Quarter 2 Flashcards
1 cup cocoa powder, lightly spooned =
3 ounces
1 pint =
2 cups
16 fluid ounces =
2 cups
Substitution
2 cups of butter milk or sour milk in baking -
2 tbsp. lemon juice plus enough milk to make 2 cups
2 tbsp. =
6 teaspoons
4 ounces in pound =
¼ pound
Best substitute for 1 cup granulated sugar -
1 cup tightly packed light or dark brown sugar
One envelope active dry =
1 tbsp of fast rising active yeast
The best substitute for 1 cup all- purpose flour -
1 cup + 2 tbsp sifted cake flour
3 tbsp. of natural cocoa powder plus 1 tbsp. unsalted butter, vegetable oil or shortening =
1 ounce of unsweetened chocolate
refers to any materials used to cover, contain, protect, handle, preserve, identify, describe, and market goods by a producer to the consumer.
Packaging
use in baking pastry
All-purpose flour
used to cut bread or baked product without crushing
Bread knife
used to measure the temperature of boiled sugar especially pulled sugar
Candy thermometer
used in chopping, slicing, and mincing food
Chef’s knives
used to make icing for baked pastry
Confectioners sugar
a light pastry that is filled with whipped cream or a sweetened cream filling and topped with chocolate, which of the following pastry would you recommend
Cream puff
to pinch together the edge of a pie crust with the fingers or fork tines.
Crimp
pastry made of sweetened yeast dough with toppings such as fruits, nuts, and cheese
Danish pastry
used in weighing small quantity of ingredients for baking purposes
Dietetic scale
3 Examples of pastry:
Creampuff, pies, croissants
a rich pastry filled with custard or fruits
French pastry
French term that means “put in place”, it also includes assembling all the necessary ingredients, equipment and tools needed to perform the task.
Mise en place
used to cut shortening into flour.
Pastry blender
is a thick sauce containing eggs and starch.
Pastry cream
to press the mixture out of the piping bag.
Pipe out
used to scrape all the left mixtures on the sides of the bowl.
Rubber scraper
used to cut shortening into flour.
Pastry blender
to improve the aroma, flavor and nutrients of baked products
Vanilla
provides moisture needed to develop gluten
Water
to weigh a large amount of ingredients for baking purposes.
Weighting scale
baking time required for baking shell of pastry
10-12 minutes
the baking time for meringue on cooked filling in pre- baked shell
12-15 minutes
required oven temperature for two crust pies with cooked fillings
425 F - 450 F
required oven temperature for baking two-crust pies with cooked filling
425°F - 450°F
the easiest way to decorate an ordinary pastry
Coat of glaze
accompaniment that consists of milk, sugar, eggs, and flavoring
Custards
the first step in preparing brown sugar glaze
6 tbsp unsalted butter and ½ cup packed light brown sugar in saucepan
Ingredients needed in preparing lemon glaze -
Confectioners sugar, lemon zest, lemon juice
pastry filling that is usually used for cream pies and puddings
Pastry cream
Pastry examples -
Peach cream, bow tie, cream puff, fruit tart
accompaniment will moisten the pastries
Syrup
Rules in garnishing pastry products:
garnishes should be edible, color should be harmonized, the setting must be viewed as a whole.
principle in decorating pastry stimulates sense of sight and enhance once appetite.
Color of the product
the uniformity in grains and texture. It is how it feels in the mouth when eating.
Consistency
enhances the flavor and palatability of the pastry products.
Moisture content/moistness
it is about the form and shape of pastry products after baking.
Appearance
where we store product like egg pie
Refrigerator
unbaked pies last in the freezer
4 months
packaging material is usually used in tarts, pies, and other type of pastries
Transparent and coloured plastic
