BRESPAS: CHAPTER 5 Flashcards
- food manufactured from recipes largely utilizing flour or other cereal flours as the primary ingredients
- food manufactured from recipes largely utilizing flour or other cereal flours as the primary ingredients
BAKED PRODUCTS
- also classified based on the kind of finished product, the peculiar combination of ingredients and the mixing methods employed in producing them
BAKED PRODUCTS
place or food establishment that
commonly produces baked products
BAKERY
step by step instruction
followed to achieve desired result in baking
PROCEDURES
saturated with water on mixture
caused by improper way of cooking or baking
SOGGY
- is known and considered as staple
food as it contains high carbohydrates
BREAD
bakery products may be classified according to the way they are leavened
JIANGSU BOLI PRODUCTS CO. TD
include breads and sweet dough leavened by carbon dioxide from yeast fermentation
YEAST-RAISED PRODUCTS
include layer cakes, doughnuts and biscuits raised by carbon dioxide from baking powder and chemical agents
CHEMICALLY LEAVENED PRODUCTS
-allows baked products to rise and become larger
- produces carbon dioxide
LEAVENING AGENT(CHEMICAL)
too much leavening agent
COLLAPSED PRODUCT
not enough leavening agent
SMALL, COMPACT PRODUCT
- include angel cakes and sponge cakes made without baking powder
- these products are based on egg foams
- protein traps air bubbles in the foam
AIR-LEAVENED PRODUCTS
- not the main leavening agent but gives many products a “lift”
- the principal leavening agent in meringues and angel food cakes
AIR
- no fat
- leavened by air beaten into egg whites
UNSHORTENED (FOAM CAKES)
include pie crusts, certain crackers and other items where no intentional leavening agents are used
PARTIALLY LEAVENED PRODUCTS
THE FIVE GENERAL CATEGORIES OF BAKED PRODUCTS:
- pies and pastries
- quick breads
- cakes
- cookies
- yeast breads
from the word paste
PASTRY
is a pie shell which is a product made of flour, fat, liquid and salt
PASTRY CRUST
are made from the crust, filling and toppings
PIE AND TART
the fat is blended into the flour until the particles of shortening are about pea size
FLAKY PIE DOUGH
the fat into the flour well enough until the particles turn like coarse cornmeal
MEALY PIE DOUGH
one pie shell fit snugly on pie plate
SINGLE CRUST
one pie shell at the bottom and have another crust
DOUBLE CRUST
is well known for crumb crust and somewhat easy to make pastry crust, it can be altered by
using vanilla wafer, chocolate cookies or coconut biscuits
CRUSHED GRAHAM CRACKER
these are raw pie shells, filled and then baked
BAKED PIES
these are blind baked pie shells then filled
UNBAKED PIES
PIES AND FILLING’S MOST IMPORTANT
THICKENERS:
-starches
-eggs
it can be fresh, canned or dried fruits
FRUIT FILLING
made of soft filling that
solidifies with egg and starch
CUSTARD FILLING
has a pastry cream base made of egg, milk, sugar vanilla and starch
CREAM PIE FILLING
contains of egg whites and/or whipping cream stabilized with gelatin syrup
CHIFFON FILLING
look like weaved long strips of crust dough
LATTICE TOPPING
look likes crumb particles of blended flour, sugar and butter scattered on top of pie
STREUSEL TOPPING
basic pie dough with flour, fat, liquid and salt
PATE BRISSE
pate brisee with sugar
PATE SUCREE
pate sucree added with egg
PATE SABLEE
- known as puff pastry which is like a rolled in dough, but no yeast content so steam is responsible for rising
- it has a layers of fats and flour and has
buttery flavor
PATE FEUILLETTE
a choux pastry that literally means “cabbage paste” and also known as éclair paste, éclair and cream puffs are both made of this paste
PATE A CHOUX
transparent sheet layers of dough that are brushed with butter and then stacked-up to make many pieces, stored in the freezer
STRUDEL AND PHYLLO
meringue mixture that is bagged out into various shapes and baked
at low oven temperature until crisp, then iced with different attractive toppings
BAKED MERINGUE
use the times of fork by pressing it gently all around the rim of the pie dough pie to embossed the design
FORKED EDGE
use right index finger and thumb to press the rim of pie with left index finger inserting the edge of the crust
FLUTED EDGE
use thumb and index finger to pinch the rim of the pie dough with an angle direction creating slant rope
ROPED EDGE
use pointed end of the spoon then press the rim of the pie dough into scallop
SCALLOPED EDGE
use right index finger to press the rim of the pie dough pointing between the left thumb and index finger to crimp the crust
CRIMPED EDGE
- very easy to make and leavened by chemical leaveners
-no fermentation is needed unlike yeast
bread, it is light and tender products - this is made of batter mixture of flour, milk, eggs, fats, sugar and baking powder
QUICK BREADS
to achieve cake like texture
LESS GLUTEN DEVELOPMEMT
used for biscuits, they are rolled out and cut into desired shapes
SOFT DOUGH
- a liquid mixture of one or
more flours made with ground grains
or soaked grains that are ground
-are used to prepare various
foods - comes from
the old french word battre which
means to beat
BATTER
are liquid enough to be
poured into pan
POUR BATTERS
are thick enough to be
dropped from scooper
DROP BATTERS
used for biscuit, scones
sometimes called the pastry method because it is similar to mixing pie pastry
BISCUIT METHOD
used for muffins, pancakes and waffles, cut and fold
ingredients at least 10 counts, just to
moisten the flour, never make use of double recipe in manual mixing, that tends to over mix and resulting tough texture of the finish products
MUFFIN METHOD
used for high-fat
quick breads, because it produce fine texture like in cake mixing method, see to it that the 20% of sugar will add at the last stage of creaming before putting the flour in order to
prevent tunneling
CREAMING METHOD
