baking NOCTI vocab book 2
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| What is the temperature of oil to fry cake doughnuts? | 375 degrees to 385 degrees
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| what is teh temperature of the oil used to fry yeast doughnuts? | 365 degrees to 385 degrees
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| milk that has sugar added and is reductd to 60% of its original volume | 3.carbohydrate
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| if doughnuts are greasy was the oil to hot or too cold | to cold
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| what happens to "over proofed" doughnuts during frying | they collapse (delfate)
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| when a dough is developed what is a tell tale sign? | It pulls away from the bowl
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| what is a butterflake roll? | 3 balls of dough baked together in a muffin tin
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| what is the flour commomly used for in making cookies | pastry flour
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| what kind of cookie dough is used for rolled and cut cookies? | shortbread dough
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| to find the average, shat do you have to do? | add all numbers together and divide by the number of items
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| what are the two meanings for "yield" in a recipe | 1-the total weight of all ingredients of a recipe and 2- the number of units made by the recipe
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| what is the discount for the following luncheon: 525 guests $.75 per person with a 10% discount | discount is $39.38
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| what does the fremch term "misen place" refer to? | time management
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| what temperature are yeast doughnuts proofed at? | 80 degrees F
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| when working with puff pastry what is the term used to allow the dough to relax | Rest (lets the gluten relax)
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| when "rolling in butter" you refrigerate the dough between rolls what is this term? | to Retard
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| what are the 12 steps of bread production | scaling (ingredients), mixing, scaling (portions), rounding, fermenting, bench rest, punching, make-up and panning, proooofing, baking, cooling, storing
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| what is the step after scaling the dough into portions | rounding
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| another name for shaping dough is called? | molding
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| why are angel food pans used without spray grease | egg whites cling to the dry pan
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| how can you cool angel food cake after it is cooked? | upside down
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| after whipping the eggs for angel food cake how do you mix in the flour? | fold i flour by hand to maintain volume
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| what is a cause of angel food cake being too dry? | too much sugar in the batter
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| when baking on a hearth, what do you use to put the bread into and remove it from this oven? | a peel (use forn meal under bread so it will slide off peel
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| which doughnut takes longer to fry, cake or yeast? | yease doughnuts, fried at lower temperatures
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| what are the 3 parts of a wheat kernel | Bran, germ endosperm
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| what is the endosperm? | the starchy portion of the wheat kernel
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| what is the germ? | part of the kernael that would product a shoot if planted (high fat content)
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| what is the barn portion of the kernel? | hard uter covering of the grain of wheat (used in wheat-removed in white)
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| what is patent flour? | flour made from the inner most part of the endosperm
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| what is pastry flour? | a low-gluten flouer slightly stronger than cake flour, light yellow in color.
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| what is high-gluten flour? | used to make breads and rolls it has a high protein content
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| what is cake flour? | low-gluten flour made from soft wheat. soft smooth, pure whint in color
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| what if bolting? | sifting of stone-ground wheat kernesl when making flour
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| what is the ash content in flour? | the amount of minerals in flour. wheat is high ash, white is low ash
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| what to protein content and absorption ratio refer to? | the amount of water a flour absorbs is related to the protein content. higher protein absorbs more water
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| what are the 2 definitions of extraction in flour milling? | the amount of flour milled from a given amount of grain and the percent of endosperm in a flour
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| list the 6 most common flours produced in North America | straight, patent, clear, high gluten, cake, pastry.
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| what is straight flour? | flour made from 100% endosperm
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| what is clear flour? | made from the endosperm that remains after making patent flour.
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