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162 Cards in this Set

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