Final Exam Flashcards
What type of ovens have a fan to circulate air?
Conventional/ convection
What do we use to remove the zest from citrus?
Micro plane
What is the purpose of a coupler?
Switch out the types of tips
What two conditions happen inside of proof box?
Moist and heat
What tool is used to cut in the fat while making pie dough?
Pastry blender
How is a cutting board station set up?
Scrap bowl, wet cloth, cutting board, knife
When are gloves supposed to be worn?
When handling ready made food
How much does a block of butter we weigh in ounces?
60 ounces
When using a digital scale, what must be done to cancel out the weight of a bowl?
Tare it
Where in the Kenton Center can a student find more sponges for the class?
Storage room
When testing the sanitize water, the test strips should read parts per minute
50
What are the three responsibilities of the miscellaneous person?
Sweep, restock supplies, wipe down all the surfaces
How many fluid ounces are in a cup?
Eight
What ingredient weighs more 14 ounces of flour or 1 pound of butter
Butter
What is a quick bread?
Baked goods that have a chemical leavener
Name two chemical leaveners
Baking soda and baking powder
What two ingredients make brown sugar
Sugar, molasses
What can be used to substitute if you don’t have buttermilk?
Lemon juice and regular milk
What is the biscuit method?
Cutting into the wet ingredients then adding the dry
What is the muffin method?
Put dry stuff into one bowl, then put wet stuff into another bowl and then combine them together
What is the creaming method?
Add all the wet together and mix it, add all the dry stuff together and mix it.
What is yeast?
One cell organism called fungus
What three conditions are required for yeast to grow?
Moisture, warmth, sugar
What is the optimum fermentation temperature?
70 to 80
What temperature does yeast die?
140
How many steps are in the yeast production process?
12
What is the difference between a rich dough and a lean dough?
Rich dough has greater amount of fat, lean dough has less fat
What is the shelf life of FRESH compressed yeast?
2 weeks
Define pies
They are defined as a crust topping with filling
What is plasticity?
Physical property of doing folds and turns
Why do you want the fat to stay solid until it gets to the oven?
Increases the property flakes in the pastry
How do flakes form in pie crust?
Fat is created from butter
Describe how pie crust is made
Dry ingredients than the wet and then mix
What is blind baking?
Pokes holes/ cover shell
What temperature (range) should pies be baked at?
117/119
How are eggs tempered into a custard filling?
Take the richer dough slowly with the wet and then a whisk
Define cookie
Small, sweet baked treats with flavor
How many cookie categories?
8
Give an example of a drop cookie
Chocolate chip
Give an example of a rolled cookie
Sugar cookie
Give an example of a piped cookie
Macaron
Give an example of a wafer cookie
Vanilla wafer
Biscotti is an example of a cookie
Wafer
What are the two categories of cakes?
High and low
Which of the two categories has a longer shelf life?
High
Why is solid fat needed for the creaming method?
Helps the air bubbles
Why is liquid fat used in the one bowl method?
Makes mixing easier
What ingredient is crucial in the los fat cakes?
Air
What is the purpose of cream of tartar in egg foam cakes?
Helps the volume of the cakes
Why would a baker whip egg yolks and egg whites separately?
Helps the texture and lighter and fluffier
What part of the egg is used for Angel food cakes?
Whites
What are three ways can you tell if a cake is done baking?
Tooth pick, bounces back up, pulls away
What does eye appeal mean?
Appearance
How does frosting on a cake prevent staling?
Protective Barries
What type of frosting is paired with a light cake?
Glaze
What type of frosting is paired with a heavy cake?
Ganache
What is the purpose of a turn table?
Able to decorate more easily
What is the purpose of a cake comb?
Makes patterns/ textures
What does pate a choux translate to in English?
Cabbage paste
What are the four main ingredients in choux paste?
Milk, butter, flour, eggs
What are two things made from CHOUX paste
Eclairs and beignets
What will happen if you take CHOUX out of the oven too early?
Collapse or deflate
What is the reason we need to pipe choux on parchment?
So it won’t stick
