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Baking
Test for baking/pastry final
| Question | Answer |
|---|---|
| What the creaming method | a mixing method is which softened fat and sugar are vigorously combined to incorporate air |
| What is the bisquit method | The bisquit method it involves cutting cold fat into flour before liquid is added |
| How are they different - creaming and bisquit method? | the bisquit method you add cold fat to flour, the creaming method, you add fat to sugar |
| What are the two chemical leavening units | Baking powder and baking soda |
| What temperature does yeast bread die | 140 degrees |
| What team should your water be for yeast | 85-95 degrees |
| why are quick breads considered quick breads | Because you just mix and bake - no fermentation |
| What is the straight dough method | yeast water and everything else |
| What is the sponge dough method | all water, all yeast, partial flour |
| Yeast bread get straight dough method, what are the 4 yeast breads we made | Italian, French, Cuban and Pizza |
| Why are they considered lean breads | Low fat |
| What fat content do we use | Fat, butter and eggs |
| Modified Straight | 2 attachments/ Paddle then hook- the paddle softens the butter and the flour for the hook |
| What are the 2 consistencies that we use when making pie dough | baked crust and par bake (par bake is when you bake the crust for 15 mins. first. |
| What are the 2 different pie crusts | Flaky & mealy |
| Laminated dough | Puff pastry- before we layer the dough with fat |
| Puff pastry does not have to because - why? | Because it does nothave yeast |
| What method do we use when making cookies | The creaming method - using the paddle to reduce the graininess of the sugar |
| What are the 3 tools we use on the mixer | the paddle, hook and whisk |
| What does folding mean | get everything from bottle to retain the air |
| Genoise | sponge cake - use whisk attachment to incorporate air - egg & sugar cooked on stove until temp. reach 110 degrees, then use whisk to mixture until it rise to the top, then fold flour in in 3 parts to retain air. |
| Chocolate & spice cake we used creaming method What did we do | some dry,some wet,some dry, some wet |
| What are the two oven we used | European Deck oven that uses electricity and a stack oven used for pizza that is a gas over |
| How do you change the speed on the mixer | Turn off the mixer and change it |
| What are the 3 types of scales | Baker's scale, Balance scale and twin platform scale |
| What are the instruments we use with the scale | the scoop, the counter balance and the counter weight |
| What does the scoop do for the twin platform scale | It zero outs the scale |
| Why are you using a wooden spoon and the figure 8 motion instead of the whisk | So that it deosn not create foam to the top |
| What are the proof box knob for | It heats the water and control the humdity or temperature of the box |
| What are the 3 parts of wheat | Brand, germ and endosperm |
| What is the class uniform | slip resistant shoes, chef pants, chef coat, nakerchief, apron, chef hat |
| Tempering means to cook eggs | false |
| What is tempering | Heating gently and gradually, refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle |
| Butter creams | cream cheese hwich is considered an american style because we don't cook the eggs, but the european style cook the egg |
| Pate A Choux | cream puffs and eclair- water & butter- boiled, incorporate flour and salt/ make a roux and cook out the flour |
| 1 tablespoon | 3 teaspoons |
| 1 teaspoon | 1/3 tablespoon |
| 3 teaspoons | 1 tablespoon |
| 1 fluid ounce | 2 tablespoon |
| 1 tablespoon | 1/2 fluid ounce |
Created by:
aatiawattpiep