Mixing
Why do we handle biscuit and scone dough as little as possible when mixing and rolling?
To prevent overworking the dough, making it tough
Brioche is an example of what kind of dough?
Rich or sweet yeasted dough
Chocolate with a minimum of 31 - 33% cocoa butter is called:
Couverture chocolate
How are sorbet and sherbet different?
Sherbet is sorbet plus dairy.
What is the thickening agent used in pastry cream?
Cornstarch
What are two examples of Physical Leaveners?
Steam & Air
What is the Window Pane Test, and what does it test?
Take a small piece of dough, stretch it without tearing, try to see light through it.
Tests gluten development
_________ is the unstable fat in couverture chocolate. What process does it require when melted?
Cocoa Butter
Tempering
What is the key difference between American and French Ice Cream?
French Ice Cream is made of Creme Anglaise, containing egg yolks.
Why do we bake custards in a water bath?
To slowly set the eggs in the mixture
Ribbon stage is a term describing
eggs whipped with sugar to full volume
What are the 4 basic ingredients in most bread?
Water, yeast, flour, salt
When melting couverture chocolate, it's key not to heat it above __________ degrees to prevent burning.
120 F
How is granita frozen?
Stirred with a fork periodically
The texture and consistency of a custard will be determine primarily by:
Type of dairy, ratio of eggs, cooking method
What is the difference between using water or milk when making Pate a Choux?
Milk contains lactose and fat which affect the texture (softer) and color (browner).
The 240 Factor is used to find the temperature of ______ in making _______.
water
bread
How is coating chocolate different than couverture chocolate?
Coating chocolate includes vegetable oil as the fat.
Couverture chocolate has cocoa butter as the fat.
What is Overrun?
Additional volume of air incorporated in frozen desserts when churned.
How did we bloom gelatin? What else did we do to gelatin before adding it to a recipe?
Melt - heat gently until dissolved
List the three kinds of Meringue, with the mixing method details of each.
French/common - mix cold, bake low
Swiss - whip over bain marie until 145 - 165, then whip
Italian - heat sugar syrup to 240, pour over white, whip until cool
List the 10 steps of bread production in order:
1. Scaling
2. Mixing
3. Bulk Fermentation
4. Dividing
5. Preshaping/Rounding
6. Bench Rest
7. Shaping
8. Proofing
9. Baking
10. Cooling
Tabling, vaccination, seeding, direct, block are all methods to do what?
Temper chocolate
What does the refractometer measure? In what scale?
Sugar concentration - Brix = percent
List the 4 main components in our Chocolate Mousse recipe.
Melted chocolate, pate a bombe (yolks & sugar), gelatin, whipped cream