Sanitation
What is a PCO
Pest control opperator
What is rolled in dough
Folding layers of fat into dough
Hygroscopic
Attracting and holding H20 from air
Pate a choux
Eclair paste
Creampuffs
Boiled Icing
Boiled sugar, water, egg whites
What is OSHA
Occupational Safety Heath admin
Lean vs Rich dough
L: crusty with less fat
R: Soft with more fat
Choc liquir
Cocoa solids+powder
Bouchee
Tiny tarts
Quichees
Creme Chantilly
Sweetened whipped cream
Microorganism
Bacteria, Virus, Fungi
Also these are biological hazards
What is strusel
1 butter, 2 sugar, 4 crumb
Cocoa powder
leftover when cocoa butter is removed from bean
Fruit fillings
Fruit, cooked fruit, cooked juice
Foam Frosting
Egg whites + sugar
Thawing ways
Fridge, cold water, microwave
Describe Yeast
Fungi, Yeast+carbs=alcohol+Co2
Glutenin, Gliadin
Emulsion vs Extract
Ex: H20 and acholol
Em: 2 liquids that don't mix well
Tarts+ Pie fancy name
Pate sucree
High ratio cake
More sugar than flour
What is TDZ?
Temperature danger zone
41-135 for 4 hours
Describe leaving and starch retrogradtion
Powder: Cream of tartar- moisture
Soda: Alkaline compound- Heat
Cooking starch and becomes firm while cools
4 Fats
Lard: Pork fat, flakey
Shortening: High melting, no taste
Butter: Burns, rich taste
Margine: Greasy
Flakey v Mealy
F: Big pieces
M: Little pieces
Italian vs French Buttercream
I: Hot sugar syrup
F: Beating egg yolks