Food Tech: Chapter 7 Flashcards
Define beating
Beating is mixing ingredients vigorously to incorporate air or combine ingredients.
What is a complex process?
Complex processes are hands-on processes that involve initial decision-making that directly affects the outcome of a recipe.
Define Blind baking
Blind baking is baking a pastry shell before it is filled
Define Fermentation
Fermentation is the process that occurs over time when yeast multiplies and produces carbon dioxide. In a bread dough the volume increases as a result of this process.
Define folding
Folding means gently combining a light, airy mixture with a heavier mixture; a metal spoon or spatula is used in short strokes to prevent loss of air or volume.
Define kneading
Kneading means mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded.
Define proving
Proving is when a yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in size.
Define resting
Resting is when pastry is placed in the refrigerator for a period of time to allow the gluten to relax.
Define rubbing in
Rubbing in is when the shortening is mixed through dry ingredients with fingertips until the mixture looks like fresh breadcrumbs.
Define shortening
Shortening is a type of sold fat used in food preparation, for example, butter, margarine, lard.
Equipment decisions: Selection if equipment
Select the most appropriate equipment for the task.
e.g. using a double boiler to make an egg-based custard
Equipment decisions: Preparation of equipment
Prepare equipment before you intend to use it.
e.g. grease or line a tin, before baking a cake
List 5 complex processes
- Pastry making
- Pasta making
- Making a sponge cake
- Bread making
- Cooking with gelatine
List the types of pastry
- choux
- sweet shortcrust
- shortcrust
- flaky
- puff
- rough puff
Name three significant processes
- method of combining ingredients
- order of addition of ingredients
- rate of addition
What are the ingredients in pastry?
- flour
- shortening
- salt
- liquid
Factors that make a good pastry?
- working in a cool environment
- chill all ingredients
- measure all ingredients
- handle the pastry lightly
- use fingertips or a food processor
- add liquid
- kneed the pastry with the heel of your hand
- rest the pastry before baking
- roll out using a lightly floured rolling pin and board
- store pastry wrapped in plastic
- blind baking
- filling
- oven temperatures
Why is it necessary to rest the pastry before baking?
Resting the pastry allows the gluten to relax, making the final texture more delicate and prevents shrinkage. To rest it, cover it with plastic wrap and refrigerate for 30minutes.
What filling should be used when filling a pastry?
Do not put a hot filling under or over the pastry as it will cause it to go soggy.
Why is it necessary to blind bake a pastry?
So that the pastry won’t be under-cooked once the filling is added and re-baked.
What are the characteristics of a good shortcrust pastry?
- light, crisp, melt-in-the-mouth texture
- not crumbly
- no shrinkage
- even, pale golden colour
What are the characteristics of a good flaky pastry?
- risen evenly
- light, crisp texture
- flaky leaves of pastry
- golden brown colour
Name the ingredients in bread
- yeast
- flour
- gluten and starch
- water
- salt
Why is salt added to the dough in bread?
salt contributes to the flavour of the bread, as well as controlling the rate of yeast fermentation. It strengthens the gluten in flour so the dough can stretch without tearing.
What is gluten and starch?
Gluten and starch are the structural elements of flour utilised in baked products. The starch also causes a maillard reaction, giving the bread a brown colour.
What sauce is best for long, thin pasta?
light, thin sauces
What sauce is best for small shapes with ridges or holes?
chunkier, thicker sauces
What sauce is best for small pasta such as risoni?
good in soup
What sauce is best for stuffed pasta?
simple sauces, like butter and sage
What are the ingredients in pasta?
- flour
- water
- eggs
How can fresh pasta be preserved?
By drying or freezing it.
Should frozen pasta be thawed before cooking?
No.
What flour should be used for making pasta?
‘00’ or high gluten flour
Why shouldn’t pasta be rinsed after cooking?
Rinsing removes the starch, which helps the sauce cling to the pasta.
What ingredients are in a sponge cake?
- eggs
- flour
- sugar
- cream of tartar
- bicarbonate of soda
