Quiz 1 and Quiz 2 Pastries 1

128 Tablespoons is how many gallons?

0.5 gallon

8 cups in how many gallons?

0.5 gallon

1 tablespoon is how many ounces?

0.5 ounces

DRIED BEANS

1 cup = 6.5 ounces 1 pound = 2½ cups (yields 6 cups cooked)

RICE, LONG-GRAIN

1 cup = 7 ounces 1 pound = 2¼ cups (yields 8 cups cooked)

256 Tablespoons is how many gallons?

1 gallon

2 tablespoons is how many ounces?

1 ounce

BAKING SODA

1 ounce = 1 tablespoon + 2¼ teaspoons 0.25 ounce = 1⅓ teaspoons 1 tablespoon = 0.57 ounce 1 teaspoon = 0.19 ounce

GROUND SPICES (EXCEPT PAPRIKA AND GROUND CHILES)

1 ounce = 14 teaspoons 0.25 ounce = 3½ teaspoons 1 teaspoon = 0.07 ounce

PAPRIKA AND GROUND CHILES

1 ounce = 17 teaspoons 0.25 ounce = 4¼ teaspoons 1 teaspoon = 0.06 ounce

BAKING POWDER (PHOSPHATE TYPE AND SODIUM ALUMINUM SULFATE TYPE)

1 ounce = 2 tablespoons 0.25 ounce = 1½ teaspoons 1 tablespoon = 0.5 ounce 1 teaspoon = 0.17 ounce

GELATIN, UNFLAVORED

1 ounce = 3 tablespoons 0.25 ounce = 2¼ teaspoons 1 tablespoon = 0.33 ounce 1 teaspoon = 0.11 ounce

CREAM OF TARTAR

1 ounce = 4 tablespoons 0.25 ounce = 1 tablespoon 1 teaspoon = 0.08 ounce

GRATED LEMON ZEST

1 ounce = 4 tablespoons 1 teaspoon = 0.08 ounce

SALT

1 ounce = 4¼ teaspoons 0.25 ounce = 1 1/8 teaspoons 1 teaspoon = 0.22 ounce

32 tablespoons is how many pints?

1 pint

GRANULATED SUGAR

1 pound = 2¼ cups 1 cup = 7 ounces

CAKE FLOUR, UNSIFTED

1 pound = 3½ cups 1 cup = 4.5 ounces

CONFECTIONERS' SUGAR, UNSIFTED

1 pound = 3½ cups 1 cup = 4.5 ounces

CORNSTARCH, UNSIFTED

1 pound = 3½ cups 1 cup = 4.5 ounces 1 ounce = 3½ tablespoons 1 tablespoon = 0.29 ounce

BREAD FLOUR, UNSIFTED

1 pound = 3⅓ cups 1 cup = 4.75 ounces

BREAD FLOUR, SIFTED

1 pound = 4 cups 1 cup = 4 ounces

CONFECTIONERS' SUGAR, SIFTED

1 pound = 4 cups 1 cup = 4 ounces

CORNSTARCH, SIFTED

1 pound = 4 cups 1 cup = 4 ounces 1 ounce = 4 tablespoons =¼ cup 1 tablespoon = 0.25 ounce

CAKE FLOUR, SIFTED

1 pound = 4¼ cups 1 cup = 3.75 ounces

COCOA, UNSIFTED

1 pound = 5 cups 1 cup = 3.2 ounces 1 ounce = 5 tablespoons 1 tablespoon = 0.2 ounce

64 tablespoons is how many quarts?

1 quart

1/3 tablespoon

1 teaspoon

Fats

1%

What are two advantages of using butter instead of shortening in a pastry dough?

1. Flavor: shortenings are flavorless, butter has a highly desirable flavor 2. Melting qualities: Butter melts in your mouth, shortenings don't.

What's the procedure for using a Baker's balance scale?

1. Set the scale scoop on the left side of the scale. 2. Balance the scale by placing the counterweights on the right side. 3. Set the scale for the amount of weight you want by placing the weights on the right side or by moving the ounce weight. 4. Add the ingredient that is being scaled to the left side until the scale platforms are balanced.

8 tablespoons is how many cups?

1/2 cup

5 tablespoons plus 1 teaspoon is how many cups?

1/3 cup

4 tablespoons is how many cups?

1/4 cup

2 tablespoons is how many cups?

1/8 cup

Moisture

11 to 14%

1 foot = ____ inches

12 inches

How many ounces are in a gallon?

128 ounces

At what temperature is yeast killed?

140 degrees Fahrenheit (60 degrees Celsius)

How many cups are in a gallon?

16 cups

How many fluid ounces are in a pint?

16 fl oz

How many ounces in a pound?

16 ounces

1 cup is how many tablespoons

16 tablespoons

How many cups in a pint?

2 cups

1/4 cup is how many ounces?

2 ounces

4 tablespoons is how many ounces?

2 ounces

Hard meringues

2 parts sugar to one part egg whites; baked until crisp.

How many pints are in a quart?

2 pints

1 fluid ounce is how many tablespoons?

2 tablespoons

2/3 Tablespoon

2 teaspoons

1 tablespoon = ___ teaspoons

3 teaspoons

12 tablespoons is how many cups?

3/4 cup

How many fluid ounces are in a quart?

32 fluid ounces

1 gram of carbohydrate supplies how many calories?

4 calories.

1 gram of protein supplies how many calories?

4 calories.

How many cups are in a quart?

4 cups

1/2 cup is how many ounces?

4 ounces

8 tablespoons is how many ounces?

4 ounces

How many quarts in a gallon?

4 quarts in a gallon.

How many teaspoons are in a cup?

48 teaspoons

Protein

6 to 18% of white flour is protein. Glutenin and gliadin are 80% of that protein.

At what temperatures does yeast grow best?

70 to 90 degrees Fahrenheit (20 to 32 degrees Celsius)

1 cup is how many ounces?

8 ounces

How many pints are in a gallon?

8 pints

1 gram of fat supplies how many calories?

9 calories.

Prune Custard Tart

A baked dish with a filling of custard and prunes.

Chiffon style

A cream or fruit mixture that has a meringue folded in it.

Rye Meal

A dark and coarse meal or flour made from entire rye grains. is a dark course meal made from the entire rye grain, including the bran and germ.

Gâteau St Honoré

A dessert made with a ring of cream puffs set on a short dough base and then it's filled with crème Chiboust or crème diplomat.

Patent Flour

A fine quality of wheat flour that was milled from the interior of the endosperm. Flour from the interior of the endosperm, extracted during the first streams of milling, and the highest grade of flour. Fancy patent flour has less than 60% extraction. Long patent may be as high as 90% to 95% extraction.

Tart

A flat, baked dish that consists of a pastry with a sweet or savory topping, or filling that's like a pie but normally thinner.

Extract

A flavoring ingredient that includes flavorful oils and other substances that are dissolved in the alcohol.

saccharometer

A hydrometer used specifically to measure sugar concentrate

Chiffon Pie Filling

A light, fluffy pie filling that contains whipped egg whites and normally gelatin.

Custard

A liquid that's thickened or set by the coagulation of the egg protein.

Pathogen

A microorganism that causes diseases.

Almond Paste

A mixture of finely ground almonds and sugar.

Rye Blend

A mixture of rye flour and strong wheat flour. This is a mixture of rye flour and a strong wheat flour, such as clear flour.

Gâteau Pithiviers

A pastry made with two layers of puff paste enclosed in an almond filling.

glucose

A simple sugar available in a clear, colorless, and bland syrup.

crème fraîche

A slightly aged, cultured heavy cream.

Emulsified Shortening

A soft shortening with special additives that makes it possible to blend the shortening with larger quantities of sugar and liquid than with regular shortenings.

Anaphylaxis

A sudden and severe allergic reaction of the immune system.

Linzertorte

A tart made of raspberry jam and a short dough that contains nuts and other spices.

Tarte Tatin

A tart with caramelized apples that's baked with the pastry on top and then it's turned upside down for display and for service.

Heavy Pack

A type of canned fruit with a very little added water or juice.

Solid pack

A type of canned fruit with no added water at all.

Emulsion

A uniform mixture of two normally unmixable substances, such as fat and water.

pectin

A water-soluble plant fiber.

Gelatin

A water-soluble protein extracted from animal tissue, used as a gelling agent.

Cake Flour

A weak flour with a soft and smooth texture with a pure white color. is a weak or low-gluten flour made from soft wheat. Cake flour is the weakest flour. 6-8% protein content of flour.

Pastry Flour

A weak or low-gluten flour, but its slightly stronger than cake flour. 7.5-9.5% protein content of flour.

How do you do the AP and EP

AP=EP divided by % yield

Other wheat flours

All purpose flour Durum flour Self rising flour Whole wheat flour Bran flour Cracked wheat

Sfogliatelle

An Italian turnover pastry with a sweet cheesy filling.

Cream Pie

An unbaked pie that contains a pastry-cream-type filling

The simplest kind of baked fruit tart consists of

An unbaked tart shell filled with a layer of fresh fruit and a little sugar and then it's baked.

French Pastry

Any variety of small fancy cakes and other desserts, commonly prepared in single-portion sizes.

AP weight

As purchased; the weight of an item before trimming.

Why does devil's food cake have a reddish color?

Because you add artificial red dye and artificial vanillin.

What are the types of Patent flour?

Bread flour Cake flour High gluten flour Pastry flour

Drained Weight

Canned fruit, the weight of the fruit without the juice.

Dutch process cocoa

Cocoa that's been processed with an alkali.

What are the types of meringues generally used to make crisp, baked shells.

Common meringue and Swiss meringue

Cooling and Removing from the pan

Cool layer and sheet cakes in pans. Cool angel food cakes and chiffon cakes upside down in pans so they don't fall back into the pans and lose their volume.

After a fruit pie filling has been cooked, it should be ______________________before filling the pie shell and baking.

Cooled

Two basic types of unbaked pies are

Cream and Chiffon pies

Describe two ways of incorporating air into batters to provide leavening.

Creaming: The process of beating fat and sugar together to incorporate air. Foaming: The process of beating eggs, with or without sugar, to incorporate air.

How do you avoid crystallization during the first stages of boiling sugary syrups

Do not stir the syrup. Wash down the sides of the pan with a brush dipped in water, cover the pan when it first boils for several minutes.

EP weight

Edible portion: The weight of an item AFTER all trimming and preparation is done.

What factors cannot be accounted for in writing recipes

Equipment varies from each bakeshop. It's impossible to give exact instructions.

How do you do the new costing math formula

First you take the amount you are given of that ingredient and you convert it into pounds and ounces or whatever is needed for the U.S. system or whatever is needed for metric system g, kg, etc. Second you find the unit cost by looking at the Appendix Sample Price given to you or whatever EP chef gives us. Third you times the EP by the Amount converted to get the total cost for each ingredient. Fourth once all ingredients are times by the Ep for each section you add the total costs of each item all together to get the Total cost for everything put all together. Quantity Produced: is just how many portions are given usually at the top left corner of the formula Finally, you take the total cost and divide it by the quantity produced to get the cost per portion which you round to the nearest cent.

The two basic types of pie dough are

Flaky and Mealy pie dough

Strong flour

Flour from hard wheat with a high protein content.

Weak flour

Flour from soft wheat with a low protein content.

How do you do the Baker's %

Flour is always 100% or both flours have percentages you add up to get 100% For example 7 lb 100% 3,200 g or 7lb 75% Patent flour plus 25% Bread flour= 100% Second, you turn each percentage into decimals like 17% is 0.17 or whatever decimal is listed and times that by the flour pounds and the flour grams to get your answers for every ingredient except flour. 7 pounds times 0.17 =1.19 lbs Sugar 3,200g times 0.17= 544 g Sugar and so forth for each ingredient

The four basic ingredients of pie dough are

Flour, Shortening, Water and Salt

Ingredients commonly used in pie doughs are

Flour: Normally pastry flour Water: It creates a crispier crust than milk or other dairy products. The Types of Fat are butter, all-Purpose shortening, and lard. Not: Liquid fats such as oil of the emulsified shortenings.

What conditions are needed for bacterial growth?

Food Moisture Temperature Acidity or alkalinity Oxygen or lack of oxygen Time

Mise en place

French for "putting in place" to prepare and assemble all your necessary ingredients and equipment.

Two basic types of baked pies are

Fruit and Soft pies

The three basic ingredients of a crumb crust are

Graham Cracker Crumbs, Sugar, and Butter, melted

The types of sugar are

Granulated sugars include: Regular granulated sugar. Very fine sugars called caster sugar. Sanding sugars (coarse sugar used for coating). Pearl sugar (also called sugar nibs). Powdered sugar or Confectioner's sugar: ground to a fine powder and mixed with a small amount of starch to prevent caking. Dehydrated fondant: a dried form of fondant icing. Brown sugar: contains varying amounts of caramel, molasses, and other impurities. Demerara sugar: a crystalline brown sugar. Non-nutritive sweeteners - sugar substitutes.

What are the six principal classes of wheat grown in North America?

Hard red winter Hard red spring Hard white Soft white Soft red winter Durum

Fruit pies are baked at a__________________ temperature so that _________________________________________________________________________________.

High, it shappens the crust correctly.

Pastry cream type

If the filling is cooked and thickened for this type, it's normally cornstarch. Gels have a shorter texture, opaque.

In the space below, write the procedure for preparing lemon pie filling. Use numbered steps.

In a heavy saucepan or kettle, you would dissolve the sugar in the water and bring it just to a boil. With a whip, you would beat the egg yolks in a stainless steel bowl. You would sift out the starch, sugar, and salt into the eggs. You would add in the lemon zest, grated. You would beat it with the whip until perfectly smooth. You would temper the egg mixture by slowly beating in the hot water in a nice thin stream careful to make sure the eggs don't curdle. You would return the mixture to the heat and bring it back to a boil, stirring it constantly. When the mixture comes to a boil and thickens, you would then take it away from the heat. You would stir in the butter and lemon juice. You would mix it in just until the butter is melted and completely blended in. You would pour it into a baked and cooled pie shell. You would cool it, and then keep it chilled. If you want to, you can decorate the chilled pies with whipped cream by using a pastry bag with a star tube carefully.

what does butter do?

It adds flavor and melts in your mouth.

Hard Wheats

It contains a greater quantity of proteins such as glutenin and gliadin that are used to produce strong flours.

What is the function of eggs?

It provides Structure It Emulsifies fats and liquids It provides Leavening Shortening action It adds Moisture It adds Flavor It adds Color Nutritive value

What is the function of salt?

It's a seasoning or flavor enhancer. It strengthens the gluten structure and makes it more stretchable It inhibits yeast growth.

What is a standardized recipe or formula?

It's a set of instructions for showing the way a specific establishment prepares a particular dish.

Margarine

It's manufactured from several animal and vegetable fats plus flavorings, emulsifiers, and colorings. A mixture of solid fats and other substances that are made to resemble butter.

How do you calculate the formula costs?

List all the ingredients and quantities of the formula as prepared. Determine the EP unit cost of each ingredient. Convert the quantities in the formula to the same units used for the EP costs. Calculate the total cost of each ingredient by multiplying the EP unit cost by the number of units needed. Add the ingredient costs to get the total formula cost. To get unit costs, divide the total formula by the number of units produced, or for better accuracy, the number of units actually sold.

what are the rules for making meringue?

Make sure the fats don't prevent the whites from foaming properly. Egg whites foam better at room temperature. Don't overbeat the mixture. Sugar makes egg whites foam more in a more stable way. The mild acid helps it foam properly.

The best type of pie dough to use for pumpkin pies is

Mealy pie dough

What's in a standardized recipe or formula?

Name of the recipe or formula. The total yield, the number of portions, and the exact portion size. The Ingredients and the exact amounts in order. The equipment that is needed. The method of preparation. The preparation and cooking times. The directions for holding between preparing and serving. The directions on how to portion, plate, and garnish a dish. The directions for where to put leftovers.

How do you Convert a recipe to a new yield for 3 pounds 7 ounces

New yield/ Old yield formula New yield in ounces/ old yield in ounces = X then you take the value of X and multiply it by every ingredient (in ounces) in the recipe and that will give you the new recipe for the desired new yield.

The flour grades are

Patent flour Clear flour Straight flour

Bread Flour

Patent flour made from hard wheat that has a good enough-quality gluten to make it ideal for yeast bread. 11.5-13.5% protein content of flour.

What are some common food allergies?

Peanuts Tree nuts (e.g., walnuts, almonds, pecans, macadamias, Brazil nuts) Gluten Milk Soy Eggs (Alcohol)

Unbaked pies

Pie shell that has been baked off or prepared first. The filling is then prepared and poured into the shell. Lemon meringue, banana cream, key lime are all examples.

What are the best choices for crusts for tarts?

Pâte Brisée and Short Dough

If shortening is used to make pie dough, what type of shortening should be used?

Regular Hydrogenated Shortening

other flours, meals and starches

Rye Corn Spelt Oats Buckwheat Soy Rice Starches Cornstarch Waxy maize Instant

Éclair paste is leavened by what?

Steam

what is the function of flour?

Structure -Characteristic texture and appearance -Binding and absorbing agent -Nutritional value

What does wheat flour provide?

Structure Bulk Nutritive value

Pumpernickel

Tan-color wheat flour that has been made from the outer portion of the endosperm.

Why is it important to select a dough with a good flavor when making tarts?

Tarts contain less filling than pies do, so the flavor of the dough is very important.

Air cells in cake batters are important for

Texture and leavening. The correct temperature is necessary for good air cell formation. Cold fat (below 60°F/16°C)is too hard and warm fat (above 75°F/24°C) is too soft. The mixing speed should be balanced or medium. The granulated sugar is best for creaming-method cakes. In egg-foam cakes the egg and sugar mixture should be slightly warm. In egg-foam cakes whipping may be done at high speed at first, but final stages of whipping should be at medium speed.

couverture

The French term for a high-quality natural sweetened chocolate, that contains no added fats other than the cocoa butter.

Ingredient functions in cake formulas

The Tougheners provide structures like flour and eggs. The Tenderizers provide softness and shortening of protein fibers like sugars, fats, and chemical leavening agents. The Moisteners provide moisture or water like water, liquid milk, syrups, liquid sugars, and eggs. The Dryers absorb the moisture: like flour, starch, cocoa, and milk solids.

Extraction

The amount of flour that was milled from an amount of grain. It's expressed as a percent of the total amount of grain. The percent of a grain kernel that is separated into a specific grade of flour.

absorption

The amount of water that flour can take up to form a dough of a good consistency, expressed as a percent of the weight of the flour.

Scaling

The baker's term for weighing ingredients.

What is the purpose of sometimes spreading cake crumbs on the bottom of a tart shell before the fruit is added and the tart is baked?

The cake crumbs help absorb some of the excess juices during baking and they contribute to the texture/flavor of the filling.

Seeding

The chain reaction of when one sugar crystal comes in contact with the sugar syrup and turns the whole thing into a mass of sugar crystals.

sucrose

The chemical name for sugar from sugar cane or sugar beets. The chemical name for regular granulated sugar and confectioners' sugar.

Cooked juice method,

The cooking method commonly used to make pie fillings from canned fruit.

cooked fruit method,

The cooking method commonly used to make pie fillings from fresh, raw fruit.

What are the rules for making a Puff Pastry?

The dough should be cool and firm when it is rolled out and cut. You should cut it straight down with a firm, even cut. You should avoid touching the cut edges with your fingers or you'll leave fingerprints on the puff pastry. You should place the units upside down on baking sheets. you should avoid letting the egg wash run down the edges. You should let the puff pastry rest for 30 minutes in a cool place before baking it. The trimmings can be pressed together to keep the layers in the same direction. You should bake it at 400° to 425°F (200° to 220°C). However, for larger products, you should start at a higher temperature until they are well risen. You should turn the temperature down, and then finish baking it until crispy.

Cocoa

The dry powder that produces when natural fats are separated from the roasted and grounded cocoa beans.

10 x

The finest or smoothest variety of confectioners' sugar.

straight flour

The flour that's made from the entire wheat kernel minus the bran and germ. is made by combining all the streams of the milling process. 100% extraction flour.

Describe, in three general steps, how unflavored gelatin is incorporated into a recipe.

The gelatin is softened in water or other liquid The softened gelatin is added to hot ingredients until it dissolves. The mixture is chilled until it sets.

Clear Flour

The part of the endosperm left after the patent flour has been removed. Can be graded as first clear, and second clear.

Baked pie

The pie shell and filling are baked together. Examples are fruit pies like cherry or apple.

Creaming

The process of beating fat and sugar together to incorporate air.

Foaming

The process of whipping eggs, sometimes with sugar, to incorporate air.

Chocolate Liquor

The product that happens when cocoa beans are roasted and grounded.

Leavening

The production or incorporation of gases in a baked dish to increase its volume and to produce the shape and texture. baking powder and baking soda must be decreased. Creaming and foaming reduced.

hydrometer

The simplest way to measure sugar concentrate. A hollow glass tube with a weight at one end.

Instant Starch

The type of starch that thickens a liquid without needing to be cooked.

Lattice Crust

The type of top crust made from strips of dough that are laid across each other or interwoven.

osmotolerant yeast

The type of yeast used for sweet doughs because it's better to grow in high sugar concentrate products.

Baked Tarts

The unbaked tart shell is filled with a layer of fresh fruit and sugar and then baked. These include: Sprinkle cake, cookie, or bread crumbs in the bottom to absorb excess juices of the fruit. Chopped nuts can be sprinkled in the bottom of the shell. Frangipane can be spread on the bottom of the tart shell. Pastry cream can be used at the bottom of the tart shell. If using a hard fruit, it needs to be precooked you can do this by poaching it in syrup. Before you serve it, you should brush it with a glaze or dust it with confectioner's sugar.

What is the function of milk?

The water content in milk enables gluten development. It adds texture. It adds flavor. It provides the crust it's color. It provides keeping quality. It provides nutritive value.

Briefly describe, using your own words, the break system for milling flour. Explain the term extraction as it relates to milling different grades of flour.

The wheat is fed between the rollers and the roller's job is to flake off the bran layers and germ. This results into the endosperm cracking into pieces. The wheat is then milled into flour that is graded on high or low, extraction by percentages.

Cocoa Butter

The whitish or yellowish fat that is a natural component of cocoa beans.

old-fashioned method.

These fillings use a modified food starch called CLEAR JEL. It gels more clearly and has a longer texture. Other pies in this category include custard type pies such as pumpkin or sweet potato pie.

Sugars do what?

They add sweetness and flavor. They create tenderness and fineness of texture. They give the crust its color. They increase the keeping quality. They act as a creaming agent along with fats. They act as a foaming agent along with eggs. They provide food for the yeast.

What's the functions of a standardized recipe or formula?

They control quality. They control quantity.

What are the three main goals of mixing cake batters?

To combine all the ingredients into a smooth, uniform batter. To form and incorporate the air cells in the batter. To develop the proper texture in the finished dish.

What is the function of fats?

To tenderize the gluten. To add moistness and richness. To increase the keeping quality. To add flavor. To assist in leavening when used as a creaming agent. To add flakiness.

diastase

Various enzymes, found in flour and in some malts, that convert starch into sugar.

__________, _______________, and _________ may be measured by volume at the ratio of 1 pint per pound, or 1 liter per kilogram.

Water, milk, and eggs

__________________________________ is more accurate than measuring volume.

Weighing ingredients

What is the most important ingredient in the bakeshop?

Wheat Flour

Bran Flour

Wheat flour that bran flakes have been added. is flour made with bran flakes added in.

invert sugar

When sucrose is heated with an acid, and some of the sucrose breaks into dextrose and levulose. A mixture of two simple sugars, dextrose and levulose, resulting from the breakdown of sucrose.

What factors can cause curdling?

When you use the wrong type of fat. When the ingredients were too cold. Emulsions are best formed at 70°F (21°C). You mixed the first stage of the procedure too quickly. when you added in the liquids too quickly. when you added in too much of the liquid.

Fundamental types of pastry are

Yeast raised pastry Pie doughs Short doughs Puff pastry, pâte feuilletée Éclair paste, pâte à choux Strudel, phyllo dough Crisp meringues

How do you Calculate the Weight of an Ingredient When the Weight of Flour is Known?

You change the ingredient percentage to a decimal by moving the decimal point two places to the left. Multiply the weight of the flour by this answer to get the weight of the ingredient.

What is the right way to follow a recipe or formula?

You must read the entire recipe carefully and completely. You must determine the yield of the formula and fix it if necessary. You must determine if substituting an ingredient is necessary or not and then write those ingredients down. You must assemble and measure out all the ingredients. You must prepare all the ingredients as necessary like sifting the flour or separating the eggs ahead of time. You must read the entire method of preparation. You should look at your textbook glossary for any terms or keywords you don't know or don't understand fully yet. You must determine what equipment you will need. You must assemble all the tools and all the equipment. You must prepare the equipment as needed like greasing cake pans while the oven is preheating.

If a fruit is too hard to be cooked completely when baked in a tart, what can you do to ensure that it will become tender?

You should precook the fruit by poaching it in syrup or sautéing it in butter and sugar.

Procedure for making baked tart shells

You should take out the Pate Brisée and Short Dough from the cooler. You should let the dough stand a few minutes or work with it briefly with your hands to make it pliable. You would roll out the dough to about ⅛ (3 mm) inch thick. You would place the dough in a tart pan. You would roll out the dough loosely around a rolling pin. You would drop the dough into the pan and then press it into the corners careful not to stretch it. You would trim off the excess dough. You would refrigerate it for at least 20-30 minutes. You would dock the bottom of the dough by piercing it with a fork. You would bake it. You would cool it.

Creaming Method

You use a paddle attachment at room temperature. You cream the fats and sugar together on a low to medium speed. You gradually begin to add in stages the wet ingredients, eggs, milk, etc. You add the dry ingredients last. If you notice a curdling or separating in your batter, you would have to switch to this method. Sometimes the liquids and drys are added alternately.

In the space below, explain how to make fruit pie fillings using the cooked fruit method. Write the procedure in the form of numbered steps.

You would bring the fruit and juice or water to a boil. Some sugar may be added to the fruit to draw out juices. You would dissolve the starch in cold water and stir it into the fruit. You would return it to a boil and cook it just until clear and thickened. Stir it while cooking it. You add the sugar, salt, other flavorings, and other ingredients. You would stir it just until it's dissolved. You would cool it as quickly as possible.

Procedure for making éclair paste

You would bring the liquid, fat, salt, and sugar to a boil. You would add the flour all in at once, and then stir until the paste forms into a ball that pulls away from the sides of the pan. You would take the ball away from the heat and let it cool to 140°F (60°C). You would beat in the eggs a little at a time don't go too crazy with the eggs. You would completely mix in each of the eggs before adding in more.

Procedure for whipped cream

You would check if the cream for whipping is at least one day old. You would chill the cream and all equipment thoroughly so it's an icy cold mixing bowl and wire whip attachment. You would use the wire whip for a beating by hand, or by the whip attachment on the mixer. I prefer the whip attachment for easier control. You use medium speed on the mixer. You use extra-fine granulated sugar or sifted confectioners' sugar if sweetening the cream. You Don't want to over whip or you will get a butter-like consistency that no one likes. If you want it to be folded into other ingredients, then it should be slightly under whipped. You should fold in the flavorings last. If the cream is not going to be used immediately that day, you should store it, cover it, then put it in the refrigerator.

What is the procedure for preparing a simple syrup?

You would combine the equal weights of water and sugar. you would stir and then bring it to a boil over a nice balanced heat. You would cook and stir just until the sugar is dissolved. You would remove any scum you see. You would cool the syrup and store it in a covered container. You would prepare and cool a simple syrup. You would add any of the desired flavorings according to taste. OR You would prepare the simple syrup, but add the rind of an orange or lemon to the sugar and water mixture before bringing it to a boil. You would take out the rind from the cooled syrup.

Procedure for basic pastry cream

You would dissolve the sugar in the milk and then bring it to a boil. You would beat the egg yolks and whole eggs in a bowl. You would sift the cornstarch and sugar into the eggs and beat it well. You would temper the egg mixture then return the mixture to the heat and bring it to a boil again. You would be stirring it constantly. You would remove it from the heat once it's thickened and add the butter and flavorings. You would cool and chill it A.S.A.P.

In the space below, explain how to make fruit pie fillings using the cooked juice method. Write the procedure in the form of numbered steps.

You would drain the juice from the fruit. You would measure out the juice then if necessary, add water or other fruit juice to bring it to the desired volume. You would bring the juice to a boil. You would dissolve the starch in cold water and stir it into the boiling juice. You would return it to a boil and cook until clear and thickened. You would add the sugar, salt, and other flavorings. Stir it just until it has dissolved. You would pour the thickened juice over the drained fruit and mix gently. You have to be careful not to break or mash the fruit. You would cool it.

how do you make baked goods more nutritious?

You would increase the use of the desirable nutrients: You would include whole grains in formulas. You would include dried fruits. You would prepare your desserts with fresh fruits for more natural sugars rather than artificial processed sugar. You would decrease the use of undesirable nutrients such as fats and carbohydrates.

Procedure for making a Puff Pastry

You would make a well in the center of the bowl full of flour and then add the liquid ingredients. You would work the ingredients into the dough by kneading it until it's smooth. You would refrigerate it. You would roll out the dough into a large rectangle. You would Soften the butter by beating it with a french rolling pin on a non-skid mat. You would square off the butter by cutting it with a metal bench scraper/dough cutter. You would roll it into a smooth rectangle. You would place the butter on the dough so it covers the bottom of the rectangle. You would fold down the top not butter part of the dough so it covers half the butter. You would fold the bottom part over the center. You would roll out the dough into a long rectangle. Before you fold it, you must brush off the excess dusting flour. You would fold-down the top edge of the dough to the center. You would fold up the bottom edge to the center. you would fold it in half to get the finished four-fold.

Baking

You would preheat the ovens. You would make sure the ovens and shelves are level. You don't want to let the pans touch each other. You would bake at the correct temperature. The too-hot oven can cause a humped center and a dark crust which no one wants. If the oven is too slow it can cause poor volume and texture. If steam is available in the oven, then you use it for creamed and two-stage batters. You don't want to open the oven before the cakes have finished rising and are partially browned.

In the space below, write a general procedure for preparing chiffon pie fillings. Use numbered steps.

You would prepare the base and thicken the juice by using cornstarch. You would soften the gelatin in a cold liquid. Stir it into the hot base just until it has dissolved and chill it just until thickened, but not set. You would fold in the beaten egg whites. You would fold in the whipped cream (if used.) You would immediately pour it into the pie shells and chill it.

In the space below, write the rubbed dough method procedure for mixing the four ingredients listed in question 1 to make pie dough; use numbered steps. Be sure to explain the difference between the two types of dough named in question 2

You would rub the fat into the sifted dry ingredients. You would carefully mix the combined liquid ingredients into the dry ingredients. The difference between Flaky pie dough and Mealy pie dough is in how the fat is blended in with the flour. For flaky pie dough, the fat is cut or rubbed into the flour just until the particles of shortening are about the size of peas and hazelnuts. For the mealy dough, the fat is blended into the flour more thoroughly, just until the mixture looks like coarse cornmeal.

Chiffon Method

You would scale-out the ingredients accurately and carefully. You would sift out the dry ingredients with part of the sugar. You would mix it with the paddle attachment at a second speed. You would gradually add in the oil, egg yolks, water, and other flavorings. You would whip the egg whites until they form soft peaks. You would add the cream of tartar and sugar in a nice even stream. You would whip to it till it's firm and has moist peaks. You would fold the whipped egg whites into the flour-liquid mixture. You would immediately pan it in an ungreased tube pan or a layer pan that has had the bottom greased and dusted, and then you bake it.

In the space below, write a procedure for making a simple, unbaked, fresh raspberry tart. Use numbered steps.

You would take out the short dough or pâte brisée from the refrigerator. You would scale the dough as necessary. You should let the dough stand a few minutes, or work it briefly with your hands to make it pliable. You would roll out the dough on a floured surface or floured canvas. You would Place the dough in the tart pan. To lift the dough without breaking it, you would roll it loosely around the rolling pin. You should allow the dough to settle into the pan and then press it into the corners being careful not to stretch it. You would trim off the excess dough. The simplest way to trim the dough is to roll the rolling pin across the top of the pan. At this point, the dough is ready to be filled with the fillings to be baked in the shell. You would refrigerate it for at least 20-30 minutes before continuing. You would Prick the bottom of the dough all over with a fork (this is called docking). You would line the shell with parchment and fill it with dried beans. You would bake it at 400 degrees Fahrenheit (200 degrees Celsius) until the shells are fully baked and lightly browned, about 20 minutes. You would take away the paper liners and beans. If the centers of the shells are still slightly underbaked, you should return them to the oven and bake them for a few more minutes about 3-5 minutes. You should let the shells cool completely. You would prepare the fresh raspberries as necessary. You would trim and wash them. You would cut them into even slices or uniform bite-size pieces. You would spread a layer of pastry cream in the baked shell. You would use enough pastry cream to fill it about half full. You would carefully arrange the fruit on top of the pastry cream. You would warm up the apricot glaze. If it's too thick, dilute it with a little water or simple syrup. You would brush it with the glaze on the fruit to coat it completely and evenly.

In the space below, write the procedure for making baked tart shells. Use numbered steps.

You would take out the short dough or pâte brisée from the refrigerator. You would scale-out the dough as necessary. You would let the dough stand a few minutes, or work it briefly with the hands to make it pliable. You would roll out the dough on a floured surface or floured canvas. You would place the dough in the tart pan. To lift the dough without breaking it, you would roll it loosely around the rolling pin. You should allow the dough to settle into the pan, and then press it into the corners being careful not to stretch it. You would trim off the excess dough. The simplest way to trim the dough is to roll out the rolling pin across the top of the pan. At this point, the dough is ready to be filled with the fillings to be baked in the shell. You would refrigerate it for at least 20-30 minutes before continuing. You would prick the bottom of the dough all over with a fork (this is called docking). You would line the shell with parchment and fill it with dried beans. You would bake it at 400 degrees Fahrenheit (200 degrees Celsius) until the shells are fully baked and lightly browned, about 20 minutes. You would take away the paper liners and beans. If the centers of the shells are still slightly underbaked, you should return them to the oven and bake for a few more minutes 3-5 minutes. You should let the shells cool completely.

Procedure for Crème Anglaise

You would use strict sanitation procedures. You would set up a stainless steel bowl in an ice bath before beginning cooking. You would set a strainer over the bowl. When combining the egg yolks and sugar, you would then whip the mixture as soon as the sugar is added. You would heat the milk to scalding not scorching, scalding, before combining with the egg yolks. You would Slowly and carefully beat the hot milk into the beaten eggs and sugar making sure the eggs don't curdle. In order to prevent curdling, you would set the bowl containing the egg mixture in a pan of simmering water. You would check to see if it's done. You can tell the mixture is done when: When the mixture reaches 185°F (85°C). When the mixture lightly coats the back of a spoon. Nappe. You would immediately pour the sauce through a strainer into a bowl over an ice bath. If the sauce curdles, immediately stir in 1-2 ounces (30-60 mL) of cold milk, then transfer it into a blender and blend at a high speed.

So that it will not form lumps, a starch must be mixed with___________________________ or ___________________________ before being added to a hot liquid.

a cold liquid, sugar

Dessert syrup

a flavored simple syrup.

food allergy

a not normal response to a food triggered by the body's immune system

Simple Syrup

a solution of equal weights of sugar and water.

Strudel

an Eastern European pastry made with a soft dough of strong flour, eggs, and water.

Shortenings

any group of solid fats, usually white and bland, that is made for baking (they shorten the gluten strands).

Hazard

any substance in food that can cause illness or injury. Biological Chemical Physical

Éclairs and cream puffs

are made from a dough called éclair paste or choux paste.

Strong Flours

are used to make breads and yeast products.

Soft Wheats

are used to produce weak flours that are often used in cakes, cookies, and pastries.

Italian meringue

beating a hot sugar syrup into the egg whites.

Pigments

carotenoids, orange-yellow.

What is the most accurate way to determine the doneness of a syrup?

checking the temp with a candy thermometer

Molasses

concentrated sugarcane juice. A heavy brown syrup made from sugarcane.

Syrups

consist of one or more types of sugar dissolved in water.

contamination

contains a harmful substance that was not originally in the food.

Pastry Cream, crème pâtissière

contains a starch thickening agent to stabilize the eggs.

Cream pies are thickened with what?

cornstarch

Simple Syrup

dissolved sucrose in water.

Lacto-ovo-vegetarians

eat dairy and egg products as well as plant products.

Lacto-vegetarians

eat dairy products and plant products.

Ovo-vegetarians

eat eggs and plant products.

Swiss meringue

egg whites and sugar that were warmed over a hot water bath as they were beaten.

Malt Syrup

extracted from barley. A type of syrup, extracted from malted barley, containing maltose sugar.

What Nutrients provide energy?

fats, carbohydrates, and protein.

Tougheners

flour and eggs must be increased.

fl oz

fluid ounce

Part of the purpose of mixing ingredients into a Homogeneous Mixture is to what?

form an emulsion of the water and fat.

gal

gallon

Pan Greasing

grease pans with more grease.

in.

inch

Vegan diet

includes plant products only.

Liter

is The basic unit of volume in the metric system.

Baklava

is a Mediterranean pastry. It's filled with chopped nuts and other flavorings.

Puff Pastry

is a laminated or rolled-in dough.

Nutrient

is a substance that's essential for the function or growth of an organism.

Short dough

is commonly used for tartlets because it's harder to handle.

a dash of something

is less than 1/8 teaspoon

Whole Wheat Flour

is made from grinding the entire wheat kernel, including the bran and germ. Hard whole wheat flour has up to 16% protein content of flour. Soft whole wheat flour has 11% protein content of flour.

Maltose

is malt sugar.

Pâte Sucrée

is mixed by the creaming method. This dough is fragile and normally used in tartlets and petit fours.

Crème chiboust

is pastry cream with meringue and gelatin.

Rye Flour

is rye grains milled into a flour. White rye flour has 7.5-9.5% protein content of flour. Medium rye flour has 9-11% protein content of flour. Dark rye flour has 14-17% protein content of flour.

Phyllo

is the Greek version of a pastry paper-thin dough.

A baker's percentage

is the amount of each ingredient used as a percent of the amount of flour used. Makes it easy to see the ingredient ratios. A useful tool in developing new formulas. This is calculated by: Total weight of the ingredient/ Total weight of flour= X then you take the value of X and multiply it by 100%= % of the ingredient.

meter

is the basic unit of length.

degree Celsius

is the basic unit of temperature.

Gram

is the basic unit of weight.

Physical Hazard

is the contamination of food with physical objects that may not be toxic but they still can cause injury or discomfort.

Bran

is the hard outer covering of the kernel. It's present in whole wheat flour and it's high in fiber, vitamin B, fat, proteins, and minerals. The hard outer covering of kernels of wheat and other grains.

The Brix scale

is the measure of the sugar concentrate in a solution.

Germ

is the part of the kernel that turns into a new wheat plant if sprouted. It's high in proteins, vitamins, minerals, and fat. The plant embryo portion of a grain kernel.

Fermentation

is the process by which yeast acts on sugars and changes them into carbon dioxide. Yeast is a living organism. It is sensitive to temperature. The process by which yeast changes sugars into alcohol and carbon dioxide gas.

Fructose

is the simple sugar found in fruit.

lactose

is the sugar found in milk.

Calorie

is the unit of measurement of energy. Carbohydrates, proteins, and fats can be used by the body to supply energy.

Endosperm

is the white and starchy part of the kernel that remained when the bran and germ were removed. The starchy inner portion of grain kernels.

Food intolerance

isn't the same as a food allergy. It's a reaction that doesn't involve the immune system.

Tart shells baked without a filling are docked before baking because

it prevents the crust from puffing and blistering during baking.

# of tablespoons times .5 gives you what?

liquid ounces

Liquid

liquids must be increased.

Glucose Corn Syrup

manufactured from cornstarch.

Soft meringues

may be made with as little as 1 lb. sugar to 1 lb. egg whites.

Ash

mineral content of flour 0.3 to 1.5% The mineral content of flour.

Pâte Brisée

mixed like mealy pie dough. (French for "broken dough.")

Baking Temperature

must be increased by about 25⁰F (14⁰C) above 3,500 ft.

A vegetarian diet

one who eats entirely or mostly of foods derived from plants.

oz

ounce

# of gallons times 128 gives you what?

ounces

Pastry

paste, a mixture of flour, liquid, and fat.

Gums

pentosans 2 to 3%

pt

pint

# of gallons times 8 gives you what?

pints

lb

pound

qt

quart

# of cups times .25 gives you what?

quarts

# of gallons times 4 gives you what?

quarts

Lard

rendered fat from hogs.

Common meringue (French meringue)

room temperature egg whites beaten with sugar.

Tenderizers

shortening and sugar must be decreased.

Why are pastry doughs made with butter often more difficult to handle than those made with shortening?

shortenings are manufactured to have certain textures and levels of hardness to suit them for specific uses. Butter does not.

Strudel dough or phyllo dough

start out as paper-thin layers of dough that are brushed with fat, and then stacked or rolled up to make many more layers.

tbsp

tablespoon

tsp

teaspoon

inversion

the chemical change of regular sugar into another sugar that resists crystallization. Ingredients that may be added to invert sugar are: An acid: like cream of tartar or lemon juice Glucose or corn syrup

Curdling occurs when?

the fat can no longer hold the water in emulsion.

cross-contamination

the process by which bacteria or other microorganisms are transferred from one surface or substance or object to another, with a harmful effect.

Caramelize

the process of browning sugar or browning other food products like onions.

Raw pineapple should not be mixed with gelatin because

these fruits contain enzymes that dissolve gelatin.

microorganism

tiny usually one cell organism that can be only seen with a microscope.

When rolling out pie dough, it is best to use as little flour as possible for dusting, because

too much dusting flour toughens the dough.

crystalizes

turns to tiny sugar crystals rather than staying dissolved in the syrup.

High ratio shortenings

used for making cake batters that contain a high ratio of sugar.

Crème Anglaise

vanilla custard sauce, a stirred custard.

What Nutrients are needed for metabolism?

vitamins, minerals, and water.

Meringue

whipped egg whites sweetened with sugar.

Starch

white flour consists of about 68-76% starch.

Storing

wrap or ice cakes as soon as they cool.

How do you Convert a Formula to a New Yield?

you change the total percentage to a decimal by moving the decimal point two places to the left. Divide the desired yield by this answer to get the weight of flour needed. If necessary, round off the number to the next highest number. Use the weight of flour and remaining ingredient percentages to calculate the weights of the other ingredients.

How do you determine the percentage yield of fruit?

you would weigh the fruit before trimming it. you would trim and peel the fruit as necessary to get the edible portion. you would weigh the trimmed fruit. This is called the EP weight. you would divide the EP by the AP. you would multiply this number by 100 to get the percentage. EP/AP=yield * 100= % yield of fruit.

The French name pâte à choux means

"cabbage paste," resembles cream puffs to little cabbages.