baking and pastry study guide

Lakukan tugas rumah & ujian kamu dengan baik sekarang menggunakan Quizwiz!

1 pint=

2 cups or 16 oz

1fl oz

2tbsp

1 tbsp

3 tsp

danger zone

41-135 degrees

1 gal =

4qts

1 cup

8 ounces

Pullman pan

A covered loaf pan for baking bread that yields square slices

turntable

A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.

Icing Comb

A plastic triangle with toothed or serrated edges; used for texturing icings.

Savarin mold

A ring or doughnut shaped mold for baking a yeast item of the same name

roller docker

A tool, consisting of a handle attached to a rotating tube fitted with spikes, for piercing holes in rolled-out dough

microrganism

A very small organism that can be seen only with a microscope. Bacteria are examples of microorganisms.

blowtorch

Blowtorches are traditionally used to caramelise sugar on top of a Crème brûlée,

Salmonella symptoms (4)

Diarrhea, fever, abdominal cramps, vomiting

bench brush

Helps remove flour from the bakeshop worktable.

Pathogen

a bacterium, virus, or other microorganism that can cause disease.

tube pan

a round cake pan with a hollow, cone-shaped center, used for baking ring-shaped cakes.

Springfrom pan

a round cake pan with a removable bottom that is held in place by a sprung collar forming the sides.

Loaf Pan

baking pan traditionally used for breadbaking, but also useful for meatloaf, loaf cakes and banana bread. Can be meatal, glass or ceramic

whisk

beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

Chemical Hazards

chemicals in foods are at levels that can be hazardous to humans.may occur through various pathways: The environment (air, soil, water)

E. coli symptoms (5)

diarrhea, vomiting, stomach ache,fatigue,loss of appetite

Examples of biological hazards

disease-causing bacteria, viruses, parasites, molds, yeasts, and naturally occurring toxins.

Physical Hazard

either foreign materials unintentionally introduced to food products (ex: metal fragments in ground meat) or naturally occurring objects (ex: bones in fish,hair)

cookie cutter

metal or plastic tool created to cut all sorts of shapes of doughs for interesting presentations

two food born illness

salmonella and e coli

Proofer

special box used in baking that holds dough as it rises

cross-contamination

the spreading of bacteria or other pathogens from one food to another

Tamis

used a strainer

peel

used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven.(flat wooden)

roller cutter

used to cut dough and pasta and thing like that

Madeleine pan

used to get shell shape

pastry cutter

used to work solid fats like butter, shortening, or lard into flour to create a dough.

Trat pan

uses of the tart pan is being able to bake tart shells ahead of time,(ribbed edges)


Set pelajaran terkait

College Health-Chapter 1 Study Guide

View Set

Pelvis and Perineum Problem Set (Answer Key)

View Set