Pastry Flashcards
What is the principle of a tempering and enrobing machine?
Melt the chocolate couverture. At 50 (45 for the milk couverture), cool down to 25-27, then increase and stabilise the temperature at 30-31 (28 for the milk couverture)
What is a food mixer Stephan?
Used to mix, cut, and emulsify different preparations (cake, praline, ganache, etc.)
What is a thermomix?
Multifunction kitchen appliance (cooking, mixing, kneading, etc.) that can handle small quantities (2 litres)
What is an automatic cooker?
Machine that heats and mixes at the same time. Useful for a variety of products (cream, jelly, caramel, fruit paste, etc.) Faster to prepare large volumes.
What are the four parts of a table stand mixer?
- Whisk: Is used to whip cream, egg whites and mix liquid or semi-liquid products.
- Flat beater: Is mainly used for shortcrust pastry and cakes.
- Dough hook: Is mainly used for yeast dough.
- Mixing bowl: Has a capacity of 5 litres.
What is a whipper?
Metal cylinder that works by activating CO2 cartridges that instantly inject air to make whipped cream.
What is a sifter?
Sprinkle flour evenly. The sieve is used to get a thinner powder by filtering clumps that are found in icing sugar and ground almonds.
What is English custard cream composed off?
Egg yolk, sugar, vanilla, milk and caster sugar
What is Bavarian cream?
It’s English custard cream where gelatin and whipped cream is added. Consistency is similar to mouse. Used in entremets, verrines and small cakes.
What is egg based ice-cream.
Flavouring and stabilizer is added to English custard cream.
How is English Custard cream made?
Milk and vanilla are brought to a boil. Sugar and egg yolks are whipped. The milk and vanilla is added while whisking. Then heated at 85 for 1 min. Stirred with a rubber spatula. Passed through a conical strainer into a gastronorm tray.
What is pastry cream composed off?
Milk, vanilla, caster sugar, egg yolk and corn starch.
What is a Diplomat cream?
Pastry cream with whipped cream.
What is a Mousseline cream?
Pastry cream with butter.
What is a chiboust cream?
Pastry cream with meringue.
What is the making of pastry cream?
The corn starch is added to the sugar before adding the egg yolk. Some of the boiling mixture is added to the bowl and then mixed together. Then the mixture is added into the rest of the boiling mixture. Then it’s all mixed together. The corn starch creates a thicker consistency.
What items goes into both ice-cream and sorbet?
Liquid, sugar, flavouring and stabilizer.
What are the two types of ice-cream?
1) Milk ice cream
2) Egg-based ice cream
What is milk ice cream?
Ice cream made from milk, fat from dairy products and sugar.
What is egg-based ice cream?
Ice cream made from English custard cream with stabiliser and flavouring.
What role does a Brix refractometer play?
There are different levels of sugar in different fruits. Therefore the right amount of sugar must be obtained and checked. The Brix refractometer measures the residual sucrose of a product composed of sugar and water only. Has to be precisely 32 Brix. If above = too soft. Under 32 = 32 too hard.
What are the 5 steps of making ice cream?
1) Weighing
2) Cooking
3) Cooling
4) Resting
5) Freezing.
Who invented the chocolate bar?
Francois-Louis Cailler
Who invented the process for making cocoa powder?
Casparus Van Houten
Who invented powdered milk and milk chocolate?
Henri Nestlé
Who improved the technique or making chocolate?
Rudolf Lindt
What are the three most chocolate consuming contries in the World?
1) Germany
2) Belgium
3) Switzerland
What are the four common varieties of cocoa trees that we have to know?
1) Criollo
2) Forastero
3) Trinitario
4) Nacional
What characterises the Criollo tree?
Elegant flavour, difficult to grow, expensive. Less than 10% of global production
What characterises the Forastero tree?
Hardy, not as tasty, most common cocoa tree, least expensive. Around 70% of global production.
What characterises the Trinitario tree?
Hybrid of Criollo and Forastero. Tasty like Criollo and hardy like Forastero. Around 20% of global production.
What characterises the Nacional tree?
Only grown in South America, primarily Ecuador. Delicate floral taste. Less than 3% of global production.
What are the two types of chocolate?
1) Blended
2) Grand cru
Where does the first phase of chocolate production take place?
In the plantation.
What are the 5 steps of the first phase of chocolate production?
- Harvest: Pods are harvested
- Opening: Pods are opened and beans removed
- Fermentation: The beans are fermented to allow the cocoa flavour to develop.
- Drying: Fermentation is stopped by drying: This allows for the beans to be better preserved.
- Shipping: The beans are sorted and bagged: Shipped to chocolate factories where they will undergo the final part of their transformation.
Where does the second phase of the chocolate production take place?
In the factory.
What are the 7 steps of the 2nd phase in chocolate production?
- Roasting: Toasted which develops the flavour of the beans.
- Crushing: Broken into tiny pieces called cocoa nibs.
- Grinding: The cocoa nibs are ground into a cocoa paste, which naturally contains 50% fat, called cocoa butter. To obtain cocoa butter, some of the cocoa paste is pressed.
- Assembling: Cocoa paste is mixed with other ingredients such as cocoa butter, which makes the chocolate more fluid.
- Conching: Stirred for 2 to 3 days. Crucial step because it gives the chocolate taste and texture.
- Tempering: Increasing then decreasing the temperature of the chocolate by following a temperature curve very closely. Each type of chocolate has its own temperature scale. This step stabilises the cocoa butter crystals. The chocolate, during this step, will become shiny and break cleanly.
7) Molding: The chocolate is poured into a mold then chilled before being removed from the mold, packaged and sold.
