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Sugar Artistry > Sugar Preparation and Techniques > Flashcards

Sugar Preparation and Techniques Flashcards

1
Q

What are the two main sources of sugar?

A

Sugar Cane and Sugar Beet

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2
Q

Which source of sugar is local to Alberta?

A

Sugar Beet

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3
Q

True or False - When boiling sugar, it is fine to use sugar from the bakery storage container.

A

False - When boiling sugar, always use clean sugar!!

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4
Q

When boiling sugar, what ingredients are required?

A 
Clean Sugar
Water
Glucose
An Acid
Colour (if desired)
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5
Q

What is the role of glucose in boiled sugar?

A 
~ Helps prevent crystallization
~ Gives elasticity
~ Modifies the texture
~ Makes the sugar set harder, shinier, and dryer
~ Protects against humidity
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6
Q

Where does Tartaric Acid come from?

A

Tartaric Acid is a natural constituent in most fruits, including grapes, bananas, and tamarinds. Commercially it is extracted from grapes.

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7
Q

In what form is acid added to sugar?

A

Acid is added in the form of a solution if Tartaric Acid or Citric Acid is being used. Cream of Tartar can be added in powder form.

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8
Q

How is an acid solution created?

A

Using a 1:1 ratio of acid crystals to boiling water.

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9
Q

What is the role of acid in boiled sugar?

A

~ Prevents Crystallization
~ Helps create Elasticity
~ Allows the sugar to be worked and kept under heat for a longer period of time.
~ Creates an inversion

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10
Q

What effect does too little acid have on sugar?

A

Makes the sugar hard to pull

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11
Q

What effect does too much acid have on sugar?

A

Makes the sugar soft, sticky, and will not hold its shape even when cooled.

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12
Q

What two factors enhance inversion in sugar?

A

Acids and high temperatures

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13
Q

List 3 ways sugar work is evaluated.

A 
~ Shine of the pulled sugar
~ Gluing of the components
~ Clean edges
~ No finger marks
~ No air bubbles
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14
Q

True or False - When cream of tartar is the acid used in boiling sugar, it is added at the beginning.

A

True

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15
Q

Why are most acids added nearer the end of the boiling sugar process?

A

The acid is added nearer the end to prevent the colour from being distorted.

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16
Q

When boiling sugar, water should always be added to the pot before the sugar. Why?

A

The water is added before the sugar to prevent dry sugar spots that will caramelize.

17
Q

Describe the boiling process of sugar.

A
  1. Place the sugar and water in a clean, heavy pan. Set the mixture over low heat and store gently until the is sugar dissolved.
  2. When the sugar is dissolved, raise the heat to moderately high and do not stir any more.
  3. If any scum accumulates on the surface, remove it with a skimmer.
  4. To prevent crystallization, use a clean pastry brush dipped in hot water to wash any sugar crystals down the side of the pan. Do not let the brush touch the syrup.
  5. Add colouring at 125-130C.
  6. Add tartaric acid solution at 135-138C.
  7. When the sugar reaches the final desired temperature, take the pan off the heat and quickly dip the bottom in a cold water bath for a couple of seconds to stop cooking.
  8. Carefully, wipe the bottom of the pan dry, and pour liquid sugar on a silicone mat to start cooling.
18
Q

List 4 Sugar Work Techniques

A 
~ Spun Sugar
~ Sugar Cages
~ Casting/Poured Sugar
~ Blown Sugar
~ Pulled Sugar
~ Straw Sugar
~ Rock Sugar
19
Q

What classic dessert is spun sugar often found on?

A

Croquembouche

20
Q

What is a sugar cage?

A

A delicate, lacy, sugar dome made of caramelized sugar

21
Q

What is poured/cast sugar?

A

A boiled sugar that is allowed to harden in various shapes (using different molds).

22
Q

True or False - Silicone molds should be oiled prior to use.

23
Q

What mediums can be used to make affordable specifically shaped molds for sugar?

A

Playdough or plasticine

24
Q

True or False - Molded sugar items should have a rounded edge.

25
Q

When blowing sugar, what can be done if one side gets too thin?

A

If the sugar on one side becomes too thin, cool that side slightly with a fan until it hardens.

26
Q

What is the most crucial step in making blown sugar?

A

Making the cavity even.

27
Q

Why does satinizing pulled sugar make it more opaque and shiny?

A

The process incorporates air into the sugar which light reflects off of.

28
Q

What two techniques is straw sugar a combination of?

A

Pulled and Blown

29
Q

How is rock sugar made?

A

By cooking a sugar syrup and adding royal icing at the end.

30
Q

Is acid required for making rock sugar?

31
Q

Why does adding royal icing give a rock-like appearance to sugar?

A

The royal icing makes the sugar bubble and crystalizes at the same time resulting in an aerated crystalized sugar mass.

Sugar Artistry (5 decks)

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