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Baking & Pastry > Journeymans > Flashcards

Journeymans Flashcards

1
Q

Journeymans

Why is the starch gel from cornstarch suitable for cream pie fillings?

A

Because it firms up as it cools.

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2
Q

Journeymans

What is the best method for mixing instant starch into a mix?

A

Combine with sugar and whip into the liquid.

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3
Q

Journeymans

What is the quantity of waxy maize starch need to gelatinize a fruit pie filling based on liquid?

A

Approx. 10%.

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4
Q

Journeymans

Why is invert sugar used in sugar boiling?

A

To prevent sugar from graining (crystallization).

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5
Q

Journeymans

What temperature should sugar be heated to for sugar pulling?

A

150C or 300F.

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6
Q

Journeymans

In sugar boiling what does the hard ball stage happen?

A

Just before the soft crack.

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7
Q

Journeymans

Why is copper the best choice of pot when sugar boiling?

A

Provides the best heat transfer.

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8
Q

Journeymans

What happens to fondant when it is heat to 38C (100F)?

A

Icing will be shinny and have a soft dry finish (good).

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9
Q

Journeymans

What should flat icings be thinned with and why?

A

Hot water because it will dissolve more solids.

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10
Q

Journeymans

What will dough lacking salt look like?

A

Soft and stick and it will be fast fermenting.

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11
Q

Journeymans

What are the functions of salt in a bread dough?

A

Enhances Flavour and provides dough with stability.

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12
Q

Journeymans

What would a bread dough containing 6% salt be like?

A

Very slow fermenting.

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13
Q

Journeymans

What action should you take if the water in your bakery is very hard?

A

Increase the yeast.

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14
Q

Journeymans

Water with a PH of 8.6 would cause a bread dough to be?

A

Slow fermenting.

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15
Q

Journeymans

If chlorine is added to the water what will happen to the dough?

A

It will be slow fermenting.

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16
Q

Journeymans

What does the enzyme lipoxidse do?

A

Bleaching and Flavour enhancing additive.

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17
Q

Journeymans

What is lipoxygenase effective as?

A

An anti-staling agent.

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18
Q

Journeymans

What enzyme is responsible for converting poly-saccharides to maltose?

A

Amylase.

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19
Q

Journeymans

What fungal alpha amylase used in bread making for?

A

Slow staling by increasing water absorption of the dough.

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20
Q

Journeymans

What happens during the fermentation process?

A

The dough mellows and becomes extensible, which is caused by the proteolysis enzyme breaking the protein stand.

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21
Q

Journeymans

What happens to bread if it in refrigerated?

A

It will stale.

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22
Q

Journeymans

What are the most effective anti-staling agents in bread?

A

Mono and Di-glycerides.

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23
Q

Journeymans

What does milk chocolate contain?

A

Chocolate liquor, cocoa butter, sugar, milk solids and lecithin.

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24
Q

Journeymans

Bitter chocolate contains?

A

Chocolate liquor, cocoa butter and lecithin.

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25
Q

Journeymans

What is added to bitter chocolate to make milk chocolate?

A

Sugar and milk solids.

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26
Q

Journeymans

What does the addition of water or syrup to chocolate do?

A

Causes the chocolate to thicken.

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27
Q

Journeymans

What is the purpose of tempering chocolate couveruture?

A

Makes it set bitter/ firm and creates a gloss.

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28
Q

Journeymans

What can be added to chocolate to reduce the cost, give a thinner coat and maintain a gloss?

A

Melted shortening.

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29
Q

Journeymans

What indicates a sugar bloom?

A

Moisture spots.

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30
Q

Journeymans

What does the coating for a Sacher Torte contain?

A

Water, sugar, syrup and cocoa.

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31
Q

Journeymans

What type of cocoa contain more acid?

A

Natural cocoa.

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32
Q

Journeymans

What needs to be adjusted in a recipe that calls for natural cocoa and dutched is used?

A

Baking soda.

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33
Q

Journeymans

What can be added to lighten a chocolate mousse?

A

Whipped egg whites.

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34
Q

Journeymans

How are the bottoms for floratine cookies finished?

A

Dipped in chocolate and combed.

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35
Q

Journeymans

What is the gelling agent that is found in most fruits and aids in the production of jams and jellies?

A

Pectin.

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36
Q

Journeymans

What is the natural emulsifier found in egg yolks?

A

Lecithin.

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37
Q

Journeymans

What are the most effective mold inhibitors found in baked goods?

A

Sodium and calcium propionates.

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38
Q

Journeymans

What are the additives that contribute to extended shelf life?

A

Mono and Di-glycerides.

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39
Q

Journeymans

Pectin will only gel when?

A

When combined with sugar, water and acid.

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40
Q

Journeymans

What is then is the function of a sponge dough?

A

Develop Flavour in the bread.

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41
Q

Journeymans

What can be done to reduce the fermentation time in sponge doughs?

A

Increase the yeast.

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42
Q

Journeymans

Sararin dough results in what?

A

A dough with a soft constancy.

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43
Q

Journeymans

What does diastatic malt do?

A

Contributes to high enzyme activity and increases fermentation.

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44
Q

Journeymans

What does the mechanical dough development system (Chorley Wood) do?

A

It conditions the dough by intense mixing and addition of oxidizing agents.

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45
Q

Journeymans

How long should the floor time be of doughs made with mechanical dough method?

A

0 to 20 minutes.

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46
Q

Journeymans

What will a dough look like the is under fermented?

A

It will have a closed grain and have reduced volume.

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47
Q

Journeymans

How should rye dough made with highly alkaline water be corrected?

A

Increase the amount of sour dough.

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48
Q

Journeymans

What are the ingredients for French/ Italian style breads?

A

Water, flour, salt and yeast.

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49
Q

Journeymans

A dough that had been over mixed results in what?

A

It will be sticky because the gluten had been stretch beyond its limits.

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50
Q

Journeymans

What is a optimum level of salt in bread dough based on flour?

A

2%.

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51
Q

Journeymans

What is frangipane made of?

A

Almond paste or ground almonds, flour, sugar and egg.

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52
Q

Journeymans

What is the difference between chiffon and angel food cakes?

A

Chiffon contains egg yolks and veggie oil.

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53
Q

Journeymans

What should be done to angel food cakes after they are baked?

A

Inverted until cool and then remove from pans.

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54
Q

Journeymans

What is the main reason for collapsed angel food cakes?

A

Egg whites that are over whipped.

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55
Q

Journeymans

What is the initial stage of meringue?

A

Whipping egg whites, adding half the sugar gradually in a stream.

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56
Q

Journeymans

What is a japonise?

A

Meringue with a addition of hazelnuts.

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57
Q

Journeymans

What is the biggest problem when making japonise?

A

Piping the shapes.

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58
Q

Journeymans

Why should frozen unbaked yeast products not be placed straight into the proofer.

A

Uneven gas production within the product.

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59
Q

Journeymans

Why would fat bleed out of Danish pastry and puff pastry in the oven?

A

Insufficient turns and lamination.

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60
Q

Journeymans

What is done to improve the shine and Flavour of bagels?

A

They are boiled in water with the addition of malt.

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61
Q

Journeymans

What is the appropriate frying temperature of yeast doughnuts?

A

375*F.

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62
Q

Journeymans

What is the appropriate frying temperature of cake doughnuts?

A

380*F.

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63
Q

Journeymans

Cake doughnuts require to be rested for how long, so they can hydrate?

A

10 minutes.

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64
Q

Journeymans

What is the unit used to dispense cake doughnuts into the fryer?

A

Sanitary cake doughnut device.

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65
Q

Journeymans

When will cake doughnuts absorb excess fat?

A

If the fryer is too cold.

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66
Q

Journeymans

In cake batter cakes should the eggs be more or less than the fat?

A

More.

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67
Q

Journeymans

When will a creamed fat mixture separate?

A

When eggs or liquid are cold or are added too fast.

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68
Q

Journeymans

What needs to be added to high ratio cake formulas?

A

Emulsified shortening.

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69
Q

Journeymans

How can an X fault be corrected in high ratio cakes?

A

Baking a lower temperature for a longer period of time.

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70
Q

Journeymans

What is the only source of leavening in angel food cakes?

A

Steam expansion.

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71
Q

Journeymans

What causes the X fault in high ratio cakes?

A

Too much milk or water in the formula.

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72
Q

Journeymans

For the purpose f balancing cake formulas, what must be true?

A

Toughners must equal tenderizers.

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73
Q

Journeymans

What are tenderizers in cakes?

A

Sugar, fats and chemical leaveners.

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74
Q

Journeymans

How is leavening in old fashioned pound cakes achieved?

A

Creaming fat and sugar.

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75
Q

Journeymans

How is a M fault caused?

A

Too much sugar.

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76
Q

Journeymans

What are the ingredients that have an opening or lifting effect on a cake?

A

Baking powder, fat, sugar and eggs.

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77
Q

Journeymans

What is the baking procedure of pumpkin pie?

A

Pour uncooked filling into an unbaked shell and baked until it sets.

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78
Q

Journeymans

What causes weeping or moisture forming between the filling and meringue on a lemon pie?

A

The filling was too hot when the meringue was piped on.

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79
Q

Journeymans

When mixing the fat and flour, what size should the fat resemble for a flaky pie crust?

A

Pea size

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80
Q

Journeymans

Why are bread crumbs used in pork sausage rolls?

A

To prevent shrinkage and improve moisture retention

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81
Q

Journeymans

What temperature should any unused sausage roll portions be kept at?

A

between 1* and 7C (35-44F)

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82
Q

Journeymans

What is the normal operating temperature of a bakers refrigerator?

A

1-4C

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83
Q

Journeymans

If the cooling unit is kept at 1-2C (34-50F) what should the relative humidity be at? And what is it called?

A

85% Called a retarder

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84
Q

Journeymans

What is the appropriate method to defrost unbaked goods?

A

Allow them to come to room temperature, then proof.

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85
Q

Journeymans

Why do we glaze Danish pastries with apricot glaze after baking?

A

It will extend the life of the product, add flavor and shine, allows fondant to adhere to the product.

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86
Q

Journeymans

What does durable life date mean?

A

The period during which the product is good and retain its wholesomeness, palatability and nutritional value.

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87
Q

Journeymans

Raisin bread must contain at least what percent of raisins according to the CFDA?

A

At least 50%

88
Q

Journeymans

What order must ingredients be listed as?

A

Quantity, starting with the most.

89
Q

Journeymans

According to the FDA all prepackaged goods must state what?

A

Name and address, net contents, common name, durable life date, ingredients, nutritional information.

90
Q

Journeymans

The concept of projecting a positive image of your bakery to perspective customers through advertising and promotions is called what?

A

Marketing

91
Q

Journeymans

What is merchandising?

A

Building displays, sampling products, preparing POS materials.

92
Q

Journeymans

Heat quantity is measured by?

A

BTU’s or calories

93
Q

Journeymans

Heat intensity is measured by?

A

Thermometer

94
Q

Journeymans

What ingredients are used to produce pastillage or gum paste?

A

Icing sugar, water, gelatin, cornstarch.

95
Q

Journeymans

What are the three main ingredients for a cheesecake?

A

Sugar, cheese, eggs.

96
Q

Journeymans

What is a franchise operation also referred to as?

A

Turn key operation

97
Q

Journeymans

What type of flour is used in choux paste?

A

Bread flour

98
Q

Journeymans

What is a baked Alaska made up of?

A

Cake, flashed meringue, ice cream

99
Q

Journeymans

What is another name for an apple turnover?

A

Chausson aux pommes

100
Q

Journeymans

What is bavarios made from?

A

Light custard, gelatin, whipped cream.

101
Q

Journeymans

Profiterolles used for croquembouche are filled with what?

A

Pastry cream

102
Q

Journeymans

Why are direct fire ovens better than indirect?

A

They are more responsive to controls and require less maintenance

103
Q

Journeymans

What is used for lubrication for oven maintenance?

A

Graphite spays or solutions

104
Q

Journeymans

What is a type of fuel used with indirect fire ovens?

A

Oil

105
Q

Journeymans

Electric motors of one PH are usually?

A

Four pin, three phase, 220 Volts.

106
Q

Journeymans

What type of fire extinguisher would be best for a class A fire?

A

Water

107
Q

Journeymans

What type of fire extinguisher would be best for a class B fire?

A

Dry chemical or CO2

108
Q

Journeymans

What is the greatest danger of fire?

A

Inhalation.

109
Q

Journeymans

What is the principal of WCB?

A

No fault insurance.

110
Q

Journeymans

When an employee is injured at the job who is responsibility is it to provide transport?

A

Employer.

111
Q

Journeymans

If an employee is unconscious what is the first condition you should attend to?

A

Breathing.

112
Q

Journeymans

What approach should you use when dealing with a life threatening condition?

A

Remove hazards, send for EMS, assess the casualty, administer first aid.

113
Q

Journeymans

An employee is bleeding profusely what do you do?

A

Apply direct pressure, elevate, and put employee at rest.

114
Q

Journeymans

An employee burns themselves, what do you do?

A

Soak in a sink with cool, clean water.

115
Q

Journeymans

An employee goes into convulsions, what do you do?

A

Watch closely and ensure they do not hurt themselves.

116
Q

Journeymans

What happens if a person can’t breather for five minutes? And what do you do?

A

The persons brain may be harmed, you should use artificial respiration.

117
Q

Journeymans

What is a good source of a complex carbohydrate?

A

A baked potato

118
Q

Journeymans

What food component supplies most of our calories?

A

Carbohydrate

119
Q

Journeymans

What is the primary function of fat?

A

Energy

120
Q

Journeymans

What is essential for good health?

A

Fatty acids.

121
Q

Journeymans

Body fuel that can be stored in unlimited quantity is what?

A

Fat.

122
Q

Journeymans

What is basal metabolism?

A

The minimum energy required for vital body processes.

123
Q

Journeymans

What is the best quality protein?

A

Eggs

124
Q

Journeymans

What is a fat soluble vitamin?

A

Vitamin A

125
Q

Journeymans

Where is calcium stored in our body?

A

Bones

126
Q

Journeymans

To lose weight and maintain chloric intake, what must you do?

A

Increase energy outputs.

127
Q

Journeymans

What hormone controls the level of glucose in the blood?

A

Insulin

128
Q

Journeymans

The vitamins required to build new cells, especially red blood cells are?

A

Focalin and cobalamin

129
Q

Journeymans

What the the two most important minerals to maintain strong bones and teeth?

A

Calcium and phosphorous.

130
Q

Journeymans

How do you raise capital?

A

Selling shares, bank loans, cash.

131
Q

Journeymans

What is the biggest advantage of incorporation?

A

Owners are not personally liable for the company’s debts.

132
Q

Journeymans

Why is it important to have day to day financial controls?

A

To control finances so invoices can be paid.

133
Q

Journeymans

Why is it important to have a daily production schedule?

A

Reduce over production, reduce staling.

134
Q

Journeymans

How are staffing hours usually allocated?

A

On the basis of gross sales.

135
Q

Journeymans

Why is it important to have job descriptions?

A

So the employees know what is expected of them.

136
Q

Journeymans

What is the main reason for bankruptcy?

A

Not enough expertise and financing in insufficient.

137
Q

Journeymans

Who votes in the directors?

A

Shareholders.

138
Q

Journeymans

Why are there business licenses and zoning regulations?

A

To control and regulate for an orderly development.

139
Q

Journeymans

Good sanitation practices and temperature control is most important to what?

A

Savory products because the high moisture content in meat supports bacteria growth.

140
Q

Journeymans

What enzyme is responsible for starch breaking down into sugar?

A

Amylase.

141
Q

Journeymans

What does dough produce in large quantities.

A

Carbon dioxide gas.

142
Q

Journeymans

A solid core in the center of a loaf of bread was created during what?

A

Molding

143
Q

Journeymans

What is a result of over proofing?

A

Collapsed sides.

144
Q

Journeymans

What is a result of under baking a cake?

A

A wet patch just under the top crust.

145
Q

Journeymans

What improvements to ovens have made them better?

A

Insulation and alternative fuels.

146
Q

Journeymans

What has automation of machinery increased?

A

Accident rate.

147
Q

Journeymans

What do you do if someone is choking?

A

Begin abdominal thrusts.

148
Q

Journeymans

What food has the highest quantity of protein?

A

Soy beans.

149
Q

Journeymans

What enzyme converts polysaccharides to glucose?

A

Amylase.

150
Q

Journeymans

Who pays EI and CPP?

A

Employee and Employer matches.

151
Q

Journeymans

Enrichment of bread is governed by?

A

FDA

152
Q

Journeymans

Why is Danish dough kept cold?

A

To firm the dough and fat to make it easier to roll out.

153
Q

Journeymans

What is the difference between churned and still frozen desserts?

A

Churned desserts are constantly in motion creating small ice crystals and incorporating air.

154
Q

Journeymans

What is overrun?

A

The increase in volume due to the incorporation of air.

155
Q

Journeymans

Factors that affect overrun are?

A

Type of freezing equipment, length od churning time, fat content, % of solids and how full the freezer is.

156
Q

Journeymans

What are the storage and serving temperatures of frozen desserts?

A

Storage = -18C (0F), Serving = -13C to -9C (8 to 15*F)

157
Q

Journeymans

What affect does sugar have on frozen desserts?

A

Too much sugar = soft. Too little sugar = firm.

158
Q

Journeymans

What is the dairy content of ice cream?

A

Cream and milk.

159
Q

Journeymans

What is the dairy content of sorbet?

A

No dairy.

160
Q

Journeymans

What is the dairy content of sherbets?

A

Some cream and milk for American style.

161
Q

Journeymans

What is the dairy content of gelato?

A

Milk only.

162
Q

Journeymans

What is autolyse?

A

Mixing method. Mix flour and water together and let stand for 20 to 30 minutes. Then continue to mix rest of ingredients.

163
Q

Journeymans

What are the benefits of autolyse?

A

Shorter mixing time and a moister dough.

164
Q

Journeymans

How is marzipan applied to cakes?

A

Roll out in icing sugar, coat cake in apricot glaze. Can be applied in one sheet or top and sides separately.

165
Q

Journeymans

How is royal icing used?

A

String work and flooding.

166
Q

Journeymans

How is a joconde sponge mixed?

A

Mix powdered nuts with flour and part of the sugar, then add whole eggs and mix until smooth. Whisk remaining sugar with egg whites until glossy packs form. Fold into nut mixture, then fold in melted butter. Baked a high temperatures.

167
Q

Journeymans

What is joconde used for?

A

Mousse cakes and can be baked on coloured patterned sheets.

168
Q

Journeymans

What is inversion?

A

A chemical change that produces sugar that is resistant to crystallization.

169
Q

Journeymans

How do you know how much invert sugar to use?

A

Depends on the acid.

170
Q

Journeymans

What happens if syrup is cooked at a high temperature?

A

It becomes more brittle.

171
Q

Journeymans

When should acids be added to boiled syrups?

A

Near the end of the boiling process.

172
Q

Journeymans

When should colours be added to boiled syrups?

A

Part way through the boiling process.

173
Q

Journeymans

What is poured/ cast sugar?

A

Boiled sugar that has been allowed to harden into various shapes, put into flat sheets or bent and shaped. May also be coloured.

174
Q

Journeymans

What is used to make spun sugar?

A

A which with the end cut off.

175
Q

Journeymans

Why does spun sugar not keep?

A

Because absorbs moisture and becomes sticky.

176
Q

Journeymans

What are two devices used for pulled or blown sugar?

A

A sugar lamp or a hair dryer.

177
Q

Journeymans

What is a class A fire?

A

Fires in ordinary combustibles such as wood, paper, cloth, trash and plastic

178
Q

Journeymans

What is a class B fire?

A

Fires in flammable liquids and gasses

179
Q

Journeymans

What is a class c fire?

A

Fires in energized electrical equipment

180
Q

Journeymans

What is a class D Fire?

A

Fires in Combustible metals

181
Q

Journeymans

What is a class K fire?

A

Fires with cooking oils and greases

182
Q

Journeymans

How do you convert *F to *C?

A

minus 32 divided by 1.8

183
Q

Journeymans

How do you convert *C to *F

A

multiply 1.8 add 32

184
Q

Journeymans

What temperature is yeast destroyed at?

A

60C 140F

185
Q

Journeymans

What is the optimum storage temp for fresh yeast?

A

4C - 7C

186
Q

Journeymans

What is added to no time doughs?

A

L-cysteine

187
Q

Journeymans

What are the 4 flour enzymes?

A

Protease, lipase, alamayse, maltase

188
Q

Journeymans

What is the correct working temp for chocolate and coatings?

A

31-33*C

189
Q

Journeymans

What are the fat soluble vitamins?

A

DEKA

190
Q

Journeymans

What are the water soluble vitamins?

A

BC & Folic Acid

191
Q

Journeymans

What are the antioxidants?

A

ACE Selenium

192
Q

Journeymans

What is soluble fibre?

A

Keeps poop together, cholesterol and blood sugar management.

193
Q

Journeymans

What is insoluble fibre?

A

Keeps you regular, cleans out intestine and makes you feel full.

194
Q

Journeymans

What are the six categories of nutrients?

A

Water, fat, protein, carbs, vitamins and minerals.

195
Q

Journeymans

What are the three types of carbs?

A

Simple, complex and fibre.

196
Q

Journeymans

What three nutrients provide energy?

A

Fat, protein and carbs.

197
Q

Journeymans

What is saturated fat?

A

Solid at room temp, palm oil, coconut oil and cocoa butter and animal fats.

198
Q

Journeymans

What is unsaturated fat?

A

Liquid at room temp. Poly (grape seed, fish oil) and Mono (olive and avocado).

199
Q

Journeymans

What does enriched flour contain?

A

riboflavin, niacin, iron and thiamin.

200
Q

Journeymans

What does protease do?

A

Breaks down protein.

201
Q

Journeymans

What does lipase do?

A

Breaks down fats.

202
Q

Journeymans

What does Amylase do?

A

Converts starch to malt sugar.

203
Q

Journeymans

What does maltase do?

A

Breaks down maltose.

204
Q

Journeymans

What is necessary for yeast to work? FATTOM

A

Food, Acid, Time, Temperature, Oxygen, Moisture

205
Q

Journeymans

When will sugar inhibit yeast?

A

More then 25%.

206
Q

Journeymans

What are the two type of baking powder?

A

Single and double acting.

207
Q

Journeymans

How does single acting baking powder work?

A

100% on contact with moisture.

208
Q

Journeymans

How does double acting baking powder work?

A

15% in the batter and 85% in the oven.

209
Q

Journeymans

Why is cream of tartar added to royal icing?

A

To help make the icing more flexible and stretchy.

210
Q

Journeymans

What temp/stage should a sugar syrup used to make hard candy reach?

A

Hard Crack. 146 to 155*C

211
Q

Journeymans

What can be applied to marzipan to prevent it from drying out?

A

Cocoa Butter.

212
Q

Journeymans

What can a cake be coated with when covering it with marzipan?

A

Simple syrup or apricot glaze.

213
Q

Journeymans

Is proofing necessary for bagels?

A

No.

214
Q

Journeymans

What is a kugelhopf?

A

A sweet yeast risen cake like bread with is baked in special mold and is decorated with icing sugar and almonds.

215
Q

Journeymans

What does RDT stand for?

A

Required dough temperature.

216
Q

Journeymans

What does FDT stand for?

A

Final dough temperature.

Baking & Pastry (1 decks)

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