Intro To Professional Baking Review

Flashcards by luciluvkeese, updated more than 1 year ago
Created by luciluvkeese over 6 years ago


Important Famous Bakers, Classical Kitchen Brigade, Bakers Conversion Factor, Merengues, Sugar, Fruits, Chocolate,Flavorings, Laminated Doughs, Cakes and Cookies, Quick Breads.

Resource summary

Question Answer
Famous Pastry Chefs From the Past Anton Careme & Auguste Escoffier
Anton Careme Father of Haute Cuisine
Auguste Escoffier Father of Modern Cuisine Created the Kitchen Brigade
Classical Pastry Brigade Boulanger Confiseur Glacier Decorateur
What/Who is the Boulanger? Is a (Bread Baker) in charge of non sweetened doughs and rolls
What/Who is the Confiseur? A (Chocolatier) in charge of candies and petit fours.
What/Who is the Glacier? In charge of frozen desserts
What/Who is a Decorateur? A (cake decorator) in charge of decorating cakes and showpieces.
Bakers Conversion TOTAL WEIGHT of the ingredient DIVIDED BY total weight of flour TIMES 100
Bakers Percentage TOTAL WEIGHT of the ingredient DIVIDED BY 100 TIMES total weight of flour *Remember* if there are two or more flours add up the total weight first.
Types of Wheat Flour Hard Wheat Soft Wheat Durum
Types of Hard Wheat Flour Straight or 100% Patent/Bread Clear Flour High Gluten Flour Whole Wheat Flour Bran Flour
Types of Soft Wheat Flour Cake Flour Pastry Flour Cookie Flour
Types of Non Wheat Flour Rye Corn Oat Buckwheat Soy Rice
Four Cardinal Rules of Baking Ratio Sequence Time Temperature
2 Different Types of Butter Cultured and Sweet
3 Types of Meringues French Italian Swiss
French Meringue Made from raw egg whites beaten with sugar
Italian Meringue Drizzling hot sugar syrup into firmly whipped egg whites
Swiss Meringue Heating egg whites and sugar in a bain marie till the temp reaches 130 degrees
Cream of Tartar a fine white powder, "potassium hydrogen tartrate". a natural occurring substance present in grapes left behind after wine fermentation and is a major component in baking powder.
2 Monosaccharides 1. Dextrose/Glucose 2. Fructose
3 Disaccharides 1. Maltose 2. Lactose 3. Sucrose
What is invert Sugar? Can be natural or commercially made Stops a mixture from crystalizing
What is Brown Sugar? Caramelized sugar Is an example of a Sucrose has molasses present
What is Confectioners Sugar? is a sucrose also known as powdered sugar or 10x sugar
Functions of Sugar 1. Provides crispiness and browning 2. Creates a "Malliard Reaction" when mixed with proteins and are heated together 3. Provides food to yeast 4. Adds flavor
3 Categories of Fruit 1. Simple ex: watermelon 2. Aggregate ex: strawberries 3. Multiple ex: pineapple
Manufacturing of Can Fruit Solid packed Heavy packed Water packed Syrup packed
4 Changes in Fruit as it Ripens 1. Aroma 2. Sweetness 3. Juicyness 4. Color
AP Weight As Purchased Weight
E P Weight As Purchased Weight
5 ways of purchasing fruit 1. Fresh 2. Frozen 3. Canned 4. Dried 5. Candied
Person who introduced CHOCOLATE to Europe Hernando Cortes
What is Couverture Chocolate? High quality chocolate high in cocoa butter and cocoa solids has 30% cocoa butter
What is Confectionary Glaze? is cocoa powder and is never tempered
What can chocolate be grown? 20 degrees from the equator
2 Ways to Temper Chocolate? Tablage Seeding
What is a Fat Bloom? When the Cocoa butter seperates from the chocolate and forms cystals
What is a Sugar Bloom? When moisture comes in contact with the chocolate and the sugars crystalize.
Types of Chocolate Chocolate Liquor - Cocoa beans grinded into a paste. Cocoa powder - Cocoa solids with very little cocoa butter( dutch processed has akali added) White Chocolate - just cocoa butter and sugar Milk Chocolate - Milk solids added and sugar(low amounts of chocolate liquor). Dark Chocolate 35% chocolate liquor with low milk solids
3 Main Cocoa Beans Forastero - Most Popular Crillo - Most Flavor Trinitario
What is an Extract Vs Emulsion? An Extract is a natural flavoring and oils in an alcohol base An Emulsion is a natural flavoring and oils in a gum base.
What is a Compound? Is a flavoring made in a syrup comes in sweetened and unsweetned forms.
What are Fortified wines? Come from portugal and have 20% alcohol. ex:Madiera, Port, and Sherry
What are Liqueurs? Distilled alcohols infused with flavor from nuts or fruit and have a mininum of 100 grams of sugar per liter.
What is Alcohol/Liquors? Alcoholic beverages made from grain and plants.
3 Types of Laminated Dough 1. Puff Pastry 2. Croissant Dough 3. Danish Dough
What is the difference between puff pastry, croissant dough and danish dough? Puff pastry has no yeast. Croissant and Danish contains yeast.
What is a Viennoiserie? is a sweet yeast raised dough that comes both laminated and non laminated.
What are Fritters? Fried sweet and savory foods
What are the two types of Fritters? Simple and Fruit
What are high fat cakes? They are butter cakes and rely on a chemical to rise. Mixing method creaming of butter and sugar together then added to dry ingredients while alternating with liquid. ex high ratio cakes any other cake
What Are Low Fat Cakes? Foam cakes that have no fat and no levenger relies on the Eggs to rise. Usually made with a Meringue with dry ingredients folded in. Uses the Sponge mixing method Ex. Bisque French Chiffon Angel food
Eight types of Cookies Bagged - Macaron Dropped - Chocolate Chip Cookie Rolled - Sugar Cookie Molded - Peanut Butter Cookie Ice Box - Spritz Cookies Bar - Biscotti Sheet - Brownies Stencil - cookie batter spread on stencil and baked
Quick Bread Soft Doughs and Batters Ex: Soft Dough Scones,Biscuits Batters Blueberry Muffins and Banana Bread
Mixing Methods for Quick Breads Biscuit Method Muffin Method Creaming Method
Biscuit Method Cut Fat into Dry ingredients add liquids combine by hand till moistened
Muffin Method Combine Dry combine wet don't over mix just till moistened
Creaming Method Cream fat and sugar together then add eggs one mixing well after each addition
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