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Description
Flashcards by luciluvkeese, updated more than 1 year ago
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Created by luciluvkeese
over 10 years ago
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| 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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