Alberts Notes Flashcards
what are the ingredients for croissant?
milk, shortening, salt, sugar, yeast, bread flour, butter
what are the major functions of fat?
taste/flavor, extend shelf life, tenderizer, richness, shortens gluten strands, creams, creates flakiness
what are the ingredients for chocolate almond filling?
almond paste, sugar, cocoa, cake crumb, eggs, butter, vanilla, water
name mixing methods?
straight dough, modified dough, sponge dough
what are the reasons for not applying too much dusting flour?
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
name the different washes and for what?
water=hard crust, starch paste=rye dough products, egg wash=soft crust, commercial spray=pastry
what are 3 basic principles for protecting against bacteria?
keep from spreading, stop from growing, kill bacteria
what are the Strudel topping ingredients?
butter, shortening, brown sugar, salt, cinnamon, pastry flour
what are the yeast product types?
lean dough, laminated dough, rich dough
what is baker’s percentage?
percentage of named ingredient with respect to flour, with flour at 100%
name 3 types of mixers?
vertical mixer, spiral mixer, horizontal mixer
name 4 types of yeasts?
fresh yeast, active dry yeast, instant dry, osmotolerant yeast
what are the reasons for accurate scaling and sizing?
even oven baking time/proofing, appearance, aesthetic, look standard, even portions for even results, cost
what is half and half?
half milk and half cream
describe what a pullman pan is?
baking pan with a lid
what is baker’s cheese?
soft unaged cheese with a very low fat content, dry and pliable where it can be kneaded like a dough
what is yeast?
a living organism that is sensitive to temperature - leavens gases, adds flavor from fermentation
what are four traits to be a professional in the kitchen?
eagerness to work, commitment, dedication, professional pride
what are chemical leveners?
baking powder, baking soda, baking ammonia
what are three types of egg?
dry, frozen, fresh/shell eggs
what is the purpose of salt?
seasons and flavors, strengthens gluten, inhibits yeast growth
what are the roles of sugar?
adds sweetness/flavor, retains moisture, protect from air, give crust color, weakens gluten structure (tenderness), creaming agent, food for yeast
how do you minimize staling?
cover with plastic, cover with icing, add moisture retainers (fats and sugars), freeze soon after baking
what is the difference of standardized recipe and instructional recipe?
standardize = used in establishment, customized instructional = flexible, not standardized
what are the egg weights?
whole=1.67oz, 73%=water, 15%=protein, 12%=fat, 2%=minerals
what is foaming and creaming?
creaming=sugar+fat
foaming=sugar+eggs
what is a retarder?
stops fermentation
name the starches?
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
what is the purpose of folding?
expels carbon dioxide, helps develop gluten, equalizes temperture
what is the procedure for straight dough?
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
what is the procedure for sponge dough?
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
what is the procedure for modified straight dough method?
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
what is docking?
piercing holes in dough to let out air to prevent blistering
what is rye blend?
rye mixed w/ bread flour
what is old yeast dough?
over fermented dough
what produces a smooth batter?
emulsifiers in the egg
what cuts gluten strands in whole wheat?
bran
bread flour is stronger than?
whole wheat
what is the fermentation temp?
70-90 degres
name four types of ovens in the bakery?
convection, deck, mechanical, rack
