Kitchen Safety
what fire class would kitchen fall under
class K
What is proofing
allowing dough to rise for a second time
how long is a blond roux cooked
5 to 6 min
egg sugar flour milk
pastry cream
3 sweeteners used in baking
brown sugar, honey, molasses, corn syrup
what is the PASS technique
Pull pin
aim at base of fire
squeeze the trigger
go side to side
why do you punch dough
release CO2
relaxes gluten
cooked roux for shortest time
white roux
cooked 3 to 5 min
coca sugar butter
chocolate fudge
example of dropped cookie
chocolate chip oatmeal
What is FIFO
First in first out
creates CO2 the step where the yeast for the dough rises
what is yeast fermentation?
nutty aroma, cooked the longest
brown roux
yogurt, sugar, gelatin and flavor COLD
frozen yogurt
why are fats used during baking
add moisture
what is temperature danger zone
41-135
develops gluten
good for cookies, biscuits and all general baking
all purpose flour
add vanilla and brown sugar to caramel sauce
butterscotch flavor sauce
what is a leaveners used for in baking
allows dough or batter to rise
baking soda yeast baking powder
what is class B fires
gas
grease
oil
what bread has the most gluten
Wheat bread
high in gluten
for pasta
Semolina flour
what is coulis
cooked fruit strained and thickened with cornstarch
3-2-1 method for pie
3 part flour, 2 part fat, 1 part water