Safety & Sanitation
The minimum amount of time you must sanitize dishes in QUATs sanitizer.
What is 30 seconds?
The first liquid byproduct of sugar production.
What is molasses?
Scones are an example of this mixing method.
What is the biscuit method?
This thickening agent can break down if frozen.
What is cornstarch?
The first stage in the 9 stages of baking.
What is gases form?
The temperature danger zone.
What is 41F-135F?
The minimum percentage of fat content in butter.
What is 80%?
The type and consistency of fat in this mixing method is room temperature and butter.
What is the creaming method?
This is how you should handle pie dough.
What is gently and as little as possible?
Sugar recrystalization happens after this step in the baking process.
What is taking it out of the oven?
The temperature of the water in the first compartment of a three compartment sink.
What is 110F?
The innermost part of the wheat kernel.
What is the germ?
A quickbread is characterized by the addition of this.
What is a chemical leavener?
Prevents oxidation and adds shine to fruit tarts.
What is glaze?
At 140F starches begin to expand and absorb liquid, called this.
What is gelatinization?
After this many hours, you must check the temperature of food you have been hot or cold holding.
What is four hours?
In a sugar syrup, the temperature that sugar caramelizes.
What is 338F?
Long pockets of air, called tunneling, is caused by this.
What is overmixing?
A non-flaky dough used to make dessert tart shells
What is pate sucree?
What happens to a baked product if proteins coagulate too early.
What is the product won't rise?
PHF stands for this.
What is Potentially Hazardous Food?
The group of fruits that apples belong to.
What is pommes?
This chemical leavener needs the addition of an acidic ingredient to activate it.
What is baking soda?
A cooked egg custard thickened with cornstarch, similar to vanilla pudding.
What is pastry cream?
The process of sugar breaking down in the presence of protein and heat is called this.
What is the Maillard Reaction?