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Leiths Theory > Bread And Pasta > Flashcards

Bread And Pasta Flashcards

1
Q

What are the 5 stages of break making

A

Mixing, kneading, rising, knocking back, proving, baking

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2
Q

What is yeast?

A

Single cell organism that gives bread it’s rise

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3
Q

What does yeast need to survive?

A

Food, warmth (10-24 degrees) and moisture

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4
Q

3 things that slow yeast down

A

Fat, sugar, alcohol

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5
Q

What kills yeast?

A

Heat- anything above 60 degrees

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6
Q

Name 3 things salt does in bread?

A

Flavour, controls yeast, strengthen gluten (better structure to trap co2 bubbles)

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7
Q

What is gluten strengthened by? (4 things)

A

Salt, kneading, water, acid (vitamin c)

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8
Q

What is gluten weakened by? (3 things)

A

Fat, sugar, bran

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9
Q

What is the main role of salt in a dough?(3 things)

A

Crust colour, flavour, rate of fermentation

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10
Q

What do you need to do to milk before using it in a bread dough? What does it contain?

A

It contains an enzyme called glutathione which can inhibit gluten development. By scalding milk to 82 degrees it kills the enzyme.

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11
Q

What is a biga?

A

A mix of water, organic flour, small amount of yeast left in fridge overnight

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12
Q

What do bigas do for bread?

A

The wild and commercial yeast in a biga reproduce as they feed off the sugar. It creates a slower fermentation process for the bread overall - which results in a more complex flavour bread, better crust, open texture and good crumb

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13
Q

How do you slow down the fermentation of bread?

A

Add cold water to the yeast, put it in the fridge

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14
Q

What is the benefit of a slow fermentation for bread? (4 things

A

Better flavour, crust, texture and crumb

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15
Q

What does enriching the dough to the finished product of a bread?

A

A softer, finer crumb

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16
Q

When might you need to use more yeast than usual for a dough?

A

If it contains lots of fat/ sugar or alcohol

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17
Q

Why is organic flour better for sourdogh making?

A

It contains lots of wild yeast

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18
Q

Why would just using whole meal flour result in quite a dense and heavy load?

A

Wholemeal flour contains bran and germ. Germ softens the gluten (contains fat) and bran is abrasive so will also soften the gluten.

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19
Q

When might you need to knead a dough for longer?

A

If it has a high bran/ germ (wholemeal flour) content

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20
Q

What are key mep points to remember when making enriched bread

A

-Very accurate measuring. Especially salt
- softer the dough the better
- milk scalded properly
- bowl correct size for the rise and oiled

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21
Q

How can you tell when a bread is cooked? (3 things)

A

Colour, well risen, light for size, hollow, now raw patches

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22
Q

Why does oven spring happen?

A

The heat of the oven in the first ten minutes causes the yeast to activate again

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23
Q

What is the test for kneading?

A

Springback

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24
Q

What is the test for checking a dough is accurately proved?

A

Indent

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25
Q

Why would a loaf have a close texture?

A

If it has been enriched the crumb tends to be finer

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26
Q

Why has the bread only risen a little? (Two reasons)

A

Dough was too dry
Loaf not proved for long enough

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27
Q

Bread has cakey texture- 3 reasons

A

Insufficient kneading
Plain flour not strong
Recipe has lots of fat

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28
Q

Bread has yeasty texture three reasons

A

Dough over risen
Too much yeast
Stale yeast

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29
Q

The dough has oven spring why? Three reasons

A

Oven too hot
Uneven heat in oven
Dough not proved enough

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30
Q

Dough has uneven texture/ holes (2)

A

Knocked back insufficiently
Overproved

31
Q

Wrinkled crust? (2)

A

Overproved
Cooled too quickly

32
Q

What does yeast produce and how does it improve bread?

A

CO2 which forms air bubbles to lighten the bread and create texture

33
Q

What are the quantities for different yeasts (3)

A

5g fast action = 10g dried = 20g fresh

34
Q

Oven and shelf for bread?

A

200c top third

35
Q

Loaf tin prep?

A

Oiled lightly, baking parchment strip

36
Q

How much salt per litre to season pasta water?

A

10g to 1 litre

37
Q

Ratio for pasta

A

1 egg, 100g flour, 1 tsp oil

38
Q

Why do we use 00 flour for pasta?

A

Finely milled durum wheat- silky smooth texture high gluten content

39
Q

Name three rice suitable for risotto

A

Carnaroli, arborio, vialone

40
Q

Why is it important to use hot stock when making risotto?

A

Because you are making an emulsion between the stock and the starch in the rice. Cold stock would set the starch (making it stodgy)

41
Q

Why would a bread have a course texture (2)

A

Too little salt
Overporved

42
Q

MEP for choux (3)

A

Four sieved three times
Shoot made with parchment
Cubed butter
Oven 300 degrees

43
Q

MEP for cheese soufflé (3

A

Cheese grater
Oven on 220
Baking sheet in
Soufflé dish prepped double butter

44
Q

4 egg hollandaise

A

Vinegar and water Reduction
4 yolks
200g unsalted butter
Lemon juice

45
Q

6 egg choux (3)

A

450 water

210 flour

170 butter

46
Q

MEP cold lemon soufflé (6)

A

Zest and juice lemon
Bain Marie
Whip cream lightly
Eggs seperated
Ice bath
Moulds prepped

47
Q

250g pate sucrée

A

250g plain flour
2 yolks (65g)
125 butter
125 sugar
Vanilla extract
Salt

48
Q

Crème anglais 4 told quantity

A

4 yolks
150ml 150ml cream and milk
2 tbsp sugar

49
Q

600ml mayo quantity

A

4 yolks

50
Q

Mep for eggs benefit

A

Poach eggs
Soften butter
Reduction for hollandaise

51
Q

Shelf and temp for crème caramel

A

150c middle shelf

52
Q

Beer bread temp and shelf

A

200c top third

53
Q

Temp and shelf for pate sable

A

190 top third

54
Q

Temp and shelf for orange soufflé

A

210 down to 200 top third

55
Q

Vicky sponge temp and shelf

A

180 middle

56
Q

Leek and Gruyère quiche shelf and temp

A

150 middle

57
Q

Blind bake of quiche case? Temp and shelf

A

200
Top third

58
Q

Temp for beef? First 20 mins? Then what temp after per 500g

A

220 first 20 mins
170 thereafter

59
Q

Yorkshire pjs temp and shelf?

A

220 top third

60
Q

Result of a dry dough?

A

Dense and heavy (not enough water yeast to grow)

61
Q

Result of sorbet with too much sugar/ alcohol?

A

Doesn’t set

62
Q

Result of icecream with high fat content

A

Crumbly/ fudgy

63
Q

1 September to 31st Jan game season for?

A

Woodcock

64
Q

12 august to 10 December season for?

A

Groupes

65
Q

1 October to 1 Feb?

A

Pheasant

66
Q

Choux buns have stick to tray?

A

Great proof used instead of parchment

67
Q

Thin espagnole?

A

Flour skimmed off

68
Q

Soda bread heavy and dense?

A

No raising agents or mix too wet

69
Q

Prep of liver?

A

Remove membrane
Remove tubules

70
Q

Enriched pasta recipe Leiths?

A

225 00 flour, 2 eggs, 2 yolks

71
Q

Three things to remember when making filled pasta

A

Medium firm dough
Fillings well seasoned
Filled finely chopped to avoid trapped air
Small amount of water to seal
Rest on semolina

72
Q

Name three pasta shapes

A

Garganelli - like penne but ridges around the shape
Orecchiette- ear shaped pasta
Agnolotti - half money shaped ravioli

73
Q

What is a suitable hydration for focaccia

A

66%

Leiths Theory (22 decks)

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