Possible Exam Questions Flashcards
What is the difference between cremé d’amande & frangipane cream?
Both the creme d’amande and frangipane are almond-flavored fillings for desserts and use almonds as the main ingredient. Frangipane starts with creme d’Amandes as the base, then has cream pâtissière.
What is the ratio for Glacé royal?
4:1 icing sugar to egg whites
How many layers of laminated correctly should a Mille-feuille have?
1000 layers of correctly laminated
Why is it necessary to use bread improver?
It helps the yeast when you freeze the dough.
It helps activate the gluten and improves the yeast fermentation process and the overall taste of the bread.
What are the basic need requirements for yeast fermentation?
- warmth
- moisture
- food
- time
What are the 12 stages of bread making?
- Weighing ingredients
- Mixing
- Bulk fermentation time (BFT)
- Folding (knock back)
- Divide & scale
- Pre-shaping or rounding
- Bench proofing
- Shaping & panning
- Prove (2nd rise)
- Cutting & decorating
- Bake
- Cooling
Why do we add salt in our yeast dough?
Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough.
Why do we add sugar to yeast dough?
Yeast is a type of fungus that feeds on sugar to grow and produce carbon dioxide gas, which helps the bread dough rise.
Adding sugar to the dough provides the yeast with the food it needs to thrive.
