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G & J Special Deck > Baker's Red Seal > Flashcards

Baker's Red Seal Flashcards

1
Q

What kind of contamination occurs when a washed, but not sanitized cutting board is used for a different task?

A

Cross-Contamination

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2
Q

How do you clean a cutting board after cutting chicken?

A

wash, rinse, sanitize and air dry

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3
Q

If an oven can hold 72 single loaf pans, how much time does it take to bake 500 loaves if each bake takes 25 minutes?

A

2 h 55 minutes

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4
Q

When baking muffins with convection, what do you have to adjust regarding the time and temperature

A

Lower temperature and less time

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5
Q

What information does the inventory sheet provide?

A

Stock

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6
Q

What must be checked when receiving a shipment?

A

Labeling, quality and quantity

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7
Q

If you have 1872 g of dough, and you require 6 dozen tartlettes, how many grams do each weigh?

A

26 g

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8
Q

How do you slow the fermentation of sweet yeast dough?

A

Add sugar, salt and / or fat?

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9
Q

If using toppings on bread, what adjustment should be done to ensure the final product reaches a desired packaging weight?

A

Lower the scaling weight

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10
Q

What equipment do you need to produce a classic apple brioche?

A

pastry brush, egg wash, apple corer, spatula

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11
Q

When do you add the butter for savarin/baba dough?

A

final stage of mixing

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12
Q

What do you use to activate dry active yeast?

A

warm water

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13
Q

What does steam in the oven do for bagels?

A

Shine (due to dextrins from starch and water or from malt)

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14
Q

Why do you rest macarons to get a shell before baking?

A

To prevent spread

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15
Q

What food is suitable for someone who can only eat gluten free?

A

French macarons

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16
Q

What food is suitable for someone who is lactose intolerant?

A

Some kind of fruit dessert or sorbet

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17
Q

How to package biscotti?

A

Air tight /sealed packaging, no moisture, room temp

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18
Q

What steps in bread making relaxes gluten?

A

Fermentation and bench rest

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19
Q

What determines the setting for a semi-automatic bun rounder?

A

weight

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20
Q

How do you prepare fondant for a napoleon?

A

Heat to 100F, use an offset/pallet knife to spread

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21
Q

What sugar do you put on ginger snaps for crunch?

A

granulated

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22
Q

When do you add coarse salt to pretzels?

A

after dipping in lye/alkaline solution

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23
Q

If a biga ripens in 12 hours and you’re on a tight schedule, how do you speed it up to 8 hours?

A

increase yeast

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24
Q

How do you adjust a high ratio cake that lacks air cells in the batter?

A

Continue mixing

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25
Q

What’s the best way to describe a high ratio mixing method?

A

2 stage mix

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26
Q

What is the main aeration for classic sugar batter pound cake?

A

Mechanical aeration

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27
Q

What are the ingredients in basic streusel?

A

Flour, sugar and butter

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28
Q

What should you adjust if the fruit in a fruit cake sinks to the bottom?

A

Coat the fruit in flour (conditioning the fruit)

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29
Q

What causes an X fault?

A

Too much liquid

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30
Q

What causes and M fault?

A

Excess tenderness, collapses in the middle

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31
Q

What causes A fault?

A

Toughness

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32
Q

What causes doughnuts to collapse?

A

Over-proofing

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33
Q

What causes croissants to collapse?

A

Over-proofing

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34
Q

When do you use sugar to decorate cake doughnuts?

A

Warm right after they’ve been fried

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35
Q

What kind of criteria is crusty bread evaluated post-bake?

A

Crust quality, crumb quality and colour

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36
Q

How do you change a cookie from crispy to chewy?

A

Substitute granulated sugar to corn syrup and add more liquid

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37
Q

What is a 3, 2, 1 cookie dough?

A

3 flour, 2 butter, 1 sugar

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38
Q

What cookie has meringue folded into it?

A

Ladyfingers

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39
Q

What must be considered when piping a cookie dough?

A

Dough consistency

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40
Q

How do you store a fully cooked pie shell?

A

Covered at room temperature on a rolling rack

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41
Q

How do you bake a dark fruit cake?

A

Lower temperature for a longer period of time

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42
Q

What can you do for a sweet yeast dough to make it more rich and soft?

A

add eggs and butter

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43
Q

How do you get flaky pie dough?

A

butter to pea size chunks, add liquid and salt and mix until just comes together

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44
Q

How do you mix mealy pie dough?

A

rum butter and fat to a crumb, add liquid and salt until just comes together.

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45
Q

If temperature of proofer is too high, what is the result?

A

fat melts, leaking fat

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46
Q

How do you prepare the butter for Danish

A

stiffen with flour, mix with paddle?

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47
Q

How do you prepare an angel food pan?

A

ungreased

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48
Q

Why do you invert and angel food cake while cooling?

A

To maintain the shape

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49
Q

What are the ingredients in a genoise?

A

flour, butter, sugar, whole eggs

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50
Q

How do you apply simple syrups to cake sheets?

A

pastry brush

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51
Q

What ingredients are in royal icing?

A

Sugar, meringue powder and acid

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52
Q

What temperature do you warm up fondant to for petit fours?

A

100F

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53
Q

How do you brush on apricot puree on petits fours/cakes?

A

heat (boil) and adjust consistency, cool if necessary, use a palette knife or offset spatula

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54
Q

What’s the best way to cut jelly into pieces?

A

Oiled knife

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55
Q

How do you whip cream for a mousse?

A

Medium speed to soft peaks

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56
Q

What percentage fat of whipping cream do you use to whip up for a mousse?

A

at least 32.5%

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57
Q

If the colour of marzipan figurines bled on a cake in the fridge, what was the cause?

A

humidity

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58
Q

What is the correct temperature for heating and tempering dark chocolate?

A

melt 45°C., table 2/3 and drop temperature to 28°C., add to remainder, warm to 32°C.

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59
Q

How do you store chocolate garnishes?

A

room temperature, stacked, covered and a dry place

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60
Q

How do you prepare a chocolate mold for truffles to get a shiny surface that will release properly?

A

Wash the mould by hand, dry and polish with a cotton or soft cloth.

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61
Q

Why can chocolate bloom?

A

incorrect tempering or fluctuations in room temperature

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62
Q

If white chocolate ganache is too liquid, what can you do?

A

Melt it, pour on solid white callets and mix again

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63
Q

If chocolate was filled with ganache and the chocolate bloomed, what was the probable cause?

A

The ganache was too warm

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64
Q

What’s the fastest medium for making rose garnishes?

A

Buttercream

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65
Q

What is the temperature for hard crack sugar?

A

300 – 310° F. 149 - 155° C.

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66
Q

What do you pour soft caramel into after it is cooked?

A

oiled bars or oiled marble

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67
Q

What tool do you use to make spun sugar?

A

Whisk with the ends cut off

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68
Q

If a blow sugar apple needs multiple colours/designs, what is the best procedure to do so?

A

airbrush colour, paintbrush to apply details and or lacquer

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69
Q

When do you add eggs to pate a choux?

A

When flour/fat mix is cooling

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70
Q

How do you deposit churros in a fryer?

A

use room temperature batter

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71
Q

How do you know when churros are cooked?

A

golden brown in colour

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72
Q

Most probably reason choux collapses after baking?

A

Underbaked

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73
Q

What are the ingredients in rolled fondant?

A

Water, sugar and glucose

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74
Q

How do you finish and decorate a baked alaska?

A

Pull from freezer, meringue and torch

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75
Q

How do you pop a bombe out of the mold?

A

Dip the mould all the way to the rim in warm water, invert and unmould

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76
Q

What is the classic shape of a bombe?

A

Dome

77
Q

How is churned ice cream made in an ice cream machine?

A

Put ice cream base in machine cold, churn quickly

78
Q

What does incorporating air into ice cream do?

A

Makes it soft and light

79
Q

What does the baumbe scale tell you in sorbets?

A

The amount of sugar in the syrup

80
Q

When are vanilla seeds added to ice cream base?

A

While heating the milk/cream

81
Q

If the table orders desserts of different temperatures, what is the best order of service?

A

room temp, warm, cold

82
Q

In a banquet setting, to prevent sauce from drying, when do you add sauce on the plate?

A

last thing before serving

83
Q

What is the proper temperature for a cooler?

A

-4 c

84
Q

How do you work scrap back into danish dough?

A

Continuously with next head

85
Q

What order do ingredient lists go by?

A

Highest to lowest

86
Q

When do you add nuts and berries to an ice cream?

A

After churning

87
Q

What chocolate contains hazelnut?

A

gianduja

88
Q

What is an iced (frozen) souffle similar to?

A

Mousse

89
Q

How do you make an iced (frozen) souffle?

A

Place into a collar and freeze, remove collar and serve frozen.

90
Q

Why do you counterbalance every time you weigh a cake?

A

Because trays weigh differently, pay attention to see if specific gravity is correct

91
Q

What is chantilly cream?

A

Light and fluffy whipping cream with the addition of vanilla, always made with heavy whipping cream.

92
Q

What is diplomat cream?

A

A combination of pastry cream, whipping cream and kirsch. Usually with the addition of gelatin, especially if it needs to stand alone (St.Honore).

93
Q

How do you calibrate a one piece probe-type thermometer?

A

Ice point method (put in bowl of cold ice water and make sure it measures 0C (32F), or Boil point method (pot of boiling water), should measure 2012F (100C). adjust with pliers or reset button

94
Q

How do you properly sanitize dishes?

A

wash, rinse, sanitize, air dry

95
Q

What type of fire extinguisher do you use for an oil fire?

A

B extinguisher

96
Q

What best describes a ‘young dough’

A

A dough that’s underfermented

97
Q

What is agar agar?

A

Natural Japanese seeweed based thickner (similar to gelatin)

98
Q

What do should you do for high altitude baking?

A

Increase structure, reduce tenderizing agents, reduce baking powder, increase egg albumen to add moisture, higher baking temperature, cakes dry out quickly, so wrap soon after they come out

99
Q

How does chiffon differ from angel food?

A

Addition of egg yolk, oil and baking powder

100
Q

Make up procedure of angel food cake?

A

Whisk albumen and sugar to snow. Add sugar and whip to soft peaks form, carefully fold in flour by hand.

101
Q

How are steam buns aerated?

A

yeast and steam

102
Q

What does ascorbic acid and ADA (azodicarbonamide) do?

A

Oxidizers that strengthen protein so that dough holds more water and air

103
Q

How are apricots picked and ripened?

A

Picked green and ripen in a dark warm place

104
Q

What should you do if planning to use gelatin with pineapple, kiwi or papaya?

A

These fruit have enzymes that break down gelatin so pre-cook them

105
Q

How do you make a bagel?

A

Boiled then baked

106
Q

What is baume?

A

Used to determine the concentration of sugar in a liquid (density of liquid). Same as brix, just uses a different scale. Use in jam, sorbets…

107
Q

What is Bavarian Cream?

A

When you add whipped cream to a creme anglaise.

108
Q

How to do you make a Bavarian cream?

A

Make anglaise, stir in melted gelatin, once cooled to body temperature (24C ish), mix in whipping cream in two stages.

109
Q

What is a beignet?

A

French cruller made with pate a choux

110
Q

What is a Belgium waffle?

A

Also know as gaufrettes, include whipped egg whites for lightness, similar to a chiffon.

111
Q

Bread Fault - Cracking?

A

Not proofed long enough

112
Q

What are the ingredients in a bombe?

A

sugar, egg yolks, water and whipped cream

113
Q

What should you add to your bombe if using in a plated dessert?

A

a thin layer of genoise

114
Q

How do you know when brioche sponge is ready?

A

doubled in size

115
Q

How can you improve a brownie recipe?

A

Include invert sugar such as honey or glucose because they retain moisture. Do not overbake

116
Q

What is a bundt cake?

A

Round ring shaped pan (kuglehopf)

117
Q

If your caramel stuck to the pan/bars, what caused it?

A

You didn’t oil the pan

118
Q

What kind of flour would you recommend to a celiac? Whole wheat, soya or rice

A

Rice

119
Q

Do you add flour to choux while it is on the heat or off the heat?

A

on the heat

120
Q

What happens if you add too little egg to choux?

A

Distorted, miss-shapen

121
Q

What happes if you add too much egg to choux?

A

concave bottoms

122
Q

What temperature is choux baked at?

A

375

123
Q

What leavener should you use for natural cocoa?

A

Baking powder because it’s acidic.

124
Q

What is a coulis?

A

Puree of fresh or frozen fruit with sugar added

125
Q

What method is used to make crackers?

A

biscuit method

126
Q

What method do you use to make muffins?

A

Combine dry, add oil and liquid, mix

127
Q

How do you store a croquembouche?

A

room temp

128
Q

How do you prevent sugar from graining when it’s boiling?

A

Add lemon juice

129
Q

What temperature should you bake crusty dough at?

A

400-425

130
Q

What will happen if doughnuts are proofed in a wet proofer?

A

They will blister

131
Q

What temperature should your albumen be at when whipping up?

A

room temperature

132
Q

Are extracts heat stable?

A

No

133
Q

Are emulsions heat stable?

A

yes

134
Q

What is the process of making fondant?

A

Heat water, sugar and glucose to 115F. Allow to cool to 110 by either placing on marble table or mixing slowly with paddle until creamy and smooth

135
Q

How do you prevent fudge from setting hard?

A

Include glucose in the formula

136
Q

How can you fix fudge that is too thick?

A

Thin with simple syrup

137
Q

What is the difference between a genoise and a regular sponge cake?

A

Stream in melted butter after the sponge is mixed

138
Q

How do you decorate gingerbread cookies?

A

Flood cookies with flat icing, dry, decorate with royal icing.

139
Q

How should you store gum paste flowers?

A

cool dry place, covered in plastic wrap

140
Q

What temperature should ice cream be stored at?

A

18 to prevent crystalization

141
Q

What temperature should you cook the sugar/water to for Italian buttercream?

A

117

142
Q

What ingredients are in Japonaise?

A

egg whites, almonds and/or hazelnuts

143
Q

How do you prepare lady fingers for baking?

A

Piped with a piping bag

144
Q

If French macarons stick to a sill pat, what needs to be changed?

A

Bake longer

145
Q

How do you make marzipan?

A

Mix almond paste and glucose/corn syrup, add icing sugar until malleable

146
Q

What temperature should the meat be cooked to if going into a meat pie?

A

74-76 C

147
Q

What temperature should chicken be cooked to?

A

80 C

148
Q

What temperature is E.coli killed at?

A

72 C

149
Q

When should you add flavour to meringue?

A

Just prior to piping

150
Q

How should you clean a mixer?

A

Always unplug prior to cleaning

151
Q

Mixers can be both horizontal or vertical. True or false

A

True

152
Q

How should modeling chocolate be stored?

A

dry at room temperature

153
Q

What pan does sandwich bread go into?

A

Pullman pan

154
Q

After baking puff pastry, how do you retain crispness?

A

Cool on a rack, don’t cover or place in the fridge

155
Q

How do you decorate napoleons?

A

Drizzle chocolate on flooded fondant immediately after it’s assembled, feather the chocolate

156
Q

How do you mix royal icing?

A

Low speed for 20-25 minutes

157
Q

What is pectin

A

A setting agent found in apples and citrus

158
Q

What is poires belle Helene?

A

A dessert made from pears pached in syrup and served with vanilla ice cream and chocolate syrup

159
Q

How do you reduce scrap dough for scones?

A

Cut in a square or rectangle

160
Q

What is a tuile?

A

Baked wafer, French for tile, usually arched shape and thin, crisp and can be sweet or savoury

161
Q

What should you do with laminated trimmings?

A

Layer them and try and keep in same direction

162
Q

What should you do with doughnut scraps?

A

Work scraps into dough, let rest and then cut out

163
Q

How do you prepare a ramekin for a souffle?

A

Grease with butter and sugar

164
Q

What is FIFO

A

First in first out (use up inventory in the order it is received)

165
Q

What is Swiss meringue?

A

Beat egg and sugar over hot water, whip in butter

166
Q

How do you bake a plum pudding?

A

Steam it

167
Q

What’s the process to make pound cake?

A

Cream butter and sugar, add eggs gradually, add flour/bp alternately with milk

168
Q

What is the percentage of raisins that must be in raisin bread?

A

50% or 35% raisins and 15% currants

169
Q

What is a savarin?

A

Same as a baba, no raisins, ring shape

170
Q

What should you do if your water is hard?

A

Use more yeast as fermentation is slow, add more sour to adjust the PH

171
Q

How can you stop whipped cream from weeping?

A

Stabilize with gelatin

172
Q

What are ascorbic acid and azodicarbonamide?

A

Oxidizers strengthen protein so that dough holds more water and more air.

173
Q

How do you make bagels?

A

Make dough, let rise, shape, half proof, boil and bake

174
Q

What do you boil bagels in?

A

water and malt or water and honey

175
Q

What are beignets?

A

Fruit fruit in batter and French of Carnaval beignets

176
Q

What could a pale crust on bread be due to?

A

Old over fermented dough

177
Q

What happens in a dry proof?

A

Thick skin/crust results in flying shell

178
Q

What inhibits mould?

A

Calcium proprionate

179
Q

What are the results of skinning on the bench?

A

Streaks and cores

180
Q

In very rich brioche, the butter equals the weight of egg and is up to 60 % the egg/fat to weight of the flour.
Flour 1000g, egg 600g, butter is _____?

A

600 g???

181
Q

How should you finish a buttercream cake?

A

Coat sides first, then put buttercream and push it out to the sides.

182
Q

What kind of fat should you use in high ratio cakes?

A

emulsified shortening

183
Q

What cake ingredients are toughners?

A

Flour and eggs (white and yolk) - Provide structure

184
Q

What cake ingredients are tenderizers?

A

Sugar, fats and chemical leveners - provide softness or shortening of protein fibers

185
Q

What cake ingredients are dryers?

A

Flours and starches, cocoa, milk solids- Absorbs moisture

186
Q

What temperature should hard candy be boiled to?

A

310F

187
Q

What temperature should soft caramel be boiled to?

A

245-248F

188
Q

What’s the ratio for spray chocolate?

A

50% chocolate 50% cocoa butter

G & J Special Deck (1 decks)

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