random
dowel rolling pin
a wooden long narrow cylinder
Rolled cookie
A cookie dough that is first rolled out and then cut into specific shapes before baking, often decorated for holidays.
cooling
to bring a food product from 135 to 70 within 2 hours and then down to 40 within an additional 4
mother sauce
5 baes sacues that are then used to create derivative sauces.
ice bath
product in a pool of ice water
docking
to poke many small holes in a rolled-out dough to prevent large air pockets from forming and to allow trapped steam to escape.
blind baking
to pre-bake something before filling to allow it to have more structure and to better hold up the filling.
Meat temperatures
Poultry 165, ground beef 158, roasts 145, pork 145, seafood 145
espagnole
hot holding
holding a food product at or above 135F to prevent the growth of bacteria
5 steps to dishwashing
mealy crust
a pie dough that has been mixed very well, is dense and strong, well-suited for a bottom crust or a pie needing more structure.
Hot holding
holding a food product at or above 135f to prevent the growth of bacteria.
bechamel
a mother sauce made of milk and roux
bringing an item from 135f to 70f withing 2 hours and then down to 40 within an additional 4 hours
How to Label
Name of product, date, period #, group #, initials using tape on lid of container and written in sharpie
custard
a mixture of dairy and eggs that, when cooked thicken and sets in a solid or semi-solid state.
reheating
to bring a product up to 165f within 2 hours for a minimum of 15 seconds to kill off any potential bafcterial growth.
hollandaise
a mother sauce that is an emulsion sauce, made of clarified butter and eggs
T.C.S
temperature as a control for safety foods.
10 steps of yeast production
1. Scaling the ingredients - gather and measure ingredients 2. Mixing and kneading the dough-Straight dough or Sponge method 5. Fermenting the dough- Bulk fermentation, Primary Fermentation, allowing the yeast to work its magic, consuming sugars and creating CO2 until the dough has doubled in size 4. Punching down the dough (degassing)- helps to create a smooth finished product without large air pockets 5. Portioning the dough - dough is then cut into desired sizes 6. Rounding the portions-dough is rounded to help trap gas, and have a smooth even surface to allow for even proofing and baking. 7. Shaping the Portions - dough is shaped as desired 8. Proofing the product-secondary fermentation, second rise, allowing the dough to rise again to double in size will help create a light product that will bake more evenly 9. Baking the product- Product will heat up creating steam from evaporating water causing a 3rd rise 'oven spring' this will achieve your finished product size and set the crust 10.
Cooling the product- This crucial step will help to set the crust and crumb of your product, Product should be removed from its pan and placed on a wire rack to cool completely.
Render
to cook an item in a dry environment to heat up and melt away fat
Time tempt. control
ensuring that food is cooked and stored at the correct temperature to prevent bacterial growth.
veloute
a mother sauce made of light colored stcok and roux
R.E.F
ready to eat foods