Alberts Notes

Question 1

what are the ingredients for croissant?

Answer 1

milk, shortening, salt, sugar, yeast, bread flour, butter

Question 2

what are the major functions of fat?

Answer 2

taste/flavor, extend shelf life, tenderizer, richness, shortens gluten strands, creams, creates flakiness

Question 3

what are the ingredients for chocolate almond filling?

Answer 3

almond paste, sugar, cocoa, cake crumb, eggs, butter, vanilla, water

Question 4

name mixing methods?

Answer 4

straight dough, modified dough, sponge dough

Question 5

what are the reasons for not applying too much dusting flour?

Answer 5

waste of money/cost, messes with the moisture, changes taste/flavor, makes a mess, creates streaks of flour in the finished product, prevents roll in from sticking as necessary, creates grainy texture

Question 6

name the different washes and for what?

Answer 6

water=hard crust, starch paste=rye dough products, egg wash=soft crust, commercial spray=pastry

Question 7

what are 3 basic principles for protecting against bacteria?

Answer 7

keep from spreading, stop from growing, kill bacteria

Question 8

what are the Strudel topping ingredients?

Answer 8

butter, shortening, brown sugar, salt, cinnamon, pastry flour

Question 9

what are the yeast product types?

Answer 9

lean dough, laminated dough, rich dough

Question 10

what is baker’s percentage?

Answer 10

percentage of named ingredient with respect to flour, with flour at 100%

Question 11

name 3 types of mixers?

Answer 11

vertical mixer, spiral mixer, horizontal mixer

Question 12

name 4 types of yeasts?

Answer 12

fresh yeast, active dry yeast, instant dry, osmotolerant yeast

Question 13

what are the reasons for accurate scaling and sizing?

Answer 13

even oven baking time/proofing, appearance, aesthetic, look standard, even portions for even results, cost

Question 14

what is half and half?

Answer 14

half milk and half cream

Question 15

describe what a pullman pan is?

Answer 15

baking pan with a lid

Question 16

what is baker’s cheese?

Answer 16

soft unaged cheese with a very low fat content, dry and pliable where it can be kneaded like a dough

Question 17

what is yeast?

Answer 17

a living organism that is sensitive to temperature - leavens gases, adds flavor from fermentation

Question 18

what are four traits to be a professional in the kitchen?

Answer 18

eagerness to work, commitment, dedication, professional pride

Question 19

what are chemical leveners?

Answer 19

baking powder, baking soda, baking ammonia

Question 20

what are three types of egg?

Answer 20

dry, frozen, fresh/shell eggs

Question 21

what is the purpose of salt?

Answer 21

seasons and flavors, strengthens gluten, inhibits yeast growth

Question 22

what are the roles of sugar?

Answer 22

adds sweetness/flavor, retains moisture, protect from air, give crust color, weakens gluten structure (tenderness), creaming agent, food for yeast

Question 23

how do you minimize staling?

Answer 23

cover with plastic, cover with icing, add moisture retainers (fats and sugars), freeze soon after baking

Question 24

what is the difference of standardized recipe and instructional recipe?

Answer 24

standardize = used in establishment, customized
instructional = flexible, not standardized

Question 25

what are the egg weights?

Answer 25

whole=1.67oz, 73%=water, 15%=protein, 12%=fat, 2%=minerals

Question 26

what is foaming and creaming?

Answer 26

creaming=sugar+fat

foaming=sugar+eggs

Question 27

what is a retarder?

Answer 27

stops fermentation

Question 28

name the starches?

Answer 28

cornstarch= thickens when cooled, waxy maize=don’t break down when frozen and clear when cooked to give a shiny appearence, instant starch=precooked to thicken cold liquids w/ out cooking

Question 29

what is the purpose of folding?

Answer 29

expels carbon dioxide, helps develop gluten, equalizes temperture

Question 30

what is the procedure for straight dough?

Answer 30

whip yeast and half the liquid in a bowl - set aside, put rest of ingredients in mixing bowl, whip yeast and add to mixing bowl, set on 1 and check to see if it needs more liquid, set on 2 and mix 12 mins

Question 31

what is the procedure for sponge dough?

Answer 31

whisk yeast and half of the water - set aside, mix with medal spoon liquids and flour, - mix into a pancake like batter, cover with plastic and it ferment and double in size, scape into the mixing bowl, and add rest of the ingredients, mix salt into flour so it doesn’t come in direct contact with the yeast, speed 1 and check if it needs more liquid or flour, speed 2 for 6 mins

Question 32

what is the procedure for modified straight dough method?

Answer 32

whip and dissolve yeast - set aside, add dry ingredients except the flour in mixing bowl, briefly mix with medal spoon, add eggs and liquid, briefly mix w/ spoon, add flour, mix w/ dough hook, add yeast, set on 1 - check if it needs more liquid or flour,set on 2 for 11 mins

Question 33

what is docking?

Answer 33

piercing holes in dough to let out air to prevent blistering

Question 34

what is rye blend?

Answer 34

rye mixed w/ bread flour

Question 35

what is old yeast dough?

Answer 35

over fermented dough

Question 36

what produces a smooth batter?

Answer 36

emulsifiers in the egg

Question 37

what cuts gluten strands in whole wheat?

Answer 37

bran

Question 38

bread flour is stronger than?

Answer 38

whole wheat

Question 39

what is the fermentation temp?

Answer 39

70-90 degres

Question 40

name four types of ovens in the bakery?

Answer 40

convection, deck, mechanical, rack