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EHL AP > Pastry > Flashcards

Pastry Flashcards

1
Q

What is the principle of a tempering and enrobing machine?

A

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)

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2
Q

What is a food mixer Stephan?

A

Used to mix, cut, and emulsify different preparations (cake, praline, ganache, etc.)

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3
Q

What is a thermomix?

A

Multifunction kitchen appliance (cooking, mixing, kneading, etc.) that can handle small quantities (2 litres)

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4
Q

What is an automatic cooker?

A

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.

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5
Q

What are the four parts of a table stand mixer?

A
  1. Whisk: Is used to whip cream, egg whites and mix liquid or semi-liquid products.
  2. Flat beater: Is mainly used for shortcrust pastry and cakes.
  3. Dough hook: Is mainly used for yeast dough.
  4. Mixing bowl: Has a capacity of 5 litres.
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6
Q

What is a whipper?

A

Metal cylinder that works by activating CO2 cartridges that instantly inject air to make whipped cream.

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7
Q

What is a sifter?

A

Sprinkle flour evenly. The sieve is used to get a thinner powder by filtering clumps that are found in icing sugar and ground almonds.

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8
Q

What is English custard cream composed off?

A

Egg yolk, sugar, vanilla, milk and caster sugar

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9
Q

What is Bavarian cream?

A

It’s English custard cream where gelatin and whipped cream is added. Consistency is similar to mouse. Used in entremets, verrines and small cakes.

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10
Q

What is egg based ice-cream.

A

Flavouring and stabilizer is added to English custard cream.

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11
Q

How is English Custard cream made?

A

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.

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12
Q

What is pastry cream composed off?

A

Milk, vanilla, caster sugar, egg yolk and corn starch.

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13
Q

What is a Diplomat cream?

A

Pastry cream with whipped cream.

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14
Q

What is a Mousseline cream?

A

Pastry cream with butter.

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15
Q

What is a chiboust cream?

A

Pastry cream with meringue.

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16
Q

What is the making of pastry cream?

A

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.

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17
Q

What items goes into both ice-cream and sorbet?

A

Liquid, sugar, flavouring and stabilizer.

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18
Q

What are the two types of ice-cream?

A

1) Milk ice cream
2) Egg-based ice cream

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19
Q

What is milk ice cream?

A

Ice cream made from milk, fat from dairy products and sugar.

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20
Q

What is egg-based ice cream?

A

Ice cream made from English custard cream with stabiliser and flavouring.

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21
Q

What role does a Brix refractometer play?

A

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.

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22
Q

What are the 5 steps of making ice cream?

A

1) Weighing
2) Cooking
3) Cooling
4) Resting
5) Freezing.

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23
Q

Who invented the chocolate bar?

A

Francois-Louis Cailler

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24
Q

Who invented the process for making cocoa powder?

A

Casparus Van Houten

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25
Who invented powdered milk and milk chocolate?
Henri Nestlé
26
Who improved the technique or making chocolate?
Rudolf Lindt
27
What are the three most chocolate consuming contries in the World?
1) Germany 2) Belgium 3) Switzerland
28
What are the four common varieties of cocoa trees that we have to know?
1) Criollo 2) Forastero 3) Trinitario 4) Nacional
29
What characterises the Criollo tree?
Elegant flavour, difficult to grow, expensive. Less than 10% of global production
30
What characterises the Forastero tree?
Hardy, not as tasty, most common cocoa tree, least expensive. Around 70% of global production.
31
What characterises the Trinitario tree?
Hybrid of Criollo and Forastero. Tasty like Criollo and hardy like Forastero. Around 20% of global production.
32
What characterises the Nacional tree?
Only grown in South America, primarily Ecuador. Delicate floral taste. Less than 3% of global production.
33
What are the two types of chocolate?
1) Blended 2) Grand cru
34
Where does the first phase of chocolate production take place?
In the plantation.
35
What are the 5 steps of the first phase of chocolate production?
1. Harvest: Pods are harvested 2. Opening: Pods are opened and beans removed 3. Fermentation: The beans are fermented to allow the cocoa flavour to develop. 4. Drying: Fermentation is stopped by drying: This allows for the beans to be better preserved. 5. Shipping: The beans are sorted and bagged: Shipped to chocolate factories where they will undergo the final part of their transformation.
36
Where does the second phase of the chocolate production take place?
In the factory.
37
What are the 7 steps of the 2nd phase in chocolate production?
1. Roasting: Toasted which develops the flavour of the beans. 2. Crushing: Broken into tiny pieces called cocoa nibs. 3. 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. 4. Assembling: Cocoa paste is mixed with other ingredients such as cocoa butter, which makes the chocolate more fluid. 5. Conching: Stirred for 2 to 3 days. Crucial step because it gives the chocolate taste and texture. 6. 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.
38
Explain why fermentation takes place.
Allows the cocoa flavour to develop.
39
Explain how fermentation is stopped.
Done by drying
40
Explain why drying is done.
To preserve the beans
41
Explain why roasting is done.
Develops the flavour of the beans.
42
What is crushed cocoa beans called?
Cocoa nibs
43
Explain grinding.
Cocoa nibs are ground into cocoa paste. It naturally contains 50% fat (cocoa butter). Some of the cocoa paste is pressed.
44
What is the fat in cocoa beans called?
Cocoa butter.
45
Explain conching
Stirring the chocolate for 2 to 3 days.
46
Why is conching crucial?
It gives taste and texture to the chocolate.
47
What are the content of dark chocolate with 75% cocoa content?
- 60% cocoa paste. - 15% cocoa butter. - 24% caster sugar. - 1% soy lecithi
48
What are the content of milk chocolate with 40% cocoa content?
- 20% cocoa paste - 20% cocoa butter - 34% caster sugar - 25% powdered milk - 1% soy lecithin.
49
What are the content of white chocolate with 35% cocoa content?
- 35% cocoa butter. - 39% caster sugar. - 25% powdered milk. - 1% soy lecithin.
50
What doesn't white chocolate contain?
Cocoa paste.
51
What are the price of industrial chocolate?
10 to 20 CHF/kg
52
What are the two ways of tempering chocolate?
1) Manually 2) Mechanically
53
What is the manual method of tempering chocolate?
Table-top: Melted chocolate is spread on marble to cool it down.
54
What is the mechanical method of tempering chocolate?
Using a chocolate tempering and enrobing machine.
55
What is the price of chocolate made by experts?
100 to 150 CHF/kg.
56
What are the four factors that determine the price of chocolate?
1) Origin and type of bean 2) Time and skill required 3) Cost of appliances and other equipment 4) Packaging, often personalised and protects the product.
57
What carbohydrates are sugar made off?
glucose and fructose
58
What is the other name for sugar?
Sucrose.
59
What is the sweeting power of sugar?
1
60
What are the two origins of sugar?
1) Sugar cane 2) Sugar beet
61
Where is sugar cane grown?
Hot countries: India, Brazil and Thailand.
62
What is the natural colour of sugar cane?
Brown
63
How is sugar cane turned white?
It's refined.
64
Where is sugar beet grown?
Temperate climates: Switzerland, Russia and USA.
64
What is natural colour of sugar beet?
White
65
How is sugar beet turned brown?
Cooking or colouring.
66
What are the three main types of sugar?
1) Caster sugar 2) Icing sugar 3) Brown sugar
67
What are the four roles of sugar in pastry making?
1) Enhancing the flavours of pastry. 2) Allowing a good colouring and caramelisation during cooking. 3) Optimizing the texture of pastries and chocolate, additionally it's a good preservative. 4) Can be used in all its forms for decoration.
68
What are the two most common sweeterners?
1) Glucose syrup: Often used as a stabiliser for ice cream 2) Inverted sugar: Gives softness.
69
What is the sweetening power of glucose?
Between 0.4 to 0.7
70
What is the sweetening power of inverted sugar
Around 1.3.
71
What basic cream is used to make ice cream?
English Custard Cream
72
Which cream is used for the Paris-Brest?
Mousseline cream
73
What does the culinary term "to cream" mean?
Mix sugar and butter or sugar and egg yolk vigorously to obtain a creamy consistency.
74
What is the percentage of cocoa in cocoa paste?
100%
75
Percentage of cocoa paste in white chocolate?
0%
76
What means crushing in chocolate making process?
Breaking cocoa beans into tiny pieces.
77
Why are cocoa beans dried before fermentation?
To stop the fermentation and to allow preservation
78
What is sweet shortcrust pastry used for?
Most common pastry dough. Used as pie crust for chocolate, lemon, strawberry and raspberry pies, tartlets and sweets.
79
What is lemon cream/lemon curd composed off?
Composed of lemon juice, caster sugar, whole eggs and butter.
80
What is meringue?
Whipped egg whites and sugar
81
What is French meringue?
Caster sugar is added while beating.
82
What is Italian meringue?
Cooked sugar syrup is added while beating.
83
What is Swiss meringue?
Sugar and egg whites are beaten together while heated over a bain-marie. Then cooled down in a stand mixer.
84
What is glaze?
Mixture of water, sugar and jellying agent
85
What is glaze used for?
Decoration and preventing the cake from drying out.
86
What is Chantilly?
Whipped cream with sugar and vanilla.
87
What goes into a Saint Honore?
Chiboust cream
88
What is Gianduja?
A spreadable paste from Italy made from a mix of chocolate and nuts.
89
What is soft caramel?
Caramelized sugar cooled with a liquid and/or butter.
90
What is ganache?
Creamy mixture of chocolate and cream (sometimes also butter and sugar).
91
What is coulis?
Fruit puree that has been jellyfied.
92
What is praline?
Combination of almonds and caramelized sugar.

EHL AP (17 decks)

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