Sugar and Syrups
Starch and Gelatinization
Fat and Oil
Chocolate
Fruits
100
What is millard browning?
What is browning of proteins
100
What is Type A and Type B refer to when talking about gelatin?
What is Type A pig skin, Type B Cowskin
100
How much fat does butter contain?
What is 80%
100
What are the two enemies of chocolate?
What is excessive heat and water
100
Name a fruit that ripens off the plant?
What is apples bananas etc.
200
Define the term hygroscopic in relation to sugar
What is attracted to H20
200
How many dry sheets equal 1 oz
What is 12
200
What are the advantages and disadvantages of butter?
What is Disadvantage expensive Advantage mouth feel taste flavor
200
What do gray streaks resemble in a chocolate?
What is blooming
200
What is my favorite color
What is navy blue
300
What is the difference between molasses and black strap molasses
What is black strap is bitter and boiled longer
300
What is the difference between pectin and agar agar? (identification)
What is agar agar has white flakes
300
How is margarine healthier than butter?
What is no cholesterol and not high in saturated fats
300
What are the three varieties of chocolate?
What is criollo, forastero, trinitario
300
Where do I live
What is New hampshire
400
What are the two ingredient percents that make up sugar?
What is 50% Beet 50% Cane
400
Why do people choose root starch over seed starch?
What is Seed Starch can weeps over time and root can be frozen
400
Why can you not cream with oil fats
What is no aeration
400
Where is the origin of cacao
What is along equator
400
what is the emergency number in baker shop
What is 1111
500
Name a type of doctor and what does it do?
What is inverted syrup and it helps prevent crystalization
500
What are the difference between Preserves, Jam, Jelly
What is Jam fruit chuncks Jelly juices Preserves no pieces
500
What replaced lard?
What is hydrogenated fats
500
What is cacao paste called?
What is liquor
500
What does the acronym MFB mean?
What is Made for Bakers
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