Unit 5: Baking and Pastry Applications

Sherbet, sorbet

_______ is a frozen dessert that contains fruit juices, sugar, water, and a small amount of cream or milk. If the cream or milk is ommitted, it is called _______.

Desiccated

__________ coconut is dried, unsweetened coconut that has been ground to a fine meal.

Peel

a ____ is a wooden board that a baker uses to slide breads onto the oven floor or hearth.

fermentation

During a process called ____________, yeast breaks down sugars into carbon dioxide gas and alcohol, which are necessary for the rising process in products such as bread. Yeast products get their distinctive aroma and flavor from this process.

spread

During the baking process, crisp cookies ______, or expand, more than other cookies because of the greater amount of sugar they contain.

short, long

Flaky pie dough is either long-flake or short-flake. In ____-flake, the fat is in pieces that are about the size of peas. In _____-flake, the fat is in pieces about the size of walnuts. This makes for an extra flaky crust, typically used as the top layer.

Final proofing

The final fermentation stage for regular yeast dough items is called _____ _______. This allows the leavening action of the yeast to achieve its final strength before yeast cells are killed by hot oven temps. _____ ________ requires higher temps and humidity levels than fermentation - temps of 85-95 degrees F and humidity levels of 80-90%. A proofer is essential for this.

Oven spring

The first stage of the baking process of yeast doughs. During the first five minutes of baking, the dough suddenly rises and expands as the yeast reacts to the heat of the oven. This is the final leavening effort occurring before internal temperatures become hot enough to kill yeast cells. Steam injection helps achieve this. Also, this will not occur if there is too much salt or not enough yeast in the dough or if the dough was overproofed. At this early stage, the dough is very soft and will collapse if touched.

finished product

The fourth stage of the baking process of yeast doughs. By the time the internal temp has reached 176 degrees F, the alcohol will have evaporated. Finished products have an internal temperature of approx. 220 degrees F.

higher

The lighter and milder the maple syrup, the ______ grade it will receive.

Chiffon

The process of making a ______ is the same as a Bavarian, except that meringue is substituted for the whipped cream.

Docking

The process of making small holes in the surface of an item before baking. Used primarily with rich doughs or rolled-in doughs, it allows steam to escape and promotes even baking. It also keeps the doughs from rising too much during baking.

Structure develops

The second stage of the baking process of yeast doughs. As the internal temperature rises from 130 degrees F, starch granules in the dough begin to absorb moisture and swell up. At 150 degrees F, the starches gel and become the final structure of the bread. At 165 degrees F, the gluten begins to dry out and coagulate as the starch gel replaces it. The crumb is formed at this stage.

German buttercream

This buttercream is made with butter, emulsified shortening, and fondant - a sugar syrup

Swiss buttercream

This buttercream is made with swiss meringue and butter.

White chocolate

This chocolate is made from cocoa butter, sugar, vanilla, lecithin, and dried or condensed milk. There is no chocolate liquor in this.

Bavarian

This dessert is made of whipped cream, gelatin, and a flavored custard sauce.

lower

Cake flour is ____ in protein than bread flour and pastry flour.

thickening and stabilizing

Carrageenan, pectin and modified starches are used in ice cream, cream cheese, sherbets, fruit fillings, puddings, and pie fillings with the purpose of _______ and __________.

bleaching and maturing

Chlorine, Potassium bromate, benxoyl peroxide, and ascorbic acid are used in flours as ______ and _________ agents.

double pan

To prevent burning the bottoms or edges of cookies before theyre done, ______ ____ them by placing the sheet pan inside a second pan of the same size.

pickup, cleanup, development, final clear

Four steps to the mixing and kneading process

eggs

Functions of ____ include: structure, emulsification, aeration, flavor, color

Humectant.

Glycerine is used in cake icings as a _________(used to retain moisture and keep food soft).

high

Hard wheat has a ____ protein content.

more

Oil causes baked products to be ____ tender than other fats. This is because it is liquid and can coat more strands of gluten

higher, less, shorter

Old, overfermented doughs require ______ oven temps, ______ humidity, and _______ baking times.

Fermentation

Once the dough has reached the final clear stage of a mixer, the dough is ready for _________. This is the process which yeast converts the sugars in the dough into alcohol and carbon dioxide. Gasses that are trapped in the gluten cause the dough to rise. For this to take place, do the following: - shape the kneaded dough into a ball - coat it with a thin film of oil - cover dough to keep it from drying out - place dough in proofing cabinet _________ is complete when the dough has doubled in size.

Shaping

Once the portions of dough have been properly rounded and, if necessary, rested, they must undergo this stage. ______ forms the dough into distinctive shapes associated with yeast products. Some general principals apply: - work quickly - shape pieces in order (start with the first piece you rounded) - use very little flour - place any seam at the bottom - shaping loaves

Preferment

One modification to the sponge method is sometimes called the __________ method. This is the process of removing a portion of the dough. It is kept dormant for 8-24 hours and then added to the next day's bread products. This method enhances the fermentation, color, and taste of final baked products.

young, old

Underproofed dough is known as _____ dough. Overproofed dough is known as ____ dough.

eggs, 10-50

Unlike a croissant, danish pastry is rich in ___. It is also softer, flakier, and more tender than croissants. These characteristics are due to the danish pastries higher percentage of rolled in fat. this can range from ___-___%.

Reel oven

With shelves that move or rotate like a Ferris wheel, a ___ ____ is used when all items need the same baking conditions. In other words, it baked a quantity of similar items evenly. All items are exposed to the same temp and humidity.

Rounding

_____ dough means to cup the dough with a circular motion, working the dough with your fingertips. It provides dough with a skin to prevent the loss of too much CO2. If dough is not ______, it will rise and bake unevenly.

Crumb

_____ is the internal texture of a baked product.

Scald

_____ milk in a double boiler by heating it to just below simmering. To do this means to heat just below the boiling point.

Doughs

______ contain less liquid than batters, making it easy to work doughs with your hands. They may even be stiff enough to cut into shapes. Many types of breads are made from this.

crisp

______ cookies have very little moisture in the batter. Most are made from stiff dough, without much liquid in the mix. They also have a high ratio of sugar.

chewy

______ cookies need a high ratio of eggs, sugar, and liquid, but a low amount of fat. For these cookies, the gluten in the flour must develop during the mixing stage.

Batters

_______ contain almost equal parts of dry and liquid ingredients. They are usually easy to pour. Cakes and muffins are examples of baked products made from this.

Turbinado sugar

raw sugar that has been steam-cleaned.

development

third step to mixing/kneading process. During this longest stage of mixing and kneading, oxygen is incorporated into the dough and gluten is developed. The dough will be uneven in color and will tear easily.

yeast

this leavening agent is a living organism.

Baking powder

this leavening agent is made up of baking soda, an acid such as cream of tartar, and a moisture-absorber such as corn starch. When mixed with liquid, it releases CO2. The type used in the bakeshop is double acting. This means that when it first comes in contact with moisture, it gives off CO2. When it comes in contact with heat, it gives off more CO2. Fast-acting varieties react more quickly when mixed with liquids, slow acting varieties require more heat to release CO2.

Baker's percentage

this means that each ingredient is a certain percentage of the weight of the total flour in the formula. The weight of the flour is significant because it is the core ingredient in baked goods. (weight of ingredient/weight of flour x 100)

Dry active yeast

this type of yeast has had most of its moisture removed by hot air, which leaves granules of dormant yeast that are "asleep". It must be reactivated in liquid that is between 100-110 degrees F before being added to other ingredients. It is available in 1/4 oz. packets, 4 oz. jars, or 1-2 lb vacuum sealed bags. Once opened, containers should be kept frozen. When substituting for compressed yeast, use 50% less than called for in the formula.

Cut in

to mix solid fat with dry ingredients until lumps of the desired size remain.

85

to soften compressed yeast, mix it with liquid that is about __ degrees F.

Scaling

weighing ingredients for baking

drop, rolled, icebox, molded, bar

5 different types of cookies

Bench rest

A short, intermediate proofing stage after rounding, which allows the gluten to relax. The dough becomes lighter, softer, and easier to shape.

fat

gum and starch derivatives are used in frozen desserts as _____ replacers.

lower, longer

Rich doughs require _____ oven temps and ______ baking times.

Panning

Shaped dough is ready for _____, or placing in the correct type of pan.

Functions of sugars and sweeteners

- Creating a golden brown color - stabilizing mixtures such as beaten egg whites for meringue - providing food for yeast in yeast breads - retaining moisture for a longer shelf life - tenderizing baked products by weakening the gluten strands and delaying the action of other structure builders such as egg protein - serving as a base for making icings

Vegetable shortening

- made from purified oils that have been hydrogenated to make them solid. -Less likely to become rancid -fairly high melting point which makes it ideal for forming flaky pie doughs - good choice for frying and for making cookies and cakes

1) Scaling ingredients 2) Mixing and kneading 3) Fermentation 4) Dividing dough 5) Rounding dough 6) Bench rest 7) Shaping dough 8) Panning dough 9) Final proofing 10) Baking dough 11) Cooling dough 12) packaging dough

12 Steps for yeast dough preparation

additions to dough, adequate proofing, avoid refrigeration

3 procedures for slowing the staling process of yeast breads

Convection oven

A _______ _____ has a fan that circulated the oven's heated air. This fan allows you to cook foods in about 30% less time and at temps approx 25-35 degrees lower than temps in a conventional oven.

increased

A cookie batter with a high amount of liquid, such as eggs, will have an _________ spread (increased/decreased).

2.5 (30 eggs)

A flat holds ___ dozen eggs.

Proofing cabinet

A freestanding metal box on wheels that is temperature- and humidity-controlled. It can be used to keep baked products warm or to proof yeast doughs. It allows dough to rise slowly in a humidity controlled, low- heat environment before baking.

shiny, darker

A pan with a _____ surface will reflect some heat away during the baking process so there is less browning. A pan with a ______ surface tends to retain the heat.

Formula

A recipe that includes the precise amount of each ingredient. These amounts are often listed as percentages of the total formula.

Sponge cakes

Also called foam cakes, they have a light, airy texture because of large amounts of air whipped into the eggs. This type of cake does not rely on butter or modern types of fat. Instead, it has a base of whole, whipped eggs.

Quick-rise dry yeast

Also called instant yeast, it is similar in appearance to dry active yeast. However, its leavening action is much quicker, speeding the rising of dough. This type of yeast provides closer results to compressed yeast. To use it, blend it with the dry ingredients. Then add water that is between 100-110 degrees F to activate the yeast. It lasts at least one year in unopened packages or when stored frozen.

Italian buttercream

This buttercream is made with Italian meringue and butter

steam

Breads with thin, crispy crusts, such as french and italian loaves, benefit from the addition of ____ to the oven during baking. It keeps the crumb soft while adding a glossy shine to the surface.

less

Butter is only 80% fat, so it produces a ___ tender baked product than shortening.

Genoise

European sponge cake, also called _______, is the most common example of a sponge cake. Because whole eggs are used in the batter, sponge cakes are richer than angel food cakes.

less

If a finer grain of sugar, such as confectioners sugar, is used, the cookie will spread ____. (more/less)

4

If stored in 41 degrees F, eggs will last up to ___ weeks beyond the packing date.

Let down

If you overmix or overknead a regular yeast dough, you will cause the ingredients to "___ ____". This is a condition in which the ingredients in a dough completely break down. Over mixed dough is warm and sticky and falls apart easily. Adding flour can help off-set overmixing to a certain extent.

shortening

In baking, solid fats are referred to as ________.

true

In cookie batter, the baking soda promotes the proper spread by relaxing the gluten. (true/false)

25-50

In croissants, butter or another high moisture fat equal to ___-___% of the weight of the dough is rolled in.

French buttercream

This buttercream is made with beaten egg yolks and butter

2

Large eggs weigh about ___ oz each. Formulas that call for an egg are based on this egg.

higher, shorter

Lean doughs require _____ oven temps and _____ baking times.

emulsifying

Lecithin is added in chocolate, baked products and margarine with the purpose of _______.

Extracts

Liquid flavorings that contain alcohol.

low, high

Oven temps that are too ____ cause excessive spread. Oven temps that are too ____ give little or no spread. (high/low)

Deflate

Overkneading biscuit dough or twisting the hand cutters can ______, or cause the dough to lose volume.

tunnels

Overmixing loaf bread batter will overdevelop the gluten. The batter will be stringy or elastic. The end product will be tough and have ______, or large irregular holes in the crumb.

hydrogenation

Purified oils are made solid by a process called __________. This involves making oils solid by the addition of hydrogen to the oil.

Emulsified shortenings

Some shortenings contain emulsifiers. Also called high ratio shortenings because they allow the baker to add a high ratio of water - and sugar - to a cake or icing. Cakes with this shortening will be extra moist, airy, and tender and will have a longer shelf life than cakes made with other fats. Other fats cannot replace this because of the unique characteristics.

Compressed yeast

Sometimes called fresh or wet, this type of yeast is moist and must be refrigerated. It is available in .6 oz. cubes or 2 lb blocks. It should be creamy white, have a crumbly texture, and smell like freshly baked bread. To use this type of yeast, crumble it into warm water. Don't use it if it looks brown, feels slimy, or smells sour. It deteriorates rapidly at room temperature.

the "240 factor"

Step 1: Check desired dough temp in formula (typically 80 degrees F) Step 2: multiply desired dough temp by three Step 3: add together flour temp, room temp, and friction temp step 4: subtract the result of step 3 from 240 degrees F in step 2 step 5: the result of step 4 is the correct water temp for achieving desired dough temp.

Biscuit method

The ______ ______ involves cutting in the fat with the dry ingredients.

higher, more

The ______ a flour's protein content, the ____ potential it has to form gluten.

Punching

The action of turning the sides of the dough into the middle and turning the dough over is called _______. This is done by pressing gently and firmly, not by hitting or kneading the dough. This accomplishes four important actions: - maintaining dough temp (by effectively turning the dough inside out, this moves the cooler exterior surfaces to the middle. This evens the dough temp.) - releasing carbon dioxide (If too much of the gas developed during the first stage of fermentation remains within the dough, it will become concentrated and slow the later stages of fermentation) - Introducing oxygen (this incorporates oxygen from the air) - Developing gluten (any handling of the dough strengthens gluten)

Mealy pie dough

The texture of this type of pie dough resembles course cornmeal. The fat is blending into the flour more completely. Because the baked dough is less likely to absorb moisture from the filling, the crust wont be soggy. For this reason, this dough is used for crust in custard and fruit pies.

Crust forms

The third stage of the baking process of yeast doughs. At 165 degrees F, the crust begins to form as the starches and sugar on the surface brown and thicken. The product will appear done at this stage, but additional baking time is needed to evaporate the alcohol given off by yeast. Yeast products removed from the oven too early will not taste right.

starter

The unique flavor and texture of some breads, such as sourdough, come from the use of a ______. This is a mixture of flour, yeast, sugar, and a warm liquid that begins the leavening action. A portion of the ______ is then used to leaven the dough.

12

There are ___ flats in a case.

Chiffon cakes

These cakes are a variation of genoise cakes. They are made by using whipped egg whites, or meringue, to lighten a mixture. The egg yolks and part of the sugar are whipped to full volume and then the flour is added to the yolk and sugar mixture. Finally, the egg whites and the remaining sugar are whipped to form the meringue, then folded in. These cakes have less the saturated fat and cholesterol than any cake except angel food, and about half the fat of pound cake. Like angel food, they are cooled upside down.

Low-fat cakes

These cakes are leavened from the air that is whipped into the egg batter. An example of this is sponge cake. These cakes have a light and springy texture. This makes them a good choice for desserts such as a torte that have many layers with cream and fruit between them.

high-ratio layer cakes

These cakes contain a high ratio of both liquids and sugar, giving the cake a very moist and tender texture. It is necessary to use a high ratio shortening or emulsified shortening to help absorb the quantity of liquids. These cakes have a tight and firm grain due to the mixing method. The paddle attachment is used on the bench mixer to limit the amount of air that is mixed into the batter. Wedding cake is an example of this.

High-fat cakes

These cakes generally use baking powder as the leavening agent. An example of this type of cake is pound cake. They require that air cells be creamed into the center of the fat cell. The air cells then pick up the leavening gases that the heat of the oven releases.

Modified straight-dough method

This breaks the straight dough method into two steps. These steps allow for a more even distribution of sugars and fats throughout the dough. This modification is commonly used when preparing rich doughs. 1. dissolve the yeast in part of the water 2. combine the fat, sugar, salt, milk solids, and flavorings 3. mix well, but do not whip 4. add eggs one at a time, as they are absorbed into the mixture 5. add the rest of the liquids and mix briefly 6. add the flour and the dissolved yeast last. 7. mix until a smooth dough forms.

simple buttercream

This buttercream is made by combining butter, shortening, confectioners sugar, egg whites, and vanilla

Unsweetened chocolate

This form of chocolate is also known as bitter or baking chocolate. It is the pure, hardened substance that results from roasted and ground cacao beans. It has no added sugar or milk solids. It is bitter because it contains no sugar. It gives baked products an especially rich taste because it contains all of the cocoa butter from the bean.

Stack oven

This freestanding rectangular oven, also known as a _____ _____, has a series of well-insulated shelves stacked on top of one another. Usually used in high volume baking to cook a variety of products at once.

baking soda

This is a chemical leavening agent that must be used with acid to give off CO2 gas. There are many sources of acid used in baking, such as buttermilk, sour cream, and yogurt; fruits and fruit juices, most syrups, including honey and molasses, and chocolate. The CO2 gas is what causes the baked product to ride. Mix it thoroughly, or it will give an unpleasant aftertaste.

Mousse

This is a light and airy dessert made with both meringue and whipped cream to enhance the lightness.

Fluting

This is a manner of decorating the crust by making uniform folds around the edge of the pie.

Angel food cakes

This is a type of foam cake that is made with egg whites - not egg yolks. The air whipped into the egg whites leavens the cake.

air

This is an important leavening agent in all baked products since it is added in the mixing process. Angel food cake is an example of of something that uses this leavening product.

Cocoa powder

This is the dry, brown powder that remains once cocoa butter is removed from the chocolate liquor. It is used mostly in baking and has no added sweeteners or flavorings. Cocoa butter absorbs moisture and provides structure, as does flour.

Nutmeg

This is the kernel or seed of an evergreen tree.

Staling

This is the process by which moisture is lost, causing a change in the texture and aroma of food. It causes the crumb to become dry and the crust to become soft and moist. (milk delays this and extends shelf life)

Margarine

This is typically a hydrogenated vegetable oil with color, flavor, and water added. While they cannot match butter's superior flavor, they are less likely to spoil and are usually lower in saturated fat.

steam

This leavening agent is created during the baking process when water evaporates to steam and expands. It is important in pastries such as puff pastry and croissants.

One-stage method

This method for making cookies is typically used for making biscotti. Melted oil or butter is mixed in a single stage.

Springform pan

This pan has a clamp that is used to release the pan's bottom from its circular wall. This pan is most commonly used to bake cheesecakes.

confectioners sugar

This sugar contains about 3% cornstarch, which helps the sugar from clumping.

Dutch-process cocoa powder

This type of cocoa has a darker color and milder flavor than regular cocoa. It is less likely to lump and produces a milder, smoother chocolate flavor. This cocoa can be substituted for unsweetened chocolate when adjustments are made to the amount of cocoa and shortening used.

Hard lean dough

This yeast dough consists of 0-1% fat and sugar. They are the most basic yeast dough - often made solely from flour, water, salt, and yeast. They yield products with a relatively dry, chewy crumb and a hard crust. Examples are whole grain breads, rye breads, and sourdoughs.

Sweet rich doughs

This yeast dough incorporates up to 25% of both fat and sugar. Because these doughs use such large amounts of fat and sugar, their structure is soft and heavy. The high gluten content of bread flour helps sweet rich doughs support the additional fat and sugar. Some examples are yeast raised coffee cakes, cinnamon buns, and doughnuts.

Soft medium dough

This yeast dough produces items with a soft crumb and crust. The percentage of fat and sugar in these doughs is 6-9%. It is elastic and tears easily. Yeast product made from these doughs include pullman bread. This is white or wheat sandwich bread that is made into squared off loafs. Others include dinner rolls, such as cloverleaf and parker house.

Cloves

Used in baked goods, they are the dried flower buds of an evergreen tree.

Allspice

Used in cakes and puddings, this is the dried, unripe berry of a tropical tree; available whole or ground; combines flavors of cinnamon, nutmeg, cloves.

temperature and humidity

What two elements does a proofing cabinet control?

Baking blind

When bakers prepare pie shells in advance, this is known as ______ _____.

more, less

When butter/margarine is used in cookie dough, _____ spread is created. When all-purpose shortening is used, _____ spread is created.

Rolled-in fat yeast doughs

When making this type of yeast dough, combine the fat into the dough through a rolling and folding action. This process yields a dough made of many thin, alternating layers of fat and dough. As the dough bakes, the heated fat layers release moisture in the form of steam. Two popular types are croissants and danish pastries. Traditionally, butter is used as the form of fat.

gluten

When wheat flour is mixed with water, certain proteins form ____, a firm, elastic substance that affects the texture of baked products.

leavens

Yeast ______, or causes dough to rise as it fills with CO2 bubbles. This process is called fermentation.

quickly

You need to work ______ when portioning dough. Fermentation continues during this process. The last pieces portioned may become overfermented if there is any delay.

Straight-dough method

You will use this method to mix the ingredients for most basic breads. It calls for mixing the ingredients together in a single step. By hand or with a bench mixer. In doughs mixed by this method, the yeast begins acting on all the ingredients immediately. As you continue mixing or working the dough, gluten develops.

cooler, higher, longer

Young, unfermented doughs require ______ oven temps, ______ humidity, and _______ baking times than fully proofed doughs

fat

___ tenderizes the baked product by surrounding the flour particles and preventing long strands of gluten from forming.

Salt

____ acts on gluten and results in an acceptable texture. A certain amount is also necessary to slow down or control fermentation in yeast products. However, it can negatively react in baked goods if not measured accurately or if added at the wrong point in the mixing process.

soft

____ cookies have low amounts of fat and sugar in the batter, and a high proportion of liquid, such as eggs. Corn syrup, molasses, or honey is often used along with granulated sugar. Syrups retain moisture after the baking process, providing a soft texture.

leavening agent

a substance that causes a baked good to rise by introducing carbon dioxide or other gasses into the mixture. The gasses expand from the heat of the oven, stretching the cell walls in the baked product. The end result is a light tender texture and good volume. The main ones are air, steam, baking soda, baking powder, and yeast.

Emulsified shortening

a type of fat that helps create a smooth consistency throughout the mixture.

Washing

before the dough goes into the oven, apply a thin glaze of liquid to the doughs surface.

true

dried egg whites are often preferred over liquid egg whites for making meringue because they are more stable. (True/false?)

pickup

first step to mixing/kneading process. Use a low speed to mix the water and yeast. If oil is used, add it immediately after the liquid ingredients. Then incorporate the dry ingredients, and add solid fats or shortenings last. Once all the ingredients have been added to the mixer, turn the speed to medium

final clear

fourth step to mixing/kneading process. This stage is reached when proper gluten has developed. To verify gluten formation, cut off a small piece and stretch it apart with your fingers. It should stretch to such a thinness that light can be seen through the dough. You should also be able to stretch it several times without it breaking. At this point, remove the dough from the mixer.

10%

frozen egg yolks have ___ sugar added to prevent them from gelling.

Slashing

making shallow cuts in the surface of the item, done just before baking. Also called stippling, this helps gasses escape from hard-crusted breads during baking. This allows for higher rising and the development of a more tender crumb.

bulking (used to provide texture and body in reduced fat baked goods)

polydextrose is used in baked products, and puddings as a ________ agent.

cleanup

second step to mixing/kneading process. During this stage the ingredients come together into a ball around the dough hook. The bottom of the mixing bowl can be clearly seen. At this stage all the liquid is absorbed into the flour.

Sponge method

some yeast products, such as a crusty hearth breads or sweeter doughs, benefit from this method of mixing. It allows the yeast to develop separately before it is mixed in with other ingredients. This method results in a more intense flavor and a lighter, airy texture. This method makes very soft, moist, absorbent dough. Here are the basic steps: 1) combine 50% water with 50% flour. 2) add the yeast. sugar or malt may also be added to this mixture to promote faster yeast growth. 3) cover the sponge. Let it rise in a warm place for two or three hours or until it doubles in bulk. 4) combine the sponge with the remaining ingredients either by hand or in a mixer.

Semisweet chocolate

sugar, lecithin, and vanilla are added to create this type of chocolate.