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Introduction to special cuisine > Bread And Pastry > Flashcards

Bread And Pastry Flashcards

1
Q

chemical reaction
makes the dough elastic and like a little balloon

A

Gluten

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1
Q

Gluten content of bread flour

A

gluten content 11-14%

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2
Q

Whole wheat flour gluten content

A

high gluten content 14-16% (high lipid contents or high fat content)

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2
Q

Gluten content of apf

A

gluten content 10-11% (General used)

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3
Q

Gluten content of cake flour

A

less gluten content 7-9%

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4
Q

Washed sugar cold

A

Segunda

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5
Q

healthier option
- contains molasses
(more healthy than other sugar)
ex. muscovado

A

Brown sugar(muscovado)

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5
Q

comes from fruits like mango

A

Fructose

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6
Q

came from softdrinks

A

Sucrose

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7
Q

Oldest sweetener

A

Honey

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8
Q

came from bread, rice, sugar (used in mirror cakes)

A

Glucose

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9
Q
  • (frosting is the procedure of putting icing on the cake.)
A

Icing

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10
Q

Acts as a binderis a binder also give structure to cake

A

Egg

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11
Q

Milk not for lactose tolerant

A

(1cup milk substitution = 1/2cup milk & 1/2water)
- do not use evaporated milk or non fat ,must be full milk or fresh milk

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12
Q

Buttermilk procedure

A

1cup of fresh milk + 1tbsp of vinegar, leave for 30 mins and let it coagulate. (makes the cake longer) (do not use margarine) (perfect for chocolate cake)

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13
Q

If the mixture is in liquid form it is called

A

Batter

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14
Q

mixture forms into balls it’s called

A

Dough

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15
Q

more stable (egg whites + sugar)

A

Boiled icing

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15
Q

came from animals(sebo) used for pie crust

A

Lard

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15
Q

used for icing

A

Whipping cream

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16
Q

plant fats

A

Margarine

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17
Q

Types of solid fats

A

Lard
Maragarine

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18
Q

part of a chemical process content of flour

A

Gluthen

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19
Q

highest gluthen

A

whole wheat flour 14%to 16% gluthen content range (high fat content)

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20
Q

10%to 11% gluthen content range

A

All porpuse flour

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21
Q

least gluthen content range 7%to9%

A

Cake flour

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22
Q

Types of flour

A

Bread flour
Cake flour
All purpose flour
Whole wheat flour

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22
Q

Types of sugar

A

Granulated sugar
Confectioners sugar
Brown sugar
Corn syrup
Honey

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23
Q

Made from cornstarch usually used in fruitea, milktea)

A

Corn syrup

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24
Q

most flavorful, has a longer shelf life

A

Buttermilk

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24
Q

don’t use for frosting whipping cream used for frosting

A

Cream

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25
Q

knox milk - is a allergen water/milk - substitute ingredients, adds nutrional value

A

Gelatin

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26
Q

Powdered sugar tiny brown granulated sugar

A

confectioners sugar

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27
Q

FLAVORING (spices)

A
  • Vanilla - common spices
  • Cinnamon - delicious spices
  • Ginger -
  • Clove spices
  • Nutmeg
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28
Q
  • LEAVENING AGENTS
  • Biological
A
  • Active dry yeast
  • Instant dry yeast
29
Q

(ChemicaL)3x stronger to baking powder

A

Baking Soda

30
Q

Solid Fats

A

Butter
Lard
Vegetable Shortening - came from vegetable (extracted)
Margarine - salted / unsalted made from plant f

31
Q

Fun fact about bnp

A

Always sift the dry ingredients
In baking conciseness is a key

31
Q

Liquid Fat

A

Corn Oil
Canola Oil
Olive Oil
Coconut Oil

32
Q

Steps in Bread Making:

A
  1. Preparing and Scaling
  2. Mixing and Kneading
  3. Fermenting (30mins)
  4. Shaping
  5. Rounding
  6. Proofing
  7. Baking (200-215°Celsius x2 to become Fahrenheit)
  8. Cooling
  9. Storing
33
Q

to rise the dough

A

Yeast

34
Q

Always Sift:

A

Flour
*Cocoa
*Powdered sugar
*Baking powder
*Baking soda

35
Q

Funfact about bnp

A

*Evaporated Milk (always choose alaska)
*Do not put too much flour when kneading (it will make the bread hard)

36
Q

Equivalent measure of weight of evaporated milk

A

1 cup = 240 grams
1cup = 16 tbsp

37
Q

Equivalent measure of weight of egg and it sizes

A

Small - 40 grams
Medium - 50 grams
Large - 60 grams
XL - 70 grams

38
Q

Equivalent measure of weight of Egg yolk

A

18 grams

39
Q

Substitue to All purpose cream

A

1 cup (1/3 cup butter + 3/4 cup fresh milk)

*Sour cream - 1 cup (1 cup plain yogurt

40
Q

High gluten content

A

Whole Wheat flour

41
Q

is the result of developing the gluten to the point where the dough can be extended, or stretched out to the point where you can see light through it without the dough tearing.

A

Window pane

42
Q

White , fine sugar

A

Granulated sugar

43
Q

Universal solvent

A

Water

44
Q

needs to be dissolved in warm water before use. It has larger granules and slower activation because the yeast cells are partially dormant.

A

Active dry yeast

45
Q

it can be mixed directly into dry ingredients. It activates faster and doesn’t need pre-dissolving in water.

A

Instant dry yeast

46
Q

: A tool used to cut dough into portions or scrape it from surfaces.

A

Dough Cutter

47
Q

: A flat, rectangular pan used for baking cookies, bread, or roasting.

A

Baking Sheet Pan

48
Q

A flexible tool for scraping out bowls and folding ingredients.

A

Rubber Scraper

48
Q

: A tool for beating or whipping ingredients to mix or aerate them.
Used to blend ing

A

Whisk

48
Q
A

Cupcake molder

48
Q

l: A deep bowl for mixing ingredients

A

Mixing Bowl

49
Q

: A cup used to measure liquid or dry ingredients by volume.

A

Measuring Cup

50
Q

: Small spoons used to measure small quantities of ingredients.

A

Measuring Spoon

50
Q

A flat, rectangular tray used for baking or roasting food.

A

Baking Tray:

51
Q

Grms per serving of dinner roll

A

25-30grms

51
Q

: A tool for accurately measuring ingredients by weight.

A

Weighing Scale

52
Q

: A boat-shaped mold used for making tart shells.

A

Boat Tart Molder

53
Q
A
54
Q

Grms per serving of Pandesal

A

40-45 grms

54
Q

Grms per serving of Monay

A

50grms

55
Q
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56
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57
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58
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59
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59
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60
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61
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61
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62
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64
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65
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66
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67
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68
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69
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69
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69
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A

Introduction to special cuisine (5 decks)

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