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Baking > Final Exam Review > Flashcards

Final Exam Review Flashcards

1
Q

Weight 454 grams = pounds?

A

1 pound

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2
Q

Volume 1000 ml = litre

A

1 litre

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3
Q

Volume 250 ml = cup

A

1 cup

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4
Q

1 teaspoon = ml

A

5 ml

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5
Q

3 tsp = tablespoon

A

1 tbs

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6
Q

1 leaf gelatine = grams of gelatine powder

A

2 grams

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7
Q

1 egg = grams
1 yolk = grams
1 white = grams

A

50 g
20 g
30 g

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8
Q

For water, oil, milk weight always =

A

Volume

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9
Q

What are the characteristics of all purpose flour?

A

Off white > yellowish

10% protein

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10
Q

What is self rising flour?

A

The addition of salt & baking powder

2 tbsp: 1 cup all purpose

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11
Q

What is gluten?

A

Primary protein in wheat

Provides structure & flavour

Composed of glutenin & gliadin when linked together to form gluten

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12
Q

What is glutenin?

A

Provides elasticity to dough

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13
Q

What is gliadin?

A

Provides extensibility & volume to dough

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14
Q

How is gluten developed?

A

Formation of strong, cohesive network of fibres which stretch thin like spider web

Developed when water is added to flour and dough is mixed, kneaded etc

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15
Q

What are 4 factors that affect gluten development?

A

Type of flour
Mixing time
Dough temperature
Additions like salt or fat

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16
Q

Weight 1000 grams = kg?

A

1 kilogram

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17
Q

What is blind baking?

A

Baked pie dough/cold filling

Baked b4 w/beans

Pre baking a pie crust when being filled w/ unbaked filling (pudding/cream pie)

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18
Q

What is a rolled in dough?

A

The “roll-in” method is the description for what you do when you laminate dough for croissants, Danishes and puff pastry. Effectively you’re “rolling” butter into a flour-and-water dough.

Fat between layers of dough.

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19
Q

What is the difference between laminated doughs danish dough & puff pastry?

A

Danish dough is sweet has everything, milk, butter, sugar, eggs.

Pastry dough is lean no sugar & eggs.

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20
Q

How do you make Danish dough?

A
  1. In a bowl warm up milk & sprinkle active dry yeast, & half the sugar. Let rest until it foams. Add the flours (bread/cake), remaining sugar, eggs, salt, & softened butter.
  2. Mix dough w/ dough hook. Do not over mix
  3. Take dough out & knead into ball shape & place in lightly dusted flour bowl. Cover & place in fridge 30 mins.
  4. On lightly floured surface, roll out the dough into large rectangle shape. Brush excess flour
  5. Spread butter evenly over 2/3 of dough. Fold unbuttered third over the top & press edges together to seal in batter. Fold remaining third on top.
  6. Roll dough into a rectangle. Fold dough in thirds, this rolling & folding is called a turn, it must be done 4 times & chill the dough in fridge between turns for 15-20 mins. After the final turn, wrap dough well & refrigerate at least 4 hrs or overnight, or freeze.
  7. Shape & fill the Danish dough as desired. Place shaped pastries on paper lined baking sheet & allow to proof 15-20 mins
  8. Brush pastries w/ egg was/ sugar if desired. Bake @375 until light brown 12-15 mins
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21
Q

How do you make puff pastry?

A
  1. Rub fat into flour
  2. Add cold water
  3. Mix dough w/ dough hook until developed, approx 4 mins.
  4. Let dough rest 30 mins
  5. Roll out dough into rectangular shape
  6. Place roll in fat on 2/3rds of dough
  7. Start w/ a single, then double book folds, repeat this twice. Ending w/ a double. Place in freezer
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22
Q

How do you make choux paste?

A
  1. Place water, milk & salt into pot & boil
  2. Add flour & stir constantly using wooden spoon 2/3 mins
  3. Transfer the roux into mixing bowl to cool using paddle attachment until steam has cleared
  4. Add eggs one at time @ 2nd speed
  5. Scrape sides to ensure egg mixture has right consistency
  6. Place choux paste in piping bag & pipe onto a lined tray
  7. Bake immediately @ 400f for first 15-20 mins to develop steam. Reduce heat 375f to finish baking until golden
  8. Store in plastic bag in fridge for 1 week & freezes well for months
  • choux paste may be frozen prior to baking
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23
Q

What is the short/sweet dough method?

A

Using a mixing bowl & paddle attachment cream butter & sugar, &
salt @ 2nd speed until smooth & scrape down sides of bowl

Add eggs slowly & scrape sides of bowl

Sift pastry flour & add to wet ingredients until well incorporated don’t overmix

Chill for several hours b4 using for best results ie shrinkage

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24
Q

What is the pie dough method?

A

Break fat/shortening into sifted pastry flour and mix

Pour salt into cold water & pour into mixing bowl/ use paddle attachment start at 1st speed until it looks like dough move to 2nd for 30 seconds

Light flour on table

Scape dough

Knead 8 times

Roll into log

Rest on tray

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25
Q

What is the brioche method?

A

sponge method

  1. Scald milk/cool to lukewarm. Dissolve yeast. Add flour & mix to make a sponge(starter) let rise until double.
  2. Gradually mix in eggs, then dry ingredients using paddle attachment to make soft dough,
  3. Beat in butter, little at a time, until completely absorb, & dough is smooth. Dough will be soft & sticky.
  4. Fermentation cover w/ plastic film/place in retarder overnight
  5. Makeup 50g roll/dough should be cold during makeup
  6. Bake 400f
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26
Q

What is the difference in fat content between short/sweet dough, Pie dough, and brioche?

A

Short/sweet dough has sugar/eggs/butter

Pie dough no eggs/sugar just shortening

Brioche is an egg bread has everything egg, sugar, milk, butter

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27
Q

What are the 3 types of yeast?

A

Fresh compressed yeast
Active dry yeast
Instant dry yeast

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28
Q

How is fresh yeast used?

A

Must be refrigerated

Should be white/crumbly

Available in cubes or blocks

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29
Q

How is active yeast used?

A

Add lukewarm water

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30
Q

How is instant yeast used?

A

Directly added to dry ingredients

Water activates it

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31
Q

How does the temperature of water affect yeast?

A

Too cold won’t activate/rise

Too hot will kill yeast

32
Q

What is frangipane?

A

A filling made of butter, sugar, eggs, and ground almonds.

Uses creaming method

33
Q

Where is frangipane used?

A

Tarts, jalousie, galettes

34
Q

What is simple syrup & its ratio?

A

A thick, sweet liquid, usually prepared from equal 1:1 sugar and water by bringing to a boil.

35
Q

What are the leavening agents for Danish dough?

A

Eggs/(lamination butter)

36
Q

What are the components of wheat grain?

A

Bran
Endosperm
Germ

37
Q

Number of folds in Danish & puff dough?

A

Danish 4/3 folds 4 sets of 3 single folds

Puff pastry 2 singles 2 doubles

38
Q

What are chemical leavening agents?

A

Baking powder
Baking soda
Ammonia

39
Q

What is baking powder?

A

2 types> single acting baking powder

Activated w/ presence of moisture to release gas(eggs,milk)

Baked immediately

Double acting

Small release of gas upon contact w/ moisture, stronger release w/ heat

Baked immediately but can sit for a short time w/o loss of leavening

40
Q

What is baking soda?

A

Aka bicarbonate of soda

Releases c02 gas

Moisture & acid must be present

Must be baked immediately or gas is released & weakened

Acid>buttermilk,sour cream, lemon juice, honey, molasses, fresh fruit

Too much product can produce butter/soapy taste

41
Q

When is carbon dioxide produce?

A

During fermentation

Bread making

42
Q

How is carbon dioxide released when making bread?

A

Punching

43
Q

What are the 12 steps in bread making?

A
  1. Scaling ingredients
  2. Mixing
  3. Bulk fermentation
  4. Punching c02
  5. Scaling or portioning dough
  6. Rounding
  7. Benching
  8. Makeup and panning
  9. Proofing
  10. Baking
  11. Cooling
  12. Storing
44
Q

What is fermentation?

A

Rising(rest)

The process>yeast converts sugar into alcohol & carbon dioxide>refers to the time that yeast dough is left to rise.

45
Q

What is docking?

A

Taking a fork or knife to make holes/keeps in shape & prevents air bubbles when blind baking

46
Q

What is the leavening agent for sponge or genoise?

A

Eggs

47
Q

What is the difference between sponge & genoise?

A

Genoise has melted butter

french/butter

48
Q

What are the properties of eggs in a baked product?

A

Provides moisture, texture, flavour, leavening, colour, & structure

49
Q

How do you adjust choux paste consistency?

A

W/ milk to loosen

50
Q

What are quick breads?

A

Biscuits, scones, muffins, cornbread

Quick cause requires no yeast or fermentation, leavened by chemical leaveners and steam

51
Q

What is the mixing method used to make biscuits, scones & flaky dough?

A

Involves cutting cold fat into flour & other dry ingredients b4 liquids are added.

Sift dry ingredients
Cut/rub fat into dry ingredients
Combine liquid ingredients (including eggs)
Add liquid ingredients to dry and mix only until combined and form soft dough
Don’t over mix
Divide/cut into desire shapes

52
Q

What is the basic muffin mixing method?

A

Sift dry ingredients
Combine liquid ingredients including melted fat or oil
Add liquid ingredients to dry & stir just until combine don’t over mix
Toss frozen fruit in bread flour to absorb moisture so muffins aren’t soggy
Scoop, grease, Pan & bake immediately
400 20-30mins
can prepare dry & liquid mixtures in advance

53
Q

What is the pound cake method? (Creaming method)

A

Sift dry ingredients
Cream butter and sugar & salt until light and fluffy
Add eggs slowly
Add dry ingredients to eggs & butter
Mix until batter is incorporated don’t overmix

54
Q

What is the frangipane tart method?

A 
Cream butter & sugar
Add eggs slowly
Add dry ingredients and combine 
Pipe small amount of jam onto bottom tart shell
Pipe frangipane mixture on top
Bake 350 20 mins 
Sift w/ icing sugar when cool
55
Q

What products use the sponge/foam method? (Little or no fat, no chemical leaveners(except chiffon)

A 
Sponge cake>genoise(melted butter)
Swiss roll>roulade
Angel food cake(folded in egg whites)
Chiffon(has everything oil, eggs,sugar)
Lady fingers(whipped w/ egg whites, piped)
56
Q

What is genoise method?

A

Sift flour

Whisk eggs/sugar over bain Marie to warm or take out eggs ahead of time

Place mixture in mixing bowl and whisk at high speed until double/triple volume and frothy lighter colour

Fold flour into egg mixture

Fold in melted butter

Pour batter into prepare cake forms on a tray about 30 mins
springs back when done

Freezer 1mth
Fridge 1wk

57
Q

What is the cookie method?

A

Cream fat & sugar together to incorporate air and blend ingredients

Add eggs gradually, scraping down bowl

Stir in liquid ingredients

Stir in flour, salt, spices and leaveners

Fold in any nuts, chocolate chips or chunky ingredients by hand or mixer low speed

58
Q

What is shortbread cookie method? Creaming method

A

Using mixing bowl w/ paddle cream butter, sugar and salt. Scrape.

Add egg yolks/flavour. Scrape.

Add sifted flour and mix until incorporated into dough

Refrigerate 30 mins

Makeup: rolled method>roll dough 1/4” thick place on parchment paper

Bake 350 15 mins

59
Q

What is the oatmeal raisin cooking method? Creaming method

A

Combine oats w/ other dry ingredients after sifted

Mix raisins into dough last

Makeup dropped method
Use parchment paper

Bake 375 10-12

60
Q

What is the lady ginger method? Sponge method

A

Beat egg yolks and sugar until the batter is thick

With the egg whites until they form soft peak. Add sugar/lemon juice beat 1 min, until sugar absorbs the egg whites.

Sift flour and fold into the yolks

Fold whites into batter

Makeup > bagged method> use plain tip pipe strips onto lined pans

Bake 375 10 mins

61
Q

What’s this is the raisin spice bar?

A

One stage method

62
Q

What is the Swiss roll method?

A

Warm eggs & sugar in Bain Marie (while whisking)

Take from heat & whip until triple in volume

Add vanilla

Fold in sifted flour

Pour batter onto bake trays

Bake 375f 7-10 mins

Spread filling, roll and ripp w/ powdered sugar.

63
Q

What is straight dough method? (Focaccia)

A

All Ingredients are mixed to full development

Dough is covered/time to ferment

Punch down to release c02

Scale dough

Round to develop smooth surface

Benching to allow gluten to relax

Make up/moulding

Shape into rolls or loaves

Proof

Double in size

Egg wash

Bake

64
Q

What is the soft rolls method?

A
  1. Add Luke warm water and yeast. Add the rest of the ingredients and salt last.
  2. Mix the dough on 2nd speed for 6 min. W/ a dough hook
  3. Transfer dough on slightly floured table and knead dough then cover it
  4. Let dough ferment for 30-45 mins. Until doubled in size
  5. Punch down c02
  6. Divide the dough into portions and round it.
  7. Shape as desired & arrange on parchment paper
  8. Brush proofed rolls w/ water wash & place poppy/sesame seeds. Bake 400 approx. 15-18 mins
65
Q

What is the focaccia method?

A

Add lukewarm water into the yeast and make a slurry in mixing bowl

Add sifted flour sugar olive oil and salt

Mix on 1st speed to incorporate and then second speed for five minutes to develop gluten

Follow 12 steps of bread production

After proofing press dimples

66
Q

What is the roll in method?

A

Mix dough do not develop gluten

Cover allow to rise/rest

Shape & chill fat/shortening

Rollout dough to 1/2”

Place fat on dough

Danish 4/3 croissant 3/3 puff pastry 2s/2d

*brush flour off before folding
Rotate dough 90• between folds

67
Q

When is sponge and dough method used? (Starter)

A

When producing products which contain high amounts of rich ingredients or which inhibits yeast growth

Butter sugar eggs salt spices

Prepared in 2 stages, gives yeast a head start

68
Q

What is the sponge and dough method?

A

Combine all liquid, yeast and 50% of flour

Mix to soft dough, thick batter

Cover allow double in size

Add remaining ingredients

Mix to full development

Add fruit/nut

Allow rest before working into bread or rolls

69
Q

What is the pastry cream method?

A

Place 750 ml milk w/ 150g of sugar in sauce pot to boil

Place cornstarch & sugar together mix, add remaining milk 250 & whisk to the the dry ingredients

Add egg yolks & vanilla to the milk mixture

Once milk and sugar has come to boil temper egg/milk mixture by pouring 1/3 of hot milk. Then pour tempered mixture back into pot for 2nd boil until it thickens stirring constantly

Add butter

Pour cream in bowl or tray and cool

Cover fridge

70
Q

Cream cheese filling method is?

A

Cream sugar cream cheese until light and fluffy using mixing bowl on second speed and scrape bowl

Stir in egg yolks lemon zest and add melted butter and flour mix until Lump free

71
Q

Banana bread method?

A

Purée bananas

Sift baking soda & flour

Cream butter and sugar 4-6

Add eggs

Add flour

Add bananas and combine thoroughly

Grease/Paper line loaf pan

Bake 375 30 mins

72
Q

What’s corn bread method?

A

By hand

Sift all dry ingredients > pastry flour/baking powder add rest of ingredients
(Make sure salt no contact w/ leavening agent)

Whisk eggs milk corn syrup and melted butter

Pour liquids to dry mix until incorporated don’t over mix

73
Q

Pecan filling method?

A

Saucepan brown sugar corn syrup butter heat and remove

Mix whole eggs vanilla. Gradually whisk hot sauce into egg mixture

Pour filling in prepared pie shell pecans on top

Bake 325 45 mins

74
Q

Pumpkin pie method?

A

Combine eggs and pumpkin. Blend in sugar and pastry flour

Add salt spices then milk/cream. Whisk until blended

Allow filling to rest 15-20 mins. Fill pie shells bake 400 30-40

75
Q

Fruit flan assembly?

A

Line flan rings w/ short crust that’s docked and rested 10-20 min

Bake 375 15-20 mins

Allow to cool fill w/ pastry cream
Place fruit on top

Use pastry brush glaze fruit to seal fruit

Baking (4 decks)

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