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Leiths Theory > Patisserie > Flashcards

Patisserie Flashcards

1
Q

What setting agent does pate de fruit use?

A

Pectin

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2
Q

What is the main pectin used in onfectionary? What are its characteristics

A

Pectin jaune/ yellow pectin

-slow setting
- thermo non reversible

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3
Q

What are the qualities of pectin NH?

A

Fast setting
Thermo reversible

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4
Q

What is meringue

A

Egg white foam an sugar- dehydrated in oven

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5
Q

What is the most stable type of meringue? How is it made?

A

Italian which is made by taking egg whites to stiff peaks, incorporating sugar syrup at 118.

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6
Q

What is dacquoise?

A

Meringue made with ground almonds/ nuts

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7
Q

How is meringue cuite/ swiss made?

A

Over a bain marie

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8
Q

What is agar agar?

A

A derivative of seaweed and used as a vegan thickening, gelling or setting agent. It needs heat acitviation and is thermo reversible

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9
Q

Name a sugar alternative suitable for use in desserts?

A

Xylitol

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10
Q

What is trimoline?

A

An invert sugar

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11
Q

What is liquid glucose?

A

A syrup used to sweeten and prevent ice crystals in desserts, good for ice creams and sorbets

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12
Q

What is a pate a bombe?

A

A cream made with eggs and sugar syrup

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13
Q

How are marshmallows made?

A

Italian meringue with addition of gelatine

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14
Q

How is meringue cutie made?

A

Beating egg whites and sugar together of just simmered water, slow then fast until doubled in volume and whisked off the heat to cool. Denser in texture

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15
Q

What is the most stable type of meringue?

A

Italian

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16
Q

What are the key stages of sugar syrups

A
  1. Vaseline (104)
  2. Short thread and long thread
  3. Soft ball (115)
  4. Firm ball (120)
    Hard ball (124)
    Spun sugar (152)
    Caramel (194)
17
Q

What is a macaron foot?

A

The collar around the base

18
Q

How do you know macarons are cooked?

A

Self release from base

19
Q

What stage do you take sugar syrup to for spun sugar?

A

Light caramel (152c)

20
Q

What sugar is best for caramel?

A

Caster sugar because it melts more quickly

21
Q

Best sugar for sugar syrup?

A

Granulated- fever impurities

22
Q

What is a demersal fish and examples?

A

Bottom feeders cod, Dover sole, monkfish

23
Q

What is asinistral fish and examples

A

Flat fish with eyes on left like turbot and brill

24
Q

Where do white fish store most of their fat?

A

Liver

25
Q

Where do oily fish store most of their fat

A

Flesh

26
Q

What is a pelagic fish?

A

Feed near surface like tuna

27
Q

What is a dectral fish

A

Flat with eyes n right hand side, halibut and plaice

Leiths Theory (22 decks)

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