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Baking 8 (CSCA)
CSCA - Strudel, Phyllo, and Sugar
| Term | Definition |
|---|---|
| WHAT INGREDIENT GIVE STRUDEL FLEXIBILITY & RICHNESS? | Eggs |
| WHAT FAT SHOULD BE USED WHEN WORKING WITH PHYLLO? | Clarified butter |
| SOFTBALL SUGAR TEMPERATURE | 234F to 238F |
| CARAMEL SUGAR TEMPERATURE | 320F |
| WHAT IS AN INVERT SUGAR? | A dense sugar syrup that contains acid. Examples: Honey, molasses, corn syrup, maple syrup |
| WHAT IS AN INTERFERING AGENT? | Acid, invert sugar or fat that is added to stop molecules from recrystallizing. |
| FUNCTIONS OF SUGAR | Acts as a tenderizer, incorporates air if whipped with fat, caramelizes with heat, speeds yeast growth, delays coagulation of egg proteins, regulates gelling of fruit jellies, acts as a preservative, enhances smoothness and flavor in ice cream, etc. |