Flours
Finely milled wheat
What is flour?
Moistening cakes and poaching fruits
What is simple syrup used for?
Baking soda and baking powder
Name the two types of chemical leaving
What does shortening do to a product?
The person who works preparing and baking breads
The protein found in flours
What is Gluten?
Brown sugar has molasse in it
What's the difference between white sugar and brown sugar?
The leavening process
When gases are trapped in dough creating small bubbles that give baked goods a light and airy texture?
animal and vegetable
What are the sources for shortenings?
Safety
What is the most important thing in the kitchen?
AP, Cake, Pastry, Bread flour
Name the 4 flours mainly used in the kitchen
Powdered sugar
Does powdered sugar or granulated sugar dissolve faster
What are the 3 types of leaveners?
A process that incorporates hydrogen into the oil making it solid
What is hydrogenation?
What is a pastry chef responsible for?
The 4 flours mainly used in the kitchen.
What are AP flour, cake flour, pastry flour, and bread flour?
Sugar enhances taste perception
What is not a function of sugar: promotes crispness in cookies and pastries, enhances taste perception, assists with the leavening process in breads, is the key to browning through caramelization
What helps with structure?
butter, lard, and blends that use rendered beef fat
What do animal shortenings include?
In the early morning and early afternoon
When is the work for pastries done?
The flours listed from highest gluten content to lowest: AP flour, cake flour, bread flour, pastry flour
What are the flours listed from highest gluten content to lowest?
Honey, simple syrup, molasses, and corn syrup
Name the flour liquid sweeteners?
What's with the difference between dry and compressed yeast?
Pies, cakes, and cookies have a longer shelf life
What is the benefit of the hydrogenation process?
Yes, culinarians need to have these skills
Do culinarians need to have basic skills in baking and pastry?