PSTR 1301 Fundamentals of Baking Flashcards
Was honey the most important sweetener in Europe in the middle ages?
True
In the Middle Ages, was white flour less expensive than whole-grain flour? Why?
False
Know Units of weight and units of volume.
(Deciliter) Pounds, Ounce, Milligrams, Grams, Litter, and Ditsy
Which ingredients may be measured by volume in the bakeshop?
Water, Milk, and Eggs
Baker’s percentages are based on the weight of _____ at 100%
Flour
A ______ is used to bake loaves of bread that yield a square of rectangular slices.
Pullman pan
Is the hard outer covering of wheat kernels and other grains called bran?
True
If you substitute buttermilk for regular milk in a recipe for muffins, what must you increase?
False
What sugars may be used by bakers to make clear syrups?
Coarse granulated sugar
Which properties have Invert sugar?
All of the above
Which are the function of fat is baked goods?
To provide structure
Which are suitable fats to use for pie crusts?
All of the above
Why is salt used in bread making?
All of the above
Staling is caused primarily by changes in the starch content of baked goods.
Starch
_____ is the process in which starch granules absorb water, swell in size, and break open to release individual starch molecules.
Gelatinization
Are French bread, white sandwich bread, and pizza dough all examples of lean dough products?
True
Do large loaves require a higher baking temperature than smell ones, so that the heat penetrates to the center more quickly?
False
What is the amount of water needed to make dough of the desired stiffness determined by?
An absorption rate of the flower
Sourdoughs are “sour” because they contain ______.
Acid
The purpose of a sour in the dough is to provide _______.
bot A and B
Is French bread dough sometimes made only of flour, water, yeast, and salt?
True
What is rolled into the rolled-in dough?
Fat
a. For flavor, is butter the preferred fat in the rolled-in dough?
b. Is the problem with using butter in the rolled-in dough’s that it is hard when cold and soft when too warm, making it difficult to work with?
c. Can specially formulate shortenings and margarine be substituted for butter in rolled-in doughs when cost and ease of handling are concerns?
All of the above
What is an advantage that quick bread has over yeast bread?
All of the above
Gluten development in quick bread _______ to avoid toughness.
Should be minimized in order to avoid toughness.
If a muffin batter is overmixed, the muffins may _____.
All of the above
Should Biscuit dough be kneaded long enough to produce _____, but not so long as to produce _____?
Flakiness, Toughness
The advantage of the muffin method is that _____. The disadvantage of this method is that _______.
Fast and easy, overmixing can produce toughness
French doughnuts are ______ made how and from which base?
A fried version of the pastry used to make cream puffs and eclairs
French pancakes or crepes are made from thin, unleavened batters made from ___.
All of the above
Although solid shortenings are popular for frying doughnuts, they are not the best choice because _____. D
They have an unpleasant texture because the fat does not melt in your mouth
Waffle batter differs from pancake batter because waffle batter usually contains ___.
All of the above
What should be used as a leavening agent for waffles if the batter is made several hours ahead of time?
Baking powder
Are Doughnuts and fritters that fried at too low a temperature are likely to be greasy.
True
When boiling sugar syrup, washing down the inner sikes of the pan with a brush dipped in water is a technique that is used to ______.
Avoid crystallization
Crystallization can be partially controlled during syrup production by adding _____ before or during the cooking process.
Any of the above (Lemon juice, honey, can crystalize)
What is Dessert syrup?
All of the above
What are the ingredients in vanilla syrup?
Cornstarch
What ingredients are needed to make crème anglaise?
egg yolks, milk, sugar, and vanilla
. What can prevent egg whites from foaming properly during meringue production?
Fat, grease, egg yolks
What can Ganache be used for?
All of the above
What is the quality of a ganache primarily dependent upon?
quality of the chocolate used to prepare it
What can Pastry cream be used for?
All of the above
The primary ingredient in a coulis is ______.
All of the above
Which is the most appropriate type of pie dough or crust to use for pumpkin pie?
mealy pie dough, unbaked
A soggy bottom crust might be caused by what?
All of the above
Canned fruit that contains no added water is called ________.
Solid pack
If you want to make a large tart, a good choice for the crust would be which type of dough?
pate brise
If puff pastry products come out of the oven irregular or crooked, what could be a possible reason?
All of the above
The primary leavening agent in éclair paste is _______.
Steam
