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38 Cards in this Set
- Front
- Back
What is the best flour for pie dough? |
Pastry Flour or bread flour
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What is the difference between the two kinds of shortening? |
Emulsified shortening helps bind two ingredients that wouldn't emulsify ( or mix ) |
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Can you substitute on shortening for the other? |
no
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when mixing a cake at what point do air cells start forming? |
mixing and baking |
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what speed Is best for forming air cells |
medium to low |
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How do you know when the cake is done |
when it bounces back |
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how long should a cake settle in a pan |
10-15min |
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what is the leavener in cakes |
baking powder |
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what is the leavner for bread |
yeast
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what is yeast |
A BACTERIA |
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what two ingredients are being creamed together in the creaming method |
sugar and fat
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what makes a cake batter curdle |
ingridents and diff temps and adding liquids to fats
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thin pancakes that can be used for savory food |
crepes
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why would you get large air holes |
mixed wrong , fat not blended properly , too much bottom heat |
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best tempture for baking a cake |
350 |
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do you want a lot of gluten devoplment in quick breads |
no
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what might happen to an over mixed muffin |
toughness , dry , air , tunneling , and can bake irregurlary |
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what quick bread requires kneading |
biscuits |
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what type of flour has the highest protein level |
bread flour |
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gluten is what ? |
a protien |
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what forms gluten |
flour and liquid |
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what are the functions of sugar in baking |
taste , color , preserving , liquid , moisture |
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what is the fuction of eggs in baking |
leaving , binding , fat , tenderizer , flavor |
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what is invert sugar |
liquid sugar like honey , syrup , molacess |
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all sugar is horoscopic what dose that mean |
draws water into it |
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what temp dose yeast die |
140 |
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the two functions of salt in yeast are |
control the yeast growth and helps it strengthen the gluten a bit |
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what makes a cookie spread too much when u bake it |
overmixing it , too much fat , heat too low , over creaming |
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ingridents in French bread are |
flour , yeast , salt , and water |
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what affects bread dough when proofing |
yeast , temp of the air around it , and time |
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oven placing when you are going to bake |
cookies-top cakes-middle muffins-toward the top pie-bottom |
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best temp for a puff pastry |
400 |
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what is another name for choux paste |
éclair paste cabbage paste |
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what is the leaving agent in choux paste |
liquid ( eggs water fat ) |
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what food borne illness can you get from under cooked choux paste ? |
samenella |
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what do u do with pastry cream when its done |
chill it |
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pasty cream is what type of custard |
stirred |
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what kind of pan do u avoid using when making pastry cream |
aluminum |