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Baking II Final
Reviews every key topic covered in Baking II Theory
| Question | Answer |
|---|---|
| What are the 12 steps in the baking process? | TMFPSRBMPBCS total mise, mixing, fermenting, punch down, scale, round, bench rest, makeup, proof, bake, cool, store |
| What happens to starches in the baking process? | They lose moisture and gelatinize |
| What happens to protiens in the baking process? | They coagulate |
| Types of laminated doughs? | puff pastry, danish, croissant, |
| The french word detrempe is what? | The whole, laminated dough. The entire dough |
| What does tourage mean? | The turns in the dough |
| 3 different methods of puff pastry | French, English, Scotch French is four panels of dough folded over the butter in center. English is 6 trifolds, scotch is like pie dough, cut in fat. |
| what is feuilletage? | Thousands of leaves or french for puff pastry |
| Grist is what? | The process of cleaning and preparing flour |
| What is barm? | a form of leavening |
| What is Meringue? | Whipped egg whites |
| Two typed of Custards? | Stirred and baked |
| What is flour? | Freshly ground nut, seed, or grain |
| Leavening? | An increase in volume without an increase in weight |
| What is treacle? | Dark,thick, rich molasses from cane sugar |
| What is karkara? | The arabic word for sugar. Means gravel or small bits of material |
| What are some examples of custards? | stirred- pastry cream baked- creme brulee |
| What are custards thickened with? | starches |
| Alpha amylase can cause what to happen in custards if not brought to boil? | Thin |
| Functions of eggs | moisture, flavor, color, structure, tenderizer, emulsifier |
| What happens as an egg ages? | The white becomes runnier and the air cell gets larger |
| What temp do eggs coagulate? | 138-140 |
| What are the protiens that form gluten? | Glutenin and gliadin |
| Formula for all purpose flour? | 60 percent hi gluten, 40 percent cake flour |
| What is green flour? | Freshly milled and unaged |
| What are the parts of the wheat kerneL? | bran endosperm germ |
| What three things are the basis of good flour? | color, compactability, and texture |
| What are the three major types of leavening? | physical, chemical, bacterialogical |
| What is the type of leavening used when making puff pastry? | physical! |
| What are the functions of fat? | shortens gluten strands |
| How do you prevent bleeding in laminated dough? | add flour to the fat |
| What are some products made from pate choux? | molonkoffs, profiterols, eclairs, paris-brest |
| What is the formula for pate choux? | FFEW 2345 Fat Flour Eggs Water, 2 oz, 3 oz, 4 oz, 5 oz |
| Whst are the methods of bread making? | Straight and sponge |
| What is old dough? | Inactive with minimal color, the sugars are depleted |
| Why do you punch down dough? | To equalize the temperature |
| What is inverted sugar? | once crystalized sugar that has been changed back to liquid state |
| Three types of yeast | active dry, instant dry, and fresh compressed |
| What temp is active dry reconstituted? | 105-110 |
| With what do you add instant yeast? | dry ingredients |
| What is the one problem that is common when making artisan bread>? | often underbaked |
Created by:
DeckerH
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