Topic 5 Flashcards
Bread puddig
A dessert consisting of slices of bread bakes together with dried fruit, sugar, spices, eggs, and milk
Bavarian Cream
A rich custard with gelatin
Caramelization
Browning of sugar
Caramel wet
Used for when sugar must be cooked to a specific stage or temperature
Caramel dru
Used for caramelizing food. Melts sugar by application of heat, resulting in sugar that caramelizes as soon as it melts.
Chibouste
A mixture of 3 parts buttercream to 1 or 2 parts italian meringue. They are folded together resulting is used as a filling for large pastries
Coagulation
The process of forming semisolid lumps in a liquid
Creme anglaise
A light pouring custard used as a dessert cream or sauce
Creme brulee
A dessert of custard topped with caramelized sugar
Creme caramel
A custard dessert made with whipped cream and eggs and topped with caramel
Diplomat creme
Made by folding whipped cream into cold pastry cream
Eclair
A small soft log shaped pastry filled with cream and typically topped with chocolate icing
Fondant
A thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes
Ice bath
A bowl of water and ice used to shock foods to stop them from cooking
Liaison
The binding or thickening agent of a sauce, often based on egg yolks
Mousseline cream
Hollandaise sauce that has been made frothy with whipped cream or egg white
Nappe
Completely coat food with a light thin layer of sauce or jelly
Paris brest
A french dessert made of choux pastry and a praline flavored cream
Pastry cream
A thick, creamy custard used as a filling for cakes or flans
Pot de creme
Made with eggs, egg yolks, cream, milk, and a flavoring to be poured into cups and baked
Profiterale
A small hollow pastry typically filled with cream and covered with chocolate sauce
Ramekin
A small dish for baking and serving an individual portion of food
Ratio
The quantitative amount of something in relation to another
Sabayon
An italian dessert made of whipped cream and heated egg yolks, sugar, and Marsala wine, served hot/cold
Slurry
A semiliquid mixture
Souffle
A lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert
Water bath
A container of water heated to a given temperature, used for heating substances placed in smaller containers
Explain the blending process
Mix softened butter and sugar with paddle attachment on medium speed, regularly scraping. Add eggs in four increments. (65-70) allowing each percent of egg to be thoroughly combines before adding next increment, scraping bowl, continung adding liquid. Add dry ingrediants all at once, dont overmix
Three reason to sift flour
Gets rid of large lumps
Makes it easier to mix in recipes
Produce a lighter finished product
For blendin method we use a liquid fat, why
So it can aerate properly
In the blending method, what type of ingrediant is placed in mixing bowl forst
Butter and sugar
Best temp for eggs
60-65
Why granulated sugar
Helps aerate
What state does fat need to be in
Softened solid (room temp)
How are eggs added
25% at a time
What characteristics are we looking for before we add eggs
Homogenous mixture. No wet or dryspots
How are dry ingrediants added, why
All at once so you dont overmix
