Introduction Baking And Pastry

Front 1

What are the 3 main mixing attachments of vertical mixers?

Back 1

Paddle: flat blade used for general mixing
Wire Whip: used for such tasks as beating egg foams and cream.
Dough Arm (hook): used for mixing and kneading yeast doughs. May be standard J-hooks or spiral hooks.

Front 2

Dough Fermentation Trough

Back 2

used to hold mixed yeast doughs during fermentation

Front 3

Dividers

Back 3

cut scaled pieces of dough into equal portions by means of a die or cutter attached to a hydraulic or mechanical lever assembly.

Front 4

Molder

Back 4

Rolls and forms pieces of bread dough for standard loaves, baguettes, and rolls, eliminating the need to perform these tasks by hand

Front 5

Proofer

Back 5

A proofer is a special box in which the ideal conditions for fermenting yeast doughs can be created. The box maintains a preset warm temperature and humidity level appropriate to the specific dough.

Front 6

Retarder

Back 6

Chilling or refrigerating yeast dough slows or retards the rate of fermentation so the dough can be stored for later baking.
Maintains a high level of humidity to prevent the dough from drying out or crusting

Front 7

Retarder-Proofer

Back 7

A combination retarder and proofer, a dough can be retarded for a preset time, after which the machine switches to proofing mode and warms up to a second preset temperature and humidity level.

Front 8

Types of Ovens

Back 8

Deck Oven (stack ovens)
Rack Oven
Mechanical Oven
Convection Oven

Front 9

Wheat Varieties

Back 9

- Hard red winter: high protein, used for bread flours
- Hard red spring: highest protein
- Hard white: high-protein winter wheat
- Soft white: low-protein used for pastures, cakes, crackers
- Soft red winter: low-protein used for cake and pastry
- Durum: hard wheat used for spaghetti and macaroni

Front 10

Composition of Wheat

Back 10

- Bran: heard outer covering of the kernel
- Germ: part of the kernel that becomes the new wheat plant if the kernel is sprouted, high fat content
- Endosperm: white, starchy part of the kernel that remains when the bran and germ are removed, milled into white flour.

Front 11

What is the purpose of milling wheat?

Back 11

1. to separate the endosperm from the bran and germ
2. to friend the endosperm to a fine powder.

Front 12

What is sifting called while stone grinding wheat into flour?

Back 12

Bolting

Front 13

Flour Grades

Back 13

-Patent Flour: Highest grade of flour
-Clear Flour: (first and second clear)
-Straight Flour
-Extraction

Front 14

Composition of Flour

Back 14

- Starch
- Protein
- Moisture
- Gums
- Fats
- Ash
- Pigments

Front 15

Absorption

Back 15

refers to the amount of water a flour can take up and hold while being made into a simple dough, based on a predetermined standard dough consistency or stiffness.

Front 16

Flour Treatments and Additives

Back 16

- Enzymes
- Aging and Bleaching
- Nutrients
- Dough Conditioners
- Vital Wheat Gluten

Front 17

Types of Patent Flour

Back 17

- Bread Flour
- High-Gluten Flour
- Cake Flour
- Pastry Flour
- European Flour Types

Front 18

Types of Wheat Flours

Back 18

- All-purpose Flour
- Durum Flour
- Self-rising flour
- Whole-wheat flour
- Bran flour
- Cracked wheat

*Wheat flour is the only flour with gluten of sufficient quantity and quality for making regular yeast breads,

Front 19

Rye Flour

Back 19

- Light rye
- Medium rye
- Dark rye
- Whole rye flour
- Rye meal or pumpernickel flour
- rye blend

Front 20

Oats

Back 20

- Rolled Oats
- Steel-cut Oats
- Oat flour
- Oat bran

Front 21

Starches

Back 21

- Cornstarch
- Waxy Maize
- Instant Starches

Front 22

Sugar or Sweetening purposes

Back 22

- Adds sweetness and flavor
- Creates tenderness and fineness of texture, partly by weakening the gluten structure.
- Gives crust color
- Increases keeping qualities by retaining moisture
- Acts as creaming agents with fats and as foaming against with eggs.
- Provides food for yeast

Front 23

Sucrose

Back 23

Refined sugars derived from sugarcane or beets.

Front 24

What are the 2 basic groups of sugars?

Back 24

1. Simple sugars
2. Complex Sugars (disaccharides, "double sugars")

Front 25

Types of Sugars

Back 25

- Regular granulated sugar
- Sanding Sugar
- Pearl Sugar
- Ultrafine sugars
- Confectioners sugars
- Dehydrated Fondant
- Brown Sugar
- Nonnutritive Sweeteners

Front 26

Types of Syrups

Back 26

- Simple Syrup
- Dessert Syrup
- Molassses
- Glucose Corn Syrup
- Invert Sugar Syrup
- Honey
- Malt Syrup

Front 27

Types of Shortenings

Back 27

- Regular Shortenings
- High-Ratio plastic shortenings
- High-Ratio liquid shortenings

Front 28

Types of Margarine

Back 28

- Cake and Baker's Margarines
- Pastry Margarines

Front 29

Egg Grades

Back 29

Grade AA
Grade A
Grade B

Front 30

Egg Sizes

Back 30

- Jumbo (30 oz.)
- Extra Large (27 oz.)
- Large (24 oz.)
- Medium (21 oz.)
- Small (18 oz.)
- Peewee (15 oz.)

Front 31

Yeast Fermentation

Back 31

the process by which yeast acts on sugars and changes them into carbon dioxide gas and alcohol. This release of gas produces the leavening action in yeast products. The alcohol evaporates completely during and immediately after baking.

Front 32

Types of Yeast

Back 32

- Fresh yeast or compressed yeast
- Active dry yeast
- Instant dry yeast
- Osmotolerant yeast

Front 33

Types of Chemical Leaveners

Back 33

- Baking Soda (sodium bicarbonate)
- Baking Powders (single-acting, double-acting)
- Baking Ammonia

Front 34

Gelatin

Back 34

a water-soluble protein extracted from animal connective tissue. When a sufficient quantity of gelatin is dissolved in hot water or other liquid, the liquid will solidify when cooled or chilled.

Front 35

Types of Nuts

Back 35

- Almonds
- Brazil Nuts
- Cashews
- Chestnuts
- Coconut
- Hazelnuts
- Macadamia Nuts
- Pecans
- Peanuts
- Pine Nuts or Pignoli
- Pistachios
- Walnuts

Front 36

Types of Nut Products

Back 36

- Almond Paste
- Kernel Paste
- Macaroon Paste
- Marzipan
- Pistachio Paste
- Praline Paste
- Nut Flours

Front 37

What are the 3 phases of the basic mixing process?

Back 37

1. Blending the ingredients.
2. Forming the dough.
3. Developing the dough.

Front 38

What are the processes that occur during mixing?

Back 38

1. Air cell formation
2. Hydration: the process of absorbing water
3. Gluten Development

Front 39

What are the 2 proteins found in wheat flour?

Back 39

1. Glutenin
2. Gliadin

*When combined with water they form a stretchable substance called Gluten

Front 40

Gluten

Back 40

the combination of glutenin and gliadin with water.

Front 41

What are some other ingredients and additives used for adjusting gluten development?

Back 41

- Salt: strengthens glutens and controls yeast growth.
- Bran: inhibits gluten development because it prevents some of the gluten from sticking together.
- Dough Conditioners
- Milk: contains and enzyme that interferes with gluten development

Front 42

Crumb

Back 42

The interior of baked goods, referred by bakers

Front 43

Air Cell Formation

Back 43

a necessary part of the leavening process. The cells consist of open spaces surrounded by elastic cell walls made primarily of proteins such as gluten or egg albumin.
When gases are formed by leavening agents, they collect inside the air cells. As the gases expand during baking, the cell walls stretch and enlarge. Eventually the heat of baking causes the cell walls to become firm thus giving structure and support to the baked item.

Front 44

Hydration

Back 44

the process of absorbing water.
The many ingredients in baked goods absorb or react with water in different ways.
Without hydration during mixing, gelatinization cannot take place.
Starch and Proteins are mostly insoluble in water
Yeast requires water

Front 45

Oxidation

Back 45

the process that occurs when oxygen from the air reacts with proteins and other components of flour during mixing.
Increases when mixing times are long
Important factor in the mixing of yeast doughs

Front 46

Coagulation

Back 46

the firming and hardening of gluten proteins, usually caused by heat.
When gluten proteins coagulate during baking, they solidify into a firm structure.

Front 47

Shortening

Back 47

Any fat used in baking, because it shortens gluten strands.
A tenderizer

Front 48

What are the 3 important processes that take place when the ingredients of dough are mixed?

Back 48

1. The mixing action blends the water with the flour so the flour proteins can hydrate. This is the first step in the development of gluten.
2. Air is mixed into the dough. The oxygen in the air reacts with the gluten and helps strengthen it and make it more elastic.
3. The mixing action develops the gluten by stretching and aligning the gluten strands into an elastic network.

Front 49

Mature

Back 49

As the gluten develops in bread dough, the dough becomes smooth and less sticky. When the dough reaches the ideal state of development.

Front 50

Why is over mixing bad when it comes to bread dough?

Back 50

Because the gluten strands break and dough will become sticky and string. Overmixing results in poor loaf volume, because the broken gluten strands are no longer able to support the structure.

Front 51

Dough Relaxation

Back 51

An important technique in the production of most doughs. After mixing or kneading, gluten becomes stretched and tight. A period of rest or relaxation allows gluten strands to adjust to their new length and shape, and the become less tight

Front 52

Leavening

Back 52

Yeast fermentation helps gluten development because of the expansion of air cells by yeast stretches the gluten, just as mixing does.
Acids produced by fermentation also help to develop gluten structure.
Strengthens gluten and tenderizes product

Front 53

Temperature

Back 53

Gluten develops more at a warm room temperature than at a cold temperature.

Front 54

Caramelization

Back 54

Browning occurs when chemical changes occur to starches, sugars, and proteins.
Involves only the browning of sugars

Front 55

Starch Retrogradation

Back 55

Starches that continue to gelatinize while the interior is still hot.
Starch molecules bond with each other and become more solid as the product cools.

Front 56

Staling

Back 56

The change in texture and aroma of baked goods due to a change of structure and a loss of moisture by the starch granules.
Stale baked goods have lost their fresh-baked aroma and are firmer, drier, and more crumbly than fresh products.

Front 57

What are the 3 techniques used to slow staling?

Back 57

1. Protecting the product from air (wrapping bread in plastic and covering cakes with icing; hard-crusted breads should not be wrapped)
2. Adding moisture retainers to the formula (fats and sugars)
3. Freezing (Freeze after baking in a blast freezer -40 degrees)

Front 58

Preferment

Back 58

a preparation of a portion of a bread dough that is made several hours or more in advance of mixing the final dough.

Front 59

Types of Preferments

Back 59

- Chef
- Madre Bianca
- Sourdough
- Pate Fermentee
- Mother
- Starter
- Levain
- Biga
- Sponge
- Poolish

Front 60

What are the 3 ways to modify an ingredient?

Back 60

1. eliminate it
2. reduce it
3. substitute another ingredient

Front 61

What are the 12 basic steps in yeast dough production?

Back 61

1. Scaling ingredients
2. mixing
3. bulk fermentation
4. folding or punching
5. scaling or portioning of dough
6. rounding
7. benching
8. makeup and planning
9. proofing
10. baking
11. cooling
12. storing

Front 62

Scaling

Back 62

all ingredients must be weighed accurately
water, milk, and eggs may be measured by volume

Front 63

What are the 3 main purposes of mixing yeast dough?

Back 63

1. to combine all ingredients into a uniform, smooth, dough.
2. to distribute the yeast evenly throughout the dough.
3. to develop the gluten

Front 64

What are the 3 mixing stages for yeast doughs?

Back 64

Pickup stage: Flour and other dry ingredients are hydrated or combined with liquid ingredients.

Cleanup stage: all the dry ingredients are hydrated and form a rough dough

Development stage: the dough is further mixed and gluten is developed to the desired degree.

Front 65

What are the mixing methods for yeast dough?

Back 65

Straight Dough Method: Combine all ingredients in bowl and mix.

Modified straight dough method: The fat sugar, eggs, and flavorings are first blended until uniform before the dough is developed.

Sponge/yeast starter/yeast pre-ferment: The liquid, yeast, and part of the flour are combined to form a sponge. The sponge is then punched down, and the flour and remaining ingredients are added to ,ale a uniform, smooth dough.

Front 66

Bulk Fermentation

Back 66

The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol.

Front 67

Young dough

Back 67

an under fermented dough

Front 68

Old dough

Back 68

an over fermented dough

Front 69

Why do you fold or punch dough?

Back 69

It expels carbon dioxide
It redistributes the yeast for further growth
It relaxes the gluten
It equalizes the temperature throughout the dough

Front 70

Oven Spring

Back 70

the rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat
Coagulation of proteins and gelatinization of starches.
Formation and browning of the crust

Front 71

Scoring

Back 71

(docking) a break on the side of the loaf is caused by continued rising after the crust is formed. To allow for this expansion, the tops of hard crusted breads are cut or slashed before baking.

slashes are made with a baker's lame.

Front 72

Creme Caramel

Back 72

Coagulates in the oven and must be chilled overnight for condensation to dissolve the caramel.

Front 73

Creme Brûlée

Back 73

High in fat and coagulates in the oven, and is finished by torching sugar as a caramel top.

Front 74

Creme Patissier (Pastry Cream)

Back 74

Thickens on the stovetop, and must be boiled

Front 75

Frangipane (Almond Cream)

Back 75

Thickens in the oven, has starch in it, and is a good filling for croissants.

Front 76

What is a Sabayon ratio?

Back 76

1:1:1
Wine, sugar, and egg yolks

Front 77

What happens if you under cook a baked custard?

Back 77

The custard can have a fluid or runny texture.

Front 78

What is a factor that could be a cause of tough pie dough?

Back 78

Too strong Flour

Front 79

What are the advantages of using fresh fruit for pie fillings?

Back 79

1. It provides seasonal flavor
2. The quality is more consistent
3. It requires less labor to process

Front 80

Overmixing the fat and sugar in the creaming method could result in what factor?

Hint: Chocolate Chip Cookies Method

Back 80

Increased spreading

Front 81

The cooked juice method

Back 81

Preserves the integrity and appearance of fragile fruits because the filling is thickened only by the cooked juice mixture.

Front 82

Pate Fermentee Mixing Method

Back 82

A culture is raised over several days and is the base ferment for a sour-tasting bread dough.

Front 83

What is the thermal death point of yeast when all active yeast dies off, causing the dough to collapse?

Back 83

140 Degrees

Front 84

What is the ideal temperature of the dough and fat in lamination?

Back 84

45 - 55 Degrees

Front 85

How do you develop the gluten when mixing brioche?

Back 85

Fat is added to a fully mixed bread dough in several stages, resulting in a tender cake like bread.

Front 86

What are tunnels?

Back 86

Elongated holes in muffins or quick breads caused by over mixing dough before baking.

Front 87

What is Glutenin and Gliadin?

Back 87

Proteins found in wheat flour that are responsible for the structure in bread dough.

Front 88

Why is it necessary to chill laminated doughs in between folding?

Back 88

1. to allow the gluten to relax
2. to chill the butter so that it doesn't leak out of the dough easily
3. To chill the dough so that it can be rolled thinly

Front 89

What is "Making a Turn"?

Back 89

It is the sequence of rolling out a laminated dough and folding it because of the positioning of dough with each sequence.

Front 90

Detrempe

Back 90

A firm dough that makes puff pastry

Front 91

What is the ideal proofing temperature for a brioche or laminated dough?

Back 91

Under 90 Degrees

Front 92

What is the softest starter?

Back 92

Sourdough Starter

Front 93

Which type of flour is used to keep flaky dough from sticking?

Back 93

Bread Flour

Front 94

What is the Biscuit Method?

Back 94

Cold fat is cut in and mixed similarly to pie dough. Dough is gently kneaded before portioning.

Front 95

What is the Creaming Method?

Back 95

The most traditional quick-bread method. It is an emulsified mixture used most often with rich tea loaves that require even and consistent aeration and grain.

Front 96

What is the Well Method?

Back 96

This method uses liquid fat. The eggs and all other liquids, including the fat are combined, and added to the sifted dry ingredients by creating a well in the middle. The liquids are stirred into the dry ingredients from the center of the bowl towards the outer edge.

Front 97

What is the Muffin Method?

Back 97

Oil-based. All ingredients are combined and stirred together before portioning out. It can be stored overnight in the batter form with no loss of leavening power.

Front 98

Degrees of a Maillard Reaction

Back 98

320-350 Degrees

Front 99

Degrees of Release of water vapor; steam leavening

Back 99

212 Degrees

Front 100

Degrees of Coagulation of proteins

Back 100

140-160 degrees

Front 101

Degrees of melting of fats

Back 101

90-130 degrees

Front 102

Degrees of gelatinization of starches

Back 102

105-200 degrees

Front 103

Degrees of caramelization of sugars; browning

Back 103

300-320 degrees

Front 104

Degrees of ongoing formation of gases; yeast dies

Back 104

140 degrees

Front 105

Double Acting Baking Powder

Back 105

does NOT require the addition of an acid to initiate the release of gas

Front 106

How many ounces of whipped cream and how many sheets of gelatin would you use to make a simple mousse from one pound of strawberry puree?

Back 106

8 ounces of whipped cream
8 Sheets of gelatin (4 ounces; each sheet is .5 ounce)

Front 107

Diplomat Cream

Back 107

A pastry cream lightened with Whipped Cream

Front 108

Creme Chibouste

Back 108

Named after the pastry chef who invented it
A pastry cream that is lightened with Italian meringue, after being stabilized with gelatin

Front 109

What temperature range would you keep the mixture as it bloomed?

Back 109

35-45 degrees in ice water

Front 110

Pate a Bombe

Back 110

Provides silky texture for a mousse, while a meringue gives more lightness to a mousse

Front 111

What are the steps in order to fold in lighter mixtures into a mousse, such as chocolate?

Back 111

1. Whipped egg yolks stabilized with soft-ball sugar (Pate a bombe)
2. Whipped Cream
3. Whipped Egg whites stabilized with soft-ball sugar (Italian meringue)
4. Whipped Egg whites stabilized with powdered or granulated sugar (cold method)

Front 112

What temperature does gelatin start to melt?

Back 112

75-86 degrees

Front 113

What is the minimum time that you should bloom gelatin?

Back 113

5 Minutes

Front 114

Chemical Leavening

Back 114

Uses baking soda or baking powder

Front 115

What gas is created in baking soda when an acid combines with it?

Back 115

Carbon Dioxide gas

Front 116

Biological Leavening

Back 116

Involves yeast, warmth, and moisture

Front 117

Malt

Back 117

A sweetener made from the germinated grains of barley

Front 118

Tempered Whit Chocolate is?

Back 118

86 Degrees

Front 119

Tempered Dark Chocolate is?

Back 119

89 Degrees

Front 120

Tempered Milk Chocolate is?

Back 120

86 Degrees

Front 121

Bloom

Back 121

a whitish coating on chocolate caused by separated cocoa butter

Front 122

What are the 3 main Cocoa Beans?

Back 122

- Forastero

- Criollo

- Trinitario

Front 123

Chocolate liquor

Back 123

Unsweetened chocolate, consisting of cocoa solids and cocoa butter. Also called cocoa mass.

Front 124

Conching

Back 124

A step in the manufacturing of chocolate, the purpose of which is to create a fine, smooth texture.

Front 125

Truffle

Back 125

A small ball of chocolate ganache, served as a confection

Front 126

Cocoa powder

Back 126

The dry powder that remains after cocoa butter is pressed out of chocolate liquor

Front 127

Semi-sweet chocolate

Back 127

Chocolate liquor with cocoa butter and a small amount of sugar and vanilla; lecithin is usually added

Front 128

Chocolate couverture

Back 128

Natural, sweet chocolate containing no added fats other than natural cocoa butter; used for dipping, molding, coating, and similar purposes. Also called Confectioner's chocolate.

Front 129

Cocoa butter

Back 129

A white or yellowish fat found in natural chocolate

Front 130

White chocolate

Back 130

A confection consisting of cocoa butter, milk solids, and sugar.

Front 131

Dutch processed cocoa

Back 131

Cocoa processed with an alkali to reduce its acidity. Also called Dutched cocoa.

Front 132

Ganache

Back 132

A rich cream made of sweet chocolate and heavy cream.

Front 133

Tablage

Back 133

A technique for tempering chocolate by cooling it on a marble slab

Front 134

Milk chocolate

Back 134

Sweetened chocolate containing milk solids

Front 135

Bittersweet chocolate

Back 135

chocolate liquor (or unsweetened chocolate) to which some sugar (less than a third), more cocoa butter, vanilla, and sometimes lecithin has been added. It typically has less sugar and more liquor than semisweet chocolate, but the two are interchangeable when baking.

Front 136

Chocolate glaze

Back 136

a glaze made of chocolate, butter, and other flavoring ingredients used to coat cakes and other dessert items

Front 137

Tempering

Back 137

The process of melting and cooling chocolate to a specific temperature to prepare for dipping, coating, or molding

Front 138

Seeding/vaccination

Back 138

A technique for tempering chocolate by adding grated tempered chocolate to melted chocolate to cool it

Front 139

Enrobing

Back 139

Provide with a coating

Front 140

Chocolate modeling paste

Back 140

a chocolate paste made by melting chocolate and combining it with corn syrup, glucose syrup, or golden syrup

Front 141

Beta crystals

Back 141

sugar crystals desired when tempering chocolate

Front 142

Alpha crystals

Back 142

Undesired sugar crystals when tempering chocolate

Front 143

Writing chocolate

Back 143

a combination of chocolate and oil used for small details and writing

Front 144

Viscosity

Back 144

he state of being thick, sticky, and semi-fluid in consistency, due to internal friction

Front 145

Winnowing

Back 145

removing the outer shell of the cocoa bean leaving only the meat of the cocoa bean that is better known as cocoa nibs

Front 146

Theobroma

Back 146

The best known species of the genus, is used for making chocolate.