Baking
Whole butter
Butter that is not clarified, whipped or reduced-fat.
Pierre Hermé
Called "the Picasso of Pastry," one of the most innovative contemporary pastry chefs.
Umami
Called the "fifth taste"
Springform
Cheesecakes and fragile desserts are often baked in ____________________ pans, which have removable bottoms and sides for easy unmolding.
Kiwi
Chinese Gooseberries
Quills
Cinnamon sticks are known as ____________.
Carambola
Commonly referred to as "Star Fruit" in deference to its unusual shape
Alice Waters
Contemporary chef who popularized the use of locally grown foods in season.
Less, Honey
Corn syrup is _________ sweet-tasting than _________.
Moist Heat
Creams, sauces, and fruits are usually cooked using the __________ _______ cooking method such as boiling or poaching.
Caraway
Crescent-shaped brown seeds used to flavor rye-read, alcoholic beverages, and cheese.
Hush Puppies
Deep-fried cornbread
Activates proteins in flour Distributes ingredients evenly
Describe the two major effects of mixing a batter or a dough.
Hydroscopic
Describes a food that readily absorbs moisture from the air.
No
Do all metal pans conduct heat at about the same rate.
Prunes
Dried plums that are produced by drying special plum varieties, usually the French Agen.
Rubber spatula, whisk
Dry ingredients may be incorporated into whipped cream or eggs by folding using a __________ ___________ or a __________.
Steam, moisture
During baking, ___________ is created as the __________ in the batter is heated.
20th
During what century did the elaborate cooking style of Escoffier become increasingly popular.
Anise
Egg-shaped seeds of a mediterranean plant with a licorice-like flavor and aroma
Lavender
Evergreen with thin leaves and tall stems bearing spikes of tiny purple flowers.
Gaston Lenôtre
Father of modern French pastry making.
Nut
Finely ground almonds, hazelnuts, pistachios are called this type of flour.
Luxury
For many centuries, refined sugar was a ___________ item not part of the everyday diet as it is today
Weighing
Formulas rely on accurate _______________ of ingredients
Auguste Escoffier
French chef credited with simplifying and streamlining grande cuisine into a system emphasizing a perfect balance of ingredients
Almonds
Frequently used in pastries and candies and are the main ingredient in marzipan. The seeds of a plum-like fruit, native to western India, that was first cultivated by the ancient Greeks.
Lychees (Lee-chee)
Fruit of a large tree native to southern China and Southeast Asia; fruits grow in clusters, are oval to round, red and about 1 inch in diameter; outer tough skin encloses juicy, white, almost translucent flesh and one large seed.
Fig
Fruit of the ficus tree
8
Fruits are divided into how many categories?
Stirring
Gently mixing ingredients by hand until evenly blended
Workers
Gloves keep workers' hand clean and prevent bacteria from infecting _______________.
Weight for weight
Granulated and sheet gelatin can be substituted _____________ _____ ___________ in any formula.
4
Granulated gelatin needs to be disolved in ____ times its weight of water.
Caster Sugar
Granulated sugar that is a smaller-sized crystal
Fermented
Green tea is not _____________, which results in a yellowish-green colored beverage with a bitter flavor.
Yeast Breads
Hard flour is harvested from winter wheat and is primarily used for making
Confectioner's sugar.
Has 3% cornstarch added to absorb moisture.
Convection Oven
Has an internal fan to circulate hot air to cook food more quickly and evenly
140°F (60°C)
Heating bread to this temperature can revive its flavor and texture if the bread has staled.
Mint
Herb with soft, bright green leaves; has a tart aroma and flavor.
Rhubarb
Highly acidic until cooked with sugar, this fruit is a favorite for pie fillings
Cardamon
Highly aromatic and costly spice with a lemony or camphorous aroma; used to flavor coffee, breads and pastries.
Cardamom
Highly aromatic. Its flavor, lemony with notes of camphor, is quite strong and is used in both sweet and savory dishes.
25%
Honey is this much sweeter than sugar or sucrose.
30-40 Gallons
How many gallons of Maple sap are needed to make 1 gallon of syrup.
7
How many stages of baking are there?
Starch
A baked good's structure is affected by the expansion of ____________ granules in a batter or dough when it is heated.
Collapse
A baked product may do this if baked at too low a temperature and gases escape before the proteins coagulate.
Dough
A batter generally contains more liquids, fats and sugar than a ____________.
Salamander
A broiler or __________________ is used to brown foods.
Molasses
A by-product of manufacturing of granulated sugar.
Proof Box
A cabinet with heat and humidity controls used torise yeast dough.
Rennet
A coagulating enzyme, harvested from the stomach of calves, used to make cheese.
Currants
A dark, red liqueur called Creme de Cassis is made from these fruits.
Invert sugar
A dense sugar syrup produced by refining sucrose with an acid.
Lactose
A disaccharide that occurs naturally in mammalian milk.
Low
A dough has ______ moisture or water content.
Cake
A fine, white flour with a low-protein content.
Color
A food's ________ affects how the consumer perceives the food's flavor before it is even tasted.
Pectin
A gelatin-like carbohydrate obtained from certain fruits; use to thicken jams and jellies
Sweetened Condensed Milk
A milk product produced by removing 60% of the water and adding a large amount of sugar.
Pectin
A natural gelling substance used to thicken jams and jellies.
Nectarine
A peach variety with a smooth, thick skin
Cream Cheese
A soft cow's-milk cheese containing approx. 35% fat.
Mascarpone
A soft cow's-milk cheese originally from Italy's Lombard region; contains 70-75% fat and is extremely smooth and creamy.
Interferent
A substance such as glucose or lemon juice that helps stop sugar from recrystallizing when dissolved in a solution.
Density
A syrup's concentration or ____________ is dictated by its intended purpose.
Glucose
A thick sryup extracted from corn, potatoes, rice or wheat in a process known as hydrolysis.
Pomegranate
A thin-skinned fruit filled with hundreds of juice-filled ruby seeds
Hazelnut
A true nut that grow wild in the northwestern and upper midwestern states. The cultivated form, known as a filbert, is native to temperate regions throughout the Northern Hemisphere. Looks like smooth brown marbles.
Plantain
A type of starchy banana, cooked and served as a vegetable
Nectarines
A variety of peach, the has a thin, smooth skin.
Ginger
A well known spice obtained from the root of a tall, flowering tropical plant. Its flavor is firey but sweet, with notes of lemon and rosemary.
Work station
A well-designed bakeshop uses space efficiently so that each task has its designated ________ ___________ where similar tasks are performed.
Marie-Antoine Carême
Acknowledged mater of grande cuisine; creator of the croquembouche, millefeuille, and pulled sugar.
Bananas
Actually the berries of a large tropical herb; grown in bunches called hands, 7 - 9 inches long with a sticky soft sweet flesh.
Master Baker
After a rigorous apprenticeship accompanied by on-the-job and other advanced training, a baker may be eligible to apply for the title of Bäckermeister, mâitre boulanger, or ____________ ____________.
Blanched Almonds
Almonds that have had their brown skins removed.
Melons
Almost 90% water; cooking destroys their texture, served sliced in fruit salads, or puréed or made into sorbet
Copper
Aluminum, Stainless steel or Copper, which one is the best conductor of heat.
Filbert
An alternative name for a hazelnut.
Pomegranate
An ancient fruit native to Persiq; round fruit about the size of a large orange, with a pronounced calyx, filled with hundreds of small red seeds surrounded by juicy red pulp. Used to make Grenadine syrup.
Hands
An artisan is one who works with his or her ____________ to make bread, pastry, or other specialty products.
149°F and 158°F (65°C - 70°C)
An egg yolk solidifies between these temperatures.
Gluten
An elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to baked goods and is responsible for their volume, texture and appearance.
Papain
An enzyme found in papayas that breaks down proteins; used as the primary ingredient in meat tenderizers.
Flavor
An identifiable or distinctive quality of a food, drink or other substance perceived with the combined senses of taste, touch, and smell.
Ricotta
An soft Italian cheese, similar to American cottage cheese, made from the whey left when other cow's-milk cheeses are produced.
Pears
Ancient tree fruit grown in temperate areas throughout the world. Most often eaten out of hand but can be baked or poached.
Tube pan
Angel food, kugelhopf, and bundt use this type of pan.
Aluminum
Anodized ____________ has a dark, corrosion-resistant surface that helps prevent sticking and discoloration.
shortening
Any fat in baking is a _______________ because it shortens the gluten strands and tenderized the product.
Pome Family
Apples, Pears, and Quince are a member of this family of tree fruits with thin skin and firm flesh.
Chestnuts
Are a true nut that must be cooked before using. Available steamed, dried, boiled or roasted, candied, glazed, or pureed.
Farmer's cheese, baker's cheese, and quark
Are traditional, fresh soft cheeses made from cow's milk with a light taste and a smooth texture. Can be used interchangeably
Evaporates
As water in a baked good _________________, the dough or batter dries out from the outside forming a crust.
92°F to 98°F (33°C - 36°C)
At what tempature range does whole butter melt?
Continue
Baked goods ______________ to cook when they are removed from the oven.
Moisture Content
Baked goods are made from doughs and batters. What distinguishes them between the two?
Prickly Pear
Barbary fig popular in Mexico and the southwestern states
Cinnamon
Bark of a small evergreen grown in the Far East; used ground or in pieces to flavor pasties, cookies, and poached fruits.
Whipping
Beating vigorously to incorporate air
Name the three types of tea.
Black, green and oolong
Rhubarb
Botanically a vegetable, but prepared as a fruit; pinkish-red stems are edible, leaves are toxic and cannot be eaten; extremely acidic.
True Nut
Botanically speaking, a hard-shelled pod that contains both the fruit and seed of the plant, where the fruit does not open to release the seed to the world.
Pâtissiers
Both Carême and Lenôtre have been praised as being great ______________ of their times.
Batter
In baking, what has a higher water content than dough.
Smallest whole leaves
In terms of tea, what does Orange Pekoe denote?
Medium-sized leaves
In terms of tea, what does Pekoe denote.
Large Leaves
In terms of tea, what does Souchong denote
Denature (unfold)
In the presence of heat, the protein chains ____________, which allows them to rebond and solidify into a solid mass.
Cutting
Incorporating solid fat into dry ingredients only until lumps of the desired size remain.
American
Increasingly, American chefs are seeking inspiration from _______________ sources for their pastry menus.
Baker's Percentages
Indicates the amount of each ingredient used as a percentage of the amount of flour used.
Operating properly.
It is recommended that a thermometer is in all refrigeration and freezing equipments to verify that the equipment is.
Peanuts
Know as groundnuts, are actually legumes. May be eaten raw or roasted, available shelled or unshelled, with or without their thin red skins.
Sesame Seeds
Known as Benne Seeds, native to India. They are small, flat ovals with a creamy white color. Their taste is nutty and earthy, with a pronounced aroma when roasted or ground into a paste known as tanini.
Kiwis
Known as Chinese gooseberries.
Brazil Nuts
Known as Cream Nuts, are large, oval-shaped seeds of huge trees that grow wild in the rain forests of Central and South America. Their hight oil content gives them a rich, buttery flavor and a tender texture.
Allspice
Known as Jamaican Pepper
Prickly Pear
Known as cactus pears and barbary figs, are barrel- or pear-shaped, about the size of a large egg; thick, firm skin is green or purple with small sharp pins and nearly invisible stinging fibers; flesh is spongy, sweet and a brilliant pink-red, dotted with small black seeds.
Star Fruit
Known as carambola, are oval, up to 5 inches long, with 5 prominent ribs or wings running their length.
Pine Nuts
Known as piñon nuts and pignole. Are small, creamy white, teardrop-shaped nuts commonly used in pastries of Spain, Italy and American Southwest.
Durian
Known as the King of Fruits
Mangosteen
Known as the Queen of Fruits
Deck
Large bakeries often use multi-tiered _____________ ovens to bake breads and pasteries.
Sap
Maple syrup is made from the __________ of sugar maple trees.
Radiation
Microwave ovens rely on _______________ generated by a special oven to penetrate food, where it agitates the water molecules, creating friction and heat.
Blending
Mixing two or more ingredients until evenly distributed.
Peaches
Moderate-sized round fruits with a juicy sweet flesh.
Raspberries
Most delicate of all fruits; tart flavor and velvety texture; has a white core that easily pulls away from the fruit when ripe leaving the characteristic hollow center.
Vanilla
Most frequently used flavoring in the bakeshop.
Bananas, Dates, Kiwis, Mangoes, Papayas, Passion Fruits, Pineapples.
Name 7 tropical fruits
Apricots, Cherries, Peaches, Nectarines and Plums
Name four (5) stone fruits
Berries, citrus, grapes, melons, pomes, stone fruit, exotics, and tropicals.
Name the eight categories of fruits.
Saffron
Name the most expensive spice.
Jumbo, Extra Large, Large, Medium, Small and Peewee
Name the six sizes of eggs
U.S. Grade A (Fancy) U.S. Grade B (Choice or Extra Standard) and U.S. Grade C (Standard)
Name the three grades of frozen fruit.
Food Mill, Immersion Blender, Blender
Name three pieces of equipment that can be used to purée foods
Maillard Reaction
Named for the French Scientist who discovered this principle, describes the process of sugar breaking down in the presence of protein.
Nontoxic and nonreactive Nonabsorbent. Corrosion resistant
National Sanitation Foundation (NSF) standards require that all contact surfaces in a professional kitchen be made from materials that are:
Cashews
Native to the Amazon, are actually the seeds of a plant related to poison ivy. Because of the toxins in the shell, these nuts are always sold shelled. They are expensive and have a pronounced flavor.
Pecans
Native to the Mississippi River Valley, are perhaps the most popular nuts in America. Their flavor is rich and mapley and appears most often in breads, sweets and pastries.
Blackberries
Olallie berries, boysenberries, and Marionberries are colorful names for which type of fruits?
Boiled
Once cornstarch has been added to a liquid, the mixture must be __________ for three minutes to thicken.
Concord Grape
One of the few varieties native to the New World, this fruit is used to make juice and jelly
Fermented
Oolong tea is particially _______________ to combine the characteristics of black and green teas.
Guilds
Originally bakers, pastry chefs, and confectioners were organized into ____________ which controlled and organized the production and sale of their goods.
Buttermilk
Originally referred to the liquid remaining after cream was churned into butter. Currently produced by adding a culture of Streptococcus lactis to fresh, pasteurized skim or low-fat milk resulting in a tart milk with a thick texture.
Sifting
Passing one or more dry ingredients througth a wire mesh to remove lumps, combine and aerate
Bleach, age
Potassium bromate and chlorine dioxide are two chemicals used to __________ and ____________ wheat flour to improve the flour's baking performance.
Brewing Beer
Prepared yeast became widely available during the 19th century when a distiller perfected it for use in ___________ _______.
Sugar, Fat
Products made with large quantities of __________ and __________ tend to retain moisture and stay fresh longer than other baked items.
Coagulate (solidify)
Proteins begin to ____________ when the dough or batter reaches a temperature of 160°F (71°C)
11
Pure maple sugar must weight not less than _________ lbs per gallon.
Essential oils
Pure oils extracted from the skins, peels, and other part of plants used to give their aroma and taste to flavoring agents in foods, cosmetics and other products
Intensifies
Reducing refers to cooking a liquid until it ___________ in taste and is decreased in volume.
Walnuts
Relative of the pecan, native to Asia, Europe and North America. The English variety primarily grown in California, has a milder flavor, is easier to shell and less expensive than the black variety.
lard
Rendered pork fat.
Quince
Resembles large, lumpy yellow pears; flesh is hard, with many pips or seeds, and they have a wonderful fragrance.
Lionel Poilâne
Revived interest in traditional breads and breadmaking techniques.
Ovens
Revolving, rotating rack, and tunnel conveyor all refer to what type of kitchen equipment
Ginger
Root of a tropical plant; used fresh or dried in sweet and savory cooking.
Plums
Round to oval-shaped fruits that grow on trees or bushes; vary in size from small to 3 inches in diameter; their thin skin can be green, red, yellow or various shades of purple.
Suppresses
Salt ______________ bitter flavors, making the sweet and sour ones more prominent.
Coriander Seeds
Seeds from the cilantro plant. They are round and beige, with a distinctive sweet, spicy flavor and strong aroma.
Monasieur Boulanger
Served the first tavern meal; sheep feet in white sauce
Blackberries
Similar to raspberries, but are larger and shinier, with a deep purple to black color.
Caraway seeds
Small crescent-shaped brown seeds with the peppery flavor of rye.
Apricots
Small round stone fruits with a velvety skin that varies from deep yellow to vivid orange.
Blueberries
Small, firm, true blue to black skin and a juicy, light gray-blue interior; Native to North America.
Guava
Small, oval or pear-shaped fruit with a strong fragrance and a mild, slightly grainy flesh.
Sesame Seeds
Small, oval seeds with a nutty taste; native to India.
Macadamia Nuts
Small, round, creamy white nuts with a sweet, rich flavor and high fat content, native to Austrailia. Extremely hard shell that must be removed by machine, so it is always sold out of the shell
Figs
Small, soft, pear-shaped fruits with an intensely sweet flavor and rich, moist texture made crunchy by a multitude of tiny seeds.
Persimmons
Sometimes refered to as kaki or Sharon Fruits, are bright orange, acorn-shaped fruit with a glossy skin and a large papery blossom.
Morello Cherry
Sour Variety of a popular stone fruit used as a pie filling
Nutmeg and Mace
Spices that comes from the yellow plum-like fruits of a large tropical evergreen.
Mace
Spicy powder ground from the lacy coating of the nutmeg; used to flavor pastries.
Dough Mixer
Sprial and orbital refer to which type of equipment in the bakeshop.
Formula
Standard term used throughout the industry for a bakeshop recipe;
Staling
Starch retrogradation is the scientific term for __________, a natural occurrance as baked goods lose moisture after baking.
Tangerines, Grapefruits
Tangelos are a hybrid of ___________ and ____________.
Cassava (Manioc)
Tapioca is a starch produced from the root of the tropical ___________ plant.
Currants
Tart berries, which grow in grapelike clusters
Cranberries
Tart, firm fruit with mottled red skin; grow on low vines in cultivated bogs (swamps). A native North American food.
Sensations
Tastes are the _____________ we detect when a sustance comes in contact with the taste buds on the tongue.
Peppercorns
The Berries of a vine plant native to tropical Asia. Black and White are produced by the same plant, but are picked and processed differently.
Restaurant
The French word restaurer, meaning "to restore" is the origin of the word
Safety in the workplace
The Occupatoinal Safety and Healh Act (OSHA) governs __________ ____ _____ _______________.
Serving
The _____________ temperature of foods should be taken into consideration because heating foods intensifies one's perception of odor and foods served at warm temperatures offer the strongest tastes.
Enhances
The browning of sugar_______________ the flavor and appearance of food.
Albumen
The clear portion of the egg, egg white
Prune
The dried form of an autumn-ripening stone fruit
Nut
The edible single seed kernel of a fruit surrounded by a hard shell.
Rye Meal
The entire rye berry milled into flour
Coagulation
The irreversible transformation of proteins from a liquid or semiliquid state to a solid.
Molasses
The liquid by-product of sugar refining.
Controlling the temperature at which food is stored and cooked
The most important factor in controlling the growth of pathogenic bacteria is
Conduction
The movement of heat from one item to another through direct contact.
Tang
The portion of the knife blade that fits inside the handle is called the _________.
Casein
The predominant protein in milk.
Tasted, smelled
The presence of salt can be _____________ easily, but not ___________.
Homogenization
The process by which milkfat is prevented from separating out of milk products.
Gelatinization
The process by which starch granules absorb moisture when placed in a liquid and heated.
Caramelization
The process of browning sugars
India
The process of extracting sugar from a large tropical grass known as sugarcane began in ____________ around 500 B.C.E.
Bloom
The process of melting granulated gelatin in a liquid before being used.
Kneeding
The process of vigorously and repeatedly folding and turning a firm dough to develop its gluten.
Hydrogenation
The process used to harden oils.
Starch retrogradation (staling)
The process whereby starch molecules in a batter or dough lose moisture after baking
One tablespoon chlorine bleach in one gallon hot water.
The proper formula for making a sanitizing solution.
Density
The relationship between the mass and volume of a substance
Cardamom
The second most expensive spice.
Coconut
The seeds from one of the largest of all fruits. The nut is dark brown oval, covered in coarse fibers. The shell is thick and hard; inside layer of white moist flesh. Interior also contains a clear liquid.
Aroma
The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with our nose.
Respiration Rate
The speed with which the cells of a fruit use up oxygen and produce carbon dioxide during ripening.
Sweet
The taste for ____________ foods is the only innate taste preference with which humans are born.
Mix, combine
The technique used to ___________ or _____________ ingredients affects the baked good's final flavor.
41°F (5°C) and 135°F (57°C)
The temperature danger zone refers to food stored between which range of temperatures?
Radiation
The transfer of heat energy through waves that move from the heat source to the food.
Pathogen
The type of organism that causes disease
Instant-read
Thermometer that, once inserted into foods is capable of reading temperatures in a few seconds.
Pasteurized
These eggs are recommended when the preparation requiring eggs will not be cooked.
Cinnamon and Cassia
These spices come from the bark of small evergreen trees, peeled from branches in thin layers and dried in the sun.
Emulsified Shortening and High-Ratio Shortening
These two shortenings are used in commercial production of cakes and frostings that contain a high percentage of sugar.
Carbohydrates
They are classified as either (1) single or simple sugar (monosaccharides) or (2) double or complex sugars (disaccharides).
Chalaze Cords
Thick, twisted strands of egg white that anchor the yolk in place.
Caramelization
This causes products to darken and adds flavor to baked goods.
Croquembouche
This classical French pastry is made of small cream puffs stacked in a pyramid shaped and decorated with spun sugar.
Starch
This component in flour is important because of its ability to absorb moisture
Papain
This enzyme found in papaya breaks down proteins and is the primary ingreditent in many commercial meat tenderizers.
Bread
This flour has a higher protein content necessary to produce baked goods with a chewy crumb and crisp crust.
All-purpose
This flour is a blend of hard and soft flours, and is designed for use in a wide range of foods.
High-gluten
This flour is a blend of the highest-protein-content flours.
Pastry flour
This flour is a low-protein flour usually milled from soft red winter wheat and not usually bleached
Self-Rising
This flour is an all-purpose flour to which salt and a chemical levener, usually baking powder, has been added.
Durum
This flour is made from a type of hard wheat with an amber germ and high protein content.
Gluten
This forms the elastic network created when wheat flour is moistened.
Papayas
This fruit is filled with silver-black seeds that resembles caviar.
Pineapple
This fruit needs to be cooked before addig to a gelatin-based dessert.
Pith
This is a bitter white layer that surrounds the flesh of lemons, limes, and oranges.
Dutch Baby Pancakes
This is a cross between a soufflé, a crêpe and a pancake
Simmering
This is a moist-heat cooking method performed on the top of the stove.
Corn syrup
This is produced by extracting starch from corn kernels and treating it with acid or an enzyme to develop a sweet syrup.
Cornmeal,
This is produced by extracting starch from corn kernels and treating it with acid or an enzyme to develop a sweet syrup.
Salt
This is the most basic seasoning and is used to enhance the flavor and sweetness of other ingredients in food.
Italian Meringue
This kind of meringue is made by slowly pouring in hot sugar syrup into whipped egg whites.
Dacquoise
This pastry is made with a nut flour into a meringue that is piped into discs, then baked.
Seckel
This pear variety is prized for its small size.
Heirloom
This term is used to describe older varieties of fruits and vegetables often prized for their flavor.
Ficus
This tree produces figs
Solid Pack
This type of canned fruit contains the least amount of added sugar.
Mechanical
This type of dishwashers accomplish sanitization with etremely hot water or with chemicals automatically added during the rinse cycle.
Vapor (steam)
Throughout the baking process, water turns to __________, which helps leaven the batter or dough.
Poppy Seeds
Tiny blue-gray seeds are round and hard with a sweet, nutty flavor. When ripe the seeds do not contain any of the medicinal alkaloids found elsewhere in the plant.
Poppy Seeds
Tiny blue-gray seeds, bright green leaves, has a tart aroma and flavor.
Anise seeds
Tiny, gray-green egg-shaped seeds that have a distinctlively strong, sweet flavor, similar to licorice and fennel
Currants
Tiny, tart fruits that grow on shrubs in grapelike clusters.
Emulsify
To combine a fat and a liquid into a homogenous mixture by properly blending ingreditents
Aerate
To incorporate air into a mixture through sifting and mixing; to whip air into a mixture to lighten; such as beating egg whites to a foam
Bloom
To soften granulated geletin in a liquid before melting and using.
Pomes
Tree fruits with thin skin and firm flesh surrounding a central core containing many small seeds called pips or carpels. Includes apples, pears, and quince.
Whipping Cream
Type of cream between 30% and 36% milk fat.
Pistachios
Unique for the green color of their meat. When ripe, the shell opens naturally at one end, aptly referred to as "smiling" which makes the shelling quite easy.
Cloves
Unopened buds of evergreen trees that flourish in muggy tropical regions. Extremely pungent, with a sweet, astringent aroma.
Course Ground Grains
Until flour milling equipment was improved, most bread was made from this type of grain.
Honey
Until the process of refining cane sugar was perfected, ____________________ was the concentrated sweetener most commonly used.
Vital Wheat Gluten
Used to boost weak flours such as rye and whole wheat when making bread dough.
Baumé scale, saccharometer
Used to measure the density of sugar.
Folding
Very gently incorporating ingredients such as whipped cream or whipped eggs into dry ingredients, a batter or cream.
Kumquats
Very small, oval-shaped, orange-colored fruits with a soft, sweet skin and slighty bitter flesh.
Beating
Vigorously agitating foods to incorporate air or develop gluten.
Creaming
Vigorously combining softened fat and sugar while incorporating air
Creaming
Vigorously combining softened fats and sugar while incorporating air is known as ______________.
Extracted
Vital wheat gluten is the pure protein ____________ from wheat flour
Quince and Citrus Fruits
What are good sources of pectin.
Bitter, Sweet, Sour, Salty
What are the four taste sensations?
Electric mixer with whisk attachment, or a whisk
What are the two best tools to use for whipping egg whites?
Immersing the clean, rinsed item in an approved chemical solution or Immersing a clean, rinsed item in water at 171°F (77°C) for at least 30 seconds.
What are the two procedures to sanitize hand-washed dishes?
Granulated, and Sheet (Leaf) Gelatin
What are the two types of gelatin.
Pace the thermometer in a container filled with shaved ice and water. Adjust the calibration nut to 32°F (0°C) Place the thermometer in a container of boiling water. Adjust the calibration nut to 212°F (100°C).
What are the two ways to calibrate a stem-type thermometer?
Fat or shell got into the egg whites before mixing.
What can cause a bowl of egg whites not to whip properly?
It can alter their performance characteristics.
What can happen if flours are stored under refrigeration?
The feed used
What causes the egg yolk color to vary and is no indication of the egg's nutritional value?
Gourd Family
What family do melons belong to?
Apples, Pears and Quince
What fruits belong to the pomes family.
U.S. No. 3 and U.S. Fancy
What grade of fruit is suitable for making jam or jelly.
Sugars
What ingredient in batters or doughs darken or caramelize and are responsible for much of the flavor in baked goods.
The French Revolution; Many of the chefs, formerly employed by the aristocracy, opened restaurants.
What is credited with bringing fine cuisine to the public.
Establish corrective actions
What is the fifth step of the HACCP system
Assess Hazards
What is the first step of the HACCP system.
Set up procedures for monitoring CCPs
What is the fourth step of the HACCP system
U.S. Fancy
What is the highest grade of fresh fruit called.
Identify CCPs
What is the second step in the HACCP system?
Verify that the system is working
What is the seventh step in the HACCP System
set up a recordkeeping system.
What is the sixth step in the HACCP System
Set up standards or limits for CCPs
What is the third step of the HACCP system
Perforated
What kind of sheet pans are used in convection ovens when making breads and pastries, circulating air comes into direct contact with the crust causing it to brown more easily.
Malt Syrup
What liquid sweeteners is often added to bread dough to assist in yeast activity
Caraway
What spice is perhaps the world's oldest spice.
Air, Steam, Carbon dioxide
What three primary gases make baked goods rise.
Late Summer
What time of year is Spring wheat harvested?
Milk and Fresh Lime Juice (1 quart Milk - 3 fl. oz. Fresh Lime Juice)
What two ingredients are used to make Ricotta Cheese.
Aluminum
What type of storage containers are not recommended for custards and other bakeshop preparations because they react to even mildly acidic ingredients.
Red Winter or Soft White
What wheat is best for cakes, crackers, cookies and pastries?
Convection
When baking, what type of oven is it recommended that the temperature be reduced by 25°F - 50°F because food may cook more quickly
Slows
When making yeast dough, salt _________ yeast fermentation.
Moisture, shrink, firm
When proteins cook, they lose ____________, __________, and become ____________.
Cold
When thawing foods quickly, it is important to use this temperature of running water.
On the taste buds
Where are taste receptor cells, which transmit taste information through a nerve to the brain, located.
Refrigerator
Where should Frozen foods be thawed to maintain foods safe temperatures.
In airtight containers in a dark environment to limit nutrient loss.
Where should grains of flour be stored?
Quince
Which pome fruit has a high pectin content
Oat Groats
Whole oat kernels with the husk removed.
Kneeding
Working dough to develop gluten
Rice
_______ flour is often used to make gluten-free baked goods.
Sucrose
___________ is the chemical name for common refined sugar; it is a disaccharide, composed of one molecule each of glucose and fructose.
Fructose
is a simple sugar (monosaccharide) that occurs naturally in honey, fruits and vegetables.