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Professional Baking > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

what are the ingredients of a Danish?

A
  • water
  • yeast
  • sugar
  • non-fat milk pwdr
  • eggs
  • egg yolks
  • shortening
  • salt
  • carmel
  • bread flour
  • cake flour
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2
Q

what is the method used to make Danish dough?

A

modified straight dough method

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3
Q

what is the procedure for making Danish?

A
  • mix sugar, milk pwdr, shortening, flavoring, and salt - mix briefly (15sec.) with spoon
  • mix 1/2 the water and yeast - whisk - let sit
  • add egg and egg yolks to mixing bowl - mix briefly
  • add rest of the water (liquids)
  • add flour on top of the ingredients
  • whisk yeast again to disslove
  • speed 1
  • add yeast water mixture
  • develop gluten
  • scape down bowl
  • speed 2 for 5 mins. - sticky/soft feel
  • scrape down bowl
  • dust small clean sheet pan
  • push dough down on pan
  • put in fridge
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4
Q

how would you get 12 croissants out of dough?

A
  • dust table
  • rub dough block on flour
  • roll out evenly
  • if too high - flatten with hands
  • dust table again
  • roll out the width about 8in. ( the size of the cutter
  • roll out length first about 26-27 in.
  • mark with croissant cutter
  • relax dough
  • cut with croissant cutter
  • gently pull apart the croissant shapes
  • place one of the triangles in front of you and stretch the back corners outward slightly
  • roll dough toward the point
  • stretch the point slightly as you roll
  • finish rolling up the dough with the point underneath the roll
  • put in poof box
  • after the poof box egg wash or not
  • bake at 400 degrees for about 20mins.
  • turn pan around half way through
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5
Q

how do you do the cut outs for the Danish after it’s been refrigerated?

A
  • roll out dough about 12in. width and about 20in. length
  • cut a straight line on both edges width wise
  • mark four even marks length wise
  • cut straight line top and bottom
  • mark 3 even 4x4 spaces
  • cut into 4 strips and 15 boxes
  • after putting appropriate fillings put in poof box
  • bake in oven at 375 degrees
  • apricot glaze 2x
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6
Q

how would you make cinnamon sticks?

A
  • use left over dough from danish or croissant
  • scale off
  • roll into the cinnamon sugar
  • roll about to 10in.
  • cut in half
  • twist together to about 5in.
  • press down on sheet pan to stay in place
  • sprinkle w/ more cinnamon
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7
Q

what are the 2 types of dough mixtures for quick breads?

A
  • soft doughs (biscuits) rolled out and cut into shapes

- batters (pour or drop batters)

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8
Q

what is the purpose of the short gluten development in Quick Breads?

A

for tenderness rather then the chewy of yeast breads

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9
Q

what is tunneling?

A

irregular shapes and large, elongated holes inside the muffins from over mixing the batter

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10
Q

what are the three mixing methods for quick bread doughs?

A
  • biscuit method/pastry method (biscuits, scones, pie pastry
  • muffin method (muffins, pancakes, waffles, loaf type)
  • creaming method (cake mixing method - muffins and loaf breads and sometimes biscuits)
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11
Q

muffin batter should be mixed until?

A

only until the dry ingredients are just moistened

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12
Q

what are the ingredients for blueberry muffin?

A
  • cake flour
  • baking pwdr
  • butter
  • brown sugar
  • sugar
  • non-fat milk pwdr
  • pinch of salt
  • egg
  • water
  • blueberry flavor
  • frozen/fresh/canned blueberry
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13
Q

what are the ingredients of streusel topping?

A
  • butter
  • shortening
  • sugar
  • brown sugar
  • salt
  • cinnamon
  • pastry flour
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14
Q

what is the procedure for biscuit method?

A
  • scale off the ingredients
  • sift dry ingredients
  • cut fat into the flour with dough cutter - to hazel nut size
  • add add-ons (basil, chives, mushrooms, cheese, etc.
  • mix with hands (do not over mix)
  • make and opening in the center of the flour mixture
  • put liquids in opening
  • pull edges in little by little to make dough
  • scape table and dust
  • flatten dough to oval shape
  • use cutter to make shape
  • place close together so it goes up and the sides don’t dry out and get hard
  • egg wash
  • add toppings
  • bake at 400 degrees for about 20mins.
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15
Q

what are the ingredients for biscuits?

A
  • bread flour
  • pastry flour
  • salt
  • sugar
  • baking pwdr
  • shortening (regular)
  • buttermilk
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16
Q

what is the procedure for the muffin method?

A
  • sift together the flour, baking soda, and baking pwdr
  • put dry ingredients together in one bowl
  • put wet ingredients together in another bowl
  • hand whip each bowl
  • put wet ingredients w/ dry mixing with a spoon at the same time as wet/dry are combined
  • mix just until moistened
  • once combined bake immediately to prevent loss of volume
  • divide evenly into coated pans w/ flour and fat
  • bake at 350 degrees for about 25-35 mins.
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17
Q

what is the procedure for the creaming method?

A
  • cream butter, sugars, milk pwdr, salt, flavoring
  • then cream in half the egg
  • sift flour and baking pwdr
  • add part of the flour at a time
  • add rest of the flour mixture
  • when uniform
  • break up blueberries and dust w/ cake flour(2tsp)
  • add to batter swiftly and breifly
  • use small ice cream scoop
  • divide evenly into muffin cups
  • add toppings
  • bake at 400 degrees for about 25mins.
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18
Q

what are adjuncts?

A

toppings, fillings, and sauces

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19
Q

what does caramelize mean?

A

turn brown and change flavor

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20
Q

what does cooked sugar crystallizing mean?

A

graininess - when cooked sugar turns to tiny sugar crystals rather than staying dissolved in the syrup - chain reaction - seeding

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21
Q

what are the stages of doneness in sugar cooking?

A
  • thread (230 degree)
  • soft ball (240)
  • firm ball (245)
  • hard ball (250-260)
  • small crack (265-270)
  • crack (275-280)
  • hard crack (290-310)
  • caramel (320-340)
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22
Q

what are the two basic syrups for the bakeshop?

A
  • simple/stock syrup (equal weights of water and sugar

- dessert/cake syrup (flavored simple syrup)

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23
Q

what is the purpose of syrups?

A
  • add moisture
  • add flavor/sweetness
  • all sorbets need syrup
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24
Q

what is the procedure for making simple syrup?

A
  • add water and sugar into saucepan
  • stir w/ hand whip and bring to a boil over moderate heat
  • whip constantly until sugar is dissolved
  • cool
  • store in a covered container
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25
Q

what are the two methods for making a dessert syrup/

A

method 1 = add any flavoring to cooled simple syrup (vanilla extract, liquor, almond, etc)
method 2 = add any kind of citrus rind to simple syrup to extract the oil from the citrus rind - the longer it sits in it the stronger it gets - then strain

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26
Q

why do have cream in the bake shop?

A

for pastry cream - eclairs, conolies, boston cream pie - all cream pies

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27
Q

what is creme chantilly?

A

sweetened vanilla flavored whipped cream

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28
Q

what is the purpose of sauces?

A
  • enhance desserts both by their flavor and appearance
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29
Q

give some examples for sauces, creams, syrup?

A
  • sauces = caramel, creme anglaise(vanilla custard sauce)
  • creams = pastry cream, butter cream, whipped cream
  • syrups = vanilla, cocoa vanilla
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30
Q

what are the guidelines for whipping cream?

A
  • at least one day old
  • chill cream
  • use wire whip to whip
  • use sifted confectioner’s sugar if to be sweetened towards the end of whipping when soft peaks
  • stop whipping when cream forms peaks that hold their shape (stiff peaks)
  • fold in flavoring
  • use immediately put rest in refrigerator covered
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31
Q

what are the ingredients for creme chantilly?

A
  • heavy cream
  • confection’s sugar
  • vanilla extract
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32
Q

what is the procedure for making creme chantilly?

A
  • make sure the cream and all equipment are chilled
  • whip the cream until soft peaks
  • add the sugar and vanilla
  • whip until stiff peaks
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33
Q

what happens if you over whip cream?

A

it will become grainy and then separate to form particles of butter

34
Q

what are the basic meringue types?

A
  • common meringue or french meringue
  • swiss meringue
  • italian meringue
35
Q

what the guidelines for making meringues?

A
  • fats prevent whites from foaming properly
  • egg whites foam better if they are at room temperature than if they are cold
  • do not overbeat
  • sugar makes egg white foams more stable
  • mild acids help foaming
36
Q

what are the ingredients for the common/french meringue?

A
  • pasteurized egg whites

- fine granulated sugar or sifted confections sugar

37
Q

what is the procedure for the common meringue?

A
  • beat the room temp. egg whites with wire whip in machine at speed med. then high speed 5 until soft peaks
  • add first quantity of sugar
  • whip until stiff peaks
  • fold in the remaining sugar w/ spatula
38
Q

what is flat icing?

A

also called water icing - mixtures of confectioner’s sugar and water, sometimes w/ corn syrup and flavoring added

39
Q

what is icing used for?

A

seal in moisture and presentation (butter cream, flat icing, whip cream icing

40
Q

what are glazes used for?

A

thin glossy transparent coatings to give shine and help prevent drying

41
Q

what is royal icing?

A

also called decorating or decorator’s icing

- similar to flat icing but it’s thicker and made with egg whites

42
Q

what is creme anglaise?

A
  • also known as vanilla custard sauce
  • a stirred custard
  • consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened then flavored w/ vanilla
43
Q

what is the procedure for making creme anglaise?

A
  • combine the egg yolks and sugar and whip until thick and light
  • scald the milk in a boiling water bath or over direct heat just before simmer
  • very gradually pour the hot milk into the egg yolk mixture - whipping constantly
  • set the bowl in a pan of simmering water - whip constantly until it thickens to coat the back of a spoon or until it reaches 180 degrees
  • immediately remove from heat and set in the pan of cold water to stop cooking
  • stir in the vanilla
  • stir occasionally as it cools
44
Q

what the ingredients for creme anglaise?

A
  • egg yolks
  • sugar
  • milk
  • vanilla extract
45
Q

what are the ingredients for chocolate mousse?

A
  • egg yolks
  • fine granulated sugar
  • water
  • bittersweet chocolate - melted
  • heavy cream
46
Q

what are the procedures for making chocolate mouse?

A
  • whip egg yolks in a stainless steel bowl until pale
  • make syrup w/ the sugar and water and boil to 244 degrees
  • whip hot syrup into the yolks until cooled
  • melt the chocolate over a double boiler and fold into the egg mixture
  • whip the cream until soft peaks
  • whip 1/3 of the cream into the chocolate mixture
  • then fold in the remaining cream
47
Q

what is the procedure for simple butter cream?

A
  • cream lightly butter and shortening w/ paddle in mixing bowl
  • add pwdr sugar
  • add egg whites, lemon juice, water, and vanilla
  • speed up machine to speed 6 to whip up to be more airy
  • scrape sides down every 5 mins. 4x
48
Q

what is creme anglaise used for?

A

tops of sorbet, to make ice cream

49
Q

what are the ingredients for pastry cream?

A
  • milk
  • sugar
  • egg yolks
  • whole eggs
  • cornstarch
  • sugar
  • butter
  • vanilla extract
50
Q

what is does pastry cream contain that it can be boiled w/ out curdling?

A
  • a starch thickening agent that stabilizes the eggs
51
Q

what are the procedures for making pastry cream?

A
  • dissolve the sugar in the milk and bring just to a boil
  • whip the egg yolks and whole eggs in a stainless steel bowl
  • sift the cornstarch and sugar into the eggs - whip until smooth
  • temper the egg mixture by slowly whipping in the hot milk in a thin stream
  • return the mixture to the heat and bring to a boil - stirring constantly
  • bring to a boil and boil for 2 mins. constantly whipping - so it doesn’t have a starchy taste
  • remove the heat and stir in the butter and vanilla - mix until butter melts and blended in
  • pour out into a clean pan - cover w/ plastic and place directly touching the cream to prevent crust foaming
  • cool and chill as quickly as possible
  • whip before use
52
Q

what is chocolate ganache used for?

A
  • a rich choc. cream - truffles, glaze, icing, filling
53
Q

what are the ingredients for chocolate ganache?

A
  • bittersweet or semisweet chocolate

- heavy cream

54
Q

what is the procedure for making chocolate ganache?

A
  • chop the choc. into small pieces - put in bowl
  • bring the cream just to a boil - stirring to prevent scorching
  • pour cream over the chocolate - let stand for a few mins.
  • stir until smooth
55
Q

what is choc. mousse?

A

choc. creams that is light texture from the addition of egg foams or whipped cream or both

56
Q

what are the ingredients for melba sauce?

A
  • frozen sweeten raspberries

- red currant jelly

57
Q

what is the procedure for making melba sauce?

A
  • thaw the raspberries and force through a sieve to puree and remove the seeds
  • combine with the jelly in a sauce pan
  • bring to a boil stirring until the jelly is melted and completely blended with the fruit puree
58
Q

clear caramel sauce is common but the darker the more?

A

flavorful - dark brown, light brown, medium brown

59
Q

what is the ingredients for caramel sauce?

A
  • sugar
  • water
  • lemon juice
  • heavy cream
60
Q

what is the procedure for caramel sauce?

A
  • combine sugar, water, and juice in sauce pan
  • bring to a boil
  • do not stir
  • add water to make sauce (more water to soften)
61
Q

what are the two ways to cook sugar?

A
  • wash the sides of pan w/ water

- put bowl on top of pan (double boil)

62
Q

when does sugar crystalize?

A
  • when it is dirty (impurities)
  • pot is dirty
  • never stir sugar
63
Q

what is caramel sauce used for?

A
  • apples, carmel custard, caramel ice cream
64
Q

butter cream and whip cream is used for?

A
  • cakes
65
Q

what are the ingredients for oatmeal cookies?

A
  • butter
  • shortening
  • sugar
  • brown sugar
  • salt
  • vanilla flavoring
  • cinnamon
  • pastry flour (sifted)
  • rolled oats
  • milk
  • egg
  • baking pwdr
  • raisins
66
Q

what is the procedure for making oatmeal cookies?

A
  • cream fats, sugar, cinnamon, salt, flavoring
  • cream in egg
  • sift flour and baking pwdr
  • add oatmeal w/ flour and separated raisins
  • mix flour mixture and creamed mixture and add milk
  • use small ice cream scooper to make 18
  • place on baking sheet w/ parchment paper
  • wet hands and push down on each
  • bake at 375 degrees for about 10 mins.
67
Q

what are the ingredients for peanut butter cookies?

A
  • butter
  • shortening
  • sugar
  • brown sugar
  • peanut butter
  • vanilla flavor
  • egg
  • pastry flour (sifted)
  • baking soda
68
Q

what is the procedure for making peanut butter cookies?

A
  • cream fat, peanut butter, and sugar
  • add egg and vanilla
  • sift flour and baking soda
  • add to creamed mixture
  • use a fork and water to push down the dough and make hash tag
  • sprinkle w/cinnamon
  • bake at 375 degrees for about 11-14 mins
69
Q

what are the ingredients for pie doughs?

A
  • flour
  • fat
  • liquid
  • salt
70
Q

what are the two basic types of pie dough?

A
  • flakey pie dough

- mealy pie dough

71
Q

what are the reasons for keeping pie dough cool (not cold) during mixing and make up?

A
  • shortening has the best consistency when cool so it doesn’t blend too quickly w/ the flour
  • gluten develops more slowly at cool temp.
72
Q

what is the difference between flakey and mealy pie dough?

A
  • flakey = fat is cut or rubbed into the flour until hazelnut or pea size - flour is not completely blended w/ fat
  • mealy = fat is blended into the flour more thoroughly until cornmeal consistency
73
Q

what is the procedure for rolling pie dough and lining pans?

A
  • select the best dough for each purpose (mealy=when soaking is a problem, so better for bottom - flaky=for top crust bottom if cold filling
  • scale the dough to pan size of the open end
  • dust the bench and rolling pin lightly w/ flour to prevent sticking only
  • roll out the dough after flattening a bit from the center outward in all directions to a perfect circle
  • place the dough in the pan - can be rolled up lightly on rolling pin - allow to drop into pan
  • trim off the access hanging over w/ back end of plastic cutter at an angle
  • rest the made up pies for 20-30mins. in refrigerator to prevent shrinkage
74
Q

what is the procedure for making pie dough?

A
  • add sugar and salt in cold water and whisk and repeat until dissolved
  • cut shortening into flour until hazelnut size
  • make a hole for the water mixture
  • mix until no flour is left to dough - shortest amount of time
  • wrap in plastic and flatten and refrigerate
75
Q

what are the two basic methods for making pie fillings?

A
  • cooked juice method
  • cooked fruit method
  • old fashioned method
76
Q

what is the procedure for cooked juice method?

A
  • drain the juice from the fruit
  • measure the juice to see if u need to add water or other fruit juice to right amount
  • bring to boil
  • dissolve starch in cold water then stir it in the juice - return to a boil and cook until clear and thicken
  • add sugar, salt, flavorings - stir to dissolved
  • pour juice over the drained fruit and mix gently
  • cool
77
Q

what is the procedure for cooked fruit method?

A
  • bring fruit and juice or water to a boil
  • dissolve the starch in cold water and stir into fruit - return to a boil - cook until clear and thicken
  • add sugar, salt, flavorings, and other ingredients - stir until dissolved
  • cool as quickly as possible
78
Q

what is the procedure for old fashioned method/

A
  • mix starch and spices with the sugar
  • mix fruit w/ the sugar mixture
  • fill the unbaked pie shell w/ fruit
  • place lumps of butter on top of the filling
  • cover w/ a top crust or streusel and bake
79
Q

what is the procedure for preparing baked pies?

A
  • line pie pans w/ pie dough
  • fill with cooled filling
  • roll out dough for the top crust
  • cut perforations in the top crust to allow steam escape
  • egg wash the rim of the bottom
  • fit the top crust in place and seal edges together and trim excess dough
  • brush tops w/ desired wash - sprinkle lightly w/ granulated sugar
  • bake at 425-450 degrees to set bottom crust
80
Q

what is the procedure for preparing unbaked pies?

A
  • line pie pans with pie dough
  • dock the crust w/ fork
  • put another pie pan inside the first one on top of the dough
  • place pans upside down on sheet pan to prevent shrinkage
  • bake at 450 degrees for 10-15 mins
  • take out empty pan and put crust back oven to brown
  • cool completely
  • fill w/ cream filling close to serving
  • chill the pie for easy slicing
  • top with whipped cream or meringue
81
Q

what are the ingredients for chocolate chip cookie?

A
  • butter
  • shortening
  • sugar
  • brown sugar
  • salt
  • vanilla
  • egg
  • pastry flour (sifted)
  • baking pwdr
  • milk
  • dark or white chocolate chips and any other filling such as nuts or cranberries…

Professional Baking (4 decks)

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