Segundo Corte

Question 1

Why puff pastry grows

Answer 1

The trapped vapor found between the layers lets the pastry to grow with the presence of heat.

Question 2

Baking soda

Answer 2

Sodium bicarbonate, reacts at prescience of water and acid. It will react in a very fast manner this means it has a low bench tolerance. Baking soda is used to neutralise de acidity sin its a basic product.

Question 3

Baking powder

Answer 3

Its a mixture that contains sodium bicarbonate and some acid salts, which are released when dissolved in water. It also contains starch to prevent lumps and reacting before being used. Since baking powder has the acid and basic elements it only needs water to be activated.

Question 4

Single acting baking powder

Answer 4

Single-acting baking powder only needs moisture to be used, most me immediately baked. Can be made by combining two parts of cream of tartar and one part of baking soda and one part of cornstarch for volumen.

Question 5

Double acting baking powder

Answer 5

Double acting baking powder made of sodium bicarbonate and one or more acid salts. Theres gas released when contact with moisture and a second gas released when contact with heat. It should be baked immediately but can be left outside for a little while.

Question 6

Whipped Eggs

Answer 6

Mixtures that have no leavening agent and uses the air whipped into the mixture to help it rise. Examples are angel cake genoise sponge and chiffon cake. Dry mixture is fold into the whipped eggs.

Question 7

Flour

Answer 7

Too much flour makes dry cakes

Question 8

Eggs

Answer 8

Too much eggs makes a tough and hard cake.

Question 9

Toughners

Answer 9

Flour, milk and egg contain protein which when baked create a tough product if not done well or it will collapse if not enough is used.

Question 10

Tenderizers

Answer 10

Sugar, fat and eggs yolk prevent the gluten growth this means the strands are smaller making tender and soft cakes, also improves cakes keeping quality.

Question 11

Moisteners

Answer 11

Liquids like water, juice, eggs and milk creates moisture in the mixture. Moisture makes gluten growth possible and starch gelatinisation. Improves cakes keeping quality.

Question 12

Driers

Answer 12

Flour, starches and milk solids absorbs moisture giving body and structure to the cake

Question 13

Leaveners

Answer 13

Cakes rise because of gas or trapped CO2, it happens when heated the air in the creamed ingredients, whipped eggs or leavening agents make it possible.

Question 14

Flavoring

Answer 14

The use of sugar, cocoa, spices, salt and butter gives the flavour to the cake. Acidic flavouring also provide the necessary acidity for baking powder. Cake ingredients should be at room temperature (21C). If the temperature is not constant it would affect the ability of the ingredients to trap air.

Question 15

Heavy batter

Answer 15

In this type of batter structure relies in the creamed fat. Pound cake, layer cake, coffeecakes and brownies. Needs to have a chemical learners. Has a fine grain, crumbs that are moist and not crumbly. Divided into butter cakes and high ratio cakes.

Question 16

Light batter

Answer 16

This type of batter relies in whipped eggs for structure.

Question 17

Butter cakes

Answer 17

Butter needs to creamed to incorporate air into the mixture. It needs chemical leavening to achieve proper size. The adding the eggs to emulsify leaves particles of fat and water suspended to give it the possibility of growing.

Question 18

Cheesecake

Answer 18

It’s a baked custard that has a smooth cheese feeling usually cream, mascarpone or ricotta. Cheese should be at room temperature and mix at low speed. A hight speed mix can cause the emulsification to be lost and dry cheesecake. Can have or not a dough.

Question 19

Laminated Dought

Answer 19

Laminated because the fat is added by folding. 1 steps, preparing the dough, 2 selecting and preparing the fat for lamination, 3 enclosing the fat inside the dough and last flattening rolling and folding the dough to develop the layers.