Custards & Frozen
What is the main difference between American and French ice cream?
French ice cream contains eggs
The two kind of chemical leaveners we use are
baking powder, baking soda
What are the four main ingredients when making bread?
Flour, water, yeast, salt
__________ is the process of heating and cooling chocolate to get a shiny finish and "snappy" texture.
Tempering
___________ is an example of a biological leavening agent.
Yeast
Creme Brulee and Creme Caramel are examples of ______custards
Baked
Pate a choux products are leavened with ________.
Steam
The windowpane test shows the ________ development.
gluten
Before using gelatin powder or sheets, it must be ______ in ______ water.
bloomed
cold
A fruit coulis is thickened with ________.
Xantham gum
Adding _________ to a sorbet will turn it to a sherbet.
Dairy
Steam and air are examples of what kind of leavening agent?
Physical
Do all of these laminated doughs contain yeast -Croissant, Puff Pastry, Danish?
No, only Croissant and Danish
When melting couverture chocolate, it is important not to heat it above _______ to prevent scorching.
120 F
For a formula, how does one determine the conversion factor?
New yield divided by old yield
The primary reason to slow bake in a water bath is to...? Provide an example of something that is baked in a water bath.
Slowly set the eggs in the mixture.
Baked custards
What is a reason why pate a choux items deflate after baking?
Pate a Choux items were removed from the oven too early or the oven got opened too early in the baking process.
In breadmaking, the 240 factor is used to calculate the temperature of what?
water/liquid
Couverture chocolate contains what kind of fat?
cocoa butter
This type of meringue is heated over a double boiler before whipping...
Swiss
A refractometer measures __________ in a _________.
sugar percentage
sorbet or granita base
Why is the flour in choux paste is cooked before adding the eggs?
To gelatinize the starch and allow more eggs to be added
List the three elements needed to initiate fermentation:
Food, warmth, and moisture
What happens to a chocolate bar that gets hotter than 90 F?
out of temper
fat bloom
Place these kinds of flour in order from lowest protein to highest: *Sir Lancelot, high gluten white flour *cake flour *Sir Galahad, all purpose/ bread flour *pastry flour
*cake *pastry *all purpose *high gluten