Flashcards
Intro To Professional Baking Review
Flashcards do conjunto (60)
- 1Famous Pastry Chefs From the PastAnton Careme
&
Auguste Escoffier - 2Anton CaremeFather of Haute Cuisine
- 3Auguste EscoffierFather of Modern Cuisine
Created the Kitchen Brigade - 4Classical Pastry BrigadeBoulanger
Confiseur
Glacier
Decorateur - 5What/Who is the Boulanger?Is a (Bread Baker) in charge of non sweetened doughs and rolls
- 6What/Who is the Confiseur?A (Chocolatier) in charge of candies and petit fours.
- 7What/Who is the Glacier?In charge of frozen desserts
- 8What/Who is a Decorateur?A (cake decorator) in charge of decorating cakes and showpieces.
- 9Bakers ConversionTOTAL WEIGHT of the ingredient DIVIDED BY total weight of flour TIMES 100
- 10Bakers PercentageTOTAL 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. - 11Types of Wheat FlourHard Wheat
Soft Wheat
Durum - 12Types of Hard Wheat FlourStraight or 100%
Patent/Bread
Clear Flour
High Gluten Flour
Whole Wheat Flour
Bran Flour - 13Types of Soft Wheat FlourCake Flour
Pastry Flour
Cookie Flour - 14Types of Non Wheat FlourRye
Corn
Oat
Buckwheat
Soy
Rice - 15Four Cardinal Rules of BakingRatio
Sequence
Time
Temperature - 162 Different Types of ButterCultured and Sweet
- 173 Types of MeringuesFrench
Italian
Swiss - 18French MeringueMade from raw egg whites beaten with sugar
- 19Italian MeringueDrizzling hot sugar syrup into firmly whipped egg whites
- 20Swiss MeringueHeating egg whites and sugar in a bain marie till the temp reaches 130 degrees
- 21Cream of Tartara 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. - 222 Monosaccharides1. Dextrose/Glucose
2. Fructose - 233 Disaccharides1. Maltose
2. Lactose
3. Sucrose - 24What is invert Sugar?Can be natural or commercially made
Stops a mixture from crystalizing - 25What is Brown Sugar?Caramelized sugar
Is an example of a Sucrose has molasses present - 26What is Confectioners Sugar?is a sucrose also known as powdered sugar or 10x sugar
- 27Functions of Sugar1. 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 - 283 Categories of Fruit1. Simple ex: watermelon
2. Aggregate ex: strawberries
3. Multiple ex: pineapple - 29Manufacturing of Can FruitSolid packed
Heavy packed
Water packed
Syrup packed - 304 Changes in Fruit as it Ripens1. Aroma
2. Sweetness
3. Juicyness
4. Color - 31AP WeightAs Purchased Weight
- 32E P WeightAs Purchased Weight
- 335 ways of purchasing fruit1. Fresh
2. Frozen
3. Canned
4. Dried
5. Candied - 34Person who introduced CHOCOLATE to EuropeHernando Cortes
- 35What is Couverture Chocolate?High quality chocolate high in cocoa butter and cocoa solids
has 30% cocoa butter - 36What is Confectionary Glaze?is cocoa powder and is never tempered
- 37What can chocolate be grown?20 degrees from the equator
- 382 Ways to Temper Chocolate?Tablage
Seeding - 39What is a Fat Bloom?When the Cocoa butter seperates from the chocolate and forms cystals
- 40What is a Sugar Bloom?When moisture comes in contact with the chocolate and the sugars crystalize.
- 41Types of ChocolateChocolate 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 - 423 Main Cocoa BeansForastero - Most Popular
Crillo - Most Flavor
Trinitario - 43What 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. - 44What is a Compound?Is a flavoring made in a syrup comes in sweetened and unsweetned forms.
- 45What are Fortified wines?Come from portugal and have 20% alcohol. ex:Madiera, Port, and Sherry
- 46What are Liqueurs?Distilled alcohols infused with flavor from nuts or fruit and have a mininum of 100 grams of sugar per liter.
- 47What is Alcohol/Liquors?Alcoholic beverages made from grain and plants.
- 483 Types of Laminated Dough1. Puff Pastry
2. Croissant Dough
3. Danish Dough - 49What is the difference between puff pastry, croissant dough and danish dough?Puff pastry has no yeast.
Croissant and Danish contains yeast. - 50What is a Viennoiserie?is a sweet yeast raised dough that comes both laminated and non laminated.
- 51What are Fritters?Fried sweet and savory foods
- 52What are the two types of Fritters?Simple and Fruit
- 53What 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 - 54What 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 - 55Eight types of CookiesBagged - 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 - 56Quick Bread Soft Doughs and BattersEx:
Soft Dough
Scones,Biscuits
Batters
Blueberry Muffins and Banana Bread - 57Mixing Methods for Quick BreadsBiscuit Method
Muffin Method
Creaming Method - 58Biscuit MethodCut Fat into Dry ingredients add liquids combine by hand till moistened
- 59Muffin MethodCombine Dry combine wet don't over mix just till moistened
- 60Creaming MethodCream fat and sugar together then add eggs one mixing well after each addition
Informações
- Descrição
- Important Famous Bakers, Classical Kitchen Brigade, Bakers Conversion Factor, Merengues, Sugar, Fruits, Chocolate,Flavorings, Laminated Doughs, Cakes and Cookies, Quick Breads.
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- luciluvkeese
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