Topic 1-4 Flashcards
Product rotation
Act of moving earlier sell-by dated to the front of a shelf
Beam balance
Have platforms attached on a beam. A weight bangs from a bar.
Rack oven
Small chambers heated by gas burners
Candy thermometer
Calibrated in degrees only. Most commonly used for sugar cooking
Reach in refrigerator
Upright, refrigerator case with solid doors that holds refrigerated products
Convection cooking
A cooking device that heats food by a circulation of air
Ready to eat foods
Convince food designed for ease of consumption
Sense of urgency
When you do something you go immediately while still remaining quality
Danger zone
Temperature at which food cannot be consumed 41-135
Side towel
Towel used to take hot pans out of stove
Deck oven
An oven that has more than one baking chamber to allow large volumes of products to be made
Digital electronic scale
stainless steel platform set on electronic base
Tare
Weight of an empty container
FIFO
Food produced first that is sent out first
Three compartment sink
Stainless steel sink containing 3 compartments for washing, rinsing, and sanitzing
Infrared thermometer
Thermometer which reads temperature by thermal radiation
Toque
Chef hat
Metric units of measure
ML, L, g, kg
Walk in Refrigerator
A large enough refrigerator to walk into
Mise en place
Putting in place
Work station
Station where chef’s prepare food
Probe thermometer
A plastic digital readout base with metal probe on the cord
Name three types of waste bins, and list two items for each that we would place inside the bin
Blue bin (compositable) egg shell food waste Yellow bin(single stream recycling) cake boxes and glass Gray bin (trash) butter wrappers and gloves
Explain FIFO and its importance to Food Safety
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
What is the dangerzone for food and explain its importance to the bakeshop
The danger zone for food is between 41-135. If food reaches that temperature cannot be consumed
Describe what the NY state law is in regards to ready to eat foods
It prohibits food being touched by bare hands an if jt is touched the food must be dispose off
In case of fire alarm, where is the rendezvous location for your class
Risorante caterina
How many ounces in a pound? How many in a gram?
16 oz
453.6 g
What temperature does water boil? F and C
212, 100
Why are there different types of ovens found in a bakeshop? List three examples and give a product you would use an oven for
Certain recipes need certain conditions of heat
Hearth oven, bread
Deck oven, cookies
Steam injection, yeast raised breads
1,2,3 degree burns
Burns rated on their severity, the first being relatively minot and third being potentially fatal
Bain marie
A contain holing hot water into which a pan is placed for slow cooking
Bench knife
A dough scrapper used by bakers to manipulate dough and clean surfaces on which dough has been involved
Bowl scraper
A flexible piece of plastic that id straight at one edge and curved on the other
Cheesecloth
Thin, loosely woven cloth of cotton, used originally for making and wrapping cheese
Chef knife
An all purpose knife used for chopping, slicing, and mincing
China cap
Sieve with extremely fine mesh. Used to strain custards, purees, soups and sauces
Double boiler
A saucepan with a detachable upper compartment heated by boiling water in the lower pan
Dough divider
A took that helps you divide dough into equal portions
Dough hook attachment
Hook attached to mixed that allows dough to form properly
Dough sheeter
A machine that rolls out pieces of dough to a desired thickness
Fire suppression system
A device that allows you to put out different types of fires
Grater
A device designed to shave off pieces when food is being rubbed on it
Hotel pan
Rectangular metal pan with a lip that allows it to rest on a storage shelf or in a steam table
Paddle attachment
An attachment to your mixer that is used for creaming
Parchment paper
A thin sheet of disposable nonstick surface
Paring knife
A small knife used mainly for peeling fruits and vegetables
Parisian scoop
A tool used to create small spheres in food such as fruit and chocolate
Peel
Meant to take bread out of the oven
Proof box
A piece of equipment in which heat and humidity are controlled in order for dough to rise in preparation for baking
Off set spatula
A thin metal spatula where the blade is bent and sits 1/2 inch below the handle
Rolling pin
Tool to flatten/smooth dough
Sharpening steel
To sharpen knives and other tools
Sheet pan
Long thin pan used to bake flat goods
Sieve
A utensil consisting of a wire/plastic mesh held in a frame, used for straining solids from liquids
Water batj
A container of water heated to a give temperature used for heating substances placed in smaller containers
Whip attachment
An attachment to mixer that mixes air into the product making it light and fluffy
Whips
A number of thin wires put together with a handle
Zester
A kitchen utensil used for removing fine shreds of zest from citrus fruit
Cookies closest to an oven wall in a conventional i oven will most likely
Darker than cookies closer to the center of the oven
Explain what a proofer does
A proofer encouraged the fermentation of dough by yeast through warm temps and controlled humidity
When sugar breaks down in the presence of proteins the process is called
Myard
What is the proper way to treat a first degree burn
Run cold water over the wound and keep it on ice
Explain how to treat a minor cut in the bakrshop
Step away from the work station, run water over the wound, wrap tightly and head to the nurse
List 8 results of the baking stage in the baking process
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
Compared to conventional ovens, convection ovens typically require
Lower oven temp
Shorter baking time
1-2-3 dough
Refers to the ratio of flour fat and sugar
Aeration
The process of exposing to air
Drum sieve
A tamis cooking utensil shaped like a snare drum that acts as a strainer, grater, or food mill
Emulsion
A mixture of two liquids that wouldnt ordinarily mix together and stay together
Quick bread
Breads baked with a leveling agent that permits immediate baking
Sift
Put through a sieve to remove lumps/large particles
Tunneling
Large air pockets that form inside muffins/quick breads as a result of overmixing
Explain the blending method process
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
List three reasons why it is necessary to sift dry ingredients
Helps create a fully combined batter, removed lumps, incorporated all ingredients together
For the blending method, we must use a liquid fat. Why?
Fats shorten developing gluten strands, which helps create a tender texture in the baked goods
In the blending method, what type of ingredients is placed in the mixer bowl first
Dry ingrediants
Which attachment is used for creaming method
Paddle attachment
What is the best temp for the eggs at fat for creaming method
65-70 F
Why do we use granulated sugar for the creaming method
Assists in incorporated air into the mixture
What state does the fat need to be in for use in the creaming method
Room temperature
How are eggs added to the mixture in the creaming method
Eggs are added 25% a time, mixed in thoroughly and scrape sides after each addition
During the creaming method, what are the characteristics we are looking for before we add eggs
Smooth consistency, no lumps
How are dry ingrediants added to the creaming method?
All a once so you dont overmix
What are the characteristics of a properly baked muffin
Golden brown, even contour, large gas holes, little resistance when bitten and chewed, etc
10x sugar
Icing sugar that is best for the smoothed uncooked icings and confections
6x sugar
Decorative dustings on dessertst
Agar agar
A gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and as a thickner in foods
All purpose flour
Called hotel and restaurant flour, made from a blend of hard and soft wheat
Baking powder
A dry chemical leavening agent and is used for increasing the volume and lightening the texture of baked goods
Baking soda
A leavening agent used to balance acids in foods
Bran
Pieces if grain husk separated from flour after milling
Bread flour
Milled from either hard red spring or hard red winter wheat. High in protein(to prodce gluten)
Cake flour
Milled from soft wheat, milled from the heart of the endosperm; typically bleached
Caramelization
Browning of sugar
Coagulation
Cuddling, the process of forming semisolid lumps in a liquid
Cornstarch
Finely ground corn flour; used as a thickner
Cream of tarter
A white, crstalline, acidic compound obtained as a product of wine fermentation and used chiefly in baking powder
Endosperm
The part of the seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients
Fondant
Thick paste made of sugar and water used to cover cakes
Gelatin
An animal protein that is used as a stabilizer
Germ
Embryos of grains of wheat and is used as a nutritional additive
Gluten
Substance which makes dough elastic
Letcithin
A substance of widely distributed in animal tissues, egg yolks, and some plants
High gluten flour
Milled from hard wheat, naturally high in protein
Hygroscope
Tending to absorb moisture from the air
Invert sugar
A mixture made by splitting sucrose into glucose and fructose
Liquefierd
Ingredients that cause a mixture to liquefy
Maillard browning
Form on non enzymatic browning thag occurs when proteins in meat/bread are heated to temp of 310 F+, causing them to brown
Meringue
Made of well beaten egg whites and sugar
Parchment paper
Disposable nonstick surface
Pastry flour
Milled from soft wheat, low in protein
Pectin
Naturally occurring thickening agent used to help mixtures gel
Protein content
Amount of protein an ingredient has
Stabilizers
Ingredients that help the mixture stay stable
Starch content
Amount of starch an ingrediant has
Yeast
Small single celled organism that break sugar into smaller/simpler molecules
What is the difference between light/dark brown sugar
Dark brown sugar has more molasses, which makes the sugar deeper in flavor than light brown sugar
What are the 3 parts of a wheat kernel
Bran, endosperm and germ
What is the difference between 6x and 10x sugar
10x is finer than 6x, which is why its used for icings. 6x is used for decorative dustings
Explain what is meant by sugar being a hygroscopic agent?
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
Describe the process of maillard baking
Maillard browning is the process if sugar and proteins browning because that both brown, they brown faster and at a lower temp
List major wheat flours, from highest i lowest
High gluten
Bread
AP flour
Pastry and cake
List the 5 fuctions of fat in the baking process
Providing tenderness, providing flakiness in pastries, assisting in leavening, contributing moisture, anf preventing staling
List the six parts to an egg
Chalazae, shell, thin white, yolk, thick white, and air cell
Decrive the five major functions of an egg
Provides structure Aerating mixtures Emulsifying Contributing flavor due to fat Contributing color
What gases are produced during the leavening process
Steam
Air
Carbon dioxide
How is sheet gelatin usually formed
Ground gelatin is redissolved, reheated, then cast, cooled, and dried as a gel film
