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Baking And Pastry Tech > Topic 1-4 > Flashcards

Topic 1-4 Flashcards

0
Q

Product rotation

A

Act of moving earlier sell-by dated to the front of a shelf

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1
Q

Beam balance

A

Have platforms attached on a beam. A weight bangs from a bar.

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2
Q

Rack oven

A

Small chambers heated by gas burners

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3
Q

Candy thermometer

A

Calibrated in degrees only. Most commonly used for sugar cooking

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4
Q

Reach in refrigerator

A

Upright, refrigerator case with solid doors that holds refrigerated products

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5
Q

Convection cooking

A

A cooking device that heats food by a circulation of air

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6
Q

Ready to eat foods

A

Convince food designed for ease of consumption

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7
Q

Sense of urgency

A

When you do something you go immediately while still remaining quality

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8
Q

Danger zone

A

Temperature at which food cannot be consumed 41-135

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9
Q

Side towel

A

Towel used to take hot pans out of stove

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10
Q

Deck oven

A

An oven that has more than one baking chamber to allow large volumes of products to be made

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11
Q

Digital electronic scale

A

stainless steel platform set on electronic base

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12
Q

Tare

A

Weight of an empty container

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13
Q

FIFO

A

Food produced first that is sent out first

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14
Q

Three compartment sink

A

Stainless steel sink containing 3 compartments for washing, rinsing, and sanitzing

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15
Q

Infrared thermometer

A

Thermometer which reads temperature by thermal radiation

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16
Q

Toque

A

Chef hat

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17
Q

Metric units of measure

A

ML, L, g, kg

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18
Q

Walk in Refrigerator

A

A large enough refrigerator to walk into

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19
Q

Mise en place

A

Putting in place

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20
Q

Work station

A

Station where chef’s prepare food

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21
Q

Probe thermometer

A

A plastic digital readout base with metal probe on the cord

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22
Q

Name three types of waste bins, and list two items for each that we would place inside the bin

A 
Blue bin (compositable) egg shell food waste
Yellow bin(single stream recycling) cake boxes and glass
Gray bin (trash) butter wrappers and gloves
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23
Q

Explain FIFO and its importance to Food Safety

A

Fifo is a method of stock rotation in which products are shelved based on their use by or expiration dated so that the oldest products were used first. The food is rotated while in storage to maintain quality and limit the growth of pathogens

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24
Q

What is the dangerzone for food and explain its importance to the bakeshop

A

The danger zone for food is between 41-135. If food reaches that temperature cannot be consumed

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25
Q

Describe what the NY state law is in regards to ready to eat foods

A

It prohibits food being touched by bare hands an if jt is touched the food must be dispose off

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26
Q

In case of fire alarm, where is the rendezvous location for your class

A

Risorante caterina

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27
Q

How many ounces in a pound? How many in a gram?

A

16 oz

453.6 g

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28
Q

What temperature does water boil? F and C

A

212, 100

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29
Q

Why are there different types of ovens found in a bakeshop? List three examples and give a product you would use an oven for

A

Certain recipes need certain conditions of heat
Hearth oven, bread
Deck oven, cookies
Steam injection, yeast raised breads

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30
Q

1,2,3 degree burns

A

Burns rated on their severity, the first being relatively minot and third being potentially fatal

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31
Q

Bain marie

A

A contain holing hot water into which a pan is placed for slow cooking

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32
Q

Bench knife

A

A dough scrapper used by bakers to manipulate dough and clean surfaces on which dough has been involved

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33
Q

Bowl scraper

A

A flexible piece of plastic that id straight at one edge and curved on the other

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34
Q

Cheesecloth

A

Thin, loosely woven cloth of cotton, used originally for making and wrapping cheese

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35
Q

Chef knife

A

An all purpose knife used for chopping, slicing, and mincing

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36
Q

China cap

A

Sieve with extremely fine mesh. Used to strain custards, purees, soups and sauces

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37
Q

Double boiler

A

A saucepan with a detachable upper compartment heated by boiling water in the lower pan

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38
Q

Dough divider

A

A took that helps you divide dough into equal portions

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39
Q

Dough hook attachment

A

Hook attached to mixed that allows dough to form properly

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40
Q

Dough sheeter

A

A machine that rolls out pieces of dough to a desired thickness

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41
Q

Fire suppression system

A

A device that allows you to put out different types of fires

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42
Q

Grater

A

A device designed to shave off pieces when food is being rubbed on it

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43
Q

Hotel pan

A

Rectangular metal pan with a lip that allows it to rest on a storage shelf or in a steam table

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44
Q

Paddle attachment

A

An attachment to your mixer that is used for creaming

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45
Q

Parchment paper

A

A thin sheet of disposable nonstick surface

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46
Q

Paring knife

A

A small knife used mainly for peeling fruits and vegetables

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47
Q

Parisian scoop

A

A tool used to create small spheres in food such as fruit and chocolate

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48
Q

Peel

A

Meant to take bread out of the oven

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49
Q

Proof box

A

A piece of equipment in which heat and humidity are controlled in order for dough to rise in preparation for baking

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50
Q

Off set spatula

A

A thin metal spatula where the blade is bent and sits 1/2 inch below the handle

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51
Q

Rolling pin

A

Tool to flatten/smooth dough

52
Q

Sharpening steel

A

To sharpen knives and other tools

53
Q

Sheet pan

A

Long thin pan used to bake flat goods

54
Q

Sieve

A

A utensil consisting of a wire/plastic mesh held in a frame, used for straining solids from liquids

55
Q

Water batj

A

A container of water heated to a give temperature used for heating substances placed in smaller containers

56
Q

Whip attachment

A

An attachment to mixer that mixes air into the product making it light and fluffy

57
Q

Whips

A

A number of thin wires put together with a handle

58
Q

Zester

A

A kitchen utensil used for removing fine shreds of zest from citrus fruit

59
Q

Cookies closest to an oven wall in a conventional i oven will most likely

A

Darker than cookies closer to the center of the oven

60
Q

Explain what a proofer does

A

A proofer encouraged the fermentation of dough by yeast through warm temps and controlled humidity

61
Q

When sugar breaks down in the presence of proteins the process is called

A

Myard

62
Q

What is the proper way to treat a first degree burn

A

Run cold water over the wound and keep it on ice

63
Q

Explain how to treat a minor cut in the bakrshop

A

Step away from the work station, run water over the wound, wrap tightly and head to the nurse

64
Q

List 8 results of the baking stage in the baking process

A 
Fats melt
Gases form and expand
Microorganisms die
Sugar dissolve
Egg and gluten proteins coagulate
Starches gelatinize
Gases evaporate
Caramelization and maillard browning occur on crusti
65
Q

Compared to conventional ovens, convection ovens typically require

A

Lower oven temp

Shorter baking time

66
Q

1-2-3 dough

A

Refers to the ratio of flour fat and sugar

67
Q

Aeration

A

The process of exposing to air

68
Q

Drum sieve

A

A tamis cooking utensil shaped like a snare drum that acts as a strainer, grater, or food mill

69
Q

Emulsion

A

A mixture of two liquids that wouldnt ordinarily mix together and stay together

70
Q

Quick bread

A

Breads baked with a leveling agent that permits immediate baking

71
Q

Sift

A

Put through a sieve to remove lumps/large particles

72
Q

Tunneling

A

Large air pockets that form inside muffins/quick breads as a result of overmixing

73
Q

Explain the blending method process

A

Consists of making two mixtures, one wet, one dry, then combining them together. Sift flour, combine wet ingredients in a separate bowl, then add wet to dry, scraping the sides of bowl a couple time

74
Q

List three reasons why it is necessary to sift dry ingredients

A

Helps create a fully combined batter, removed lumps, incorporated all ingredients together

75
Q

For the blending method, we must use a liquid fat. Why?

A

Fats shorten developing gluten strands, which helps create a tender texture in the baked goods

76
Q

In the blending method, what type of ingredients is placed in the mixer bowl first

A

Dry ingrediants

77
Q

Which attachment is used for creaming method

A

Paddle attachment

78
Q

What is the best temp for the eggs at fat for creaming method

A

65-70 F

79
Q

Why do we use granulated sugar for the creaming method

A

Assists in incorporated air into the mixture

80
Q

What state does the fat need to be in for use in the creaming method

A

Room temperature

81
Q

How are eggs added to the mixture in the creaming method

A

Eggs are added 25% a time, mixed in thoroughly and scrape sides after each addition

82
Q

During the creaming method, what are the characteristics we are looking for before we add eggs

A

Smooth consistency, no lumps

83
Q

How are dry ingrediants added to the creaming method?

A

All a once so you dont overmix

84
Q

What are the characteristics of a properly baked muffin

A

Golden brown, even contour, large gas holes, little resistance when bitten and chewed, etc

85
Q

10x sugar

A

Icing sugar that is best for the smoothed uncooked icings and confections

86
Q

6x sugar

A

Decorative dustings on dessertst

87
Q

Agar agar

A

A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickner in foods

88
Q

All purpose flour

A

Called hotel and restaurant flour, made from a blend of hard and soft wheat

89
Q

Baking powder

A

A dry chemical leavening agent and is used for increasing the volume and lightening the texture of baked goods

90
Q

Baking soda

A

A leavening agent used to balance acids in foods

91
Q

Bran

A

Pieces if grain husk separated from flour after milling

92
Q

Bread flour

A

Milled from either hard red spring or hard red winter wheat. High in protein(to prodce gluten)

93
Q

Cake flour

A

Milled from soft wheat, milled from the heart of the endosperm; typically bleached

94
Q

Caramelization

A

Browning of sugar

95
Q

Coagulation

A

Cuddling, the process of forming semisolid lumps in a liquid

96
Q

Cornstarch

A

Finely ground corn flour; used as a thickner

97
Q

Cream of tarter

A

A white, crstalline, acidic compound obtained as a product of wine fermentation and used chiefly in baking powder

98
Q

Endosperm

A

The part of the seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients

99
Q

Fondant

A

Thick paste made of sugar and water used to cover cakes

100
Q

Gelatin

A

An animal protein that is used as a stabilizer

101
Q

Germ

A

Embryos of grains of wheat and is used as a nutritional additive

102
Q

Gluten

A

Substance which makes dough elastic

103
Q

Letcithin

A

A substance of widely distributed in animal tissues, egg yolks, and some plants

104
Q

High gluten flour

A

Milled from hard wheat, naturally high in protein

105
Q

Hygroscope

A

Tending to absorb moisture from the air

106
Q

Invert sugar

A

A mixture made by splitting sucrose into glucose and fructose

107
Q

Liquefierd

A

Ingredients that cause a mixture to liquefy

108
Q

Maillard browning

A

Form on non enzymatic browning thag occurs when proteins in meat/bread are heated to temp of 310 F+, causing them to brown

109
Q

Meringue

A

Made of well beaten egg whites and sugar

110
Q

Parchment paper

A

Disposable nonstick surface

111
Q

Pastry flour

A

Milled from soft wheat, low in protein

112
Q

Pectin

A

Naturally occurring thickening agent used to help mixtures gel

113
Q

Protein content

A

Amount of protein an ingredient has

114
Q

Stabilizers

A

Ingredients that help the mixture stay stable

115
Q

Starch content

A

Amount of starch an ingrediant has

116
Q

Yeast

A

Small single celled organism that break sugar into smaller/simpler molecules

117
Q

What is the difference between light/dark brown sugar

A

Dark brown sugar has more molasses, which makes the sugar deeper in flavor than light brown sugar

118
Q

What are the 3 parts of a wheat kernel

A

Bran, endosperm and germ

119
Q

What is the difference between 6x and 10x sugar

A

10x is finer than 6x, which is why its used for icings. 6x is used for decorative dustings

120
Q

Explain what is meant by sugar being a hygroscopic agent?

A

Because sugars are attracted to water, they pull water away from the other molecules to make doughs soften/thin, and taking the sugar and turning it into a syrup that becomes part of the batter

121
Q

Describe the process of maillard baking

A

Maillard browning is the process if sugar and proteins browning because that both brown, they brown faster and at a lower temp

122
Q

List major wheat flours, from highest i lowest

A

High gluten
Bread
AP flour
Pastry and cake

123
Q

List the 5 fuctions of fat in the baking process

A

Providing tenderness, providing flakiness in pastries, assisting in leavening, contributing moisture, anf preventing staling

124
Q

List the six parts to an egg

A

Chalazae, shell, thin white, yolk, thick white, and air cell

125
Q

Decrive the five major functions of an egg

A 
Provides structure
Aerating mixtures
Emulsifying
Contributing flavor due to fat
Contributing color
126
Q

What gases are produced during the leavening process

A

Steam
Air
Carbon dioxide

127
Q

How is sheet gelatin usually formed

A

Ground gelatin is redissolved, reheated, then cast, cooled, and dried as a gel film

Baking And Pastry Tech (3 decks)

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