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.