Chocolates
What is the temperature to remember when dealing with tempering chocolate?
90*
Name 3 types of buttercream?
American
Swiss Meringue
Italian
what makes sourdough sour?
comes from the acids produced in the starter...
What is the name of a special sugar thats easier to work with?
Isomalt
What type of coffee roast has more caffeine? why?
Blonde
aging and roasting
What is the temperature chocolate burns at?
What is a reason to freeze cakes?
Easier to deal with
buttercream
stack
assembling
What is the difference between puff pastry and croissants?
add yeast to croissants not to puffs
What is different about soft and hard ball sugar?
Temperature, structure, & how you use it.
Explain the difference between a Cappuccino and Latte
level of milk to foam
What is the difference between American buttercream and Italian Meringue?
American is butter and powered sugar whipped together until super fluffy
Italian Meringue has a hot sugar syrup poured over the whipped egg whites.
What do you call the rising process of bread?
Proofing
When you get past the hard ball stage what is your sugar called?
Crack
Macrons, Eclairs, Madeleines - French
Tiramisu, Panna Cota, Gelato - Italian
What does tempering chocolate do?
Final product will be shiny, crisp, have a snap and a longer shelf life
How do you secure or support your cakes?
straws/dowels
also layering buttercream between layers.
How to you make a sourdough starter?
How do you feed it?
Mix flour and water together leave in out to catch the yeast from the air....
to feed you will do equal parts of flour and water...
What is isomalt usually made from?
Beet sugar
What is vanilla extract?
a vanilla bean is soaked in an alcohol solution to extract the compounds..
Explain how to temper chocolate?
heat to about 120* then drop it down to low 80*'s like 84* then bring it back up to 89-90* to hold
What is the secret to being successful in cake decorating?
Practice
What do you call a tower of creme puffs and spun sugar?
Croque En Bouche
How would you stick your sugar art together?
Heat or melt the pieces or dip and stick
What causes a meringue to weep?
unstable meringue, or undercooked or too much moisture in it.