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FND 100 Final > Pastries FNF > Flashcards

Pastries FNF Flashcards

1
Q

Shortening

A

A flour mixture to tenderize i

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2
Q

How does shortening tenderize?

A

By limiting the length of gluten protein structure which can develop

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3
Q

What do you want to have tender product?

A

Short gluten strands not long

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4
Q

How is gluten developed?

A

By over kneading

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5
Q

How is shortening accomplished?

A

Multiple layers of fat to separate starch and gluten particles (limits association between the starch and the protein)

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6
Q

What happens when you bake?

A

Fat melts into layers and moisture from fat contributes to leavening due to steam

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7
Q

Good crust?

A

Flask and tender

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8
Q

Key fats for baking animal

A

Lard (pork) and tallow (Beef)

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9
Q

How are lard and tallow processed?

A

Take fat from slaughter process and then heat

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10
Q

Rendering fat

A

Heating fat denatures enzymes and prevents them from oxidizing fat

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11
Q

Lard vs tallow

A

Lard is softer

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12
Q

Why is lard more fluid?

A

Pork fat contains more linoleic acid which introduces double bonds creating a softer more fluid texture

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13
Q

Characteristic of linoleic acid

A

2 double bonds, two kinks or bends, allows lard to be softer

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14
Q

Beef tallow characteristics

A

Less linoleic acid but the same oleic

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15
Q

Plasticicity of a fat

A

Fat has spreadability

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16
Q

Vegetable shortening

A

Purposely used to shorten gluten and give tender product

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17
Q

How is vegetable shortening produced?

A

Vegetable oil

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18
Q

Plasticity of vegetable shortening

A

15-35 degrees C

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19
Q

Important about shortening

A

Not pure fat, incorporates nitrogen gas and emulsifier

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20
Q

Why are emulsifiers useful?

A

More uniform easier to mix pastry because incorporates sugar better into baking

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21
Q

Oil in water emulsion

A

Pure oil droplets in water. Vinegar in oil. Water in aqueous environment

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22
Q

Water-in-oil emulsion

A

Butter/ margerine is water in oil emulsion (water droplets suspended in hydrophobic)

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23
Q

Low-fat spread

A

Larger water suspended in hydrophobic background

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24
Q

Pastry definition:

A

Broadly defined as a dessert dish with a high-fat flour component

25
Q

Pater brisee

A

All butter

26
Q

Pate sucree

A

Butter, sugar, eggs (cookie like)

27
Q

Pate sablee

A

Cookie like, shortcrust from shortening

28
Q

Flakiness

A

Cutting into the fat and creating crumb sized pieces to it melts into the dough

29
Q

Key characteristic of a good pastry

A

Flakiness tender enough to be cut by a fork but not crumbly in texture

30
Q

What creates a tough product?

A

Excessive kneading or handling develops gluten so longer gluten strans and tougher

31
Q

What would make a pastry crumbly?

A

Fat at far extreme at plasticity (crumbly) oil

32
Q

What does oil do in pastry?

A

Spread a lot and evenly coats flour which inhibits association between starch and protein inhibiting gluten development

33
Q

Good choices for pastry

A

Butter or shortening

34
Q

Shortening power

A

Greater plasticity= greater shortening

35
Q

Temperature sensitive effect on fat

A

Ice cold water or cold butter keeping solidity of fat especially in hot environemnts

36
Q

Ratio of fat to flour

A

Stiff dough with 1:3 or 1:2 ratio of fat to flour

37
Q

Over developed crust is baked prior to putting filling

A

Large blisters

38
Q

How to avoid blisters

A

Fork, beans to weigh down pastry

39
Q

Goal of cake making

A

Light, moist, tender product

40
Q

How is tender cake achieved?

A

Choice of flour

41
Q

What does cake flour give you?

A

finer grain and texture is a lot more uniform with cake flour.

42
Q

Why is cake flour more soft tender?

A

soft wheat and some tenderness comes from gluten content

43
Q

What else is cake composed of?

A

Starch

44
Q

What happens to the starch in the oven?

A

Gelatinization (starch, moisture, heat combined)

45
Q

Addition of liquid to cake

A

Milk, eggs, flavouring agents (citrus juice), vanilla is not very significant and some of it is also an alcohol so will be cooked off in the baking

46
Q

Effect of sugar on cake

A

Sugar addition will influence starch gelatinization and on gluten development

47
Q

Why does sugar good?

A

Good part of its effects relates to hydrogen bonding and has an overall tenderizing effect

48
Q

Sugar and gelatinization

A

delay gelatinization and will happen at a higher temperature than it would in the absence of sugar
Inhibition of gluten development

49
Q

Sugar and denaturation of proteins

A

hydrogen bonding effects of sugar it increases temperature required for denaturation of the proteins which means the presence of the sugar helps us to have a tender product

50
Q

Shortened cakes

A

Shortened gluten strands and more tender

51
Q

What do shortened cakes contain?

A

Fat such as butter, margarine, or shortening

52
Q

Most shortened cakes are levened with?

A

Baking powder or soda

53
Q

Unshortened cakes

A

Sometimes called foam cakes have no fat

54
Q

How are unshortened cakes leavened?

A

By air which is heated into eggs and by steam that forms during baking

55
Q

Shortening: creaming

A

Mixing shortening into cake batter is usually creaming process

56
Q

Incorporating sugar when creaming

A

entire mixture increases in volume because you are incorporate lots of air when combining fat and sugar

57
Q

Effect of egg on cake

A

Adding the whole egg (overall the whole egg is regarded as having a toughening effect on the texture of cakes)

58
Q

When does toughening of cake decrease?

A

gets decreased or is less obvious comes about through the other additional effects of fat and sugar mixed into the product

59
Q

What will yolk in egg contribute to?

A

Lipid and an important emulsifier

FND 100 Final (9 decks)

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