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Professional Baking > Finals > Flashcards

Finals Flashcards

1
Q

what are the ingredients for streusel topping?

A
  • butter and or shortening
  • granulated sugar
  • brown sugar
  • salt
  • cinnamon
  • pastry flour
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2
Q

what are three basic principles of protecting against bacteria?

A
  • keep bacteria from spreading
  • stop bacteria from growing
  • kill bacteria
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3
Q

what are the most common washes for yeast products just before baking?

A
  • water (hard-crusted products to help crust not to dry too quickly)
  • starch paste (rye breads - shine)
  • egg wash (shiny brown crust for soft breads, rolls, rich doughs, and danishes)
  • commercial aerosol (seeds to adhere)
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4
Q

what are the reasons why we should not apply too much dusting flour?

A
  • waste of money/cost
  • messes with moisture
  • changes taste/flavor
  • makes a mess
  • creates streaks of flour in finished product/appearance
  • prevents dough from sticking properly when rolling it out
  • creates a grainy texture
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5
Q

what are the three principle mixing methods for yeast doughs?

A
  • straight dough method
  • modified straight dough method
  • sponge dough method
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6
Q

what are the ingredients for chocolate almond filling?

A
  • almond paste
  • sugar
  • cocoa
  • cake crumb
  • eggs
  • butter
  • vanilla
  • water
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7
Q

what are the 6 major functions of fat?

A
  • taste/flavor/richness
  • tenderizer
  • extend shelf life
  • creaming agent
  • creates flakiness
  • moisture retainer
  • shortens gluten strands
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8
Q

what are the ingredients for croissants?

A
  • milk
  • sugar
  • salt
  • butter or shortening
  • bread flour
  • yeast
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9
Q

how do you make croissants using the modified straight dough method?

A
  • scald milk then cool to room temp.
  • dissolve yeast in room temp milk
  • add sugar, shortening, salt to mixing bowl
  • add liquids
  • add flour
  • create gluten
  • add yeast milk
  • speed 2 for 5 mins.
  • push down to a rectangular shape on 1/2 pan
  • put in fridge
  • make 240 layers by putting in flour butter mixture in the rectangular shaped dough
  • roll out 3x as text book
  • single fold to middle
  • fold other side over (9 layers)
  • roll out again 3x as the text book
  • fold again (27 layers)
  • rest in the refrigerator covered
  • roll out evenly to the width of the cutter (8in.)
  • roll out length about 27in.
  • mark with cutter to make 12 pieces
  • relax dough
  • cut with cutter
  • take triangle and split base
  • pull apart outward slightly
  • tuck and roll towards the point gently pulling the pointed end
  • point should end under the roll
  • shape
  • proof
  • egg wash
  • bake 400 degrees about 20 mins.
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10
Q

why is scaling and sizing accurately important when making rolls and breads?

A
  • even baking time
  • appearance
  • look standard
  • even portions
  • even results
  • cost
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11
Q

what are the four forms of commercial yeast?

A
  • fresh yeast
  • active yeast
  • instant dry yeast
  • osmotolerant yeast
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12
Q

what are the 3 main factors that determine fermentation?

A
  • time
  • temperature
  • yeast quantity
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13
Q

what is retarding?

A
  • slows the fermentation or proof of yeast doughs by refrigeration (covered to prevent drying and formation of skin) or special retarders that maintain a high humidity
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14
Q

what are the three phases of mixing in the production of doughs and batters?

A
  • blending the ingredients
  • forming the dough
  • developing the dough
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15
Q

what are the three yeast product types?

A
  • lean dough
  • rich dough
  • laminated/rolled-in doughs
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16
Q

what are the 12 steps in the production of yeast dough/breads?

A
  • scaling ingredients
  • mixing
  • bulk fermentation
  • folding
  • dividing/portioning of dough
  • pre-shaping/rounding
  • bench-proofing or intermediate proofing
  • makeup and panning
  • proofing
  • baking
  • cooling
  • storing
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17
Q

what are the important roles of salt in baking?

A
  • enhances flavor
  • strengthens gluten (more stretchable)
  • inhibits yeast growth
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18
Q

what are the four types of ovens in the bakery?

A
  • deck oven
  • rack oven
  • mechanical oven
  • convection oven
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19
Q

what are the three parts of a whole wheat kernel?

A
  • germ
  • endosperm
  • bran
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20
Q

what are the 4 functions of sugar?

A
  • add sweetness and flavor
  • create tenderness
  • give crust color
  • retains moisture
  • creaming agent with fat and foaming agent with eggs
  • provides food for yeast
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21
Q

what are the procedures for using a baker’s balance scale?

A
  • set the scale scoop or other container on the left side of the scale
  • balance the scale by placing counter weights on the right side
  • set the scale for the desired weight by placing weights on the right side and/or by moving the ounce weight
  • add the ingredient to the left side until the scale balances
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22
Q

name some hand tools in the bake shop?

A
  • blowtorch
  • bowl knife (straight spatula)
  • Brushes
  • chinois and china cap
  • Comb, icing
  • Cutters (roller, cookie, pastry)
  • Pastry bag
  • peel
  • roller docker
  • Rolling pins
  • Scrappers (bench, bowl)
  • sieve
  • Strainer
  • Turntable
  • Wire rack
  • Whip
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23
Q

1lb = how oz?

A
  • 16oz
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24
Q

1gal = how quarts?

A
  • 4qt
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25
Q

1qt = how many pints?

A
  • 2pt
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26
Q

1pt = how many cups?

A
  • 2 cups
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27
Q

1 cup = how many fl oz?

A
  • 8 (fl) oz
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28
Q

1 (fl) oz = how many tbsp?

A
  • 2 tbsp
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29
Q

1 tbsp = how many tsp?

A
  • 3 tsp
30
Q

1 ft = how many inches?

A
  • 12in.
31
Q

gram, liter, meter, and degree Celsius are the basic unit of?

A

gram = weight
liter = volume
meter = length
degree Celsius = temperture

32
Q

kilo- =
deci- =
centi- =
milli- =

A 
kilo- = 1000 (kilogram = 1000 grams)
deci- = 1/10 (deciliter = 0.1 liter)
centi- = 1/100 (centimeter = 0.01 meter)
milli- = 1/1000 (millimeter = 0.001 meter)
33
Q

name the types of mixers in the bake shop?

A
  • vertical mixer
  • spiral mixer
  • horizontal mixer
  • continuous mixer
34
Q

what is AP weight and EP weight?

A
  • AP = as purchased weight

- EP = edible portion weight

35
Q

name the different positions of bakers?

A
  • pastry chef
  • bread baker (boulanger)
  • ice cream maker (glacier)
  • confectioner or candy maker (confiseur)
  • decorator (decorateur)
  • executive pastry chef
  • head baker
  • bakers
36
Q

what is a standardized recipes and formulas?

A
  • is a set of instructions describing the way a particular establishment prepares a particular item
  • customized
37
Q

what is instructional recipes and formulas?

A
  • is to teach basic baking and cooking techniques

- flexible

38
Q

milk, water, and eggs are measured in what?

A
  • volume
39
Q

what is the baker’s percentage?

A
  • the amount of each ingredient used as a percentage of the amount of flour used
40
Q

name ways you can prevent food-born illness by personal hygiene?

A
  • do not work with food if you have any communicable disease or infection
  • shower daily
  • wear clean uniforms and aprons
  • keep hair clean and neat; were hat or hairnet
  • clean shaven
  • remove all jewelry and body piercing
  • wash hands frequently
  • cover mouth when sneezing or coughing
  • keep hands away from face, hair, arms when handling food
  • keep finger nails clean and short; no nail polish
  • do not smoke or chew gum while working
  • cover cuts and sores with clean bandages
  • do not sit on work tables
41
Q

what is the flow of food?

A
  • the movement of food through a food service operation from receiving, through the stages of storage, preparation, and service, until it is served to the consumer.
42
Q

what are the three benefits of folding?

A
  • expels carbon dioxide for yeast growth
  • helps develop gluten structure
  • equalizes the temperature throughout the dough
43
Q

what are the three basic methods for pie fillings?

A
  • cooked juice method
  • cooked fruit method
  • old fashioned method
44
Q

what are the two basic types of pie dough?

A
  • flaky pie dough

- mealy pie dough

45
Q

what does a whole egg consist of?

A
  • yolk
  • white
  • shell
46
Q

what are the three most important starches in dessert production?

A
  • cornstarch
  • waxy maize
  • instant starches
47
Q

what the professional requirements of a baker?

A
  • eagerness to work
  • commitment to learning
  • dedication to service
  • professional pride
48
Q

what are the fermented milk products used in a bakery?

A
  • sour cream
  • creme fraiche
  • buttermilk
  • yogurt
49
Q

what is the difference between baker’s cheese and cream cheese?

A
  • baker’s cheese = is a soft, un-aged cheese with a very low fat content - dry and pliable - can be kneaded somewhat like a dough
  • cream cheese = is also a soft, un-aged cheese but it has a higher fat content
50
Q

what are some sauces and syrups in the bake shop?

A
  • simple syrup
  • dessert syrup
  • creme anglaise (vanilla custard sauce)
  • carmel sauce
  • melba sauce
51
Q

name the different flours in the bake shop?

A
  • high-gluten flour
  • whole wheat flour
  • rye flour
  • bread flour
  • cake flour
  • pastry flour
52
Q

what the basic types of meringue?

A
  • common (french) meringue
  • swiss meringue
  • italian meringue
53
Q

what are the mixing methods for quick bread doughs and batters?

A
  • biscuit method
  • muffin method
  • creaming method
54
Q

what are the benefits of milk in baking?

A
  • essential for the development of gluten
  • contributes to texture
  • flavor
  • crust color
  • keeping quality
  • nutritional value
55
Q

what are the two groups of pies based on their method of assembling and baking?

A
  • baked pies

- unbaked pies

56
Q

what are the changes that occur in the baking process?

A
  • melting of fats
  • formation and expansion of gases
  • killing of yeast and other microorganisms
  • coagulation of proteins
  • gelatinization of starches
  • escape of water vapor and other gases
  • crust formation and browning
57
Q

what are the three types of egg forms?

A
  • dry
  • frozen
  • fresh
58
Q

what are chemical leaveners?

A
  • baking powder
  • baking soda
  • baking ammonia
  • air
  • steam
59
Q

how do you prevent staling?

A
  • freezer straight from the oven
  • use moisture retainers
  • cover to protect from air
60
Q

what are the characteristics of cookies?

A
  • crispness
  • softness
  • chewiness
  • spread
61
Q

what is the difference between creaming and foaming?

A
  • creaming = is the process of beating fat and sugar together to incorporate air
  • foaming = is the process of beating eggs, with or without sugar, to incorporate air
62
Q

what factors contribute to crispness in cookies?

A
  • low proportion of liquid - stiff dough
  • high sugar and fat - workable dough
  • baking long enough to evaporate most of the moisture (convection oven faster)
  • small size or thin shape - dries faster while baking
  • proper storage - soft when absorbs moisture
63
Q

what factors contribute to softness in cookies?

A
  • high proportion of liquid
  • low sugar and fat
  • honey, molasses, or corn syrup - absorbs moisture
  • under-baking
  • large size or thick shape - retains moisture
  • proper storage - can dry out
64
Q

what factors contribute to chewiness in cookies?

A
  • high sugar and liquid but low fat content
  • high proportion of eggs
  • strong flour or gluten developed during mixing
65
Q

what factors contribute to spread in cookies?

A
  • high sugar content increases spread (coarse granulated = increases; confectioner’s sugar = reduces
  • high baking soda or baking ammonia = encourages
  • creaming (air) until light in color = increases; creaming to a paste (less air) = reduces
  • low oven temp. = increases; high temp = decreases (sets up before it has a chance)
  • slack butter (high liquid) spreads more than stiff dough
  • strong flour or activation of gluten decreases spread
  • heavily greased pans = increases spread
66
Q

what are the cookie mixing methods?

A
  • One stage method (mix all room temp ingredients at once)
  • Creaming method (cream room temp fat, sugar, salt, spices - add eggs and liquid - sift flour and leavener - mix just to combined)
  • Sanding method (mix dry and fat until sand or cornmeal - add eggs)
  • Sponge method (whip slightly warmer than room temp eggs and sugar to soft peaks=whites; thick and light=whole, yolk - fold remaining ingredients in
67
Q

what are the types and makeup methods for cookies?

A
  • Bagged (soft enough for pastry bag; stiff enough to hold shape - butter tea cookies)
  • Dropped (soft dough; place dough with spoon or scoop - coconut macaroons)
  • Rolled (cut from stiff chilled dough - rich short cookies)
  • Molded (divide to equal portions; mold to shape or flatten w/ weight - snicker doodle)
  • Icebox (ideal for freshly baked on hand; dough is made previously and stored; slice and bake - multicolored cookies)
  • Bar (baked in long narrow strips then cut crosswise to bars - raisin spice bars)
  • Sheet (spread cookie mixture in sheet pan; even thickness; bake then cut into squares - brownies)
  • Stencil (special technique for soft dough-stencil paste-silicone mat - almond tuiles)
68
Q

what does the word “cookie” mean?

A
  • small cake
69
Q

what is a baked tart?

A
  • an unbaked tart shell filled with a layer of fresh fruit and a little sugar and then baked
  • thin layer of cake crumb to absorb any excess juices
70
Q

what are the procedures for baked tart shells?

A
  • short dough from fridge
  • scale to fit pan
  • drop in pan dough up to rim nothing hanging over
  • fit paper cups in dough shell
  • hold it down w/ baking beans
  • bake 400 degrees to lightly browned
  • take beans out and back in oven
  • take shell out of pan and rest
  • fill w/ cream
  • crumble cake sponge thin layer to absorb bleeding of fruit
  • place a lot of prepared fruit to cover cream
  • glaze

Professional Baking (4 decks)

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