Mod 4 Test 1

Question 1

Tempering Process

Answer 1

melt chocolate over a double boiler, for Dark chocolate melt to 115-120, White 110, Milk 110-115. Then stir in already tempered chocolate (seeding method) to reduce the temperature and endorse the configuration of beta crystals. Cool Dark to 85, White and milk to 83 then reheat each up 2-3 degrees

Question 2

identify at least 3 methods to prevent sugar recrystallization while cooking

Answer 2

• don’t stir too much
• add fat
• add corn syrup/invert sugar

Question 3

chocolate liqueur

Answer 3

chocolate mass, no sugar added

Question 4

lechetin

Answer 4

an emulsifier

Question 5

Pastry Cream process

Answer 5

Chef Carmine’s way

• dissolve half of sugar into milk
• Mix the cornstarch and rest of the sugar with the egg yolks
• bring milk to a boil
• temer egg mixture
• bring mixture back to a boil for 1 minute/ thick
• remove heat and add butter and flavoring
• pour into a kitchen pan, cover with plastic wrap so it is touching the surface of the pastry cream

Question 6

Gelatin sheets vs powder`````

Answer 6

• Gelatin sheets need to be bloomed in cold water
• powder can be directly added
  Uses:
• thickens creams and mousses
• produces delicate foams
• Stabilizer

Question 7

Where does gluten come from? how is it created?

Answer 7

• Wheat flour contains proteins glutenin and gliadin
• When moistened and subject to mechanical action (kneading, etc) the proteins form gluten, an elastic network of strands
• these strands are highly elastic and allow the dough to stretch, trapping gases (Co2) produced in the fermentation process

Question 8

What are the concerns in developing gluten in both pastry dough and bread dough?

Answer 8

• Bread needs a lot of gluten to rise, but if too much is developed the dough becomes rigid and tough
• if not enough gluten is formed there will be no structure

Question 9

name the three different types of meringue - and name the common use of each one of them?

Answer 9

French: egg whites + granulated sugar
– dried to be crisp, fragile layers
– Combine w/ buttercream, sponge cake layers
Swiss: egg whites + sugar, heated in a bain marie (double boiler)
- base for buttercream, sweetener, stabilizer in fruit mousses, covering meringue for dessert
Italian : egg whites + hot sugar (240 degree / soft ball)
- Italian Meringue Buttercream . marshmallows

Question 10

Modeling Chocolate / Chocolate Plastic

Answer 10

Mixture of chocolate and corn syrup, used for modeling

Question 11

couverture

Answer 11

mixture of choc and higher amount of cocoa butter

Question 12

cocoa Butter

Answer 12

pale-yellow, edible fat extracted from the cocoa bean

Question 13

Milk chocolate

Answer 13

contains anywhere from 10-50% cocoa solids, cocoa butter, milk in some form, and sugar

Question 14

Creme Anglaise / custard ice cream base

Answer 14

• heat milk, non fat milk powder, and cream in a sauce pan over medium heat
• add dextrose and invert sugar
• whisk sugar and stabilizer into the egg yolks
• temper warm base into egg yolk mixture and continue to heat and stir until 185 degrees
• remove from heat and homogenize with an immersion blender, chill in ice water bath
• allow to mature , process in a batch freezer

Question 15

Pate a Choux

Answer 15

• heat milk, butter, salt, and sugar until butter is melted /boiling
• add flour to boiling mixture and stir over heat to form a paste
• When ball develops and a skin forms, remove from heat and mix with paddle attachment until cool then add eggs

Question 16

1 step / Sponge bread method

Answer 16

Yeast in warm water, bloom in mixer, then add other liquids and use on low speed
- good for crusty bread

Question 17

2 step (dough) bread method

Answer 17

yeast in warm water, bloom, mix, ferment. Add flour and liquid in bowl, low speed
-Jumpstarts fermentation

Question 18

1 step cake method

Answer 18

combine dry, combine wet - combine together as instructed

Question 19

Creaming method

Answer 19

Cream Butter and sugar until light , add eggs gradually , scrape sides then add dry and liquid ingredients

Question 20

Angel Food

Answer 20

whip meringue to soft peaks , sift in dry ingredients and fold , add flavoring