Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Leiths Temperatures > Temperatures > Flashcards

Temperatures Flashcards

1
Q

Oven temp and shelf for egg custard

A

150, bottom third, Bain marie

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Crème Anglaise

A

Eggs coagulate at 72 degrees
Eggs scramble at 82 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Short crust pastry temp and shelf

A

200, top shelf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Roast beef temp and timings

A

220 for 20 then 170 for
10-15 mins = rare
15-20 mins = medium
20-25 mins = well done (Per pound)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Roast pork

A

220 for 20 mins to start then 190 for 25 mins per pound.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Roast chicken

A

200 for 20 mins to start then 200 for 20 mins per pound.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

French meringue

A

120 degrees, lower 3rd

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Choux pastry

A

200 degrees, top 3rd

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Victoria sponge

A

180 degrees, middle shelf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Scones

A

200 degrees, top shelf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Yeast dies above what temperature?

A

60 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Pasteurising temperature

A

72 degrees

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Pate sucree, pate frollee

A

190 degrees, top shelf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Soufflé

A

220 down to 200. Top 3rd, baking sheet for bottom heat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Hollandaise ideal temperature

A

55-60 degrees

Above 66 degrees = scramble!

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Gelatine melting and setting

A

Melts @ 27 degrees
Sets @ 20 degrees

17
Q

Puff pastry

A

220 degrees down to 200 going in.
Top 3rd.

18
Q

Italian meringue

A

Start whisking whites at 105 degrees,
Add syrup to whites at 118.

19
Q

Vaseline

A

104

Syrups and sorbets

20
Q

Short thread

A

108

Syrups and sorbets

21
Q

Long thread

A

110

Syrups

22
Q

Soft ball - fudge and fondant

A

115

23
Q

Firm ball

A

120 - Italian meringue/ mousse ice cream

24
Q

Hard ball

A

124 - marshmallow

25
Q

Soft crack

A

138 - soft toffee

26
Q

Hard crack

A

155 -160. Hard toffee/nougat

27
Q

Light caramel/spun sugar

A

152

28
Q

Caramel

A

194 - sauce and praline

29
Q

Air drying cured meats

A

12 - 18 degrees

(60% humidity)

30
Q

Hot smoking

A

60 - 115

31
Q

Cold smoking

A

Below 30

32
Q

Macaron - Italian meringue temps and oven temp

A

Italian meringue syrup 105 start whisking, add to whites at 115.

Oven 140 middle shelf

33
Q

Beurre blanc optimum temperature

A

58

34
Q

Pate ideal temperature to reach

A

65

35
Q

Confit

A

Ideally 80, not above 93

Centre of meat must reach 60 within 2 hours.

36
Q

Chocolate tempering

A

Melt 2/3 to 45 degrees
Add seed and cool to 29
Rewarm with blow torch to 32

37
Q

Sous vide

A

Fish - 50
Meat - 65
Vegetables - 85

Leiths Temperatures (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions