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13 Cards in this Set

  • Front
  • Back

Dairy: Make up of milk

Mostly water


•milk fat &molecules dissolved in it

Dairy: proteins

•case in proteins - provide opaque witnesses to milk



•whey proteins - in clear greenish liquid called whey

Pasteurization

•heat treatment to eliminate pathogenic (disease causing) microorganisms

Homogenization

•prevents cream from separating and rising to top of milk

Cut-in method

Cutting fat and flour causes fat to melt then = to liquid, = to steam, causes it to rise

Creaming method

Fats & sugar, scrape, liquids, scrape, dry ingredients, scrape

Custards

Is a liquid thickened or gelled by the heated coagulation of egg products

Emulsion

Mixture of one liquid added to another liquid. First liquid will not mix with the second liquid therefore, creating layers with both liquids.

Meringues

•French


•Swiss


•Italian

Petit Fours

•petit four SEC = dry - cookies



•petit four GLACE= (means glazed) cake type, coated with poured fondant

Stove top vs. Baked custards

Stirred:


-cooked over stove top


-stirring prevents proteins from aggregating



Baked:


-oven


-usually in water bath


-not stirred, undisturbed


-gelled completely



*water bath to eliminate drying, cracking, browning & souffling

Genoise

Sponge cake w/ melted butter incorporated into the batter

Egg emulsifiers

Lechein