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BIET > BIET: Topic 2 > Flashcards

BIET: Topic 2 Flashcards

0
Q

Blast freezer

A

Low temperature evaporator which uses a fan to force air rapidly over the evaporator surface

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1
Q

12 and 20 Quart Mixing bowls

A

Bowls attached to the mixers. You can tell what size they are by the number on the side of the bowl

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2
Q

Deck oven

A

An oven with more than one chamber to allow large volumes of products to be made

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3
Q

Dough sheeter

A

A kitchen machine that rolls out pieces of dough to a desired thickness

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4
Q

Hearth oven

A

An oven whose floor is made from a stone or masonry, products baked directly on stone surface (also called deck oven)

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5
Q

Induction burner

A

Smooth top ceramic surfaced. Coils generate a strong magnetic field, causing molecules to rapidly flip, generating fast heat

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6
Q

Loader/setter

A

Something that helps put the product into the oven

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7
Q

Paddle attachment

A

An attachment on the mixer that helps cream items

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8
Q

Planetary mixer

A

Mixer that mixes products by using attachments to vertically rotate ingredients in the bowl to fully incorporate

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9
Q

Retarder/proofer

A

A chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity

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10
Q

Thermal mass

A

Describes part of oven that absorbs and reflects hear from a fire, making it available for cooking

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11
Q

Batch ice cream machine

A

Churns a specific amount of ice cream base at one time. Available in horizontal and vertical configurations

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12
Q

Convection oven

A

Force hot air to circulate food, cooking it quickly and somewhat eveny

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13
Q

Dough hook

A

Mixer attachment used for mixing and kneading breads

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14
Q

Heat transfer

A

Heat is transfer of heat, whether it be by radiation, conduction, conversion, or induction

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15
Q

Hobart mixer

A

First electric mixer

16
Q

Kitchen aid mixer

A

First stand mixer

17
Q

Marble surface

A

Greater heat conductivity. Used in bakeshops to quickly cool hot confectionary products

18
Q

Peel

A

Meant to take bread in and out of oven

19
Q

Reach in refrigerator

A

Units with many shelves that can be accessed so cold items can be retrieved by wait staff when necessary

20
Q

Spiral mixer

A

Stationary mixers in which the bowl rotates. Only had one spiral shaped hook attachment. Used for bread dough. Controlled to there isnt too much friction

21
Q

Whip attachment

A

Attachment that aerates batter/other products

22
Q

How can you match the proper sized mixer attachment to the bowl on a Hobart Mixer?

A

The bowl has the amount it holds on the side

23
Q

Which mixer attachment is appropriate for creaming? Foaming? Kneading?

A

Paddle
Whip
Breadhook

24
Q

State the differences between a planetary mixer and a spiral mixer

A

Planetary mixers mixes ingrediants by rotating the three paddle attachments while a spiral mixer rotates the bowl

25
Q

Explain the difference between proofing and retarding. What are the two environmental conditions controlled in a proofer/retarder unit

A

Proofing encourages fermentation by warm temps and controlled humidity, while retarding produces a slower rise

26
Q

Explain the difference between a convection oven and a deck oven. What is the temp and time difference when using a convection over verses a deck oven?

A

In a convection oven, you cook products in a pan while on deck ovens you put the product directly on the floor. When cooking convection, lower 25-50 degrees and reduce baketime

27
Q

Explain the function of a dough sheeter. Give examples of 2 products

A

A dough sheeter rolls out dough to a desired thickness. Croissant, puff pastry

28
Q

Describe how an induction burner works. 2 advantages

A

Smooth top cermaic surfaces that have coils below the surface which create a strong magnetic field that makes molecules rapidly flip generating fast heat. Heats up faster, keeps bakeshop cooler because it heats pans directly

29
Q

Does marble feel cool to the touch in the bakeshop? Why is the surface preferred for cooling items such as chocolate and sugar

A

Yes, marble has greater heat conductivity, so heat transfers faster from your body to the marble. This surface is preferred to cool because it is cheaper than stainless steel

30
Q

Explain how blast freezers differ from conventional freezer units? Why are these freezers utilized in the industry

A

Blast freezers will freeze products much faster than conventional freezers

31
Q

What are three differences of hearth ovens from a deck oven

A

I have no idea

BIET (10 decks)

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