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ICE Culinary School > Mod 2 Test 1 > Flashcards

Mod 2 Test 1 Flashcards

1
Q

Teaspoons to Tablespoon

A

3 teaspoons = 1 tablespoon

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2
Q

Tablespoon to fluid oz

A

2 tablespoons = 1 fl oz

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3
Q

Fl oz to pint or cup

A

8 fl oz = 1/2 pint or 1 cup

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4
Q

fl oz to pint

A

16 fl oz = 1 pint

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5
Q

pints to quarts

A

2 pints = 1 quart

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6
Q

quarts to gallon

A

2 quarts = 1/2 gallon

4 quarts = 1 gallon

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7
Q

ounces to pounds

A

4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound

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8
Q

tablespoon to cup

A

2 tablespoons = 1/8 cup

16 tablespoons = 1 cup

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9
Q

cups to pint

A

2 cups = 1 pint

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10
Q

cups to quart

A

4 cups = 1 quart

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11
Q

cups to gallons

A

8 cups = 1/2 gallon

16 cups = 1 gallon

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12
Q

liter to ml

A

1 liter = 1000 milliliters

1/2 liter = 500 milliliters

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13
Q

kilogram to gram

A

1 kg = 1000 grams

1/2 kg = 500 grams

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14
Q

liter to fl oz

A

1 liter = 33.8 fl oz

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15
Q

milliliter to fluid oz

A

1 ml = .034 fl oz

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16
Q

kilogram to pound

A

1 kg = 2.2 pounds (2 pounds 3 oz)

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17
Q

grams to ounces

A

1 gram = .035 oz

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18
Q

quart to ml

A

1 quart = 946 ml

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19
Q

fl oz to ml

A

1 fl oz = 29.57 ml

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20
Q

pound to grams

A

1 pound = 454 grams

21
Q

ounce to gram

A

1 oz = 28.35 g

22
Q

Bakers percentage Procedure A

A

Total weight of ingredient / total weight of flour x 100 = % of ingredient

23
Q

Bakers percentage procedure B

A

Quantity of flour x decimal form of % of ingredient needed = ingredient quantity

24
Q

Bakers percentage procedure C

A

Total weight of ingredients / total percentage = factor

Factor x ingredient percentage = ingredient quantity

25
Q

Couche

A

bed in french

26
Q

Functions of water in bread dough

A
  • dissolves yeast, salt and sugar

- necessary for fermentation / to start gluten formation

27
Q

Functions of flour in bread dough

A

The substance of bread dough

  • gluten network traps air
  • yeast feeds on starches in flour
28
Q

Function of yeast in bread dough

A

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
29
Q

Most important function of salt in bread making

A

Retards yeast fermentation, changes flavor

- fermentation happens too fast without salt

30
Q

Method behind Poolish

A

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
31
Q

Why do we use Poolish

A

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
32
Q

3 reasons why a baguette is slashed before baking

A
  • 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
33
Q

Will Overproofing cause bread to collapse

A

True

34
Q

Should you bake something on a peel

A

False

35
Q

Acid produced during fermentation is lactic acid

A

True

36
Q

Proteins in bread are Glydin and Glytenin

A

True

37
Q

Sugar is a carb that bread thrives off of

A

True

38
Q

Is focccacia a thin bread stick

A

False

39
Q

Slowing fermentation question

A

True

40
Q

Banneton

A

Circular wicker or willow basket used for proofing and to shape dough

41
Q

Bool

A

Round, circular basket

42
Q

Batard

A

Long basket used to shape bread

43
Q

Gluten

A

Proteins in wheat responsible for the elastic texture of dough

44
Q

When rises in oven

A

Oven Spring

45
Q

Slowing down fermentation

A

Retarding

46
Q

Process caused by yeast

A

fermentation

47
Q

Yeast dies at what temp

A

140 F

48
Q

Bagels are

A

Poached and Baked

49
Q

carb that is Food for yeast

A

sugars

ICE Culinary School (7 decks)

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