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96 Cards in this Set
- Front
- Back
what are the richest and sweetest of all baked products?
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cakes
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the challenge of making a cake is . . .
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create a structure that supports ingredients but remains light and delicate
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slight errors in cake mixing result in what?
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poor texture and volume
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2 mixing formulas for cakes are . . .
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1. high-fat or shortened cakes
2. low-fat or foam type cakes |
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Methods for mixing high-fat cakes are . . .
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creaming
2-stage 1-stage with liquid shortening flour batter |
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methods for mixing low-fat cakes are . . .
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sponge
angel food chiffon |
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3 main goals of mixing cake batter . . .
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combine all in uniform batter
form and add air cells develop texture in finished product |
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When in a rush during mixing, why not just jump to high speed?
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air cells don't form well at high speed when creaming fat and sugar, so texture suffers
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what are 2 major ingredients in cakes?
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fat
water |
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a uniform mixture of two unmixables is called what?
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emulsion
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part of the purpose of mixing is to form what with water and fat?
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a water-in-fat emulsion
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when does curdling occur?
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when fat can no longer hold the water in the emulsion
it changes to a fat-in-water mixture |
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what factors cause curdling?
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using wrong type of fat
ingredients too cold mixing first stage too fast adding liquids too fast adding too much liquid |
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what does the phrase "wrong cold goes fast adding liquids" mean?
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these are the causes for curdling:
using the wrong fat ingredients too cold doing first stage too fast adding liquid too fast adding too much liquid |
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high-ratio shortenings have emulsifiers that help it hold what?
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large amount of water without curdling
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Is butter a desirable emulsifier?
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No
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what ingredient helps batter hold other liquids?
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eggs, egg yolks
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emulsions are best formed at what temperature of ingredients?
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70
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flour helps batter absorb what?
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liquid
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why are air cells important in batters?
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for leavening
texture |
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coarse texture is a result of what?
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large irregular air cells
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if no chemical leavener is used, what helps leaven?
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trapped air from creaming and steam
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cold fat (below 60) is too hard to form good air cells, and fat above what temp is too soft?
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75
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mixing speed should be moderate, or . . .
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medium
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what does high speed do to a batter?
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the friction warms the ingredients too much
not as many air cells form, and those that do are coarse and irregular |
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what is the right sugar for the creaming method?
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granulated sugar
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for egg foam cakes like sponge, angel food and chiffon, how do you get air cells?
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whipping eggs and sugar - they should be slightly warm (100)
Use high speed first, then medium to retain air cells |
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what does texture need?
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uniform mixing
formation of air cells |
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mixing affects what?
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gluten development
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why use cake flour in cakes?
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it has little gluten
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why is flour added near the end of mixing?
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to reduce gluten development
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if batter is mixed too long after flour is added or becomes too warm during mixing . . .
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cakes may be tough
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in 2-stage mixing method, flour is added in the 1st step
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true
it is mixed with high-ratio shortening, and the coating action limits gluten development |
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when baking and cooling cakes, what should you do?
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preheat ovens
make sure shelves are level pans should not touch or cakes will rise unevenly bake at right temp |
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if your oven is too hot, what will happen to the cake?
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it will hump in the center
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if your oven is set too cool, what happens to the cake batter?
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poor volume, cake doesn't set fast enough and may fall
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if steam is available in your oven, what methods should you use it with in mixing?
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creamed
2-stage steam delays the top crust from forming |
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what happens if you open door or slam door before a cake is finished rising and is partially brown?
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center will crash
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how should chiffon and angel food cakes be cooled?
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upside down in pans
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how do you test for doneness?
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shortened cakes shrink from sides
cake is springy in the center cake tester comes out clean |
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how long should you cool layer and sheet cakes in the pan before removing?
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15 minutes; turn out while slightly warm
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onto what should you turn out layer cakes
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racks to finish cooling
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to turn out sheet cakes . . .
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sprinkle lightly with granulated sugar
set cake board of top of cake set empty sheet pan on top, bottom side down invert both remove top pan peel parchment |
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what is another name for the creaming method?
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conventional method
used for high-fat cakes |
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how does butter influence texture in cakes?
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melts in the mouth; shortening doesn't
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butter influences texture because . . .
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it melts in the mouth, shortening doesn't
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in creaming recipes, use regular shortening, not . . .
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emulsified shortening (high-fat plastic) because AP shortening has better creaming ability
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you can substitute an equal weight of butter and shortening . . .
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false
butter has water |
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what was the 2-stage method developed for?
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to use with high-ratio plastic shortening
Ex: Devil's Food Cake when you have a large percentage of sugar |
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high-ratio cakes have a large percentage of sugar and are made with more liquid than creaming method cakes, pouring more freely
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true
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2 stage gets its name because the liquids are added in 2 stages, true or false?
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true
step one: blend dry ingredients with shortening step two: add eggs/liquids in stages |
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creaming method for high-fat cakes calls for what?
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creaming the fat and sugar about 8-10 minutes
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one-stage mixing method is used with what type of fat?
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liquid shortening
Called "one step" because it's so effective at emulsifying and spreading through batter |
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for liquid shortening method, adding the liquid ingredients to the bowl first does what?
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you have less chance for moistened flour to coat the bottom and sides of the bowl.
Mix on low, high, then medium to develop air cells |
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what is a palette knife for?
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spreading, smoothing icings and fillings
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what is an offset palette knife for . . .
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lets you spread batters and creams inside pans
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what is a serrated knife for?
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cutting cakes, splitting cake layers horizontally
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what are icing screens or grates?
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open mesh screens for holding cakes being iced such as with fondant
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what is a turntable for?
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it's a pedestal with a flat rotating top for decorating cakes
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what is an icing comb for?
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used for applying grooved or ridged patterns to sides of iced cakes
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what is a plastic or steel scraper for?
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the flat edge makes smooth sides on a cake
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what are brushes used for?
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remove crumbs from cake
to apply dessert syrups to glaze surfaces |
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describe a sugar dredger
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like a large salt shaker for dusting cakes with confectioners' sugar
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what are cake rings or Charlotte rings for?
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cakes assembled with soft fillings like Bavarian creams
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what are the 2 most important piping tips?
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plain
star |
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when do you use a plain tip for piping?
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for writing
making lines beads, dots |
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star tip is used when in piping?
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rosettes
shell borders stars other borders |
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how is the rose tip shaped?
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slit opening wider at one end
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how is a ribbon tip shaped?
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ridged on one side
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how is a St. Honore tip shaped?
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round with a tip
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what are two methods for making decorations when piping?
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contact method - for vertical sides or varying thickness
drop string method, aka falling method (one inch from surface) |
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the contact method is used with what icing?
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buttercream
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what does "mouselline" mean?
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light, airy
to lighten with egg whites |
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sugar slows what process?
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egg protein coagulation by preventing proteins from unfolding
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dilution of a batter using milk, sugar or cream makes it more difficult for what to happen?
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proteins to bump into each other and bond, reducing the risk of overcoagulation
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what is the sponge method?
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warm eggs slightly
whip eggs and sugar fold in remaining ingredients, being careful not to deflate |
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what's the method for making frangipan?
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break up almond paste
add sugar, speed 1 add butter, pliable, room tempish sift flour add eggs add flour spread with warm spatula for final smoothing |
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what's the process for a Battenburg Cake?
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break up almond paste
add powdered sugar, speed 1 add whole eggs, then yolks make meringue (speed 3) fold flour and meringue in thirds into batter add melted butter and make sure it isn't hot don't overbeat the meringues |
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how many layers thick are petit fours?
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3-5 layers, 1 1/2 inches high
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what is almond paste made of?
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ground almonds
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what gets added first in making frangipan?
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almond paste
sugar butter eggs flour |
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what method is the frangipan mixing method?
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creaming
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what method is the Battenburg Cake?
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separated egg sponge
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when making a genoise, how many eggs should you plan for?
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1 egg for 2 people
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what are the 2 mixing methods for sponge cake?
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add all eggs at once
separate eggs, fold back together |
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what are the different types of petit fours?
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au sec (dry)
glace (glazed) variety (various small bites) plain |
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tarts may resemble pies but are more closely related to . . .
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European pastries
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tarts are usually less than one inch thick, true or false?
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true
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what two doughs are good for tarts?
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pate brisee
short dough |
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why is short dough often used for individual tartlets?
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It can be harder to handle in a large size.
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what are the most popular fruits used in tarts?
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apples, pears, peaches, plums, apricots, cherries
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there are 2 basic groups of sugars: simple (monosaccharides) and . . .
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complex (disaccharides)
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the carbohydrates group includes sugar and what else?
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starch
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are starches mono-, di-, oligo- or polysaccharides?
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polysaccharides
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very fine or ultrafine sugars are also called what sugar?
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caster
can support higher quantities of fat and are prized for cakes and cookies because they make a more uniform batter |
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in pastry cream, how much flour is needed to have the same thickening power as cornstarch
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twice as much
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