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Baking Red Seal > Workbook1 > Flashcards

Workbook1 Flashcards

1
Q

Why is the starch gel from cornstarch suitable for cream pie fillings?

A

Because it firms up as it cools.

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2
Q

What is the best method for mixing instant starch into a mix?

A

Combine with sugar and whip into the liquid.

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3
Q

What is the quantity of waxy maize starch need to gelatinize a fruit pie filling based on liquid?

A

Approx. 10%.

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4
Q

Why is invert sugar used in sugar boiling?

A

To prevent sugar from graining (crystallization).

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5
Q

What temperature should sugar be heated to for sugar pulling?

A

150C or 300F.

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6
Q

In sugar boiling when does the hard ball stage happen?

A

Just before the soft crack.

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7
Q

Why is copper the best choice of pot when sugar boiling?

A

Provides the best heat transfer.

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8
Q

What happens to fondant when it is heat to 38C (100F)?

A

Icing will be shinny and have a soft dry finish (good).

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9
Q

What should flat icings be thinned with and why?

A

Hot water because it will dissolve more solids.

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10
Q

What will dough lacking salt look like?

A

Soft and stick and it will be fast fermenting.

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11
Q

What are the functions of salt in a bread dough?

A

Enhances Flavour and provides dough with stability.

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12
Q

What would a bread dough containing 6% salt be like?

A

Very slow fermenting.

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13
Q

What action should you take if the water in your bakery is very hard?

A

Increase the yeast.

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14
Q

Water with a PH of 8.6 would cause a bread dough to be?

A

Slow fermenting.

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15
Q

If chlorine is added to the water what will happen to the dough?

A

It will be slow fermenting.

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16
Q

What does the enzyme lipoxidase do?

A

Bleaching and Flavour enhancing additive.

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17
Q

What is lipoxygenase effective as?

A

An anti-staling agent.

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18
Q

What enzyme is responsible for converting poly-saccharides to maltose?

A

Amylase.

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19
Q

What is fungal alpha amylase used for in bread making for?

A

Slow staling by increasing water absorption of the dough.

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20
Q

What happens during the fermentation process?

A

The dough mellows and becomes extensible, which is caused by the proteolysis enzyme breaking the protein stand.

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21
Q

What happens to bread if it in refrigerated?

A

It will stale.

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22
Q

What are the most effective anti-staling agents in bread?

A

Mono and Di-glycerides.

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23
Q

What does milk chocolate contain?

A

Chocolate liquor, cocoa butter, sugar, milk solids and lecithin.

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24
Q

Bitter chocolate contains?

A

Chocolate liquor, cocoa butter and lecithin.

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25
Q

What is added to bitter chocolate to make milk chocolate?

A

Sugar and milk solids.

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26
Q

What does the addition of water or syrup to chocolate do?

A

Causes the chocolate to thicken.

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27
Q

What is the purpose of tempering chocolate couveruture?

A

Makes it set bitter/ firm and creates a gloss.

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28
Q

What can be added to chocolate to reduce the cost, give a thinner coat and maintain a gloss?

A

Melted shortening.

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29
Q

What indicates a sugar bloom?

A

Moisture spots.

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30
Q

What does the coating for a Sacher Torte contain?

A

Water, sugar, syrup and cocoa.

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31
Q

What type of cocoa contain more acid?

A

Natural cocoa.

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32
Q

What needs to be adjusted in a recipe that calls for natural cocoa and dutched is used?

A

Baking soda.

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33
Q

What can be added to lighten a chocolate mousse?

A

Whipped egg whites.

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34
Q

How are the bottoms for floratine cookies finished?

A

Dipped in chocolate and combed.

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35
Q

What is the gelling agent that is found in most fruits and aids in the production of jams and jellies?

A

Pectin.

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36
Q

What is the natural emulsifier found in egg yolks?

A

Lecithin.

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37
Q

What are the most effective mold inhibitors found in baked goods?

A

Sodium and calcium propionates.

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38
Q

What are the additives that contribute to extended shelf life?

A

Mono and Di-glycerides.

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39
Q

Pectin will only gel when?

A

When combined with sugar, water and acid.

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40
Q

What is then is the function of a sponge dough?

A

Develop Flavour in the bread.

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41
Q

What can be done to reduce the fermentation time in sponge dough’s?

A

Increase the yeast.

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42
Q

Savarin dough results in what?

A

A dough with a soft constancy.

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43
Q

What does diastatic malt do?

A

Contributes to high enzyme activity and increases fermentation.

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44
Q

What does the mechanical dough development system (Chorley Wood) do?

A

It conditions the dough by intense mixing and addition of oxidizing agents.

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45
Q

How long should the floor time be of dough’s made with mechanical dough method?

A

0 to 20 minutes.

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46
Q

What will a dough look like the is under fermented?

A

It will have a closed grain and have reduced volume.

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47
Q

How should rye dough made with highly alkaline water be corrected?

A

Increase the amount of sour dough.

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48
Q

What are the ingredients for French/ Italian style breads?

A

Water, flour, salt and yeast.

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49
Q

A dough that had been over mixed results in what?

A

It will be sticky because the gluten had been stretch beyond its limits.

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50
Q

What is a optimum level of salt in bread dough based on flour?

A

2%.

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51
Q

What is frangipane made of?

A

Almond paste or ground almonds, flour, sugar and egg.

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52
Q

What is the difference between chiffon and angel food cakes?

A

Chiffon contains egg yolks and veggie oil.

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53
Q

What should be done to angel food cakes after they are baked?

A

Inverted until cool and then remove from pans.

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54
Q

What is the main reason for collapsed angel food cakes?

A

Egg whites that are over whipped.

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55
Q

What is the initial stage of meringue?

A

Whipping egg whites, adding half the sugar gradually in a stream.

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56
Q

What is a japonise?

A

Meringue with a addition of hazelnuts.

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57
Q

What is the biggest problem when making japonise?

A

Piping the shapes.

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58
Q

Why should frozen unbaked yeast products not be placed straight into the proofer.

A

Uneven gas production within the product.

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59
Q

Why would fat bleed out of Danish pastry and puff pastry in the oven?

A

Insufficient turns and lamination.

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60
Q

What is done to improve the shine and Flavour of bagels?

A

They are boiled in water with the addition of malt.

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61
Q

What is the appropriate frying temperature of yeast doughnuts?

A

375*F.

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62
Q

What is the appropriate frying temperature of cake doughnuts?

A

380*F.

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63
Q

Cake doughnuts require to be rested for how long, so they can hydrate?

A

10 minutes.

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64
Q

What is the unit used to dispense cake doughnuts into the fryer?

A

Sanitary cake doughnut device.

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65
Q

When will cake doughnuts absorb excess fat?

A

If the fryer is too cold.

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66
Q

In cake batter cakes should the eggs be more or less than the fat?

A

More.

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67
Q

When will a creamed fat mixture separate?

A

When eggs or liquid are cold or are added too fast.

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68
Q

What needs to be added to high ratio cake formulas?

A

Emulsified shortening.

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69
Q

How can an X fault be corrected in high ratio cakes?

A

Baking a lower temperature for a longer period of time.

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70
Q

What is the only source of leavening in angel food cakes?

A

Steam expansion.

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71
Q

What causes the X fault in high ratio cakes?

A

Too much milk or water in the formula.

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72
Q

For the purpose of balancing cake formulas, what must be true?

A

Toughners must equal tenderizers.

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73
Q

What are tenderizers in cakes?

A

Sugar, fats and chemical leaveners.

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74
Q

How is leavening in old fashioned pound cakes achieved?

A

Creaming fat and sugar.

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75
Q

How is a M fault caused?

A

Too much sugar.

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76
Q

What are the ingredients that have an opening or lifting effect on a cake?

A

Baking powder, fat, sugar and eggs.

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77
Q

What is the baking procedure of pumpkin pie?

A

Pour uncooked filling into an unbaked shell and baked until it sets.

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78
Q

What causes weeping or moisture forming between the filling and meringue on a lemon pie?

A

The filling was too hot when the meringue was piped on.

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79
Q

When mixing the fat and flour, what size should the fat resemble for a flaky pie crust?

A

Pea size

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80
Q

Why are bread crumbs used in pork sausage rolls?

A

To prevent shrinkage and improve moisture retention

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81
Q

What temperature should any unused sausage roll portions be kept at?

A

between 1* and 7C (35-44F)

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82
Q

What is the normal operating temperature of a bakers refrigerator?

A

1-4C

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83
Q

If the cooling unit is kept at 1-2C (34-50F) what should the relative humidity be at? And what is it called?

A

85% Called a retarder

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84
Q

What is the appropriate method to defrost unbaked goods?

A

Allow them to come to room temperature, then proof.

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85
Q

Why do we glaze Danish pastries with apricot glaze after baking?

A

It will extend the life of the product, add flavor and shine, allows fondant to adhere to the product.

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86
Q

What does durable life date mean?

A

The period during which the product is good and retain its wholesomeness, palatability and nutritional value.

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87
Q

Raisin bread must contain at least what percent of raisins according to the CFDA?

A

At least 50%

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88
Q

What order must ingredients be listed as?

A

Quantity, starting with the most.

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89
Q

According to the FDA all prepackaged goods must state what?

A

Name and address, net contents, common name, durable life date, ingredients, nutritional information.

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90
Q

The concept of projecting a positive image of your bakery to perspective customers through advertising and promotions is called what?

A

Marketing

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91
Q

What is merchandising?

A

Building displays, sampling products, preparing POS materials.

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92
Q

Heat quantity is measured by?

A

BTU’s or calories

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93
Q

Heat intensity is measured by?

A

Thermometer

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94
Q

What ingredients are used to produce pastillage or gum paste?

A

Icing sugar, water, gelatin, cornstarch.

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95
Q

What are the three main ingredients for a cheesecake?

A

Sugar, cheese, eggs.

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96
Q

What is a franchise operation also referred to as?

A

Turn key operation

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97
Q

What type of flour is used in choux paste?

A

Bread flour

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98
Q

What is a baked Alaska made up of?

A

Cake, flashed meringue, ice cream

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99
Q

What is another name for an apple turnover?

A

Chausson aux pommes

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100
Q

What is bavarios made from?

A

Light custard, gelatin, whipped cream.

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101
Q

Profiterolles used for croquembouche are filled with what?

A

Pastry cream

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102
Q

Why are direct fire ovens better than indirect?

A

They are more responsive to controls and require less maintenance

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103
Q

What is used for lubrication for oven maintenance?

A

Graphite spays or solutions

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104
Q

What is a type of fuel used with indirect fire ovens?

A

Oil

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105
Q

Electric motors of over 1 HP are usually?

A

Four pin, three phase, 220 Volts.

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106
Q

What type of fire extinguisher would be best for a class A fire?

A

Water

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107
Q

What type of fire extinguisher would be best for a class B fire?

A

Dry chemical or CO2

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108
Q

What is the greatest danger of fire?

A

Inhalation.

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109
Q

What is the principal of WCB?

A

No fault insurance.

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110
Q

When an employee is injured at the job who is responsibility is it to provide transport?

A

Employer.

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111
Q

If an employee is unconscious what is the first condition you should attend to?

A

Breathing.

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112
Q

What approach should you use when dealing with a life threatening condition?

A

Remove hazards, send for EMS, assess the casualty, administer first aid.

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113
Q

An employee is bleeding profusely what do you do?

A

Apply direct pressure, elevate, and put employee at rest.

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114
Q

An employee burns themselves, what do you do?

A

Soak in a sink with cool, clean water.

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115
Q

An employee goes into convulsions, what do you do?

A

Watch closely and ensure they do not hurt themselves.

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116
Q

What happens if a person can’t breather for five minutes? And what do you do?

A

The persons brain may be harmed, you should use artificial respiration.

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117
Q

What is a good source of a complex carbohydrate?

A

A baked potato

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118
Q

What food component supplies most of our calories?

A

Carbohydrate

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119
Q

What is the primary function of fat?

A

Energy

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120
Q

What is essential for good health?

A

Fatty acids.

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121
Q

Body fuel that can be stored in unlimited quantity is what?

A

Fat.

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122
Q

What is basal metabolism?

A

The minimum energy required for vital body processes.

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123
Q

What is the best quality protein?

A

Eggs

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124
Q

What is a fat soluble vitamin?

A

Vitamin A

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125
Q

Where is calcium stored in our body?

A

Bones

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126
Q

To lose weight and maintain chloric intake, what must you do?

A

Increase energy outputs.

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127
Q

What hormone controls the level of glucose in the blood?

A

Insulin

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128
Q

The vitamins required to build new cells, especially red blood cells are?

A

Focalin and cobalamin

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129
Q

What the two most important minerals to maintain strong bones and teeth?

A

Calcium and phosphorous.

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130
Q

How do you raise capital?

A

Selling shares, bank loans, cash.

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131
Q

What is the biggest advantage of incorporation?

A

Owners are not personally liable for the company’s debts.

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132
Q

Why is it important to have day to day financial controls?

A

To control finances so invoices can be paid.

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133
Q

Why is it important to have a daily production schedule?

A

Reduce over production, reduce staling.

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134
Q

How are staffing hours usually allocated?

A

On the basis of gross sales.

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135
Q

Why is it important to have job descriptions?

A

So the employees know what is expected of them.

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136
Q

What is the main reason for bankruptcy?

A

Not enough expertise and financing in insufficient.

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137
Q

Who votes in the directors?

A

Shareholders.

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138
Q

Why are there business licenses and zoning regulations?

A

To control and regulate for an orderly development.

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139
Q

Good sanitation practices and temperature control is most important to what?

A

Savory products because the high moisture content in meat supports bacteria growth.

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140
Q

What enzyme is responsible for starch breaking down into sugar?

A

Amylase.

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141
Q

What does dough produce in large quantities.

A

Carbon dioxide gas.

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142
Q

A solid core in the center of a loaf of bread was created during what?

A

Molding

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143
Q

What is a result of over proofing?

A

Collapsed sides.

144
Q

What is a result of under baking a cake?

A

A wet patch just under the top crust.

145
Q

What improvements to ovens have made them better?

A

Insulation and alternative fuels.

146
Q

What has automation of machinery increased?

A

Accident rate.

147
Q

What do you do if someone is choking?

A

Begin abdominal thrusts.

148
Q

What food has the highest quantity of protein?

A

Soy beans.

149
Q

What enzyme converts polysaccharides to glucose?

A

Amylase.

150
Q

Who pays EI and CPP?

A

Employee and Employer matches.

151
Q

Enrichment of bread is governed by?

A

FDA

152
Q

Why is Danish dough kept cold?

A

To firm the dough and fat to make it easier to roll out.

153
Q

What is the difference between churned and still frozen desserts?

A

Churned desserts are constantly in motion creating small ice crystals and incorporating air.

154
Q

What is overrun?

A

The increase in volume due to the incorporation of air.

155
Q

Factors that affect overrun are?

A

Type of freezing equipment, length od churning time, fat content, % of solids and how full the freezer is.

156
Q

What are the storage and serving temperatures of frozen desserts?

A

Storage = -18C (0F), Serving = -13C to -9C (8 to 15*F)

157
Q

What affect does sugar have on frozen desserts?

A

Too much sugar = soft. Too little sugar = firm.

158
Q

What is the dairy content of ice cream?

A

Cream and milk.

159
Q

What is the dairy content of sorbet?

A

No dairy.

160
Q

What is the dairy content of sherbets?

A

Some cream and milk for American style.

161
Q

What is the dairy content of gelato?

A

Milk only.

162
Q

What is autolyse?

A

Mixing method. Mix flour and water together and let stand for 20 to 30 minutes. Then continue to mix rest of ingredients.

163
Q

What are the benefits of autolyse?

A

Shorter mixing time and a moister dough.

164
Q

How is marzipan applied to cakes?

A

Roll out in icing sugar, coat cake in apricot glaze. Can be applied in one sheet or top and sides separately.

165
Q

How is royal icing used?

A

String work and flooding.

166
Q

How is a joconde sponge mixed?

A

Mix powdered nuts with flour and part of the sugar, then add whole eggs and mix until smooth. Whisk remaining sugar with egg whites until glossy peaks form. Fold into nut mixture, then fold in melted butter. Baked a high temperatures.

167
Q

What is joconde used for?

A

Mousse cakes and can be baked on coloured patterned sheets.

168
Q

What is inversion?

A

A chemical change that produces sugar that is resistant to crystallization.

169
Q

How do you know how much invert sugar to use?

A

Depends on the acid.

170
Q

What happens if syrup is cooked at a high temperature?

A

It becomes more brittle.

171
Q

When should acids be added to boiled syrups?

A

Near the end of the boiling process.

172
Q

When should colours be added to boiled syrups?

A

Part way through the boiling process.

173
Q

What is poured/ cast sugar?

A

Boiled sugar that has been allowed to harden into various shapes, put into flat sheets or bent and shaped. May also be coloured.

174
Q

What is used to make spun sugar?

A

A whisk with the end cut off.

175
Q

Why does spun sugar not keep?

A

Because absorbs moisture and becomes sticky.

176
Q

What are two devices used for pulled or blown sugar?

A

A sugar lamp or a hair dryer.

177
Q

What is a class A fire?

A

Fires in ordinary combustibles such as wood, paper, cloth, trash and plastic

178
Q

What is a class B fire?

A

Fires in flammable liquids and gasses

179
Q

What is a class c fire?

A

Fires in energized electrical equipment

180
Q

What is a class D Fire?

A

Fires in Combustible metals

181
Q

What is a class K fire?

A

Fires with cooking oils and greases

182
Q

How do you convert *F to *C?

A

minus 32 divided by 1.8

183
Q

How do you convert *C to *F

A

multiply 1.8 add 32

184
Q

What temperature is yeast destroyed at?

A

60C 140F

185
Q

What is the optimum storage temp for fresh yeast?

A

4C - 7C

186
Q

What is added to no time dough’s?

A

L-cysteine

187
Q

What are the 4 flour enzymes?

A

PALM

protease, amylase, lipase, maltase

188
Q

What is the correct working temp for chocolate and coatings?

A

31-33*C

189
Q

What are the fat soluble vitamins?

A

DEKA

190
Q

What are the water soluble vitamins?

A

BC & Folic Acid

191
Q

What are the antioxidants?

A

ACE Selenium

192
Q

What is soluble fibre?

A

Keeps poop together, cholesterol and blood sugar management.

193
Q

What is insoluble fibre?

A

Keeps you regular, cleans out intestine and makes you feel full.

194
Q

What are the six categories of nutrients?

A

Water, fat, protein, carbs, vitamins and minerals.

195
Q

What are the three types of carbs?

A

Simple, complex and fibre.

196
Q

What three nutrients provide energy?

A

Fat, protein and carbs.

197
Q

What is saturated fat?

A

Solid at room temp, palm oil, coconut oil and cocoa butter and animal fats.

198
Q

What is unsaturated fat?

A

Liquid at room temp. Poly (grape seed, fish oil) and Mono (olive and avocado).

199
Q

What does enriched flour contain?

A

riboflavin, niacin, iron and thiamin.

200
Q

What does protease do?

A

Breaks down protein.

201
Q

What does lipase do?

A

Breaks down fats.

202
Q

What does Amylase do?

A

Converts starch to malt sugar.

203
Q

What does maltase do?

A

Breaks down maltose.

204
Q

What is necessary for yeast to work? FATTOM

A

Food, Acid, Time, Temperature, Oxygen, Moisture

205
Q

When will sugar inhibit yeast?

A

More then 25%.

206
Q

What are the two type of baking powder?

A

Single and double acting.

207
Q

How does single acting baking powder work?

A

100% on contact with moisture.

208
Q

How does double acting baking powder work?

A

15% in the batter and 85% in the oven.

209
Q

Why is cream of tartar added to royal icing?

A

To help make the icing more flexible and stretchy.

210
Q

What temp/stage should a sugar syrup used to make hard candy reach?

A

Hard Crack. 146 to 155*C

211
Q

What can be applied to marzipan to prevent it from drying out?

A

Cocoa Butter.

212
Q

What can a cake be coated with when covering it with marzipan?

A

Simple syrup or apricot glaze.

213
Q

Is proofing necessary for bagels?

A

No.

214
Q

What is a kugelhopf?

A

A sweet yeast risen cake like bread with is baked in special mold and is decorated with icing sugar and almonds.

215
Q

What does RDT stand for?

A

Required dough temperature.

216
Q

What does FDT stand for?

A

Final dough temperature.

217
Q

How do you bake choux paste properly?

A

Start high 425 F -15 min. Then reduce 375 F to set structure

218
Q

What is a Gateau St. Honore?

A

Base is short pastry and pate a choux. Filled with either Creme Diplomat or Creme Chiboust surrounded by cream puffs

219
Q

What temp are emulsions best formed at?

A

21 C (70 F)

220
Q

What temp should sugar/egg mixture be at to create optimal air cells for leavening?

A

38 C

Final stages of whipping at medium speed to retain air cells

221
Q

The creaming method is also called?

A

The “conventional method”

222
Q

When is the flour added in the two-stage mixing method for cakes?

A

In the beginning.

It is creamed with fat to coat the flour and reduce gluten development.

223
Q

Which mixing method was created for use with high-ration plastic shortenings?

A

Two-stage method.

224
Q

When is the one stage mixing method used?

A

When using a high-ration LIQUID shortening blc liquid shortening is so effective at emulsifying/tenderizing gluten, you can mix everything in one step.

225
Q

What is a genoise?

A

A sponge cake made by whipping Whole eggs w/ sugar & folding in flour & sometimes melted butter.

226
Q

What is the combination sponge mixing method?

A

Butter is creamed w/ sugar until light.
Then whipped egg whites are folded into the batter.
eg. Hazelnut Sponge

227
Q

What are the 4 functions of cake ingredients?

A

Tougheners
Tenderizers
Moisteners
Dryers

228
Q

What ingredients are tougheners?

A

Flour & Eggs

229
Q

What ingredients are tenderizers?

A

Sugar, Fats & Chemical leaveners

230
Q

What ingredients are moisteners?

A

Water, Liquid Milk, Syrups & Liquid Sugars

231
Q

What ingredients are dryers?

A

Flours, Starches, Cocoa & Milk Solids

232
Q

What are the 3 rules for balancing creaming method cakes?

A

Sugar balanced against Flour
Fat balanced against Eggs
Eggs & Liquid balanced against Flour

233
Q

What effect can an oven that is too hot have on a cake?

A

Cake sets unevenly w/ a humped centre & crust will be too dark.

234
Q

What effect can an oven that is too cool have on a cake?

A

Poor volume & texture. Cake won’t set fast and may fall.

235
Q

What adjustments should be made for cakes at higher altitudes?

A

Increase - Eggs, Flour, Liquids & Baking Temp

Decrease - Leaveners, Fat, Sugar, Creaming & Foaming

236
Q

Define Allumette

A

Any puff pastry item made in thin sticks or strips.

French for “matchstick”

237
Q

Define Ammonium bicarbonate

A

Leavening agent pre-dating baking soda and powder. Can impart an unpleasant ammonia flavour so best used in small cakes and cookies where it can bake off.

238
Q

What is a beignet?

A

A deep fried fritter made of choux paste and eaten covered in powdered sugar.

239
Q

What is blanc mange? 2 types

A
  1. English pudding made of milk, sugar and cornstarch.

2. French dessert made of milk, cream, almonds and gelatin.

240
Q

What is a cabinet pudding?

A

A baked custard containing sponge cake and fruit.

241
Q

What is a Cassata?

A

Italian-style bombe, usually with 3 layers of different ice cream, plus a filling of italian meringue.

242
Q

Define Cast Sugar.

A

Sugar boiled to the hard crack stage and then poured into moulds to harden. Aka poured sugar.

243
Q

Chocolate Liquour contains what?

A

Cocoa solids and cocoa butter.

244
Q

What is a chocolate warmer.

A

Device used to warm and keep chocolate at a specific temperature for tempering and chocolate work.

245
Q

A paper cone for piping is also known as…

A

A cornet

246
Q

What is creme caramel?

A

A custard baked in a mold lined with caramelized sugar, then unmolded.

247
Q

What is a cul-de-polue?

A

A metal mixing bowl

248
Q

What are diastase?

A

Various enzymes found in flour and diastatic malt, that convert starch into sugar.

249
Q

What is denaturation?

A

Process in which enzymes break down and lose their initial functionality ie. when protein stands break down and dough becomes extensible

250
Q

What is a Dobos Torte?

A

A Hungarian cake made of seven thin layers filled with chocolate buttercream and topped with caramelized sugar.

251
Q

What is a disaccharide?

A

A complex or double sugar, such as sucrose.

252
Q

What does it mean to dredge?

A

To sprinkle throughly with sugar or another dry powder.

253
Q

What is dutch process powder?

A

Cocoa processed with an alkali to reduce its acidity.

254
Q

What is extraction?

A

The portion of the grain kernel that is separated into a particular grade of flour - usually expressed as a %.

255
Q

Define fermentation.

A

The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.

256
Q

Fondant is what?

A

Icing made of boiled sugar syrup that is agitated so it crystallizes into a mass of small white crystals.

257
Q

Flat icing is made of?

A

Icing sugar and water

258
Q

What temperature is the Food Danger Zone?

A

5 C - 57 C

259
Q

What is a fritter?

A

Deep fried item made of or coated with a batter or dough

260
Q

What type of dessert is a frozen mousse?

A

A still-frozen dessert containing whipped cream

261
Q

Gateau is what?

A

A french word for “cake”

262
Q

What is a gaufrette?

A

A french style waffle cookie

263
Q

What is the process by which starch granuals absorb water and swell in size?

A

Gelatinization

264
Q

What is the french term for an item that is glazed or coated with icing? Can also mean ‘frozen’.

A

Glace’

265
Q

What is a glaze?

A

A shiny coating, such as syrup applied to food to make it glossy.

266
Q

A coarse, crystalline frozen dessertmade of water, sugar and fruit juice or other flavouring.

A

Granite’

267
Q

What is HACCP?

A

Hazard Analysis Critical Control Points - food safety system of self-inspection designed to highlight hazardous foods and control food handling to avoid hazards.

268
Q

A flavoured mixture of icing sugar and butter often served with steam puddings.

A

Hard Sauce

269
Q

A cake mixing method beginning with the blending of flour and high-ration shortening and followed by the addition of liquids.

A

Two-Stage Method

aka High-Ratio Method

270
Q

When do you use the two-stage or high-ration method to mix a cake?

A

When there is more sugar than flour in the formula.

271
Q

The process by which fat droplets are emulsified and cream/milk does not separate.

A

Homogenization

272
Q

What is hydrogenation?

A

Process that converts liquid oils to solid fats by chemically bonding hydrogen to the fat molecules ie. shortnening

273
Q

A chemical process in which a double sugar splits into two simple sugars.

A

Inversion

274
Q

What is invert sugar?

A

A mixture of two simple sugars, dextrose and levulose. It holds moisture really well and resists crystallization.

275
Q

Why is acid (cream of tartar or lemon juice) added to sugar syrups?

A

It inverts some of the sugar when boiled preventing graininess/crystallization

276
Q

Dextrose is also known as?

A

Glucose

277
Q

A nut-paste, similar to almond paste, made of apricot kernels and sugar.

A

Kernel Paste

278
Q

Langue de chat is what?

A

A thin crisp cookie meaning “cat’s tongue” referring to the shape of the cookie

279
Q

A dough low in fat and sugar is called?

A

Lean dough

280
Q

A type of syrup containing maltose sugar, extracted from sprouted barley.

A

Malt Syrup

281
Q

What is the french word for “chestnut”

A

Marron

282
Q

What is a melba sauce made of?

A

Sweet sauce made of purees raspberries and sometimes red currants.

283
Q

What do you call a simple or singe sugar such as glucose or fructose.

A

Monosaccharide

284
Q

A bread dough made with a large quantity of yeast and given no fermentation time, except for the short rest after mixing.

A

No-time Dough

285
Q

Nougat is made of what?

A

Caramelized sugar, almonds (other nuts)

286
Q

When a dough becomes overfermented it is referred to as?

A

Old Dough

287
Q

A small, spherical sponge cake filled with cream and iced with fondant.

A

Othello

288
Q

A type of gingerbread meaning “spiced bread”

A

Pain d’epice

289
Q

What is pasteurization?

A

When an ingredient is heat-treated to kill bacteria that might cause disease or spoilage.

290
Q

Pate feuillete is?

A

French name for puff pastry

291
Q

A rich baked custard is called?

A

Pot de creme

292
Q

A thick, molded rice pudding, usually topped w/ fruit.

A

Rice Conde

293
Q

A rich rice pudding containing whipped cream, candied fruits and gelatin.

A

Rice Imperatrice

294
Q

Sacristian is what?

A

A small pastry made of twisted strip of puff paste coated with nuts and sugar.

295
Q

Shortbread is made of what?

A

Butter, Sugar, Flour

296
Q

The chemical name for regular granulated sugar and icing sugar.

A

Sucrose

297
Q

What is the name for the white hard animal fat, used to make pastries?

A

Suet

298
Q

A thin sponge cake layer spread with a filling and rolled up

A

Swiss Roll

299
Q

German for various types of layer cakes.

A

“Torte”

300
Q

Name a type of invert sugar.

A

Trimoline

301
Q

A Vacherin can be described as.

A

A crisp meringue shell filled with cream, fruits or other items

302
Q

An Italian dessert or sauce made of whipped egg yolks and Marsala wine.

A

Zabaglione

303
Q

The watery part of milk leftover after the formation of curds is called?

A

Whey

304
Q

A high amount of this ingredient will cause a cookie to be chewy

A

Eggs

305
Q

A cookie with low fat and sugar but high liquids will have what texture?

A

Soft texture

306
Q

What can prevent cookies such as shortbread from becoming too dark during baking?

A

Double panning

307
Q

What will high amounts of liquid in a cookie dough do to the structure?

A

More spread

308
Q

A chewy cookie conatins…

A

high liquids and bread flour

low fat

309
Q

What % of water will choux paste hold when the starch has properly gelatinized?

A

300-400%

310
Q

Why is salt added to choux paste?

A

For flavour and to give gluten strength

311
Q

Too much sugar, shortening or leavener added to a cookie or not enough eggs, will make a cookie what?

A

Crumbly

312
Q

What temperature do whole eggs coagulate at?

A

63-65 C

313
Q

What are the reasons choux paste may collapse?

A

Roux is not cooked long enough

Products are pulled from the oven too soon

314
Q

What are the ingredients of a sour starter?

A

Rye flour and water

315
Q

What is the proper technique for making pretzels?

A

proof 50% then dip in solution then bake

316
Q

Couverture must contain at least ___% cocoa butter?

A

31%

317
Q

What type of meringues are used to make crisp baked shells?

A

Common & swiss

318
Q

5 Characteristics to consider when plating desserts

A

Flavour, texture, temperature, shape and color

319
Q

What are the 3 basic elements of a plated dessert?

A

Main item, garnish and sauce

320
Q

Sugar concentration can be measured in sorbet mixes by using what tools?

A

Hydrometer / saccharometer
or
Brix or Baume

321
Q

Sorbet mixtures should be at what concentration of sugar?

A

30-32.5 Brix

16-18 Baume

322
Q

A standard souffle consists of 3 elements

A

Base
Flavouring ingredients
Egg Whites - added just before baking

323
Q

What is panna cotta?

A

Italian for “cooked cream”
Heat milk, heavy cream, sugar, vanilla, gelatin
Chill in moulds to set.

324
Q

What is a custard? Name the 2 types.

A

A liquid thickened by the coagulation of egg protein

  1. Stirred
  2. Baked
325
Q

3 mixing methods for cookies

A

Creaming
One step
Sponge

326
Q

What is royal icing?

A

Made with icing sugar and egg whites - used for string work and flood cookies

327
Q

What are the 5 basic buttercreams?

A 
Simple
Swiss or Italian
French
Pastry Cream Type
Fondant Type
328
Q

A buttercream which consists of equal parts pastry cream and softened butter is called?

A

Pastry Cream Type Buttercream

329
Q

A buttercream where you beat a boiling syrup into egg yolks and whip to a light foam before adding soft butter is called?

A

French Buttercream

330
Q

Cream fat and icing sugar together to get what type of buttercream?

A

Simple buttercream

331
Q

Light icings that are smooth mixtures of fat and sugar are called?

A

Buttercreams

332
Q

Iced frostings have 3 main functions, what are they?

A

Contribute flavour & richness
Improve appearance
Improve keeping qualities - forming protective coatings

333
Q

What is he pulling & folding procedure for sugar sometimes called?

A

Pearling or aerating

334
Q

Creme Anglaise is cooked to what temperature?

A

85 C - Do Not go above 87 C

335
Q

What is it called when you add a meringue to pastry cream and stabilize it with gelatin?

A

Chiboust

336
Q

How is a pastry cream mousseline made?

A

Fold whipped cream into pastry cream to lighten it and make it creamier.

337
Q

What are the 2 dough mixtures for quick breads?

A
  1. soft doughs - biscuits

2. Batters - poured and drop

338
Q

The Quickbread mixing method where fat is mixed with dry ingredients before adding liquid to reduce gluten development is called?

A

The biscuit method

339
Q

The mixing method where mixed dry ingredients are combined with mixed wet ingredients is called?

A

The muffin method

340
Q

What is the mixing method used to prepare yeast raised doughnuts?

A

Modified straight dough method - fat, sugar, eggs and flavour are combined before flour and yeast is added.

341
Q

What are 4 reasons for punching down/folding yeast dough?

A

Expels carbon dioxide
Redistributes yeast
Relaxes gluten
Equalizes temperature

342
Q

Danish Dough is also called?

A

Brioche Feuillete

343
Q

What % should rich/sweet doughs be proofed to before baking?

A

75%

344
Q

Thin starters are also called?

A

Barms

345
Q

What is lactobacilli?

A

A group of bacteria that create the acidity in sourdough starters by fermenting sugars and creating carbon dioxide.

346
Q

Most hearth breads are best baked at what temperature?

A

425-450 F

347
Q

What temperature will yeast ferment?

A

Btwn 1-40 C (33-105 F)

348
Q

What are the most common sources of wild yeast for creating natural sourdough starters?

A

Fruits and wild grains (ie. Rye is most reliable)

349
Q

When both pre-ferment and fresh addition of yeast are used to provide leavening to a dough it is what method?

A

The mixed fermentation method

350
Q

Scrap dough saved from a previous batch and added to a new one is also called?

A

Pate fermentee - “fermented dough”

351
Q

What is levain?

A

A sourdough starter

352
Q

What is biga?

A

Italian term for pre-ferment

Usually stiff

353
Q

What is poolish?

A

thin yeast starter made with equal parts water and flour with the addition of yeast

354
Q

How do sourdough starters differ from yeast preferments?

A

Sourdough starters are made from wild yeast.

355
Q

What is the proper temperature for water, in order to ferment dough at the desired rate?

A

78-80F

356
Q

Long fermentation dough can result in overfermented dough. What method can be used to avoid this problem?

A

Sponge method b/c it offers shorter fermentation time for finished product, increased flavour

357
Q

This type of pie is made with a filling that is lightened with beaten egg whites and/or whipped cream.

A

Chiffon

Baking Red Seal (1 decks)

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