?
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Large.
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An egg contains what weight of yolk and white?
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.67 ounce yolk, 1 ounce white.
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How do you get brown eggs?
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the color difference has to do with the breed of hen.
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What are leavening agents?
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Any agent which aerates a mixture, thereby lightening it.
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What are three means to produce aeration?
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Physical, chemical and biological.
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What can trap air in the mixing process?
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Shortening and eggs.
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What happens to trapped air when the temperature rises during baking?
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The air within the cells expands and the volume of the cake increases.
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Why does moisture cause a cake to rise while baking?
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the moisture vaporizes and the vapor pressure increases within the air cells causing them to expand.
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While baking, the chemical reaction causes produces what?
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Carbon dioxide.
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Baking soda has what percentage of flour weight?
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.5% to 2% flour weight
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Baking powder has what percentage of flour weight?
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2% to 8% flour weight
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What is baking powder composed of?
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Baking soda, acid, and cornstarch.
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What happens if an excess of baking soda is used in the production of pastries?
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The pH will increase causing darker crust,", more open grain, coarser texture and excess tenderness.
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How much baking soda should be present per cup of flour?
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1/4 teaspoon.
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How much baking powder should be present per cup of flour?
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1-1/4 teaspoon.
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Fats are what?
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Essential nutrients.
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Fats provide what?
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Texture and mouth feel.
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What are some funtions of fat in baked goods?
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Tenderness, facilitate aeration, provide a long heating medium.
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What do fats have?
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The same chemical make up.
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If something is solid at room temperature is it a fat or an oil?
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Fat.
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If something is liquid at room temperature is it a fat or an oil?
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Oil.
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Butter and margarine contain what amount of fat, water, and assorted nutrients?
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80%.
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Where does lard come from?
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Hogs.
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Does lard have a high or low melting point?
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High.
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What are the characteristics of lard?
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White in color, gives a certain flavor, smooth texture, inexpensive.
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What are fat compounds made from?
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20% animal fat and 80% hydrogenated vegetable oils.
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Do fat compounds have a higher or lower melting point than butter?
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Higher.
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What is the melting point of butter?
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89F
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How is butter made?
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the churning process of milk.
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What is butter good for making?
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Buttercreams and laminated doughs.
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Does margarine have the same fat content as butter?
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Yes.
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What is the fat content of margarine?
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80%.
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Does margarine have different baking propteries and a different melting point than butter?
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No.
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What is hydrogenation?
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The process which changes oil to a fat.
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The amount of hydrogenation determines what?
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The solidity and melting point.
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What does the process of hydrogenation create?
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Trans fats.
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Primex and pream are what kind of shortening?
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All-purpose shortening.
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What is all-purpose shortening used for?
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Breads, cookies, pie doughs, and biscuits.
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Sweetex and vreamay are what kind of shortening?
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High-ratio shorteing.
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Nutex is what kind of shortening?
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Liquid shortening.
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What is liquid shortening?
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partically hydrogenated.
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Puff pastry shortening is what?
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Super hydrogenated.
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What is puff pastry shortening used for?
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Laminated doughs.
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As the hydrogenation process continues, what happens to the oil?
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it becomes more solid and plastic. The melting point increases.
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What are some examples of fat substitutes?
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Fruit pastes, commercial preparations (yogurt), starch based, pectin bases, and carageenan (seaweed) based.
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is HDL good or bad cholesterol?
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Good cholesterol.
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Is LDL good or bad cholesterol?
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Bad cholesterol.
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