Chocolate liquor, sugar, milk solids, vanilla or other flavors.
100
What thickener is used in jams and jellies?
Pectin.
100
What is sugar's function in a recipe? Name 3 things.
It adds flavor (sweetness), color (caramelization), helps leaven (creaming and foaming methods), tenderizes (by cutting up gluten strands), food for yeast, and preserves.
100
What is a simple syrup?
A mixture of sugar and water that is boiled, cooled and used.
100
What is a meringue?
A mixture of egg whites and sugar that has been whipped to a foam.
200
Which chocolate would have a higher percentage, milk chocolate or bittersweet chocolate?
Bittersweet. Percentage refers to ingredients that come from the cocoa bean.
200
What is different about using the modified starch "instant clear gel"?
It does not have to be heated or cooked to begin thickening.
200
What are eggs function in a recipe? Name 3.
They add flavor (mostly from the yolk), they provide structure (proteins from white coagulate), help with leavening (especially in a foam), enrich and tenderize (fat from yolk).
200
What could we use a simple syrup for?
Moistening cake layers, making sorbets, candying citrus peels.
200
What is the process of making a common meringue? What is its other name?
A common or French meringue is made by whipping whites until they form soft peaks and then slowly adding granulated sugar until firmer peaks form.
300
Are bittersweet and semisweet precise definitions? What are they?
These are not precise definitions. They contain chocolate liquor, sugar, and vanilla or other flavorings.
300
What process do starches use to thicken?
Gelatinization.
300
What is flour's function?
Provides most of the structure in a recipe. Proteins coagulate and starches gelatinize. Gluten is formed when flour is moistened and mixed.
300
Why do we add water when we cook a concentrated sugar syrup?
To help the sugar dissolve evenly. It also allows us to go through the stages of cooking sugar rather than melting dry sugar and going straight to caramelization.
300
What is the process of making a Swiss meringue?
Egg whites and sugar are heated over simmering water until all of the sugar is dissolved. Then the mixture is whipped until desired peaks form.
400
What are cocoa beans called after they have been broken down into pieces?
Cocoa nibs.
400
What is the pure starch we use most often in the bakeshop because of its neutral flavor but good thickening ability?
Cornstarch.
400
What is the function of milk and dairy in a recipe? Name 3.
Provides nutritional value (but often with fat), provides flavor (especially cultured dairy), richness (fatty dairy), color (browning of milk solids), and softens bread crust.
400
What determines how soft or firm a concentrated sugar solution will be when it is cooled?
What temperature the mixture is cooked to and how much water is left in the solution.
400
What is the process of making an Italian meringue?
Egg whites are whipped while a concentrated sugar solution is cooked. The sugar solution is poured into the whipping whites that are at soft-medium peaks.
500
What are the two types of cocoa powder, and which one is acidic?
Dutch processed cocoa - has been processed with an alkali to neutralize acidity. It is darker and milder. Natural cocoa - naturally acidic. Also lighter but with a more rich chocolate taste.
500
What must we do to gelatin before we add it to the recipe.
Bloom - soaked in very cold water. Dissolve - melt the bloomed gelatin over simmering water.
500
How would butter and hydrogenated shortening function differently in a recipe?
Both are fats, so they would tenderize by coating proteins and getting in the way of gluten formation. Both could assist with leavening in the creaming method. Both add richness. BUTTER would add FLAVOR, shortening would not.
500
At what temperature does sugar burn?
375
500
What are the two major differences in whipping egg whites as opposed to whipping heavy cream?
Egg whites should be whipped at room temperature, heavy cream should be very cold. Egg whites do not whip properly if any fat is present, we need at least 30% fat to whip cream.