Term
|
Definition
unfolding or rearranging structure of protien
By whisking heat and acid
|
|
|
Term
|
Definition
| adding a little sugar at the begining of whipping egg white |
|
|
Term
| Factors that effect foam formation |
|
Definition
grease....fats youlk butter cream oil detergent
whipping...... Soft peaks don't over whip
temp of eggs....... Room temp better foam
quality....... Good quality eggs
pasturised...... Only pasteurised eggs
use foam straight away
|
|
|
Term
|
Definition
meringues
mousse
cream
sponge
souffle
|
|
|
Term
|
Definition
whisking... Meringue deliberate
heat..... Sauce anglaise
acid..... Lemon juice in milk |
|
|
Term
|
Definition
3 types
air....natural
folding in, kneeding, sieving, creaming,
mechanical......whisking beating
chemical
biological
|
|
|
Term
|
Definition
baking powder...chemical mixture of acid and alkali (base)
acid and alkali + liquid+heat = carbon dioxide to rise your dough.
bread soda.... Alkali has to find an acid to be effective
eg.. Buttermilk and bread soda this then produces carbon dioxide and raises the bread |
|
|
Term
|
Definition
yeast
living organism
single cells organism
yast+food+protien sugar fat liquid ......it reproduces producing carbon dioxide and alcohol
budding is asexual method of reproduction
budding = carbon dioxide and alcohol doubles dough in volume
temp for yeast has to be between 27 and 37 degrees |
|
|
Term
| Process in which yeast produce |
|
Definition
yeast +food+protien fat liquid sugar = carbon dioxide +alcohol
=
bud
budding |
|
|
Term
|
Definition
prove = BFT bulk fermentation time
the time it takes to produce carbon dioxide and alcohol
knock back.... Knock carbon dioxide to all carbon to develop evenly in the dough to give even texture
scalling.... Dividing the dough into even pieces by weighing
shaping.....moulding the dough into desired shapes
dressing......flouting and scoring for dectorative effect |
|
|
