Flour
Chocolate
Baking
Fruit
misc
100
which flour has the highest gluten content?
bread
100
why would you temper chocolate?
chocolate melts smoothly
100
what is docking?
poking holes in things
100
what is the natural form of sugar in fruit?
fructose
100
what happens when potatoes are exposed to light
develop a greenish color
200
which flour has the lowest gluten content?
pastry
200
what % of cream to chocolate when making ganache?
50% 50%
200
the process of browning sugar is called what?
caramelizing
200
what can you use to certain fruit to keep it from browning?
citrus acid
200
what happens to the starch content as potatoes age?
increase
300
which flour has medium gluten content?
all-purpose
300
what has happened to the chocolate and what do you do if it has become grainy during tempering?
it burnt, throw it out
300
how many rises should yeast bread go through?
2
300
fruits that need to ripen should be stored at room temps of
65 F-70F
300
what is the proper storage temp for potatoes?
45-55 degrees
400
which flour should bu used for a chewy elastic product?
bread
400
1. What form of the cocoa bean that is cracked into small pieces and the basis for all cocoa products?
Chocolate nibs
400
what volume increase should a yeast dough go through during the rising process?
double
400
citrus fruits are abundant in vitamin
c
400
what is the measurement in cups of a cube of butter?
half cup
500
what flour should be used for a tender flaky product?
pastry
500
What is the first form of chocolate called when it is crushed
Chocolate liquor
500
Why is pie crust dough called a 3-2-1 dough
3 parts flour 2 parts fat 1 part water by weight
500
what happens when some fruits emit ethylene gas?
they cause other fruits to ripen.
500
what gives orange drupes their orange color?
carotene
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