Food safety & Sanitation
The three types of hazards in a kitchen
What is biological, physical, and chemical hazards?
The three types of Leaveners
What is chemical, biological, and physical Leavener?
A process of repeatedly folding and pressing the dough
What is kneading
Made by beating egg whites and sugar
What is meringue
This sweet baked treat is typically topped with frosting and candles on birthdays.
What is cake?
The measure of acidity or alkalinity of a substance
What is pH
Other than sweetening sugar contributes
What is Tenderization retains moisture and browns with caramelization
Yeast dough is allowed to rise after it is shaped and before it is baked.
What is proofing
Custards that are prepared on the stovetop
What is stirred custard
This powder, often abbreviated “BP,” helps baked goods rise by producing gas bubbles.
What is baking powder?
The range of the Temperature Danger Zone
What is 41°F and 135°F
When you add too much flour to a baked good
What is result in dry, dense, and tough baked goods with a dull flavor
Is a living organism that consumes carbohydrates found in flour, sugar, and other dough ingredients.
What is yeast
Consists of hot milk that is sweetened with sugar and thickened with starch and egg yolks.
What is pastry cream
Bakers use this sweet ingredient made by bees to add flavor and moisture to breads and cakes.
What is honey?
The acronym FAT TOM stands for
What is Food, Acidity, Temperature, Time, Oxygen, and Moisture?
The addition of too little baking soda
What is causes baked goods to be dense, flat, heavy, and pale?
Is the act of cutting small slashes in the surface of risen dough before it is baked
What is Docking
A stable foam dessert that is solidified by fat or gelatin and lightened with whipped cream or Italian meringue
What is mousse
In baking, this French term refers to the step of coating cold butter with flour so it forms thin layers that create flakiness in pastries like croissants and puff pastry.
What is laminating (lamination)?
Cross-Contamination
What is a food that is safe when it comes in contact with an unsafe product?
The addition of too little egg to baked goods?
What is lack of structure, moisture, and leavening?
The process of portioning dough by weight.
Scaling
Created by incorporating large amounts of air bubbles, usually into cream or egg whites
What is foam
In 1843, this British chemist and food manufacturer created the first modern baking powder, revolutionizing quick breads.
Who is Alfred Bird?