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Culinary III > Principles of The Bakeshop (TEST) > Flashcards

Principles of The Bakeshop (TEST) Flashcards

1
Q

What are the two proteins in flour

A

Glutenin and Gliadin

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2
Q

What are the parts of the kernel

A

the bran, germ, and endosperm

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3
Q

process of beating fat and sugar together to incorporate air

A

creaming

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4
Q

What does flour milled from strong wheat have a high percentage of

A

Protein

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5
Q

what should you do to prevent lumping when caramelizing sugar

A

Add an interferent

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6
Q

What temperature does sugar caramelize

A

above 320

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7
Q

technique used to increase smoothness in chocolate

A

conching

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8
Q

What is ovenspring

A

the initial rise of baked products when placed in a hot oven

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9
Q

gluten

A

-Network of proteins created when wheat flour is moistened and manipulated
-Tough rubbery substance created when wheat flour is mixed with water

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10
Q

Chemical name for granulated sugar

A

Sucrose

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11
Q

What determines the character of flour

A

the character of wheat

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12
Q

Two types of sugar syrups

A

Simple syrup: Mixture of sugar and water
Cooked syrup: Made of melted sugar cooked until it reaches a specific temperature

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13
Q

Purposes of sugar

A

Lock in moisture
Carb
Food for yeast
Creaming and tenderizing agent etc.

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14
Q

Molasses

A

Thick Syrup used as a “Sweetener”

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15
Q

Brown sugar

A

Granulated Sugar + Molasses

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16
Q

How do you prevent recrystallization in sugar syrups

A

Add and interferent during the boiling procedure

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17
Q

interferent

A

Interferes with formation of sugar crystals
EX: Acid (lemon juice, vinegar, cream of tartar, etc.) or glucose (corn syrup, honey, etc)

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18
Q

Hygroscopic

A

Ingredients that attract water from the air on humid days and lose water through evaporation mote slowly than granulated sugar

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19
Q

Chocolate Liquor

A

the product that results when cocoa bearns are first crushed

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20
Q

cocoa butter

A

Fat from beans

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21
Q

Couverture

A

Chocolate that is at least 32% cocoa butter

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22
Q

Nib

A

Cocoa beans

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23
Q

Rye Flour

A
  • Commonly used for bread baking
  • Milled from rye berry
  • Comes in four grades and colors (white, medium, dark, rye meal)
  • Does not contain proteins that produce gluten
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24
Q

Equipment for beating

A

Spoon or electric mixer fitted with a paddle

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25
Q

Equipment for blending

A

Spoon, rubber spatula, wisk, or electric mixer fitted with a paddle

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26
Q

Equipment for Creaming

A

Electric mixer with paddle on medium speed

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27
Q

Equipment for Cutting

A

Pastry cutters, fingers, or electric mixer with a paddle

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28
Q

Equipment for Folding

A

Rubber spatula or balloon whisk

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29
Q

Equipment for Kneading

A

Hands or electric mixer fitted with dough hook.

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30
Q

Equipment for sifting

A

Rotary, drain sift, or mesh strainer

31
Q

Equipment for stirring

A

Spoon, whisk or rubber spatula

32
Q

Equipment for Whipping

A

Whisk or electric mixer fitted with a whip

33
Q

Aerate

A

To incorporate air into a mixture through sifting and mixing

34
Q

Folding

A

Very gently incorporating wet ingredients with dry ingredients, batter, or cream

35
Q

Creaming

A

Vigorously combining softened fat and sugar while incorporating air

36
Q

Blending

A

Mixing two or more ingredients until evenly distributed

37
Q

Cutting

A

Incorporating solid fat into dry ingredients only until lumps of the desired size remain.

38
Q

Caramelization

A

The browning of sugar

39
Q

Granulated sugar

A

All purpose sugar
Refined sugar, whitened an grinded by food processors. Similar size and looks to table salt

40
Q

What is granulated sugar refined from

A

Sugar cane of sugar beets

41
Q

Brown Sugar

A

Granulates sugar with molasses added back into it

42
Q

Molasses

A

Thick syrup used as a sweetener
Comes from unrefined, raw sugar

43
Q

Nibs

A

The edible part of the cocoa bean

44
Q

Gelatinization

A

When starch absorbs liquid and thickens the liquid

45
Q

Gelatin

A

A natural product derived from collagen (an animal protein)
Has two forms

46
Q

Two forms of Gelatin

A

Granulated Gelatin and Sheet Gelatin

47
Q

Fats

A

Provide flavor and color
Adds moisture and richness
assists with leavening
Helps with products shelf life (preservative)
Shortens gluten strands

48
Q

Oil

A

Liquid fat
Blends thoroughly into a mixture

49
Q

Margarine

A

Adds flavor, high melting point

50
Q

Shortening

A

Shortens Gluten Strands and tenderizes product

51
Q

Emulsified shortening

A

Uses large amounts of sugar or liquid

52
Q

Butter

A

Adds flavor, low melting point

53
Q

Lard

A

Rendered pork fat
Adds flakiness and flavor; spoils quickly
Contains only a small amount of water

54
Q

Chocolate Liquor

A

the liquid produced when cocoa beans are roasted and ground

55
Q

Simple Sugar syrup

A

A mixture of sugar and water

56
Q

Emulsion

A

Flavoring Oils mixed into water with the aid of emulsifiers

57
Q

Unsweetened/Bittersweet Chocolate

A

at least 35% chocolate liquor plus cocoa butter sugar, flavorings and sometimes emulsifiers

58
Q

Air

A

All products, especially those containing whipped eggs or creamed fat

59
Q

Steam

A

All products when liquids evaporate or fats melt

60
Q

Carbon Dioxide

A

Products containing baking soda, baking powder, baking ammonia, or yeast

61
Q

Interferent

A

Interferes with formation of sugar crystals

62
Q

Interferent examples

A

EX: Acid (lemon juice, vinegar, cream of tartar, etc.) or glucose (corn syrup, honey, etc)

63
Q

How do you prevent lumping when caramelizing sugar (recrystallization)

A

Add and interferent during the boiling procedure

64
Q

Beating

A

Vigorously agitating food to incorporate air or develop gluten

65
Q

Sifting

A

Passing one or more dry ingredients through a wire mesh to remove lumps and combine and aerate

66
Q

Hygroscopic

A

Ingredients that attracts water from the air on humid days and lose water through evaporation more slowly than granulated sugar

67
Q

Whats an example of a hygroscopic ingredient

A

Corn syrup

68
Q

Extracts

A

Mixtures of flavoring oils/essential oils and ethyl alcohol

69
Q

Starch Retrogradation

A

When a dough or batter loses moisture after baking, resulting in baked good that are dry or stale

70
Q

Cooked Syrup (Heavy Syrup?)

A

Sugar syrups that need to be cooked to a higher temperature

71
Q

Dough

A

Has a lower water content.

72
Q

Batter

A

has more liquids, fats, and sugars than dough

73
Q

Cocoa powder

A

finely ground powder from cocoa beans

Culinary III (12 decks)

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