Foundation Term Flashcards
What is the basic meringue method and describe it in point form
Combination of egg white foam and sugar which have been dried in a low oven until the moisturecontent has been reduced enough to stabilize and dry the mixture.Room temperature eggs, make sure bowls are clean, whisk on slow to begin with once at stiff peak add in half the sugar tbsp at 5-8 seconds at a time returning to stiff peak each time. Then add in the second half in a waterfall.
What is the weight of an average egg white
Egg whites weigh 30g
What is the basic quantity for meringues
Double sugar to egg white weight
Why are meringues weeping?
Cooked for too long or too high temp or whites are under whisked
Why has the chocolate gone grainy when melting?
It has come into contact with water
Where do you cook meringues in the oven and at what temperature?
120 at bottom third
How do you prep the baking sheet for meringues and pavlova?
Prep baking sheet with baking parchment and use a dab of meringue mixture to stick down the edges
Egg custard method and temperatures to cook it at?
Combine egg, sugar and milk and sieve, use a ban marie at 175 on lower/middle third
What are signs that quiche filling is cooked and egg custards are cooked?
The test for checking a custard mixture is cooked….uniform set wobble with a slight skinhaving formed
Why do we add water to an omelette
We use a little water in with the eggs to lighten the mixture. As it produces steam it willlighten the omelette
What happens if omelette is over cooked,
As it continues to cook off plate, all egg will set and it will be rubbery
What are we looking for in theperfect omelette.
Folds of tender egg, set on bottom but still some run on the top
What is difference between pavlova and meringue?
meringues with the addition of cornflour and vinegar at the end of mixing.
Why do we knead bread?
To distribute the yeast and develop the gluten
Why might your bread not have risen at all?
The dough was too dry or the loaf proved for too short a time
Why might bread taste sour or yeasty?
The dough was risen for too long, the yeast was stale or too much yeast
How do you prep a loaf tin?
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaftin.
What is yeast?
Living single celled organism
What does yeast in order to reproduce
Food, warmth and moisture
Why might bread have a cake like texture?
- The kneading was insufficient for gluten development* Plain flour was used rather than strong* Recipe contains a lot of fat
Why might bread not rise?
- The dough was too dry* The loaf proved for too short a time
Why might bread be dense?
The dough was too dry
What shelf should bread be cooked on?
200 degrees and top shelf
How can you tell if bread is cooked?
light for its size, golden and hollowbase
What is the basic recipe for a white sauce
A basic white sauce refers to plain flour, salted butter and whole milk (‘20/20/300”) ratio produces coating consistency
How long do you cook a roux for?
1 minute once you have added the flour
How long to cook the white sauce once milk has been added?
Once all the milk has been added, return the pan to the heat and bring slowly to the boil, stirring all the time. Once the mixture starts to bubble you start timing 2 minutes
Why would a white sauce be thin and taste floury?
If you don’t boil for two minutes after adding the milk the flour won’t have cooked
Why must you rest a batter after making it and before using?
Batters must rest to allow the starch grains to swell resulting in a lighter final product.
Daughter sauce of white sauce
Béchamel
Rules of batter?
- Do not add the liquid too quickly otherwise it will be hard to beat out any lumps. It is easierto beat lumps out of a thick mixture, gain smoothness and then add more milk.* Batters must rest to allow the starch grains to swell resulting in a lighter final product.* Only use a small amount of oil when cooking and rub away any excess with kitchen roll.* When making crepe, try to ensure a thin layer of batter sets on the base of the pan beforepouring out any excess.* The first side to be cooked is known as the lacy side and this is used as the presentation side.* Crepes, pancakes or galettes can be stored on top of each other and then covered untilneeded.
What are the main reasons a cake made using the creaming method might fail?
- A heavy and dense cake would be caused by overfolding or a curdled cake mixture* Bubbles on the surface would be caused by a delay going into the oven* The cake would dome if oven was too high, tin too small or too much raising agent* Sinking in the centre would be due to the cake being under baked or oven door was open too early
What are the main reasons a cake made with the melting method fails?
- These cakes are very likely to collapse if the oven doors are opened too early* If there are a lot of bubbles on the surface it would also indicate a delay going into the oven.* If the cake is sour or greenish in colour, it would indicate too much raising agent.
What are the main reasons a cake made with the whisking method would fail?
- Overfolding will result in loss of volume and underfolding will result in lumps of flour.
What are basic quantity’s for a Victoria Sandwich?
A classic Victoria sponge uses equal weight of butter, sugar, eggs and flour - 225g
How do you tell if a creamed cake is cooked?
Hold your hand gently over the top of the cake and it should feel springy and not leave an indent when lightly pressed. It should be well risen, golden, slightly shrinking away from edges.
How do you tell if a melted cake is cooked?
A skewer test is the most efficient way to test to see if the cake is cooked and depending on the cake, it will either be clean (gingerbread) or still have some moist crumb visible (brownies)
How do you tell if a whisked cake is cooked?
It must be very gently pressed and it should spring back. It should also be slightly shrunken away from the sides.
How do you prepare a swiss roll tin?
You need to create an A4 size box using paper clips and 2 pieces of baking parchment. This box then sits in a shallow swiss roll tin.
How do you prepare a Victoria sponge tin?
Make sure the tin is prepared by greasing with oil spray and lining with a disc of baking parchment. Don’t heavily oil the tin otherwise the cake edges will become crisp.
How do you prepare a gingerbread tin?
The tins are usually lined with baking parchment (non-stick paper) so they can be lifted out when cooled and cut.
What does the term blanch and refresh mean?
Put the prepared vegetables into boiling water until they are par cookedbefore lifting the vegetables straight out and plunging into iced water. This stops the cooking and sets the colour.
What does the term al dente mean?
Cooked “to the bite” (you will also use this term when cooking pasta)
Best potatoes for roasting?
King Edward or Maris Piper
What are basic quantities for shortcrust pastry?
- 250g quantity of flour= 25g water with 25g yolk=50ml* 125g quantity of flour=12.5g water with 12.5g yolk=25ml
What is important to remember regarding your ingredients?
- Mix the yolk & water together in equal quantities, mix well, weigh the liquid appropriate forthe amount of pastry – keep the liquid chilled* Cut the butter into small cubes* Chill all ingredients and including mixing bowl if desired
What causes the pastry to be tough? 2 reasons?
- Too much liquid added* Pastry overworked
What is the preparation for the case for pastry?
You do not need to prepare a case. You can also use a flan ring on top of a baking sheet.
How can you tell the pastry case is cooked after blind baking?
The baked pastry should have a sandy texture on the bottom with no grey patches and lightgolden in colour.
What temp and which shelf does the pastry get blind baked?
200 and upper third
Shrinking shortcrustpastry caused by what??
Don’t stretch the pastry when lining otherwise it will cause shrinkage. Place the pastry into the corners of your tart case to create a right angle which will preventshrinkage when baked
How do you make choux pastry
Sift the flour three times and put in a greaseproof paper shoot, butter and water into pan together once it boils shoot the flour in, take off heat and stir for 10 seconds. Leave mixture to cool spread flat (panade). Return to pan and add eggs in 1 tbsp at a time until reluctant dropping consistency
What are you looking for to know if the choux pastry is the right consistency?
reluctant dropping consistency
Prep of the baking sheet for profiteroles? What temperature of oven and what shelf in the oven?
Cook in the top third of the oven at 200C and don’t open the oven doors for at least 25 minutes.
How to know when profiteroles are cooked?
Light for their size (they should double to triple in size), feel like a ping pong ball, golden brown all over
Why is the choux too loose and the buns collapsing when cooked?
Make sure they are spaced well apart otherwise they will cause each other to collapse
List 2 complex carbohydrates
grains, cereals, lentils, chickpeas, beans, rye/wholemeal, brown rice, oats.
List 2 simple carbohydrates
pasta, potato, bread, cake, white rice, sugar.
Give an example of a complete protein
Meat, quinoa, fish, shell fish, eggs (all the amino acids)
Give an example of an incomplete protein
Tofu, seeds, beans, nuts, soya, vegetables
Example of a saturated fat
solid at room temp e.g. butter (high fat dairy e.g. cheese, cream), animal fat,coconut oil, cocoa butter
Example of an unsaturated fat
liquid at room temp e.g. oily fish, nuts, seeds, avocados, olives.
Why do we churn custard based ice cream?
Breaks down the ice crystals and adds air to the ice cream.
Why might the ice cream be dense and fudgy?
Too much cream will result in afudgy and dense ice cream.
