Term
| Croquembouche are generally served on a base of... |
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Definition
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Term
| Which type of flour is used when making pate a choux? |
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Definition
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Term
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Definition
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Term
| At what temperature is the sugar cooked to for an Italian meringue? |
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Definition
| 238 degrees F; soft-ball sugar |
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Term
| Which leavening method is used for making pate a choux? |
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Definition
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Term
| 3 items made with pate a choux, their fillings and the type of glaze |
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Definition
1. PARIS-BREST: creme paris-brest, finished with almonds/10x
2. PROFITEROLES: filled with vanilla ice cream, decorated with chocolate sauce
3. ECLAIRS: filled with chocolate, coffee, or vanilla creme legere and gazed with fondant or pate a glacer |
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Term
| List 3 ways to flavor pastry cream... |
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Definition
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Term
| Define italian meringue... |
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Definition
| an egg-white foam that is poached with sugar syrup @ softball stage to make an egg-white meringue |
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Term
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Definition
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Term
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Definition
| a chocolate coating that contains no cocoa butter and is heated to no higher than 98 degrees F. |
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Term
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Definition
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Term
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Definition
| PATRY CREAM + ITALIAN MERINGUE + GELATIN |
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Term
| Define Creme Paris-Brest... |
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Definition
| a moussiline (butter + praline paste + pastry cream) |
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Term
| T OR F: When making pate a choux, the flour should be added in 3 stages |
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Definition
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Term
| T OR F: No skin should form at the bottom of the pan when cooking pate a choux |
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Definition
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Term
| T OR F: The eggs in pate a choux should be added to the paste immediately after coming off the stove |
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Definition
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Term
| T OR F: The amount of eggs in pate a choux may be different from the amount listed in the recipe |
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Definition
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Term
| T OR F: pate a choux is never baked over 350 in a convection oven |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
| dough package in puff pastry |
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Term
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Definition
| butter package in puff pastry |
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Term
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Definition
| combination of dough and butter package in puff pastry |
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Term
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Definition
| paton folded in thirds in puff pastry |
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Term
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Definition
| paton folded in to quarters in puff pastry |
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Term
| List 6 key points when working with puff pastry... |
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Definition
1. Work in a cold room
2. Roll dough evenly and maintain a square
3. Make sure dough is well chilled and rested before baking
4. Don't roll over sides of dough, ruining layered structure
5. Make sure dough is well browned when baked without pale spots
6. When mixing use cold water and never over-mix to minimize gluten development |
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Term
| When is puff pastry fully baked? |
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Definition
| when it is golden brown without pale spots and the bottom and sides are dark |
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Term
| List 5 products made out of puff pastry and their fillings... |
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Definition
1. pitivier: frangipane
2. chocolate napolean: creme d'or
3. dartois: apple compote
4. mille-feille: creme leger
5. fruit strip: almond cream + raspberry jam |
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Term
| Why is it important to let puff pastry rest? |
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Definition
| otherwise the butter will melt in to the dough, compromising the layered structure and to relax the gluten and minimize shrinkage |
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Term
| List the ingredients for classic puff pastry... |
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Definition
bread flour
cake flour
salt
beurre en pommade
cold water
cold butter, softened |
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Term
| List the ingredients for classic puff pastry... |
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Definition
bread flour
cake flour
salt
beurre en pommade
cold water
cold butter, softened |
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Term
| Describe the procedure for classic puff pastry... |
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Definition
1. mix flours, salt, and pommade in mixer until flour is coated with butter
2. add cold water just until dough is formed
3. wrap and chill detrempe for 30m
4. form butter in to square and chill
5. roll out corners of detrempe to form flaps, leaving hump in the center
6. place beurrage in center and enclose with flaps
7. roll paton to 3/8" making sure to maintain squared corners
8. make a single turn, rotate 90 degrees
9. make another single turn and rest 30m
10. repeat twice for 6 total turns |
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Term
| The leavening in puff pastry is... |
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Definition
| mechanical: enclosed air, steam, fat--leavening by airation |
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Term
| What is the difference between inverse and classic puff pastry? |
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Definition
inverse: detrempe enclosed in beurrage
classic: beurrage enclosed in detrempe |
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Term
| When would quick-puff be used instead of inverse puff? |
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Definition
| when under time constraint or when high rise is not desirable or the top priority in a product |
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Term
| What is the best way to store puff pastry before baking? |
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Definition
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Term
| Which flavors of puff pastry were made in class? |
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Definition
| chocolate and pistachio. cocoa powder/pistachio paste added to beurrage. done like inverse |
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Term
| List 2 common mistakes when working with fondant and the results... |
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Definition
1. over heating - dries matte rather than glossy
2. adding too much water - dries transparent rather than opaque |
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Term
| What is frangipane and when was it used? |
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Definition
| pastry cream + almond cream. pitivier filling |
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Term
| List 4 cake mixing methods... |
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Definition
whole egg foam
separated egg foam
creamed-butter
liquid fat |
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Term
| List 2 types of Bavarian creams and name the cakes they are used in... |
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Definition
1. creme anglaise based - charlotte royal
2. fruit based - charlotte russe |
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Term
| T OR F: the biggest difference between a fruit bavarian and a fruit mousee is the amount of gelatin used |
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Definition
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Term
| T OR F: it is important to heavily grease the cake pan before making an angel food cake |
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Definition
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Term
| T OR F: a small amount of acid will make a meringue more stable |
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Definition
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Term
| T OR F: when making buttercream it is best to add the butter immediately after the sugar... |
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Definition
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Term
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Definition
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Term
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Definition
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Term
|
Definition
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Term
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Definition
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Term
|
Definition
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Term
|
Definition
| soft ball sugar and yolks |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| equal parts butter, eggs, sugar, flour |
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Term
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Definition
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Term
| list the ingredients in plain genoise |
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Definition
eggs
sugar
melted butter
cake flour, sifted |
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Term
| describe the process for making plain genoise |
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Definition
1. prep pans for baking
2. melt butter
3. combine eggs and sugar in mixing bowl and heat over bain-marie to 110 degrees
4. Place in mixer and mix until tripled in volume
5. add sifted flour in small additions and fold in 12 to 6
6. when slightly streaky, sacrifice a small amount of batter in to melted butter
7. fold in butter mixture and bake |
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Term
| daquiose is baked at __________ degrees. |
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Definition
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Term
| which type of leveaning is used in puff pastry? |
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Definition
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Term
| name the two bases for buttercream |
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Definition
| italian meringue and pate a bomb |
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Term
| which is the least stable meringue? |
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Definition
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Term
| name 2 chemical leaveners used in class |
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Definition
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Term
| quiche is a _____ custard. |
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Definition
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Term
| T or F: the charlotte royal is lined with lady fingers |
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Definition
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Term
| Describe the process of making biscuit cuillere |
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Definition
1. make a foam with the yolks and a quantity of the sugar
2. prep a stiff french meringue with the remaining sugar
3. combine the foams until streaky
4. fold in sifted cake flour in 3 additions
5. pipe and bake |
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Term
| at what stage of the genoise mixing process is the melted butter added? |
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Definition
| right before it is put in the pan to bake |
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Term
| how is pastry cream different from creme anglaise? |
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Definition
| pastry cream is a starch-bound custard while creme anglaise is a stirred custard |
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Term
| list the ingredients for inverse puff pastry |
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Definition
cake flour
bread flour
salt
beurre en pommade
cold water
cold butter |
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Term
| describe the process for making inverse puff pastry |
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Definition
1. form the beurrage and chill
2. combine dry ingredients and pommade in mixer and add cold water until it just comes together. Chill.
3. roll out corners of beurrage, place detrempe in center and enclose.
4. roll out to 3/8" and make a single turn.
5. repeat, chill 30 min.
6. repeat this process 2 more times for a total of 6 turns. |
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Term
| list 3 indications that genoise is finished baking... |
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Definition
1. skewers comes out clean
2. cake pulls away from sides of pan
3. well-browned |
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Term
| name the four pre-ferment methods of bread making and give an example of each... |
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Definition
sponge: orange cinnamon swirl
poolish: english muffins
levain: petit pan
old dough: baguette |
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Term
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Definition
| yeast, water, flour, salt |
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Term
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Definition
| a chemically leavened bread dough that has been enriched with butter |
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Term
| the optimal temperature for proofing used in class is... |
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Definition
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Term
| list the 12 Steps Of Bread making |
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Definition
1. scaling
2. mixing/kneading
3. bulk proof
4. turn/fold
5. pre-shape
6. proof
7. final shape
8. final proof
9. score/egg wash
10. bake
11. cool
12. store |
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Term
| when baking a lean dough, the internal temperature needs to be between... |
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Definition
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Term
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Definition
| initial hydration of flour and water without the addition of yeast to promote gluten development |
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Term
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Definition
| a bio-chemical process inwhich yeast consumes sugar and damaged starches and in turn produces co2 and alcohol. |
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Term
| what is the purpose of turning/folding in yeasted bread making? |
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Definition
| to redistribute and excite the yeast |
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Term
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Definition
| slowing the process of fermentation by chilling` |
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Term
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Definition
| 1:1 ration of flour to water and a pinch of yeast. a method of pre-fermentation. |
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Term
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Definition
| classic french anchovy, olive, caramelized onion tart made with pan ordinaire |
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Term
| name 2 ways that we could kill yeast whole making a bread dough... |
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Definition
| putting the yeast in to direct contact with salt and leaving fresh compressed yeast out of the fridge for too long. |
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Term
| give 2 examples of a complex carbohydrate |
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Definition
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|
Term
| what is the maillard reaction? |
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Definition
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Term
| give a brief description of nutrition |
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Definition
| the study of food and how it affects your body and health |
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Term
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Definition
| everything that you consume in your lifetime |
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Term
| name three mixing methods for quick breads and give one example of each |
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Definition
cut-in butter: irish soda bread
cream butter: lemon poppy muffin
liquid fat: corn muffin |
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Term
| name the factors we control when making a yeast leaven bread |
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Definition
| food, acidity, time, temperature, oxygen moisture |
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Term
| what are 2 micronutrients |
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Definition
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Term
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Definition
| a bread that rises due to chemical leavening |
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Term
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Definition
| mixture of water, flour, and yeast set aside to ferment |
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Term
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Definition
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Term
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Definition
| egg white meringue with toasted nuts |
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Term
| define starchbound custard |
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Definition
| a custard that must be cooked for 2 minutes at a boil in order to eliminate the taste of the starch |
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Term
| profiteroles are clasically served with... |
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Definition
| chocolate sauce and vanilla ice cream |
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Term
| baking soda reacts with... |
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Definition
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|
Term
|
Definition
| puff pastry with apple compote filling |
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Term
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Definition
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Term
|
Definition
| egg white meringue and nut flour |
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Term
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Definition
beurre noisette
cake flour
bread flour
gran. sugar
gran. hazelnuts
egg whites |
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Term
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Definition
| the "brain cake", jelly rolls and bavarian filling |
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Term
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Definition
10x
corn syrup
glycerin
gelatin |
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Term
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Definition
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Term
| how can we tell if a product is proofed |
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Definition
springs back to the touch
doubled in size |
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Term
| how can you tell if a clafoutis is baked? |
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Definition
| set around the periphery, slightly jiggles in center |
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Term
| how do you know when a creme anglaise is ready? |
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Definition
| when it is cooked to nappant |
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Term
| list the 7 steps in manufacturing chocolate |
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Definition
HARVESTING
DRYING/CRACKING
ROASTING
FERMENTING
GRINDING
CONCHING
COOLING/SETTING |
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Term
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Definition
| chocolate that has extra cocoa butter added in order to make it more fluid when it is in liquid form |
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Term
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Definition
| the outside of the cocoa nib |
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Term
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Definition
| a process of continuous agitation and kneading of the chocolate which gives it a smooth mouthfeel and rounds out the flavor. can last from several hours to several days |
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Term
| what is the temperature range for tempering DARK chocolate |
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Definition
melt to 122
cool to 81
bring back up to 86-90 |
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Term
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Definition
| a time/temperature/agitation process used to promote formation of good beta crystals and to create and maintain its crystaline structure for various pastry practices |
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Term
| what are the signs of correctly tempered chocolate? |
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Definition
good snap
shiny
contracts as it sets
hard
good mouth feel |
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|
Term
| describe in detail one method of tempering chocolate |
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Definition
| SEEDING: chocolate is melted to apropriate temp, then chopped and tempered chocolate is incorporated and stirred in with the intention of promoting the beta structure. once viscosity is increased and the chocolate has reached the cooling temp is reached, the tempered chocolate is placed back on the heat to get rid of any bad beta that has formed. |
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Term
| list the ingredients for milk chocolate |
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Definition
| chocolate liquor, super fine sugar, vanilla, cocoa butter, soy lecithin, condensed milk |
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Term
| what does the percentage refer to on a box of chocolate? |
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Definition
| the amount of chocolate vs. cocoa butter in the product. the higher the number, the stronger, more potent the chocolate |
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Term
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Definition
|
|
Term
| list the proper storage conditions for chocolate |
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Definition
| a cool, dry place away from direct light, odors, and humidity. 60-65 degrees. |
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Term
| how are chocolate crystallized nuts made? |
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Definition
| nuts are candied, then formed in to a mass, then dipped in tempered chocolate |
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Term
| T OR F: milk chocolate does not contain any cocoa solids? |
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Definition
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|
Term
| describe dutch-processing |
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Definition
| Adding an alkaline solution to neutralize the acidity. the chocolate is darker, easier to dissolve, and less bitter. cocoa butter and cocoa powder are the products. |
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Term
| list 3 properties for a mold you would use to mold chocolate in. |
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Definition
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|
Term
| describe the temperature ranges for tempering white chocolate |
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Definition
melt the chocolate to 113
cooling but no crystals yet @ 90
formation of crystals @ 79-80
melting out bad crystals @ 83
store at 60-65 |
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Term
|
Definition
|
|
Term
|
Definition
| 1st chocolate factory, boston |
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|
Term
| daniel peter and henri nestle |
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Definition
| inventers of milk chocolate and condensed milk |
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|
Term
| name the 5 methods of tempering |
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Definition
tabling
seeding
ice bath
mycryo
incomplete melting |
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|
Term
| list the ingredients in peanut butter nougat |
|
Definition
water
sugar
whites
peanut butter |
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|
Term
| describe the process for making peanut butter nougat |
|
Definition
1. add a little water to the two pots of sugar and put over heat
2. once the first pot boils, start whipping whites
3. when it reaches 115, pour in to whites.
4. when the second pot reaches 123, pour in to whites and beat to stiff
5. fold in peanut butter
6. heavily dust parchment w 10x, roll out with levelers
7. store properly |
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Term
| list 4 things to remember when molding chocolate bon bons in plastic molds |
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Definition
heat mold before filling
make sure mold is clean
let set upside down on cooling rack
tap mold to release air bubbles |
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Term
| what is the benefit of adding inverted sugar to a bonbon filling? |
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Definition
it is an emulsifier
is prolongs shelf life |
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|
Term
| list the necessary conditions for properly storing chocolate |
|
Definition
60 - 65 degrees
air-tight
40-50% humidity
away from direct light
away from odors |
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|
Term
| 3 characteristics of creme caramel |
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Definition
caramel on bottom
whole eggs
milk and cream |
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|
Term
| 3 characterisitcs of creme brulee |
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Definition
caramel on top
yolks only
cream only |
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Term
| what is the difference between creme anglaise for IC vs sauce |
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Definition
| IC base has a much higher sugar content and the cream is added after cooking |
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Term
| describe one way to make a tart tatin |
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Definition
1. dry caramel with butter and lemon
2. pour in ramekin to coat bottom
3. arrange fruit on top and back until browned with caramel bubbling through
4. invert on to a disk of puff |
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Term
|
Definition
|
|
Term
| 2 items made with pate a bomb.... |
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Definition
|
|
Term
| How does a low sugar density affect sorbet? |
|
Definition
1. it will not be sweet enough
2. the ice crystals will be larger, affecting the texture |
|
|
Term
| what kind of custard is sabayon? |
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Definition
|
|
Term
| list the basic ingredients and mixing methods for crepes |
|
Definition
flour
salt
eggs
milk
cream
wet in to dry |
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|
Term
| how does over processing ice cream affect the texture? |
|
Definition
| it becomes grainy and buttery |
|
|
Term
| list the ingredients for strudel dough |
|
Definition
bread flour
ap flour
warm h2o
corn oil
salt |
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|
Term
|
Definition
|
|
Term
| a souffle needs to bake at a _______ temperature so it will __________. |
|
Definition
|
|
Term
| name 5 fillings that can be used in crepes |
|
Definition
pastry cream
ganache
sabayon
nutella and bananas
jam |
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|
Term
| list 4 items you can make with pate a bric |
|
Definition
tuile cup
triangle decorations
beggar's purse
spring roll |
|
|
Term
| list 5 important factors to remember when deep frying |
|
Definition
1. oil should aways remain between 350 and 400
2. only fry several items at a time
3. never put out grease fire w/ water
4. use a flavorless oil w/ high smoke point
5. after using, strain and cool. store away from direct light. |
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