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Basic Patisserie > Basic Patisserie > Flashcards

Basic Patisserie Flashcards

1
Q

What does sablage mean?

A

Mixing flour and sugar together, then blending (or “sanding”) in diced, cool butter with your finger tips until a coarse, sandy texture is reached.

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2
Q

What does emulsion mean?

A

When two or more ingredients usually fat & water suspended together.

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3
Q

What is Pâte brisée?

A

Shortcrust pastry.

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4
Q

What does the term Blanch mean?

A

Blanching means whisk egg yolks & sugar together in bowl until pale, slightly fluffy & smooth.

The sugar protects the egg proteins preventing lump formation & curdling during cooking.

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5
Q

What is a Cartouche?

A

Paper disc used to cover & trap in moisture & flavour during cooking.

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6
Q

What are the 5 sugar syrup cooking stages?

A

Thread 105 °c - 112 °c
Soft ball 116 °c - 121 °c. (118 °c)
Hard ball 126 °c -130 °c. (126 °c)
Crack 144 °c - 150 °c. (144 °c)
Caramel 172 °c - 193 °c. (172 °c)

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7
Q

What are the 12 stages of breadmaking?

A
  1. Weighing ingredients
  2. Mixing
  3. Bulk fermentation time (BFT)
  4. Folding (knock back)
  5. Divide & scale
  6. Pre-shaping or rounding
  7. Bench proofing
  8. Shaping & panning
  9. Prove (2nd rise)
  10. Cutting & decorating
  11. Bake
  12. Cooling
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8
Q

What is inverted sugar?

A

A liquid sweetener made from table sugar (sucrose) and water. It’s formed when the bonds between the sugars in sucrose are broken, resulting in a thick, sweet syrup comprised of 50% fructose and 50% glucose

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9
Q

What is baking powder made of?

A

Sodium bicarbonate, acid and starch. (Baking soda, tartaric acid and cornstarch)

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10
Q

What is a Dartoise?

A

A rectangular pastry with a lattice top.
Can be sweet or savoury

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11
Q

What is the P.H. of lemon?

A

2-3

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12
Q

Marjaram smells like what?

A

Sweet pine and citrus.

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13
Q

What is the technical term for harmonizing dough (bringing dough together)?

A

Kneading

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14
Q

What is the recommended resting time between turns of puff pastry?

A

30 mins

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15
Q

What is the main reason short crust pastry shrinks?

A

Lack of resting time

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16
Q

Why use soft (T55) flour instead of strong (T45) flour in short crust pastry?

A

Less protein = less gluten

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17
Q

What is the name of the organism that causes diseases?

A

Pathogens

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18
Q

What does P.P.E stand for?

A

Personal Protective Equipment

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19
Q

What temp should a fridge be at and how often should it be checked?

A

1-4 °C . Fridges should be checked once a day.

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20
Q

What are the 4 types of food contamination hazards?

A

Biological, chemical, physical & allergenic.

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21
Q

What is food poisoning?

A

A type of foodborne illness, is a sickness people get from something they ate or drank.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting.

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22
Q

What is the melting temp of butter?

A

32-35° C

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23
Q

Why is citrus added to jams?

A

The acidity reacts with the fruit in the jam thickening the jam.

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24
Q

What is the danger zone for bacteria to grow?

A

5-63° C

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25
Q

What is swiss meringue often used for?

A

Piping decorations or centrepieces

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26
Q

What is the difference between swiss and italian meringue?

A

Swiss: cooked on bain Marie

Italian: cooked with sugar syrup

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27
Q

Who invented fondant?

A

Gillet- France, 1824

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28
Q

Who invented Mille-feuille?

A

Chef Marie Antoine Careme

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29
Q

What temperature does bacteria grow most quickly?

A

37° C

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30
Q

What is the aim of hygiene control?

A

To prevent spread of bacteria

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31
Q

What does it mean when something is pasturized?

A

Heat treated

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32
Q

What are high-risk foods?

A

Cooked meat, poultry, stocks, milk, eggs, shellfish

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33
Q

What is needed for bacteria to grow?

A
  • Moisture
  • Time
  • Food
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34
Q

What are the components of flour?

A
  • the endosperm or protein/starchy part
  • the germ or protein/fat/vitamin-rich part
  • the bran or fiber part
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35
Q

What are the gelatin grades and numbers?

A

Strength is the bloom rating
- Platinum | 235 -245
- Gold | 190-220
- Silver | 160-189
- Bronze | 125-135
They each have different levels of taste, color and strength.

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36
Q

What are the different parts of the wheat grain?

A

Germ, endosperm, bran

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37
Q

What is the main ingredient in flour?

A

proteins, starch, lipids, sugars and enzymes.

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38
Q

What are the 3 types of aeration?

A

Mechanical, biological & physical

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39
Q

What is H.A.G.C.P.?

A

Hazard Analysis Critical Control Point

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40
Q

What is the danger zone for food?

A

5-62° C

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41
Q

What is C.O.S.H.H.?

A

Control of Substances Hazardous to Health

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42
Q

What is food hygiene?

A

Actions taken to ensure that food is handled properly.

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43
Q

What is a glaze?

A

To coat the surface with sugar and melt to a shiny finish (like crème brulée)

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44
Q

What is a dry oven?

A

Cooking without the addition of moisture during baking.

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45
Q

How much moisture in flour?

A

13%

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46
Q

Why should custards be strained?

A

This removes any bits of egg that may not have been properly combined, and ensures that the custard is as smooth as possible. It’s also an easy way to rescue your custard if it begins to overcook and curdle.

Also remove any air from the mixture.

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47
Q

Three citrus fruits

A

Kumquats, ugli fruit, buddha hands

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48
Q

What do amylose starches do?

A

Get thicker and cloudier as they cool

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49
Q

What do amylopectin starches?

A

Do not get thicker as they cool

50
Q

What are bacteria?

A

Are a microscopic living organisms that have only one cell.

51
Q

What is french meringue used for?

A

Desserts going to be baked again e.g. pavlova

52
Q

What are the temperatures of coagulation for yolks, whites and whole eggs?

A
  • Yolks 149-158° C
  • Whites 144-149° C
  • Whole 144-158° C
53
Q

What does sugar do?

A

Adds color, moisture, sweet, helps not overwork gluten.

54
Q

What does salt do?

A

Color, preservative, flavor, helps gluten development

55
Q

What is butter inclusion?

A

Laminate dough with butter to form layers throughout rolling and folding butter inside.

56
Q

What is (1) beurrage, (2) tourer, (3) lever, (4) detrempe?

A

(1) Prepare butter
(2) To turn
(3) To rise
(4) Inclusion of butter

57
Q

What is (1) UHC milk, (2) Sterile milk?

A

Pasturization kills bacteria.

1) Ultra-High Temperature milk - 135° C for 1 second - shelf stable

2) 70-71° C, 7 minutes or 100° C for 1 minute - sterile milk

58
Q

What is inverted sugar?

A

Equal parts dextrose and fructose, resistant to crystalization.

59
Q

What do you call 1 butter inclusion and 5 turns?

A

English method of puff pastry inclusion

60
Q

Why use fat in cooking?

A
  • Moisture retention
  • Flavor
  • Flakiness
  • Holds air
  • Creates steam when melting
61
Q

What is confiture?

A

Also known as jam, it’s a cooked mixture of fruit & sugar, set using pectin in fruit.

62
Q

What is a Fraiser technique?

A

It is most commonly used for sweet doughs (e.g. pâte sucrée). When you ‘fraiser’ a dough you use your handpalm to push down the dough (or parts of the dough) and smear it over your working surface.

63
Q

What is St-Honoré known for?

A

Saint Honoré was a sixth-century French bishop who earned his status as patron of bakers and pastry chefs

64
Q

What do you get from cassava root?

A

Tapioca

65
Q

What is glucose manufactured from?

A

Cornstarch

66
Q

Why is it important that sorbet has the correct amount of sugar?

A

Sugar lowers the freezing point

67
Q

How much protein is in white flour?

A

6-18%

68
Q

How much sugar is in 1 ton of sugarcane?

A

120kg

69
Q

What is chibouste made of?

A

crème patissière + meringue

70
Q

What is mousseline made of?

A

crème patissière + butter

71
Q

What is diplomat made of?

A

crème patissière + whipping cream

72
Q

What are 3 elements make up gluten?

A

Gliadins, glutenin, water

73
Q

What are the methods of preserving fruit?

A
  • Refrigerate
  • freeze
  • can
  • poach
  • dry
74
Q

Which are the fruit classification types?

A
  • Citrus
  • Stone
  • Berries
  • Hard
  • Exotic
  • Aggregate
  • Multiple
75
Q

What is overrun?

A

Describes the incorporation of air into ice cream (usually 15-20%)

76
Q

What ingredients are in ice cream?

A

Milk, sugar, egg yolk, cream, salt, stabilizers

77
Q

What is another name for soursops?

A

Prickly custard apple

78
Q

What temperature is milk sterilized at?

A

Steam treated at 130-134° for 10 min then cooled rapidly.

79
Q

What is a maillard reaction?

A

is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor.

The crusts of most breads, such as brioche, are golden-brown mostly as a result of the Maillard reaction.

80
Q

What are the sugars in milk?

A

Lactose & glucose

81
Q

How is fondant icing made?

A

Sugar and water cooked to 166°, allowed to cool to 60° then whisked in a mixer until thick.

82
Q

What are the different types of meringue?

A

Italian - Swiss - French

83
Q

What types of creams are there and what is their fat content?

A

(1) Single - 18% - can’t reduce
(2) Double - 48% - must be iced
(3) Whipping - 35-38%

84
Q

What is the fat percentage of milk?

A

(1) Whole - 3.5-4%
(2) Semi skim 1.5-1.8%
(3) Skim - 0.5%

85
Q

What is creme Chibouste used for?

A

can be used to fill and decorate cakes e.g. Gateau St Honoré, but also baked tarts.

86
Q

What are the buying units of fruit?

A

Kilo, grams, boxes, unit, crates, punnet

87
Q

What happens if butter laminated in puff pastry is too thick?

A

The pastry will rise unevenly

88
Q

What is the melting point of milk and white chocolate?

A

40-45°

89
Q

What are 3 methods of tempering chocolate?

A

Direct, tabling, seeding

90
Q

What are the percentages of flour?

A

13% moisture, 1.5% fat, 12% fiber, 71% carbs

91
Q

What are the different types of sugar?

A

Granulated
icing
demerara
light brown
dark brown
dark muscovado
golden caster

92
Q

What is the main protein in eggs?

A

Albumin

93
Q

What are eggs used for in patisserie?

A

They are used for thickening, binding and foaming

94
Q

What type of flour contains a lower quantity of gluten?

A

Rye

95
Q

What are the ingredients of white chocolate?

A

Cocoa butter, lucithin, sugar, vanilla, milk powder

96
Q

What are the ingredients of milk chocolate?

A

Cocoa mass, cocoa butter, lecithin, sugar, vanilla, milk powder

97
Q

What are the ingredients in dark chocolate?

A

Cocoa mass, cocoa butter, sugar, lecithin, vanilla

98
Q

Why temper chocolate?

A

To get shiny results, snap, good contraction, good strength, more stable (longer shelf life)

99
Q

What are the 3 main types of cocoa beans?

A

Criollo - Forastero - Trinitario

100
Q

What is content of cocoa?

A

Cocoa solid and cocoa butter

101
Q

How does chocolate tempering work?

A

Tempering the cocoa butter has 6 types of crystals - #5 is the hardest.

102
Q

What is the melting point of dark chocolate?

A

45-47°

103
Q

What does lecithin do?

A

Often used as an emulsifier in foods, which helps improve the texture and quality of products.

E.g. helps make chocolate more fluid when melted.

104
Q

What does it mean proving the dough?

A

Proving is the process where yeast dough is placed in a warm & humid atmosphere for a period of time for the yeast cells to multiply (fermentation) & dough to increase in volume.

105
Q

What’s the ideal proving temperature for dough that contains fat?

A

Proving temperature should be no higher than 26°C.

106
Q

What does tuile stand for?

A

Tuile is the French word for tile, and these thin, delicate cookies are often curved in the shape of a French roof tile.

107
Q

What is coulis?

A

A sweetened sauce made from puréed fruits, certain vegetables also can be used.

108
Q

What does it mean by curdling/splitting/denaturing?

A

The point at which an emulsion breaks into separate components.

109
Q

What is isomalt?

A

A sugar substitute derived from sugar.

110
Q

What is crème renversèe au caramel?

A

A baked cremé that is turned out of its mould to be served. More commonly known as crème caramel.

111
Q

What is a julienne?

A

Classic knife cut- used for zest of citrus fruits in pastry, cut into fine strips

112
Q

What does Tamiser mean?

A

To sift

113
Q

What does Ecremer mean?

A

To cream

114
Q

What does poche mean?

A

Piping bag

115
Q

What is imbibage?

A

Soaking syrup used to moisten cakes sponges or impart a flavour.

116
Q

What is a ribbon stage?

A

Used to describe the correct thickness of sabayon before adding to other ingredients.

117
Q

What temperature do you warm to create ribbon stage?

A

35-37°c

118
Q

What is cremé au beurre?

A

A rich cream made with either egg whites or egg yolks with butter added.

119
Q

What does petits fours mean?

A

From the small oven

120
Q

What is a Nancy macaron?

A

Speciality almond petit four from the town Nancy in France.

121
Q

What is a ganache?

A

An emulsion of chocolate and liquid.

Basic Patisserie (9 decks)

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