Professional Baking

Front 1

Which culture is credited with developing the first enclosed ovens with wood fires?

Back 1

Greeks, 500-600 BC

Front 2

Which culture is credited with the first mass production of breads?

Back 2

Rome, They used honey and oil to make pastries

Front 3

What were the Middle Ages groups called which focused on the "noble profession" of baking?

Back 3

guilds, well devloped by 16th century

Front 4

When were pastry chefs identified seperately from bakers?

Back 4

1400s, France

Front 5

Which discovery sparked a revolution in pastry making?

Back 5

1492, discovery of Americas with sugar & cocoa (only honey before that)

Front 6

Who was the most famous pastry chef of early 19th century?

Back 6

Marie-Antoine Careme (Antonin Careme) 1784-1833 "Le Patissier Royal"

Front 7

Which significant technology decreased manual labor for bakers?

Back 7

Roller milling

Front 8

Which American ingredient was found to be higher in protein than European products?

Back 8

North American flour

Front 9

What is another name for "recipe" in the culinary arts?

Back 9

Formula

Front 10

Why are ingredients weighed rather than measured?

Back 10

More accurate

Front 11

What is a baker's term for weighing ingredients?

Back 11

scaling

Front 12

What is the substance made up of proteins present in wheat flour, giving baked goods structure & strenght?

Back 12

Gluten

Front 13

Which substance must protein absorb before gluten can be developed?

Back 13

Water

Front 14

Which term means that proteins are becoming firm, or solidifying?

Back 14

Coagulate

Front 15

Which product will have more gluten, French bread or cake?

Back 15

French bread

Front 16

Strong flours are developed from which kind of wheat?

Back 16

Hard wheat, which will have a high protein content.

Front 17

What are fats called in the process of making bread?

Back 17

Shortening, as they shorten the gluten strands (making them crumbly)

Front 18

Which gases are primarily responsible for leavening baked goods?

Back 18

Carbon dioxide (through yeast, baking powder, or baking soda); air (incorporated during mixing); and steam (forms during baking)

Front 19

How are gases trapped in air cells when making bread?

Back 19

a stretchable network formed by proteins, usually gluten but sometimes egg protein

Front 20

What would happen if the gases escaped when making bread?

Back 20

Poorly leavened, heavy

Front 21

When do starches start to geletanize when making bread?

Back 21

140 F (60 C)

Front 22

When do the bread proteins start to coagulate when making breads?

Back 22

165 F (74 C)

Front 23

When does browning occur on the crust of baked goods?

Back 23

Water evaporates, sugar caramelizes; starches & sugars undergo chemical changes.

Front 24

Which products will increase browning of baked goods?

Back 24

Milk, sugar & egg

Front 25

What is it called when baked goods change texture & aroma?

Back 25

Staling

Front 26

What is the process called when a chemical change in the structure of baked goods takes place?

Back 26

Starch retrogradation.

Front 27

Will refrigeration affect staling?

Back 27

Refrigeration will increase staling, so bread should never be stored in the refrigerator (however, freezer stops staling)

Front 28

What are three main techniques for slowing staling?

Back 28

1. Protect from air (wrap in plastic or icing); 2. Add moisture to formula (through fats & sugars); 3. Freezing

Front 29

How many ounces are in a quart?

Back 29

32 oz = 1 quart

Front 30

How many tablespoons are in an ounce?

Back 30

2 TB = 1 ounce

Front 31

Which is the most common type of mixer used in baking?

Back 31

Vertical, or Planetary, mixer. Planetary indicates it spins like a planet around its axis while it rotates in an orbit to reach all parts of a stationery bowl

Front 32

What are the three main mixing attachments to vertical mixer?

Back 32

Paddle (flat blade for general mixing), wire whip (for beating egg foams & creams), and dough arm or hook (for mixing & kneading yeast doughs)

Front 33

Which mixer is used primarily for making large quantities of yeast doughs

Back 33

Spiral mixer

Front 34

Which mixers are large, industrial-size, and capable of handling several thousand pounds of dough at a tie?

Back 34

Horizontal mixer

Front 35

What type of equipment is used to hold mixed yeast doughs during fermentation?

Back 35

Dough Fermentation Trough

Front 36

Which equipment is used to cut scaled pieces of dough into equal portions?

Back 36

Divider

Front 37

Which equipment not only cuts scaled pieces of dough, but also automatically roundshe individual portions?

Back 37

Divider-Rounder

Front 38

Which equipment rolls out portions of dough into sheets of uniform thickness, with a conveyer belt & rollers?

Back 38

Dough Sheeter

Front 39

Which equipment rolls & forms pieces of bread dough for standard loaves, baguettes & rolls?

Back 39

Molder

Front 40

Which equipment is a special box to create ideal conditions for fermenting yeast doughs, with preset temperatures & humidity levels?

Back 40

Proofer

Front 41

Which equipment is used to cut scaled pieces of dough into equal portions?

Back 41

Divider

Front 42

Which equipment not only cuts scaled pieces of dough, but also automatically roundshe individual portions?

Back 42

Divider-Rounder

Front 43

Which equipment rolls out portions of dough into sheets of uniform thickness, with a conveyer belt & rollers?

Back 43

Dough Sheeter

Front 44

Which equipment rolls & forms pieces of bread dough for standard loaves, baguettes & rolls?

Back 44

Molder

Front 45

Which equipment is a special box to create ideal conditions for fermenting yeast doughs, with preset temperatures & humidity levels?

Back 45

Proofer