Bakery - Breakfast Of Champions Flashcards
Espresso - Yield
70 ml
Espresso - tasting notes
Rich strong slightly bitter. Crema should be golden brown and able to momentarily support sugar on top
Espresso - ideal extraction time
18-26 seconds
Sour Cream Topping - tasting notes
“Deliciously” sour with slight sweetness and vanilla will balance with original.
Smooth creamy and white, no visible lumps of undissolved sugar
Sour Cream - keys to perfection
Topping must be made In a bowl
Vanilla and sugar mixed first
DO NOT OVER WORK only fold 20 times
Regular Whipping Cream - tasting notes
Sweet distinct dairy flavor hint of vanilla
Full rich texture not too stiff
Make sure to calibrate the whip machine.
Regulate Whipping Cream - keys to perfection
Must shake cartons before use. Must calibrate dollops
Splenda Whip Cream - tasting notes
Sweet with a distinct dairy flavor and hint of vanilla, Splenda will be slightly evident in finish
Full rich texture not to buttery or stiff
Splenda Whip Cream - keys to perfection
Splenda measured by weight not volume
Always stir base before running through machine
Ensure proper storage
Can be refreshed with a wire wisk
Caramel Sauce holding temp
110 to keep it from separating
Caramel Sauce - tasting notes
Rich caramel flavor and uniform color slightly grainy texture
Caramel Sauce - keys to perfection
Do not rely on dial to validate temp, use thermometer
Must be rotated, bad product often from poor rotation
Sugared Berries - tasting notes
Initially sweet with. Natural tartness of berry showing through.
Firm and not translucent
No small slivers or shards of berry
Should not be sitting in excess juice
Sugared Berries - keys to perfection
Macerate of 2 hours then held under refrigerator
Hand cut no less than 1/4 inch thick
Stored in lexan for 3 hours under refrigeration prep in 1 liter increments
