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188 Cards in this Set
- Front
- Back
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What % of a very fresh egg is water |
76% |
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One egg including the shell wheighs what |
approx 2 oz |
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what % of a yolk is water |
50% |
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what part of an egg contains the fat?
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the yolk |
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how is the protein split between the yolk and white of an egg |
The white contains over half of the protein and the yolk contains the rest. |
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whites are what percent water? |
86-905
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How much fat is contained in the white of an egg? |
none |
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are white Alkaline or Acidic?
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Alkaline, PH rises with age |
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New eggs and cold eggs are easier or harder to seperate? |
harder |
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Why are new eggs easier to seperate than older eggs? |
as they age, yolks absorb moisture from whites, thin out and rupture more easily |
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what temperature should eggs be to promote better baking volume? |
room temperature |
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colder whites do what more easily |
foam |
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Are cold white more or less stable |
less |
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old whites are more or less stable |
less |
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Yolks are rich in what mineral |
iron |
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Whites are high in what mineral |
sulfur |
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what happens when Iron and sulfur are heated in an alkaline environment? |
Iron and sulfur react chemically and form iron sulfide, a greenish grey substance. |
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ph of egg whites does what as they age |
increases |
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what are meringues made of |
Meringues are made from egg white foams |
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how much do egg whites increase in volume through the foaming process? |
8 times |
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this action introduces air bubbles in a meringues |
agitation |
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The redistribution of proteins is know chemically as |
denaturization. |
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over whipping causes the proteins in eggs to do what |
tighten, loose elasticity and squeeze liquid out of suspension |
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Sugar does what to help prevent over coagulation and stabilize egg foams |
interferes with proteins linking |
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How are acidds used to stabilize meringues and create greater volume |
the do so by lowering the ph of egg whites, which promotes flexibility of albumin thereby preventing over-coagulation. |
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What two functions do acids perform in meringues |
they stabilize meringues and bleach meringues whiter |
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fats and all lipids are hrmfull or helpful in meringues |
harmful |
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will yolk in your whites effect the whiping? |
yes it will sabatoage meringues
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Should plastic be used when whipping egg whites? |
No fats tend to cling to plastic even after being washed |
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a 2:1 meringue is what part sugar |
2 parts sugar
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a 2:1 is considered what type of meringue |
a hard meringue |
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A soft meringue is also know as a what |
chiffon |
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a 1:1 meringue is what kind of meringue |
soft meringue |
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what are soft meringues commonly used for |
to aerate batters and souffles, to lighten mousses |
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what does the terms hard and soft denote when talking about meringues |
the ratio of egg to sugar |
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how stable is a french meringue |
least stable
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How is a French Meringue made |
whites are whipped, sugar is added. |
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A french meringue has what testure and why |
has a grainy texture because whites are sugar are not heated |
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What are the limitations of use for a french meringue and why |
can only be used in products that will be cooked further because the eggs are raw and unsafe to eat. |
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can a french butter cream be made with a french meringue |
no |
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what temperature should french merinue be baked at and for how long |
200F or less for 1 to 2 hours |
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what texture should a baked meringue have |
chewy-mostly dry and remain white |
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Proper procedure for preparing a Swiss meringue |
Both sugar and whites are gently whisked and heated over a water bath pror to whipping. they should be heated to 150F |
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how stable are swiss meringues |
moderately |
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Italian meringues are how stable |
most stable |
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Procedure for Italian Meringue |
a sugar syrup is heated to 232, some sugar is reserved for whipping of the whites. The whites are whipped to medium soft peaks just before the syrup reaches the proper temp. The syrup is poured slowly into the side of the mixing bowl containing the whites, with the mixer on medium speed. the whites are whipped until the meringue has cooled |
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Heating the whites and sugar prior to whipping creates a grainy or smooth texture? |
smooth |
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what is a pavlova |
meringue based dessert named for the russian ballet dancer Anna Pavlova, It is a meringue dessert with a crisp crust and soft, light inside. It is filled with either whipped cream or pastry cream and topped with fresh fruit. |
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Mousse is translated how? |
french for foam |
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What are the parts of a mousse |
1) base often custard 2) a lightener, (whipped cream and/or egg whites with a stabilizer) |
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what are common base components of buttercream frostings |
powdered sugar custard meringue |
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what is a buttercream icing |
frosting made of a base component emulsified with fat |
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what are the pros and cons of butter |
pros Always tastes better has a better mouth feel cons relatively low melting point makes a softer buttercream expensive
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pros and cons of shortening |
pros less expensive creates a stiffer icing holds its shape better melts at a higher temperature cons doesn't taste good poor mouth feel |
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steps to making swiss buttercream |
1) egg whites and sugar are heated in bane marie to 150F to pasteurize. 2) Warm egg whites/sugar are whipped to stiff, moist peaks 3) meringue is allowed to mix on low speed until room temp (so butter does not melt) 4) very soft fat is added in in small amounts until fully emulsified. |
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How stable is italian butter cream |
very |
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what are the three stabilizers of meringues |
heat sugar acid
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What stage should sugar be cooked to with italian Meringues |
Soft, firm, or hard ball |
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what is the base for a french buttercream |
pate a bomb
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what method should be used with french meringue |
the same as italian meringue |
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what is a pate a bombe |
whipped egg yolks (can reserve a little sugar from recipe to add to yolks to help with the whipping)
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how does sugar stabilie egg |
my melting in the water and coating the proteins and shortening them |
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a whisk with alots of loose coils is better for what |
whipping and air rating |
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a thick metal whip is better for what |
combining thick ingredients |
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definition of meringue |
whipped egg whites sweetened with sugar |
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A French Meringue is also know as what |
a common meringue |
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definition of Mousses |
any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both |
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Bavarian cream: deffinition |
made with a base, a lightener and a stabilizer |
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what is the traditional base for a bavarin cream |
either a pate a bomb or creme anglaise with gelating and whipped cream folded in |
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What is creme diplomate |
1:1 ratio of pastry cream and whipped cream
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when is creme diplomat often used |
napoleons and choux paste
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is cream diplomate ever stabilized |
yes sometimes it is stabilized with gelatin |
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what is creme chiboust |
1:1 pastry cream and italian meringue |
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what is the most traditional use for Creme Chiboust |
used in gateau st honore |
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what is gelatin used for |
use to thicken and stablize cream and bavarian |
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where does gelatin come from |
collagen found in the connective tissues of animals |
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uses for gelatin |
stablizer thickener texturizer |
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Muslim or Jewish approved gelling agents |
customs may require gelatin from sources other than pigs, from animals slaughtered ritually, or from fish (isinglass) |
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gelatin derived from fish is called what |
isinglass
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vegetarian gelling agents |
agar agar (a seaweed) kidzu, carrageenan (a seaweed) vegetable gums (guar, locust bean, arabic, tragacanth, xanthum) or pectin |
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agar agar is derived from whtat |
Japanese seaweed |
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what are the equivalencys to use sheet gelatin vs dry gelatin |
1 tbsp dry = 4 sheets of leaf |
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too much gelatin has what effect on a mixture |
will make it rubbery |
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Blooming gelatin |
rehydration of gelatin- as gelatin absorbs the liquid, each granule becomes enlarged; this is know as blooming
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how long does glatin take to dissolve when used with milk or cream |
twice as long |
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what enzymes in tropical fruit inhibit the gelling effects of gelatine |
bromelain and papain
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how do bromelain and papain effecct gelatine |
break down gelatin's protein structure and interfear with its ability to set |
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how can you proven bromelain and papain in tropical fruit purees or juices from harming gelatin? |
heat the puree or juice to 175F to destroy the enzymes |
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Do canned fruit have the same enzymes as fresh tropical fruits? |
no they break down during the canning process |
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Steps to make a bavarian |
1) flavor base 2) add in stabilizer 3) fold in med-soft whipped cream |
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can a gelatin be cooked at high heat? |
no it will damage its gelling ability |
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Pastry cream bavarian |
stabilized diplomat cream |
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how can you re soften gelatin that stars to set before you are ready? |
reheat gently over bane marie
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Amalayse does what to starch enzymes |
breaks down |
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lipace breaks down what |
fat
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How what ratio of water should be used to bloom 1/4 oz of gelatin |
2 oz |
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Passionata |
layered dessert made with coconut dequoise and passion fruit bavarian cream |
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How is a simple buttercream made` |
by creaming together fat and confectioners sugar to desried consistency and lightn ess
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Decorators buttercream is also know as |
rose paste |
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Meringue-type buttercream is made with whate |
butter and meringue
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how does altitude effect the boiling point of liquids |
decreases |
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how does the decrease of the boiling point of liquid effect baked goods |
liquids evaporate more quickly |
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what happens to atmospheric pressure at elevation |
it lessens |
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how does atmospheric pressure effect baked goods at elevation |
it lessens- leavening gases expand more rapidly
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how does evaporation effect baked goods at elevation |
it changes the ratio of liquids to solids and leaves a higher concentration of sugar and fat, this can weaken structure of baked goods, causing them to set too slowly, have a coarser texture, or collapse.
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what should you do to the leavener at boulder elevation? |
reduce chemical leavener by 25-40% |
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what should you do to flour at boulder elevation |
increase by 6-8% |
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what should you do to liquids at boulder elevation |
increase 8-10%
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what should you do to sugar at boulder elevation |
reduce 4-5 % |
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how should oven temp be changed at boulder elevation |
increase by 25F |
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why is less leavening needed at elevation |
higher altitude= lower atmospheric pressure; therefore, less leavening is needed. |
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two basic types of cakes |
shortened cakes foam cakes
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Shortened cakes are what |
fat is used to lubricate, tenderize and with sugar, create air cells for leavening. generally require a chemical leavener and employs the creaming or blending method
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foam cakes are what |
liquid fat is used in small quantities with the eggs or egg whites to create air cells for leavening. Use little or no chemical leavening; incorporates the use of whipping method.
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proper mixing of cakes should accomplish what three things |
1) achieve uniform and complete mixture of all ingredients 2) form and incorporate air cells 3) develop a desirable grain and texture in baked products |
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what temperature should fats be when using the creaming method |
room temp |
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what speed should your mixer be on for creaming a cake and why |
medium low speed, high speed beats the air our of the fat. |
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what is considered room temp for fat |
68/74F |
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Roulade: deffinition |
French verb "rouler" meaning "to roll" |
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Biscuit: deffinition |
thin sponge cake used for Dobos torte and Opera cake |
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Jaconde |
cake siding, A biscuit style cake used to decorate sides of tortes, usually ring mold cakes |
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genoise |
italian sponge cake named after the city of Genoa and closely associated with Italian and French cuisine
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chiffon |
light sponge cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings |
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Souffles |
french "blow" Breath, Blast, puff, the word souffle is a past participle of the french verb souffler witch means to blow up or more loosely puff up. Light airy dish made with either custard or pate a choux type base leavened with whipped egg whites. |
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thread stage
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215-230 degrees at sea level
205-220 degrees at elevation sugar content: 80% |
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soft ball stage
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240 degrees at sea level
230 degrees at elevation sugar concentration 85% |
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firm ball stage
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245 degrees at sea level
235 degrees at altitude sugar concentration 87% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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hard ball stage |
250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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soft crack stage
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265-270 degrees at sea level
255-260 degrees at elevation sugar concentration 95% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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soft crack stage
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265-270 degrees at sea level
255-260 degrees at elevation sugar concentration 95% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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soft crack stage
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265-270 degrees at sea level
255-260 degrees at elevation sugar concentration 95% |
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hard ball stage
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250-260 degrees at sea level
240-250 degrees at elevation sugar concentration 92% |
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soft crack stage
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265-270 degrees at sea level
255-260 degrees at elevation sugar concentration 95% |
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hard crack stage
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295-310 degrees at sea level
285-300 degrees at elevation sugar concentration 99% |
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Charlotte Russe |
Bavarian cream surrounded by lady fingers in a large brioche mold with a sponge bottom. Alternatively, the lady fingers may be neatly arranged inside a cake ring with a thin slice of sponge cake on the bottom and Bavarian cream filling. |
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Charlotte Royale |
Preserve filled jelly roll is cut and used to line a hemispherical mold, filled with Bavarian cream and topped with a thin layer of sponge cake which when turned out becomes the bottom. |
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Tiramisu |
Sponge cake layers, traditionally ladyfingers, soaked with a coffee flavored with zabaglione (rum or masala custard, often with soft marscapone cheese folded in) and dusted with cocoa |
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how are Egg Foam Cakes leavened |
with whipped eggs and sugar |
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what are the components of a basic egg foam cake |
egg foam and flour |
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describe an egg foam cake |
light and fluffy but very strong and able to be easily handled |
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Butter cakes are made with what method |
creaming |
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Describe a butter cake |
higher fat content and flavor; more delicate |
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How do you determine the consistency of buttercream |
based on the intended use. |
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Basic Cake Construction (steps) |
1) slice and level cake carefully with along serrated knife. 2) Fill cake as desired; use buttercream to build wall for any soft filling 3) Stack cake carefully and ensure that it is level 4) Crumb coat carefully; use a separated bowl of icing 5) Frost and decorate |
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Causes of a cake sinking in the middle |
- too much leavener - too much sugar (this will be apparent if the cake also has a crisp sugary crust) - too much fat - flour too soft or not enough flour - cake was knocked in the oven before it had set |
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what is it called when a cake collapses at the sides |
the x fault due to the shape of the cake after it has baked |
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what causes a collapse at the sides of the cake |
too much liquid in the batter inhibiting the batter from rising evently |
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what causes fruit to sink in the cake |
- the flour is too soft - the batter is too soft - the batter is over-aerated - fruit is wet and therefore heavy |
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what causes the cake to not reach desired height |
- insufficient aeration - the batter is too stiff - flour is too strong - batter toughened - oven too hot |
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what causes the top of the cake to crack |
the oven is too hot, and the crust of the cake forms while the cake is still rising, leading to the crust bursting
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what causes the top of a cake to be peaked |
usually caused by a tough batter, which is caused by over-mixing, and is often accompanied by a long hole in the cake. Peaks can form if oven is too hot, also. |
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what cake fault causes a cake to stale too quickly |
oven too cold- cakes are in the oven too long, crumb dries out - too much leavening - not enough liquid in the batter to keep the cake moist - insufficient sweetener |
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what causes Sugary tops or white spots on cakes |
- too much sugar - not enough liquid (to dissolve the sugar) - sugar too coarse (to be fully dissolved) - batter improperly mixed - cakes standing too long before going tin the oven. This allows moisture to escape from the top of the cake, and eaves sugar residue in the batter. |
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Curdled cake batter is caused by? |
- fat and water do not mix normally, and in a cake batter which contains fat and liquid (eggs, milk, juice) there is a natural tendency for curdling, the breaking down of the emulsion of fat and eggs. |
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Gateau |
French for cake |
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what is the plural of Gateau |
Gateaux |
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what is the plural of torte |
torten |
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torte |
german for cake |
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sacher torte was created by who when |
Franz Sacher, Austrian dessert developed in 1832 |
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Alhambra Torte what designed for? |
Designed to celebrate the city of Alhambra in southern spain |
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Describe an Alhanbra Torte |
Hazelnut sponge cake coffe rum soaking syrup ganache filling chocolate glacage finish |
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What is an Opera Cake |
Developed in a cafe in paris near the opera house |
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traditional components of opera cake |
1) 3 layers of Jaconde sponge flavored with coffee syrup 2) filled with alternating layers of coffee buttercream and ganache 3) finish with Opera glaze or ganache 4) sides are left unfinished so you can see the layers 5) pipe opera on top and add gold leaf if desired |
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what do the layers of the opera cake represent |
the 3 acts in an opera |
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what type of buttercream is typically used for the coffee buttercream in an opera torte |
french |
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how is opera cake sold |
by the oz |
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what shape is opera cake typically made in |
square or rectangle |
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components of a sacher torte |
2 layers of dense chocolate cake dessert syrup flavored with kirsch is used to soak the layer apricot jam is used as filling between the layers glazed with chocolate ganache; sacher piped on top
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when is Sacher torte traditionally eaten |
served as a coffee cake, but is often a dessert as well |
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translation of the word "torte" |
comes from the italian word "torta" which means a round bread or cake. In Europe, most cakes are called tortes. |
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what is a french gateaux |
several layers, one or more of which are made up of mousse, ganache or fruit filling, supported by thin layers of sponge cake. |
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Dobos Torte was invented by whom, when. |
famous hungarian cake, invented by and named after a well-known hungarian confectioner, jozsef C. Dobos in 1884 |
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What is dobos sponge |
almond paste mixed into genoise sponge |
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components of Dobos Torte |
7 layers of dobos sponge chocolate butter cream edges decorated with toasted chopped almonds top covered with sugar cooked to light caramel |
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How should sugar temperatures be changed for altitude |
decreased by about 10 degrees |
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what is the clear-liquid stage of sugar cookery |
320 degrees at sea level 310 degrees at altitude Sugar concentration 100% At this temperature all the water has boiled away. The remaining sugar is liquid and light amber in color |
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Brown-liquid stage of sugar cookery |
338 degrees at sea level 328 degrees at altitude sugar concentration 100% |
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what is Caramelization |
oxidation of sugar, a complex, pooly understood process that produces hundreds of chemicals |
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why wont sugar decorations keep in high humidity |
Invert sugar is hygroscoic |
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fruit butter |
refers to a process where the whole fruit is forced through a sieve or blended after the heating process. |
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Fruit spread |
refers to a jam or preserve with no added sugar |
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Jelly |
an american term for clear or translucent fruit spread made from sweeteened juice and set using naturally occuring pectin
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Marmalade |
is a fruit preserve made from the pulp, juice ad peel of citrus fruits boiled with sugar and water. |
