focus questions 2 Flashcards
Glazing cherries and fruits starts at a sugar concentration of
14%
Which nut is used to make nougat paste
filbert (hazelnut)
which of the following is the correct order of the first 4 stages of cocoa bean processing
ferment, dry, clean, roast
If chef wants to cook sugar to hard ball stage, she would need to cook her sugar to
122-127 celcius (250-260 farenheit)
pair a fruit with its non fruit component
cobbler with pastry crust
Which frozen desserts contain no egg yolk
sherberts and ices and philadelphia style ice cream
according to gisslen a garnish:
is an edible item and compliments the main item
if chef wants to determine the moisture content in the air he would use a
hygrometer
what is the was the traditional leavening method for yeast products before commercial yeast was produced
sourdough
which method of production involves fermenting equal parts of flour and water and a small percentage of yeast for many hours
Polish
what is one of the reasons for using the autolyse method of mixing
to allow for better water absorption
what is the method for mixing an almond macaroon
mix the almond paste and sugar together till smooth and then add the egg whites slowly
Fresh eggs have a water content of?
88%
Chestnuts are also called
Marrons
Curdling in a cake mix is caused by what 3 things
Cold ingredients, too much liquid, add liquid too fast
