exam syudy Flashcards
what is a pastry
A pastry is a dough made of flour, fat, water, sugar, salt and egg. A pastry can be sweet or savoury.
define aerate
-The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration.
For example, sifting flour removes lumps and adds air making the resulting flour and typically the food dish using the flour, lighter in texture and consistency.
define the cut in method
To mix a solid, cold fat (butter or shortening) into dry ingredients (typically a flour
mixture).
Butter is “ cut in” when the mixture is crumbly and looks like coarse meal. This can be done with a pastry blender, two knives, a fork, your fingers, or a food processor.
what is bake blind
To bake the pasty crust or pie shell without a filling.
what is gelatinization
gelatinization is the process where starch and water are subjected to heat
causingthe starch granules to swell.
As a result, the water is gradually absorbed in an irreversible manner. This gives the system a vicious and transparent texture. The result of the reaction is a gel.
what is dextrinization
Dextrinizationis the process involvingthe browning of starch foods when
subjected to dry heat.
It is defined as the breakdown of starch into dextrin’s (disaccharides.) It is anon-enzymatic browning and chemical changethat is easily digested as partial breakdown is complete. The characteristics of colour, taste, aroma and flavour may change because of this
process.
what are the main ingredients of pastry making
flour fat water sugar salt egg
what is the function of flour in pastry
Flour adds form and structure to the product.
what is the function of fat in pastry
Fat helps in tenderness, flakiness, flavour and colour.
what is the function of water in pastry
- It binds the dough by hydrating the gluten.
2. It creates steam to leaven the pastry during baking.
what is the function of salt in pastry making
this gives flavour to the crust
what is the function of egg in pastry making
Egg yolk
- It provides protein.
- It helps to create a more tender product.
what is the function of sugar in pastry making
- It sweetens the mixture.
- It tenderizes the flour structure.
- It develops colour and crispness.
what are the characteristics of short crust pastry
- The top is of a pale golden brown colour.
- The pastry is crisp, not soggy or doughy.
- The pastry should show signs of layers or flakes.
- The pastry should be cut readily with a fork or when bitten and should melt in the mouth.
what are the rules iin pastry making
- Use strong flour to ensure enough gluten content to provide elasticity.
- The fat used should be fresh; rancidity will affect the flavour of the pastry.
- Cool conditions should be maintained in pastry making. If time allows, pastry dough should be allowed to chill before rolling or before baking. Cold air will expand more during cooking and give a lighter product.
- Pastry dough should not be handled or kneaded too much. This will make the product tough.
- The board and pin should be lightly floured. Too much flour will cause the proportion to change and result in a tough pastry
steps in making short crust pastry
- Sift flour and salt into bowl.
- Rub fat into flour until it looks like breadcrumbs.
- Add cold water gradually and mix with a fork to distribute evenly to form a soft ball.
- Place on lightly floured board.
- Lightly flour rolling pin and roll pastry to 3mm (1/8’’) thickness.
- Cut to shape or line pan and bake in a hot oven until light brown.
Faults in pastry making
Short crumbling pastry
Too much lard
Too little water
Pastry over-cooked
tough pastry
Too much handling Re-rolled too much Too little fat Too much water Fat unevenly distributed Cooking in a cool oven Too much flour used in rolling Too much handling Re-rolled too much Too little fat Too much water Fat unevenly distributed Cooking in a cool oven Too much flour is used in rolling
soggy pastry
Using hot filling in pie
Too cool an oven
Filling too moist
shell blisters
Pastry not pricked
Pastry fitted tightly in pan
pastry shrinks in pan
Too much handling
Too slow an oven
Pastry stretched in pan
Dough stored too long in the refrigerator
What is a cake
A cake is a sweet batter or mixture, made of flour, fat, sugar and eggs. They are commonly used
for desserts which are served at the end of a meal.
what is the history of cakes
The word cake is of Viking origin, derived from the Norse word “kaka.” The first cakes ever
made are actually quite different from the ones we eat today. Interestingly, the ancient Egyptians
were the first culture to exhibit baking skills, and during Ancient Times the cakes were more
bread-like in appearance and sweetened with honey. The Greeks also had an early form of
cheesecake, while the Romans developed versions of fruitcakes with raisins, nuts and other
fruits.
Meanwhile in mid-17th century Europe, cakes were frequently baked as a result of advances in
technology and access to ingredients. Europe is credited with the invention of modern cakes,
which were round and topped with icing. Incidentally, the first icing was usually a boiled
mixture of sugar, egg whites, and some flavorings. During this time, many cakes still contained
dried fruits, like currants and citrons.
Then, in the 19th century, cake, as we know it today, became more popular. However, the treat
was considered a luxury as sweet ingredients like sugar and chocolate were very expensive.
During this time, cakes were baked with extra refined white flour and baking powder instead of
yeast. Buttercream frostings also began replacing traditionally boiled icings. Also, thanks to the
advancements in temperature-controlled ovens, a baker’s life became much easier. No longer did
the bakers have to continually watch and wait for the cake to finish baking. Even more, the
Industrial Revolution made ingredients more readily available, which made them cheaper, so
more people could bake them or even buy them at the store.
creaming definition
creaming means mixing butter and sugar together on a moderately high speed until well
blended, fluffy and pale yellow. Beating butter and sugar together creates air pockets that lighten
and leaven baked goods.
what is a batter
mixture of flour and liquid with other ingredients, such as leavening agents, shortening,
sugar, salt, eggs, and various flavourings, used to make baked goods and other food products
what is carmelzation
Process of modifying sugar into a liquid with heat. Final product will be a shade of
amber or golden brown. When heated, water within sugar evaporates and the sugar starts to
break down into glucose and fructose. At higher heat, these components further break down into
smaller molecules that will react with each other to create hundreds of flavour compounds,
producing the unique flavour and aroma of caramelized sugar.
what is blending
The process of combining two or more ingredients together so that they lose their
individual characteristics and become smooth and uniform. For example, cake batter is the result
of dry and liquid ingredients that are blended together in a uniform mixture.
what is sifting
Process of passing dry ingredients through a mesh (for example a sieve) to break up lumps
and aerate ingredients. Sifting aerates dry ingredients and creates a more uniform consistency,
making them easier to incorporate into wet ingredients. It also helps in giving a lighter texture to
baked goods.
what are the characteristics of a cake
Good Volume Even texture and appearance A soft, moist, tender crumb A smooth, rounded top with a light brown surface Good flavour without being too sweet
Ingredients use in cake making and their function
sugar
Add flavour and colour. Colour is added when the sugar caramelizes upon exposure to
dry heat in the oven.
Help trap air with fat during creaming.
Assist in forming the texture of the cake as is dissolves into a syrup and helps to soften
the gluten.
fat
Improved tenderness and flavour
A finer and more uniform grain
A moist and silky texture
liquid
Helps with the gelatinization of starch
Helps with the development of gluten
Forming steam to help the mixture rise
eggs
Trap air in sponge mixture during whisking and during beating into creamed mixtures.
The air expands on heating causing the mixture to rise.
Help emulsify fat in creamed mixtures. This is made possible by the presence of the fatty emulsifier lecithin found in the egg yolk.
Add colour and nutritional value to cake
Help set the cake in its risen position by the coagulation of the egg protein.
leavening agent
It increases the volume of the cake
It allows the texture to be light
fruits
Add extra nutrients to cake
Add flavour to cake
Add weight to cake especially fruit cakes
flavoring extracts
Add flavour to cake without changing the recipe.
rules for success in cake making
Starting with high-quality ingredients and following the recipe in detail.
Understanding the reaction of the various ingredients to each other.
Using the correct size pan for the amount of batter and greasing and ling the
pan.
Using the right oven temperature and preheating the oven
how to prepare cake pans for baking
Small Cake- Grease pan properly, using white vegetable fat or oil since they do not burn as easily as butter or
margarine, Sometimes paper cups set in muffin pans are used.
- Large cakes
Grease pan thoroughly with melted fat or oil.
Line bottom with greaseproof paper, then grease the paper.
For rich cakes, line bottoms as well as sides of pan.
For sponge cakes grease pan, then dredge with a combination of finely ground castor sugar or flour.
For Swiss rolls grease pan, then line with greaseproof paper.
- Pans with Non-stick finishes need no greasing or lining, but the baking time should be reduced by a few minutes as these
pans brown very quickly. If it is necessary to grease, use unsalted shortening.
what are some faults in cake making
Heavy Texture
- Cracked Top
- Coarse Texture
- Crisp Top
- Tough cake
heavy texture
Not enough raising agent
Too much liquid
Too cool an oven
Too much mixing
Incorrect Temperature
Too much sugar
sunken in the middle
middle
Too much raising agent
Frequent opening of the oven
during baking causing cold air to
enter.
Too thin a batter
Too much batter in pan
Insufficient baking
Too slow an oven
Too much fat
cracked top
Baking pan too small
Placed too high in the oven
Oven too hot
Too stiff a batter
crisp top
Too much sugar
Improper mixing
Too much rasing agent
coarse texture
Too much sugar
Improper mixing
Too much rasing agent
tough cake
Too much mixing
Not enough shortening
Not enough sugar
Not enough raising agent
Too much flour
what is cake decorating
Cake Decorating is the art of using icing or frosting and other edible decorative foods to improve
the keeping qualities of cake, contribute flavor and richness, and most importantly add visual
appeal.
why should you decorate a cake
To make the cake attractive.
- Prevent cake from drying out and thereby retain moisture.
- Encourages creativity.
- It improves the keeping quality of the cake
- It contributes additional flavour and richness
- It hides faults
what is icing
Icing is a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes)
called alsofrosting.
what is icing
Icing is a sweet flavored usually creamy mixture used to coat baked goods (such as cupcakes)
called alsofrosting.
what is buttercream
Butter cream is softer and more spreadable than most icing and is the preferred choice for taste
and flexibility. It can be used as a filling inside cakes and also as a coating for decoration. It is
made by creaming together sugar and butter or other fats like lard or margarine. The quality of the
fat used will affect the taste, consistency and appearance of the cream frosting, as also the
temperature at which the butter is whipped. Add a burst of flavour with vanilla extract. The cream
melts easily in hot weather and so must be kept chilled to keep its form.
what is royal icing
Traditionally used to cover and decorate dense fruit cakes, Royal icing is a pure white and fluid paste that solidifies into a hard-outer shell on drying. Made by beating together egg whites, icing sugar, and lime juice, it looks smooth, hard and matte when dry. Some may use meringue powder instead of egg whites because of the risk of salmonella when using raw egg whites. Glycerine is often added to prevent the icing from setting too hard. It is easily dyeable using edible food
colourings.
what is fondant
Fondant is a popular heavy frosting that can be easily sculpted and is used mainly for celebration cakes.
Basic fondant ingredients include water, gelatine, glycerine, sugar (icing or castor sugar) and shortening.
Some use marshmallows in place of gelatine and glycerine. The ideal texture is a fondant that can be
stretched without tearing. It can be worked into different shapes using carving and decorating tools.
what is cream cheese frosting
Cream cheese frosting is perfect for carrot cakes, cupcakes, red velvet cake, as a filling for doughnuts and well just about any kind of pastry with all that creamy and cheesy deliciousness. It comes together quickly by creaming togetherpart buttercream frosting and a good quality cream cheese. A bit heavier than most
types of cake icing, the texture and taste are best when made with high-fat cream cheese.
