Mod 2 Test 1 Flashcards
Teaspoons to Tablespoon
3 teaspoons = 1 tablespoon
Tablespoon to fluid oz
2 tablespoons = 1 fl oz
Fl oz to pint or cup
8 fl oz = 1/2 pint or 1 cup
fl oz to pint
16 fl oz = 1 pint
pints to quarts
2 pints = 1 quart
quarts to gallon
2 quarts = 1/2 gallon
4 quarts = 1 gallon
ounces to pounds
4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound
tablespoon to cup
2 tablespoons = 1/8 cup
16 tablespoons = 1 cup
cups to pint
2 cups = 1 pint
cups to quart
4 cups = 1 quart
cups to gallons
8 cups = 1/2 gallon
16 cups = 1 gallon
liter to ml
1 liter = 1000 milliliters
1/2 liter = 500 milliliters
kilogram to gram
1 kg = 1000 grams
1/2 kg = 500 grams
liter to fl oz
1 liter = 33.8 fl oz
milliliter to fluid oz
1 ml = .034 fl oz
kilogram to pound
1 kg = 2.2 pounds (2 pounds 3 oz)
grams to ounces
1 gram = .035 oz
quart to ml
1 quart = 946 ml
fl oz to ml
1 fl oz = 29.57 ml
pound to grams
1 pound = 454 grams
ounce to gram
1 oz = 28.35 g
Bakers percentage Procedure A
Total weight of ingredient / total weight of flour x 100 = % of ingredient
Bakers percentage procedure B
Quantity of flour x decimal form of % of ingredient needed = ingredient quantity
Bakers percentage procedure C
Total weight of ingredients / total percentage = factor
Factor x ingredient percentage = ingredient quantity
Couche
bed in french
Functions of water in bread dough
- dissolves yeast, salt and sugar
- necessary for fermentation / to start gluten formation
Functions of flour in bread dough
The substance of bread dough
- gluten network traps air
- yeast feeds on starches in flour
Function of yeast in bread dough
used for leavening of bread - uses sugar in dough to produce more yeast cells and Co2 gas and alcohol
- responsible for fermentation
- flavor builder
- dough developer
Most important function of salt in bread making
Retards yeast fermentation, changes flavor
- fermentation happens too fast without salt
Method behind Poolish
a very wet preferment used in french bread baking
- Place cold water (60F) in a mixing bowl
- sprinkle in SAF yeast and allow it to stand then whisk
- add in flour (high gluten) to the water and beat with a paddle attachment until fully absorbed
- cover and set aside for 12 to 24 hours
Why do we use Poolish
Gradual, slow fermentation occurs during the maturity of a preferment
- dough structure is strengthened (development of acidity)
- Superior flavor
- keeping quality improves (pH decreases)
- reduces bulk fermentation time
3 reasons why a baguette is slashed before baking
- allows gas to escape without rupturing the surface of the dough
- adds an aesthetic look
- helps control the expansion of the loaf as it bakes
Will Overproofing cause bread to collapse
True
Should you bake something on a peel
False
Acid produced during fermentation is lactic acid
True
Proteins in bread are Glydin and Glytenin
True
Sugar is a carb that bread thrives off of
True
Is focccacia a thin bread stick
False
Slowing fermentation question
True
Banneton
Circular wicker or willow basket used for proofing and to shape dough
Bool
Round, circular basket
Batard
Long basket used to shape bread
Gluten
Proteins in wheat responsible for the elastic texture of dough
When rises in oven
Oven Spring
Slowing down fermentation
Retarding
Process caused by yeast
fermentation
Yeast dies at what temp
140 F
Bagels are
Poached and Baked
carb that is Food for yeast
sugars
