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Baking NOCTI 1
baking NOCTI vocab book 1
| Question | Answer |
|---|---|
| The sugar in corn syrup | dextrose also called glucose |
| flour that does not develop gluten without another flour added to recipe | rye flour |
| machine that flattens dough into sheets | dough sheeter |
| mixing dough to incorporate all ingredients | development |
| ingredient in self-rising flour that makes it rise | baking powder |
| added during baking to from crisp crust on bread | steam |
| process of yeast eating sugar and releasing carbon dioxide | fermantation |
| process name for working gluten strands by hand or with dough hook | kneading |
| process name of mixing shortening with another ingredient | creaming |
| the cause of dough regaining its shape after stretching | elasticity |
| the act of piercing dough with small holes to release gases | docking |
| leavening agent (makes it rise) for choux paste (eclair paste) | steam |
| temperature danger zone for bacteria growth in food | 40 degrees F-140 degrees F |
| common name for albumen | egg whites |
| a pourable mixture | batter |
| when a solid becomes a liquid this temperature is called its | melting poing |
| two (2) things baking soda needs to react (leaven) a baked good | moisture and an acid |
| a list of ingredients and procedure in baking is called a | formula |
| food for yeast to eat during fermentation | sugar **called diastase or diastatic melt** |
| to convert compressed yeast in a recipe to use dry yeast | use 40% of the weight of the compressed yeast |
| slows down yeast and prevents the formation of weld yeasts during fermentation | salt |
| word that describes the slowing down of a process in baking | retarding |
| cakes are mostly leavened by these 2 items | eggs and baking powder |
| the gas released by yeast during fermentation | carbon dioxide or CO2 |
| temperature for frying doughnuts | 375 degrees F |
| the dough that has butter or margarine between the layers | rolled-in dough |
| what happens to baked goods if the proof box is too hot | the products "bleed" (butter seeps out) |
| compressed yeast should be: A)firm or B)soft to the touch | A) Firm |
| active dry yeast myst be refrigerated after opening: true or false | true |
| if dry eggs are reconstituted (water is added) are they perishable? (go bad) | yes |
| food items should be stored how many inches off the floor | 6" |
| food items should be stored how far away from a wall? | 2" |
| should doughnut icing be cool or warm to use on the doughnuts? | warm |
| if the icing is warm for doughnuts, should the doughnuts be cooled or warm? | cooled |
| pan grease used in bakeries is a mixture of shortening and flour. True or False | true |
| how do you "thin out" icing if it is too thick? | add water |
| high ratio shortening is used for what kinds of items in the bakery? | cakes and icings |
| what is the base of a recipe or formula | Flour |
Created by:
UBtech
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