CHAPTER 8 desserts & bakery products. Shortenings and fats do what for baked goods? (504) Fats make baked goods moist, add flavor and keep baked items.

CHAPTER 8 desserts & bakery products

Shortenings and fats do what for baked goods? (504)

• Fats make baked goods moist, add flavor and keep baked items fresh longer.

What kind of flour would you use to make pasta? (505)

• Semolina

What kind of flour has the least amount of gluten? (505)

• Cake flour

This is the process that occurs when sugar is heated in bakery products. (505)

• The sugar will turn a light brown color.

This is a mixture of baking soda and an acid added with an inactive material such as starch. (506)

• Baking powder

Standardized recipes for bakery products are called what? (508)

• Formulas

What kind of ingredient makes dough or batters rise while baking? (506)

• Leavener

In baking, flour is what percentage of the formula? (508)

• 100%

What does sifting do? (509)

• Sifting adds air to flour, cocoa, and confectioners sugar. Sifting also removes lumps and filters out impurities

What are the 2 categories of yeast breads? (514)

• Lean dough• Rich dough

Lean dough is made with what 4 ingredients? (514)

• Flour• Yeast• Water• Salt

What is made from lean dough? (514)

• French bread• Hard rolls

Why do we knead bread dough? (515)

• It is important because it develops the gluten

What are the 2 primary methods used to make yeast breads? (515-516)

• Straight dough method• Sponge method

Sourdough is made with a starter. What ingredients are in a starter and how is it made? (516)

• Water• Yeast• All purpose flour

• These items are combined and fermented (usually overnight) until it has a sour smell.

What is proof? (516)

• Rise for a second time

What are the 10 steps in making yeast bread? (518)

• Scale ingredients• Mix and knead ingredients• Fermentation• Punch down the dough• Portioning• Rounding• Shaping• Proofing• Baking• Cooling and storing

What are the 4 methods for preparing quick bread and cake? (525)

• Creaming• Foaming• Straight Dough• Two Stage

Which method for preparing quick bread and batter mixes fat and sugar together to produce a very fine crumb and a dense, rich texture? (525)

• Creaming method

Which method is used to prepare angel food cakes and chiffon cakes? (525)

• Foaming method

What is the protective coating on a cake called? (526)

• Icing or Frosting

What are the 7 types of icing?

• Buttercream• Foam• Fondant• Fudge• Ganache• Glaze• Royal Icing

Which type of icing has a shiny, nonsticky coating when dried? (527)

• Fondant

Why are steamed puddings more stable than dessert soufflés? (528-529)

• Because of the greater percentage of egg and sugar in the batter

When making 3-2-1 pie dough, it is… (533)

• 3 Parts Flour• 2 Parts Shortening• 1 Part Water

What is the process of preparing prebaked pie shells called? (535)

• Blind baking

What kind of dough do you use to make baklava? (537)

• Phyllo

What are the 7 types of cookies? (539)

• Bagged• Bar• Dropped• Icebox• Molded• Rolled• Sheet

Which type of cookies are ladyfingers and tea fingers? (539)

• Bagged

What is the basis of all cocoa products? (544)

• Nibs

What is the white coating that sometimes appears on the surface of chocolate? (546)

• Bloom

What is the best way to store chocolate? (546)

• In a cool, dry, well ventilated area.

Why is chocolate tempered? (547-548)

• So that the chocolate will melt evenly

What piece of equipment is used to melt chocolate? (547-548)

• Double boiler

What is the fruit sauce made from fresh berries or other fruits? (555)

• Coulis

What is custard like pudding? (555)

• CREME ANGLAZE

What ingredients do you use to make Bavarian cream? (557)

• Vanilla sauce• Gelatin• Whipped Cream