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49 Cards in this Set
- Front
- Back
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STEPS IN YEAST DOUGH PRODUCTION
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1. Scaling Ingredients
2. Mixing 3. Fermentation 4. Punching 5. Scaling Dough 6. Rounding 7. Benching 8. Makeup & Panning 9. Proofing 10. Baking 11. Cooling 12. Storing |
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What is the definition of FERMENTATION?
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the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol
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How many cups are in a pint?
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2
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How many ounces in a cup?
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8
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How many ounces in a pint?
How many pounds in a pint? |
16 ounces or 1 pound
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How many pints in a quart?
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2
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How many cups in a quart?
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4
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How many ounces in a quart?
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32
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How many quarts in a gallon?
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4
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How many pints in a gallon?
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8
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How many cups in a gallon?
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16
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How many ounces in a gallon?
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128
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How many tablespoons in a cup?
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16
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How many teaspoons in a tablespoon?
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3
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How many teaspoons in a cup?
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48
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What 3 ingredients are a pint - 1 pound?
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water
milk eggs |
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What makes yeast bread rise quickly?
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warmth
moisture low salt |
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What makes yeast bread rise slowly?
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too much salt
fat sugar eggs cool temps |
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What is 3-2-1 dough?
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Pie dough
3 lbs pastry flour 2 pounds all purpose shortening 1 lb ice cold water |
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Describe the process for making 3-2-1 dough.
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Rub together pastry flour with all purpose shortening to the proper degree. Flaky dough - fat is the size of peas. Mealy dough - resembles cornmeal. Add water and mix very gently until water is absorbed. Don't overmix.
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What is flaky dough used for?
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Top crusts
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What is mealy dough used for?
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Bottom crusts
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Which pie dough has visible chunks of fat?
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Flaky
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Which pie dough resembles cornmeal?
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Mealy
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Name 3 purposes for sugar in baking
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creates tenderness
crust color retains moisture food for yeast creaming agent with fat foaming agent with eggs |
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Name 3 purposes of eggs in baking
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provide structure
emulsifying of fats and liquids shortening action moisture leavening when beaten color, browning of crust color, from yolk nutritional value |
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Name 3 purposes of shortening in baking
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tenderize
adds moisture and richness increases keeping quality leavening through flakiness |
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Name 3 purposes of salt in baking
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Flavor enhancer
strengthens gluten structure in yeast breads inhibits yeast growth |
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What causes the dough to be stiff in a pie?
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not enough shortening
not enough liquid flour too strong |
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What causes dough to be tough in a pie?
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Overmixing in either stage
not enough shortening flour too strong too much rolling too much scrap dough used too much water |
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What causes pies crusts to be crumbly?
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Not enough water
too much shortening improper mixing in either stage flour too weak |
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What causes pie crust to not be flaky?
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Not enough shortening
shortening blended in too much overmixing in either stage too much rolling dough or ingredients too warm |
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What causes soggy or raw bottom crust in pies?
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Oven temp too low
not enough bottom heat filling hot when put in shell not baked long enough use of wrong dough not enough starch in fruit fillings |
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What causes shrinkage in pie dough?
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dough overworked
not enough shortening flour too strong too much water dough stretched when put in pans dough not rested |
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What makes a cake tender?
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sugar
fats (including butter, shortening, cocoa butter) chemical leaveners |
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What makes a cake tough?
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flour
eggs (whites and yolks) |
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What is a sour dough?
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An overfermented sponge made with wild yeasts. Fermented for a long time.
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Why is a sour dough used?
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Acidity is created in the dough during the long fermentation. This acidity affects not only the flavor of the bread but also its texture. Moister crumb and better keeping qualities. Used for flavor and leavening if the sponge is healthy.
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What are 6 benefits of using mixes and frozen doughs? There are 9
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Quality
Uniformity Labor savings sanitation relies on semi-skilled labor limited floor space equipment invisible ingredient loss inventory record keeping |
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What are the strengths of flour in order?
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Cake
Pastry All purpose Bread High Gluten Clear |
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What is clear flour used for?
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Rye breads and other darker breads such as pumpernickel
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How is cream pie made?
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Heat milk, sugar and salt to a simmer
Temper in cornstarch, quart of milk and eggs Mix until smooth All to boil and thicken Add butter and flavors off heat and mix until smooth pour hot mixture into prebaked pie shells cool until set |
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What is the cooked juice method?
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Boil drained juice from fruit with part of the sugar
Mix together waxy maize and juice or water Then add to the boiled juice and sugar mixture to thicken Add the rest of the sugar and flavors to the above mixture and stir until dissolved Pour thickened juice over drained fruit and mix gently |
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Why is waxy maize used?
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It freezes well
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What is the difference between primex shortening and sweetex shortening?
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Primex is all purpose shortening and Sweetex is emulsified shortening.
Primex has a tough waxy texture and small particles of the fat tend to hold their shape in a dough or batter. Used in piecrusts, biscuits, cookies, quick breads, pound cakes. Sweetex is a soft shortening that spreads easily throughout the batter and quickly coats the particles of sugar and flour Used in icings because it can hold more sugar and liquid without curdling |
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What is the difference between chocolate liquor and semi-sweet chocolate?
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Chocolate liquor is the fancy name for bitter unsweetened baking chocolate. No sugar.
Semi-sweet chocolate contains sugar |
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What is the correct temperature for the application of fondant? Why?
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100 degrees
If it is too hot it loses its shine and becomes gritty |
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What are the factors needed for yeast to grow?
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Warmth
Moisture Oxygen Food |
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At what temperature does yeast die?
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140 degrees
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