Baking and Pastry Principles

Baking and Pastry Principles
1. 12 STEPS OF DOUGH PRODUCTIONS Scale Ingredients

Mixing
Fermentation
Punching
Scaling and portioning
Rounding
Benching
Make up and Panning
Proofing
Baking
Cooling
Storing
2. Blending Mix Method Consists of 2 mixtures, one with the wet and one with the sifted dry. Any garnish ingredients are added las
USED FOR CAKES, QUICKBREADS, MUFFINS
3. Creaming Method Fat and Sugars are creamed with paddle until very light and smooth. Scrape down the bowl 2 times during
slowly allowing each addition to incorporate. Scrape bowl after each addition of eggs. Sifted dry is added in
ingredient, the wet and dry are alternated starting and ending with the dry.
USED FOR CAKES, COOKIES, QUICKBREADS, MUFFINS
4. Foaming Method A foaming method is any method in which the eggs are whipped or breaten to incorporate air before they
The air incorporated into the eggs create a light and airy batter and help leaven the baked item.
The COLD method uses room cold or room temperature eggs.
The WARM method uses eggs and sugar which have been warmed in a double boiler to a temperature of 1
USED FOR - MANY STYLES OF CAKES, SOME COOKIES
5. Gluten A protein composite found in foods processed from wheat and related grain species, including barely and
dough, helping it rise and keeping its shape and often gives the final product a chewy texture.
KNEEDING DOUGH CREATES THE STRANDS THAT HELP THE GULTON MOLECULES TO JOIN
6. Leaven To raise or make lighter
7. Meringues French
Room temperature whites with raw sugar added slowly at the foamy stage
Used for recipes that will be baked such as cookies or cakes
Swiss
whites and sugar are warmed over double boiler 115-165 F. Better volume and stability then french.
Can be used for baking, lightening mouses or decorating
Italian
Sugar is cooked to a soft ball 240 F. Most stable of the three. used for decorating.
8. Protein levels in Cake flour - 6.8%

wheat flours Pastry - 7-9.5%
All Purpose - 9.5 - 12%
Bread Flour 11.5 - 14%
Whole Wheat 13 - 14%
High Gluton 13.5 - 14.5%
9. Rubbed Dough The characteristic flakey texture of rubbed doughs is deveolped by rubbing together the cold fat and the flour, leavin
Method rubbed dough is baked, the pieces of fat melt to create pockets in the interior of the dough. As the fat melts, steam
held in the fat. This steam expands the pockets, which then become set as the dough continues to bake, thus creatin
USED FOR - SCONES, PIE DOUGH, TART DOUGH, BISCUITS, SHORTBREAD, SHORTCAKES, COOKIE DOUGHS
10 Shifting Dry Removes lumps that may have formed in storage

. Ingredients Prevents unsightly lumps in batters and doughs
More accurate measuring when using volume (cups)
Blends dry ingredients together evenly
11 Steps for Rubbed Shift the dry ingredients

. Dough Method cut the cold fat into the dry ingredients until the mixture resembles a coarse mill.
add the cold liquid ingredients and mix just until a shaggy mass is formed
knead the dough very briefly if necessary shape and scale the dough as desired and bake as indicated for the particu
12 Types of Bread Lean Dough

. Dough Rich Dough
Rolled in Yeast Dough
13. Types of Leaveners Yeast

a living organism that need suitable conditions to thrive
Chemical
baking soda
baking powder
Mechanical
air, moisture, steam
CIA baking and pastry skills development
1. 12 steps in bread making 1)scaling 2)mixing 3)bulk fermentation 4)folding 5)diving 6)pre-shaping 7)bench rest 8)shaping 9)final fermentation 10)
2. Basic bread varieties Challah, rolls, baggets, brioche
3. Biga 100% flour, 50-60% water, 1/2% yeast, 24 hours
4. Blitz dough Chunks of butter that is folded into flour using the 3 fold, 3 times, rest and repeat
5. Brioche method 1)combine liquids, yeast and a portion of the flour to create a sponge 2)place rest of flour on top of sponge and allow to
to allow gluten development 4)slowly incorporate the butter. 5) bulk ferment 6)divid into 1.5oz and shape into brioche
6. Chemical leaveners Baking soda, baking powder
7. Cocoa butter The fat extracted from a cacao bean
8. Combination creaming method Combines the creaming method with the foaming method
9. Cookie dough ratio 1:2:3 sugar, butter, flour
10 Creaming method Blending fat and sugar together to incorporate air

.
11 Define fondant Sugar, cooked with corn syrup, that is agitated constantly to get super fine crystalline structure.
.
12 Enriched dough Dough that has been enriched in some way. Typically with milk, cream, butter, sugar, eggs
.
13 Ganash ratio 2:1 chocolate, cream

.
14 Gato St honore A base of puff pastry, with a ring of pate a choux filled with creme chibouste, topped with a ring of cream puffs, glued o
. again with chantilly cream.
15 How is rubbed dough baked? Blind bake

.
16 Lean dough A basic dough made with the 4 most common ingredients in a bakery: flour, yeast, water, salt
.
17 Liquefier Helps loosen/liquefy a dough/batter. Ie water, fat, sugar

.
18 Lock-in You literally lock in the butter to the dough and do four 4 folds
.
19 Mechanical leavener Incorporated air

.
20 Organic leavener Yeast

.
21 Pie dough ratio 3:2:1 flour, butter, water
.
22 Poolish 100% flour, 100% water, some yeast - 12-16 hours

.
23 Pound cake A rich cake containing a pound of each main ingredient, typically flour, butter, and sugar
.
24 Rubbed-in dough The process of rubbing the fat and flour together. Either mealy or flaky
.
25 Short dough Contains high level of fat, producing a tender crumbly crust.
.
26 Sour dough fermentation is caused Yeast and bacteria

. by what?
27 Stabilizer Helps develop a solid structure. Ie flour, eggs

.
28 Steps for short dough 1)Combine sugar and fat, without incorporating air 2)add eggs gradually 3)add dry ingredients and mix til just combi
. chill
29 Steps to make pate a choux 1)bring liquids, sugar and salt to a boil 2)add flour 3)cook for 3min 4)place in mixture and add eggs gradually 5)bake
. reduce to a 350 degree oven
30 Steps to making chocolate 1)harvest 2)fermentation 3)drying 4)storing 5)roasting 6)cracking 7)grinding 8) refining 9)conching 10)tempering
.
31 What are the 2 different ways to Blitz and lock-in

. make puff pastry
32 What are the 2 methods to cooking Dry and wet sand

. sugar?
33 What are the 2 methods to temper Tabling, seeding

. chocolate?
34 What are the 3 different kinds of Cold

. foaming method? Warm
Seperation
35 What are the 3 different types of Boiled, pastry cream
. custards?? Give an example Stirred, creme anglaise
Baked, quich
36 What are the 3 laminated doughs Puff pastry, Danish, and crossant
.
37 What are the three different The cold, common, or French

. meringues? The warm, or Swiss
The hot, or italian
38 What do we make with puff pastry Cheese sticks, pralines, turn overs
.
39 What is fondant used for? It is used as a center in chocolates and as a glaze in pastries
.
40 What is pate a choux used for? Eclairs, swans, cream puffs, Paris-Brest
.
41 What is the bakers % The relationship if ingredients to the flour, which is always 100%
.
42 What is the effect of salt Denatures proteins
.
43 What is the highest temp you can heat 110

. fondant?
44 Why do eggs do to batters and Emulsify the structure

. doughs?
45 Why do we paddle pastry cream? To remove the lumps

.
46 Why do we soak multigrain a before To soften then up and decrease the chance of breaking the gluten strands
. putting them I to the dough?
47 Why do we temper chocolate? To get a shine, snap, and stability

.
48 Why is the brix in desserts? It measures the amount of sugar in relation to the volume of the dessert mix
.
Lesson 2 - Baking and Pastry Production

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1. Absorption The ability of flour to absorb water, measured by the quantity of water absorbed to produce the proper consistency.
2. Bake To cook by dry indirect heat usually in an oven but occasionally under coals on heated stones or metals
3. Batter A flour liquid mixture thin enough to beat with a spoon. Could be drop (cookies) and pour (pattishier) batter.
4. Blend To mix two or more ingredients until they are well combined.
5. Bread A staple food made from flour, water, salt, leaveners, and other ingredients; maybe classified as yeast bread and
quick bread.
6. Bun Any of various sweet or plain small breads; a round roll.
7. Butter Commercialized product
8. Butterfat The fat in milk, also called milkfat.
9. Cake Baked batter with a variety of ingredients.
10 Cereal Seeds of the grass family used widely as staple food. Includes: heat, oats, rice, barley.
.
11 Chiffon Cake Modified sponge cake using vegetable oil.
.
12 Coat To cover with a thin layer of flour, sugar, nuts, batter, etc.
.
13 Confectioner's Sucrose ground in to fine powder and mixed with a little cornstarch to prevent caking.
. sugar
14 Cookies Small sweet cakes chiefly used as a snack items.

.
15 Cream As a noun, the rich oily part of milk; as a verb, beat to a smooth consistency.
.
16 Creaming method A mixing method that begins with the blending of fat and sugar, used for cakes, cookies.
.
17 Cream puff A round shell of pastry filled with whipped cream or custard.
.
18 Crimp a. Small piece taken from larger or whole bread

. b. Inner portion for cake or bread as distinguished from the crust
c. As a verb, to dip or roll crumbs until evenly covered
19 Crust The outside of loaf bread or the pastry cover of a pie.

.
20 Cupcake A small cake baked in a cuplike mold.

.
21 Custard A cooked baked sweetened mixture of milk and eggs.

.
22 Cut and Fold A combination of two motion; cutting vertically through the mixture or rubber scraper across the bottom of mixing bowl
. and turning over by gliding the spoon at each turn.
23 Dough A flour liquid mixture stiff enough to knead or handle. Could be soft or stiff dough.
.
24 Dredge To cover completely with flour or other mixture.

.
25 Drop batter A batter that is too thick to pour but will drop from a spoon in lumps.
.
26 Endosperm Larger inner portion of the cereal grain or kernel which contains most of the starch.
.
27 Enzymes An organic catalyst basically protein produced by living cells.

.
28 Fermentation Transformation of organic substances into smaller molecules by the action of microorganism.
.
29 Flakiness Tendency of the crust to separate into layers when broken. A desirable characteristic of pastry.
.
30 Flour Powdery products from milling cereal grains, root crops, starchy vegetables, and other foods.
.
31 Flute To make series of short indentations or channels, as in edge of pie crust.

.
32 Ganache A rich cream made of chocolate and heavy cream.

.
33 Glaze To coat with a thin syrup, clear jelly or caramel to the product of a shiny surface.
.
34 Gluten The elastic and sticky substance formed from insoluble proteins of wheat flour during dough development.
.
35 Granulated Sucrose in fine crystalline form.

. sugar
36 Grease To rub a small amount of oil or fat in a frying pan, cake pan, or griddle before using to prevent sticking.
.
37 Icing Also called frosting. Cooked or uncooked sugar mixture used to cover and decorate cakes, cookies, rolls, and other
. foods.
38 Incorporate To mix blend or fold one ingredient into another.

.
39 Knead To mix with pressure accompanied by folding and stretching.

.
40 Leavening A process wherein gas is produced in dough or batter.
.
41. Marzipan A paste or confection, icing or filling made of meringue and gelatin.
42. Meringue A mixture of stiffly beaten egg whites and sugar.
43. Mix To combine ingredients in any manner for thorough distribution of ingredients.
44. Mold To mix or knead into required consistency and desired shape.
45. Muffin Light quick bread formed from a drop batter.
46. Pastry Sweet baked good with a crust made of enriched dough.
47. Pastry cream A thick custard containing eggs and starch.
48. Petit Four A delicate cake or pastry small enough to be eaten on one or two bites.
49. Pie A food baked with a pastry crust and different fillings.
50. Punch To hit the dough with fist to expel air and to reduce air sacs, thereby preventing tunnel formations in baked goods, supply fresh air to
51. Roll out To flatten dough into a sheet.
52. Sift To separate coarse particles in the ingredients by passing through a sieve.
53. Soften To cream butter, margarine, or shortening until smooth and creamy to let it stand at room temperature until soft.
54. Sponge cake Cake made from beaten egg whites, egg yolks, lemon juice, and flavorings without shortening.
55. Starch A storage form of carbohydrates deposited in the cells of plants.
56. Stir To move a spoon round and round in a bowl to mix the ingredients.
57. Tart A small pastry with various fillings.
58. Torte A rich cake made from crumb, eggs, fruits, and nuts.
59. Whip To incorporate air into a mixture by beating with a brisk, even rotary motion
CU 130 Baking and Pastry Arts Final Exam 2015
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1 Autolyze
.
A period of rest after the initial mixing of flour, yeast, and water
2 Bench
.
The rounded portions of dough are covered and allowed to relax for 10-20 minutes. This relaxes the gluten and makes shaping
of the dough easier.
3 Beurrage
.
Butter and flour mixed for laminate doughs.

4 Blind
. Baking
Weighing down dough and cooking a dough prior to adding a cooked filling.
5. Creme Anglaise
If overcooked past 185 F, the eggs will curdle.

6. Creme Patisserie
The eggs do not curdle when the mixture boils because starch is present.
7. Croissant Dough
Made with:
Yeast
Flour
Butter
Sugar
1/2 water and 1/2 milk
Salt
8. Custard
Made with Milk, sugar, eggs, and flavouring

9. Danish Dough
Made with:
Yeast
Flour
Butter
Sugar
Milk
Eggs
Salt
10. Detrempe
Well mixed dough used in production of laminate dough.
11. Divide
Punch dough after fermented, divide dough into 2 equal halves

12. Docking
Poking holes in bottom of pie dough to prevent blistering or rising.
13. Egg Wash
Eggs and liquid used to seal or finish dough before baking.

14. Ferment
Roll dough into a ball and place under a bowl. First rise. Allow dough to double in size.
15. Flat Icing

Icing sugar, vanilla, milk or water
16 Knead Dough
.
Helps to develop gluten.

The yeast gives off gas and will stretch the gluten out and create air
pockets.
17 Methods used to create cakes

.
The creaming method

The sponge method
The foaming method
18 Production differences between lean bread dough and rich

. yeast dough
Lean dough is low in fat and sugar.

Rich yeast dough contains more fat, sugar, and eggs.
19 Proof
.
Heat and humidity from the proofer help the dough to rise
20. Puff Pastry
Made with:
Flour
Butter
Salt
Water
21. Rich Dough
Yeast dough that contains more fat, sugar and sometimes eggs.
22. Round
Stretches the dough to help form a smooth skin on the dough
23. Slash
To create a weak spot on the surface of the loaf to prevent the loaf from bursting at weak sp
24. Sponge Method
Mixing method for most sponge cakes
25. What is the common ratio for making French Meringue?
1:2
26. Why is cornstarch slurry added to meringue?
It helps to keep it from weeping and helps make it foamy and thick
CF 136 Art of Baking and Pastry Final Review
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1. beating vigorously to develop gluten Kneading
2. beating vigorously to incorporate air Whipping

3. Combining room temperature fat and sugar vigorously to incorporate air Creaming
4. combining solid fat and dry ingredients until the desired size lumps are formed Cutting
5. Creme Brulee means________ Burnt Creme
6. evenly incorporating 2 or more ingredients together Blending
7. Explain the steps to the creaming mixing method 1.Scale ingredients accurately
2. Cream Soft fat and sugar until light and
fluffy
2. Incorporate eggs 1 at a time
3. Add dry ingredients. Alternating with
wet if nessesary
4. Scale and bake
8. For a flaky crust your fat needs to be what size? Pea
9. For a mealy crust your fat needs to be what size? Cornmeal
10 Gently combining 2 or more ingredients to preserve maximum volume Folding

.
11 _____________ requires an acid to initiate the chemical reaction to leaven. Baking Soda
.
12 This leavening agent is double acting first chemically and then with the heat of baking. Baking powder
.
13 True or False- Angle food cake pans must be sprayed well to make sure the cake forms False- if sprayed the cake will fail to rise
. properly
14 True or False- Because cookies contain a larger quantity of fat than most other bakeshop True
. items over mixing is not a concern
15 True or false- It is important to add the butter to the still hot meringue when False- The meringue should whip until glossy and aprox.
. making italian buttercream? 118 degrees before the soft butter is added.
16 True or False- It is important when whipping egg whites to keep all yolk True
. separate because if any gets into the bowl the eggs will not hold air.
17 What are 5 makeup methods for cookies? Dropped

. Stencil
Cut out
Bar
Sheet
Bagged
Icebox
18 What are the 2 methods of cooking custards? Baked and Stirred

.
19 What are the 3 fruit pie methods? Cooked Juice

. Cooked Fruit
Baked Fruit
20 What are the 3 main parts of plated desserts? Main Item, Sauce and Garnish
.
21 What are the 3 mixing methods for quick breads? Muffin Method
. Biscuit Method
Creaming Method
22 What are the 12 steps of baking bread? Bonus: figure it out!! :)

.
23 What cake is an almond version of Geniose? Jaconde

.
24 What cake is made using egg whites for leavening? Sponge
.
25 What cake uses the creaming mixing method? Buttercake

.
26 What does BUFF stand for in relation to plated desserts? Balance, Unity, Focal point and Flow
.
27 What fat produces the flakiest crust? Butter and Shorting Combined
.
28 What is Blind Baking? Pre Baking a pie crust so that it can be filled with
. unbaked filling
29 What is equal parts sugar and water boiled for 1 minute called? Simple Syrup
.
30. What is the block method of tempering chocolate? A large block of chocolate is
31. What is the ideal temperature for yeast development? 75 to 95 degrees F

32. What is the protein found in flour called? Gluten
33. What is the seeding method of chocolate tempering? Chopped chocolate is added
34. What is the Tabling method of chocolate tempering? Chocolate is agitated on ma
35. What is the temperature of soft ball sugar? 240 degrees F.
36. What should be added to inclusions such as blueberries in muffins to keep them from sinking in batter? They should be dusted with
37. When you make _________ it is important to boil the custard in order to cook out all the starch. Pastry Creme
38. Why do we punch down dough? 1. To encourage yeast produ

2. To expel and redistribute
39. Why do we temper chocolate? 1. To encourage proper crys

2. So that chocolate has goo
3. So that it melts smooth a
4. So that it sets properly
40. Yeast is a ___________ Single Cel Fungus
CF 136 The art of Baking and Pastry Midterm Review

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1. Cake doughnuts could be though if The dough is over mixed.

___________. They did not rest long enough before frying.
The contain too much flour.
2. Creme Brulee means? Burnt Cream
3. Define Beating Mixing vigorously to incorporate air
4. Define Creaming Combining softened fat and sugar while vigorously incorporating air till light and fluffy
5. Define Cutting Incorporating solid fat into dry ingredients until small lumps remain
6. Define Kneading Working a dough to develop gluten
7. Define Sifting Passing through a sieve to remove lumps
8. The definition of custard is: Any liquid thickened by the coagulation of egg protiens
9. Describe the baked fruit method for pies. Raw fruit and starch are mixed and baked in a raw pie shell. This method allows for the
least control in thickness of filling.
10 Describe the cooked fruit method for pies. The fruit and starch are combined and cooked till thick before placed into a raw pie shell
. and baked.
11 Describe the cooked juice method for pies. The juice and starch are combined and cooked till thick then added to fresh fruit before
. being placed into a raw pie shell and baked. Used mainly for fragile fruit like berries.
12 Describe the procedure used to temper eggs 1. Heat the liquid

. when making a stirred custard. 2. Mix the eggs and sugar thoroughly
3. Slowly add the hot liquid to the egg mixture whisking constantly
4. When the mixture has been brought up to the same temperature as the liquid combine
both
13 Describe the steps to Blind Baking. 1. Roll out dough and place in pie tin.
. 2. Dock bottom of dough with a fork.
3. Line the pie with parchment.
4. Weight dough with beans, rice or pie weights.
5. Bake until fully cooked and golden brown.
6. Cool and removed parchment and weights.
14 Flaky pie dough requires your fat to be what pea size

. size when cutting it in?
15 The French name for sweet tart dough is _________. Pate sucree
.
16 _______________ is a double acting leavener that requires moisture and heat to Baking Powder
. initiate the chemical reaction that creates leavening
17 It is better to have a lean dough when making raised doughnuts as opposed to a The sugars in a rich dough will caramelize too much
. rich dough because___________? when fried and your doughnut will burn.
18 The main reason pie crusts shrink when baked is what? The dough is over mixed.
.
19 Mealy pie dough requires your fat to be what size when cutting it in? cornmeal size
.
20 Name 3 Baked Custards Creme Brulee, Creme caramel (flan), Pot de creme
.
21 Name 3 Stirred Custards Creme anglaise, Pastry creme, Pudding

.
22 Name 5 cookie make up methods Dropped

. Bagged or Pressed
Stencil or Wafer
Ice Box
Bar
Sheet
Molded
Cutout or Rolled
23 Name the 4 most important steps of the creaming method 1. Scale ingredients accurately
. 2. Room temperature fat
3. Cream fat and sugar until light and fluffy
4. add eggs 1 at a time or liquid slowly
24 _______________ Requires an acid to initiate the chemical reaction that creates Baking Soda
. leavening
25 Scones are made using what mixing method? Biscuit Method

.
26 To make a more rich custard you should do what? Use more eggs or cream instead of milk.
.
27 True or False- Baked custard should be firm and slice easily. True
.
28 True or False- Because cookies contain a larger amount of fat than other True
. bakeshop items, over-mixing is not a concern.
29. True or False- Doughnuts fried at too low a temperature are likely to be greasy.
30. True or False- For apple pie you should use a flaky crust for the top and a mealy crust for the bottom
31. True or False- Quick breads are leavened by chemical leaveners
32. True or False- Quick breads are tender products with a soft crumb
33. True or False- Quick breads require fermentation for leavening
34. True or False- You want to thoroughly mix quick breads to develop gluten
35. Tunneling is caused by what?
36. What are the three mixing methods used for quick breads?
37. What combination of fat produces the flakiest crusts?

38. What is the definition of Chantilly Cream?
39. What step can you take when making quick breads that contain fruit to prevent the fruit from sinking to the bottom of the pan.
40. What type of cookies are made from stencil/wafer batter?
41. What type of make up method is used for chocolate chip cookies?
42. When making pie dough it is important to use _________ fat and __________ water.
43. Why do you blind bake pie and tart shells?
44. Why is a water bath required for baked custards?
45. Why is it important to boil pastry creme?
CF 136 The art of Baking and Pastry Midterm Review
Study online at quizlet.com/_16yc9v
1. Cake doughnuts could be though if The dough is over mixed.

___________. They did not rest long enough before frying.
The contain too much flour.
2. Creme Brulee means? Burnt Cream
3. Define Beating Mixing vigorously to incorporate air
4. Define Creaming Combining softened fat and sugar while vigorously incorporating air till light and fluffy
5. Define Cutting Incorporating solid fat into dry ingredients until small lumps remain
6. Define Kneading Working a dough to develop gluten
7. Define Sifting Passing through a sieve to remove lumps
8. The definition of custard is: Any liquid thickened by the coagulation of egg protiens
9. Describe the baked fruit method for pies. Raw fruit and starch are mixed and baked in a raw pie shell. This method allows for the
least control in thickness of filling.
10 Describe the cooked fruit method for pies. The fruit and starch are combined and cooked till thick before placed into a raw pie shell
. and baked.
11 Describe the cooked juice method for pies. The juice and starch are combined and cooked till thick then added to fresh fruit before
. being placed into a raw pie shell and baked. Used mainly for fragile fruit like berries.
12 Describe the procedure used to temper eggs 1. Heat the liquid
. when making a stirred custard. 2. Mix the eggs and sugar thoroughly
3. Slowly add the hot liquid to the egg mixture whisking constantly
4. When the mixture has been brought up to the same temperature as the liquid combine
both
13 Describe the steps to Blind Baking. 1. Roll out dough and place in pie tin.
. 2. Dock bottom of dough with a fork.
3. Line the pie with parchment.
4. Weight dough with beans, rice or pie weights.
5. Bake until fully cooked and golden brown.
6. Cool and removed parchment and weights.
14 Flaky pie dough requires your fat to be what pea size

. size when cutting it in?
15 The French name for sweet tart dough is _________. Pate sucree
.
16 _______________ is a double acting leavener that requires moisture and heat to Baking Powder
. initiate the chemical reaction that creates leavening
17 It is better to have a lean dough when making raised doughnuts as opposed to a The sugars in a rich dough will caramelize too much
. rich dough because___________? when fried and your doughnut will burn.
18 The main reason pie crusts shrink when baked is what? The dough is over mixed.
.
19 Mealy pie dough requires your fat to be what size when cutting it in? cornmeal size
.
20 Name 3 Baked Custards Creme Brulee, Creme caramel (flan), Pot de creme
.
21 Name 3 Stirred Custards Creme anglaise, Pastry creme, Pudding

.
22 Name 5 cookie make up methods Dropped

. Bagged or Pressed
Stencil or Wafer
Ice Box
Bar
Sheet
Molded
Cutout or Rolled
23 Name the 4 most important steps of the creaming method 1. Scale ingredients accurately
. 2. Room temperature fat
3. Cream fat and sugar until light and fluffy
4. add eggs 1 at a time or liquid slowly
24 _______________ Requires an acid to initiate the chemical reaction that creates Baking Soda
. leavening
25 Scones are made using what mixing method? Biscuit Method

.
26 To make a more rich custard you should do what? Use more eggs or cream instead of milk.
.
27 True or False- Baked custard should be firm and slice easily. True
.
28 True or False- Because cookies contain a larger amount of fat than other True
. bakeshop items, over-mixing is not a concern.
29 True or False- Doughnuts fried at too low a temperature are likely to be greasy. True
.
30 True or False- For apple pie you should use a flaky crust for the top and a mealy True
. crust for the bottom
31 True or False- Quick breads are leavened by chemical leaveners True

.
32 True or False- Quick breads are tender products with a soft crumb True
.
33 True or False- Quick breads require fermentation for leavening False

.
34 True or False- You want to thoroughly mix quick breads to develop gluten False
.
35 Tunneling is caused by what? Over mixing and developing too much gluten
.
36 What are the three mixing methods used for quick breads? Creaming method, Muffin method and Biscuit method
.
37 What combination of fat produces the flakiest crusts? Butter and Vegetable Shortening
.
38 What is the definition of Chantilly Cream? Whipped cream flavored with vanilla and sugar
.
39 What step can you take when making quick breads that contain fruit to prevent Toss the fruit in flour to coat before folding into the
. the fruit from sinking to the bottom of the pan. finished batter.
40 What type of cookies are made from stencil/wafer batter? Tuile Cookies
.
41 What type of make up method is used for chocolate chip cookies? Dropped
.
42 When making pie dough it is important to use _________ fat and __________ Cold fat and Cold water
. water.
43 Why do you blind bake pie and tart shells? So that you can fill them with non baked fillings
.
44 Why is a water bath required for baked custards? To ensure even cooking so that your eggs do not
. scramble in the custard
45 Why is it important to boil pastry creme? To activate all the thickening power of the starch and
. cook out all the starchy flavors.
CU130 Baking and Pastry Arts Mid-Term Katelynn 2015
Study online at quizlet.com/_1n0awo

1 All-Purpose
. Flour
Flour with 10% protein and 90% starches.

It is a mixture of bread and cake flour and has some of each property.
2 Baking Powder
.
Mixture of soda and an acid (sodium aluminum sulphate)

3 Baking Soda
.
A chemical leavening agent used in baked goods.

When combined with an acid, such as buttermilk or lemon juice, it releases carbon dioxide gas, which causes the doughs
and batters to rise.
4. Bran
Tough outer layer of a wheat kernal.

5. Bread Flour
Flour from hard wheat kernals, usually 12-15% protein and 85% starch.
It has higher protein and lower starch.
6. Cake Flour
Used especially to bake cakes. 8% Protein and 92% starches.

Has low protein and high starch.
7. Chalazae
1 or 2 spiral bands of tissue in an egg that connects the yolk to the lining membrane at either end of the shell.
8. Choux Pastry
Well mixed dough used in the production of Puff Pastry.
Steam from the milk and air from the eggs causes it to rise.
9. Cocoa Butter
The fat found in cocoa beans.

10 The Creaming Method
.
The technique of blending the sugars together with a solid fat like shortening or butter.
Commonly used when baking butter cream, cake batter, and cookie dough.
11 Egg Wash
.
Mixture of egg (white, yolk, or whole egg) and liquid is used to add glazing to baked items.
12 Fats in Baking
.
The most common fat in baked products is shortening.

Butter is the fat with the best flavour.
Oil is used occasionally in baked goods as it flows and coats too easily causing the product to have too
little structure.
13 The French Method for Pie

. Filling
Combine fruit, flour, and sugar to taste.
14. Gluten
An elastic network of proteins and the building block of doughs.

15. Graham
Whole wheat flour ground very finely.

16. Half and Half Cream
Dairy Product that contains 10% milk fat.
17. Leaveners
Products that incorporate air into baked goods.
Examples: yeast, baking soda, and baking powder
18. Leavening Agent
Used in doughs and batters; causes a foaming action which lightens and softens the finished product.
Examples include baking soda, baking powder, and yeast.
19. Molasses
Sweet by-product of sugar processing.

20. Petit Chou
Little Cabbages
21. The Rubbed Dough Method
Fat is rubbed into dry ingredients, moisture is added, dough is just "brought together".
22. Sifting
Removes clumps and debris from flour.

Makes flour a lighter consistency.
23. Steps to make rustic, french style berry pies
1. Create flaky pie dough using the biscuit method.

2. Scale ingredients
3. Dissolve salt in water and set aside
4. Place flour and fat in mixing bowl
5. Rub or cut fat into flour until pea sized
6. Add salt and water and mix just until water is absorbed
24 Steps to make rustic, french style berry

. pies - continued
7. Roll dough and place on parchment paper lined pan

8. Use the French method for the filling by combining the berries, flour, and sugar to taste.
. pies - continued
9. Place fruit fillling on dough and fold dough over around the pie to cover some of the filling
10. Brush the top of with the desired wash: milk, cream, eggs, and milk or water.
11. Garnish crust with sugar
. pies - continued
12. Place the pie on the lower level of an oven preheated to 425 degrees for 15 minutes.
13. Lower temperature to 350 degrees
14. Pie is done when the fruit is cooked; there is no resistance from it, the pie is bubbling,
and the flour is cooked.
27. Steps to Perform The Biscuit Method
2. Sift dry ingredients
3. Cut in or break up fat to pea sized
4. Rub part of the fat in between palms
28. Steps to Perform the Biscuit Method - continued
5. Drizzle milk and moisten dough without mixing or working it.

6. Fold dough 4 times
7. Pat into circle or cut into biscuits
8. egg wash and garnish
9. Bake at 425 F
29. Steps to Perform the Creaming Method
2. Mix fat and sugars together until smooth and light
3. add eggs, one at a time, scraping bowl well between each
4. Sift dry ingredients and add to bowl.
5. Mix to combine
6. Garnish, portion, and bake
Professional Cooking - Chapter 35 "Pies and Pastries"
Study online at quizlet.com/_1xsaar

1 ... 1. Collect all equipment.
.
2. Collect and scale ingredients.
3. Dissolve salt in water. Set aside.
4. Place flour and shortening in mixing bowl.
5. Rub or cut shortening into flour to the proper degree:
-For Mealy Dough, until it resembles coarse cornmeal.
-For Flaky Dough, until fat particles are the size of peas or hazelnuts.
6. Add salt and water. Mix very gently, just until water is absorbed. Don't overwork the dough.
7. Place the dough in pans, cover with plastic film, and place in the refrigerator or retarder for several hours.
2 3 Basic Meringues: 1. Common Meringue

.
2. Swiss Meringue
3. Italian Meringue
3 Baking Blind -Baking a pie or tart shell without a filling.

.
4 Blitz Puff Pastry -Blitz puff pastry is actually a flaky pie dough that is rolled and folded like regular puff dough.
.
-Much easier and quicker to make than classic puff dough. (Blitz is German for "lightning")
5 Canned Fruit for Pie -Frozen fruits are widely used for pies because they are consistent in quality and readily available.
. Filling
-Canned fruits can also be of high quality.
-Solid pack (with little juice) gives a higher yield of fruit per can than syrup or water pack.
6 Chiffon Pie -Made with fillings that are lightened by the addition of beaten egg white.
.
7 Chiffon Pie Fillings -Chiffon fillings are made by adding gelatin to a cream filling or to a thickened fruit and juice mixture and then
. folding in egg whites and/or whipped cream.
-The mixture is then poured into baked pie shells and allowed to set.
-These preparations are the same as chiffon desserts, bavarians, and some mousses and cold soufflés.
8 Common Meringue -Made from egg whites at room temperature, beaten with sugar.
.
-It is the easiest to make, and it is reasonably stable due to the high percentage of sugar.
9. A common pie fault is an under-baked bottom crust 1. Use mealy dough for bottom crusts.
or a crust that soaks up moisture from the filling.
-Mealy dough absorbs less liquid than flaky dough.
Soggy bottoms can be avoided in several ways:
2. Use high bottom heat, at least at the beginning of baking, to set the crust
quickly.
-Bake the pies at the bottom of the oven.
3. Do not add hot fillings to unbaked crusts.
4. Use dark metal pie tins, which absorb heat.
-If you use disposable aluminum pans, choose pans with the bottoms colored
black.
10 Cooked Fruit Method -Used when the fruit requires cooking or there is not enough liquid for the cooked
. juice method.
-Examples: Fresh Apple, Raisin, Rhubarb.
11 Cooked Juice Method -The advantage of the cooked juice method is that only the juice is cooked.
.
-The fruit retains better shape and flavor because it is subjected to less heat and
handling.
12 Cooking starches -To avoid lumping, starches must be mixed with a cold liquid or sugar before being
. added to a hot liquid.
-Sugar and strong acids reduce the thickening power of starch.
-When possible, all or part of the sugar and strong acids like lemon juice should be
added after the starch has thickened.
13 Cornstarch as a filling thickener -Used for cream pies because it sets up into a firm gel that holds its shape when
. sliced.
-May also be used for fruit pies.
14 Cream Pie -Made with pudding or boiled custard-type fillings.

.
15 Cream Pie Fillings -Cream pie fillings are the same as puddings, which, in turn, are the same as basic
. pastry creams with added flavorings such as vanilla, chocolate, or coconut.
-Lemon filling is made by the same method, using water and lemon juice instead of
milk.
-The one difference between puddings and pie fillings you should note is that
CREAM PIES ARE MADE WITH CORNSTARCH (so that slices hold their shape when
cut).
-Puddings may be made with flour, cornstarch, or other starches.
16 Crumb Crust -Graham cracker crusts are popular because they have an appealing flavor and are
. much easier to make than pastry crusts.
-Baking the crust makes a firmer, less crumbly crust and increases flavor.
17 Custard pies include those containing large quantities Egg
. of ____.
-Such as pumpkin pie and pecan pie.
18 Custard, pumpkin, pecan, and similar pies are made Eggs

. with an uncooked liquid filling containing ______.
-The eggs coagulate when the pie is baked, setting the filling.
19 Dried Fruit for Pie Filling -Before being made into pie fillings, the dried fruit must be rehydrated by:
.
1. Soaking
and
2. Simmering
20 During mixing and makeup, what temperature should -About 60°F

. pie dough be kept?
21 An easy way to fit the top crust in place is to:
.
-Press the rim with the tines of a fork.
-Alternatively, the rim may be fluted.
-An efficient way to trim excess dough is to rotate the pie tin while pressing on
the edges with the palms of the hands.
22 Éclair Paste -Dough used to make Éclairs and Cream Puffs.

.
-Unlike puff pastry, éclair paste is extremely easy to make.
23 Éclair paste must be firm enough to? -Hold its shape when piped from a pastry bag.
.
-Occasionally, you may find a formula that produces too slack a dough; correct
such a formula by reducing the water or milk slightly.
24 Éclairs and Cream Puffs are made from a dough -Eclair Paste (or Choux Paste.)
. called:
-The French name pâte à choux (pot a shoo) means "cabbage paste," referring to
the fact that cream puffs look like little cabbages.
25 Explain the process of baking Éclair Paste: -Start at a high temperature (425°-475°F) for the first 10 minutes to develop
. steam.
-Then reduce the heat to 375°-425°F to finish baking and set the structure.
-They must be firm and dry before being removed from the oven.
-If removed too soon or cooled too quickly, they may collapse.
26 Flaky Pie Dough -The fat is cut or rubbed into the flour until the particles of shortening are
. about the size of peas or hazelnuts.
-That is, the flour is not completely blended with the fat, and the fat is left in
pieces.
-When water is added, the flour absorbs water and develops some gluten.
-When the dough is rolled out, the lumps of fat and moistened flour are
flattened and become flakes of dough separated by layers of fat.
27 The flour is more completely coated with fat in a Mealy 1. The crust is very short and tender because less gluten can develop.
. Pie Dough, so the result is:
2. Less water is needed in the mix because the flour won't absorb as much as
in flaky dough.
3. The baked dough is less likely to absorb moisture from the filling and
become soggy.
28 Flour, Tapioca, and other Starches as a filling thickner -Used less frequently.
.
-Flour has less thickening power than other starches and makes the product
cloudy.
29 For best results, when should Éclair Paste be prepared? -As needed.
.
-Éclair Paste shouldn't be made in advance for the best baking results.
-The dough itself can be prepared in just a few minutes.
30 For machine mixing pie dough, use a pastry knife or Low

. paddle attachment and blend at _____ speed.
-To avoid over-developing gluten.
31 For variation in a Crumb Crust: -Vanilla or chocolate wafer crumbs or gingersnap crumbs may be used instead
. of graham cracker crumbs.
-Ground nuts may be added for special desserts.
32 Fresh Fruit for Pie Filling -Fresh fruits make excellent pies if they are at their seasonal peak.
.
-Fresh apples are used extensively for high-quality pies.
-The quality of fresh fruits can vary considerably, and fresh fruit pies require a
lot of labor.
33 Fruit Pie -Contain fruit fillings and usually have a top crust.
.
34 Fruit pie fillings consist of: 1. Fruits

.
2. Fruit Juices
3. Sugar
4. Spices
5. Starch Thickener
35 Fruits must have sufficient acid (tartness) to make -Lemon, orange, or pineapple juice to supply the acid.
. flavorful fillings.
If they lack natural acid, you may need to add:
36 Fruits must have sufficient ______ to make Acid (tartness)

. flavorful fillings.
37 General Guidelines for Makeup of Puff Dough 1. The dough should be cool and firm when it is rolled and cut.
. Products
-If it is too soft, the layers may stick together at the cuts, preventing proper rising.
2. Cut with straight, firm, even cuts.
-Use a sharp cutting tool.
3. Avoid touching the cut edges with your fingers; this can make the layers stick
together.
4. For best rising, place units upside down on baking sheets.
-Even sharp cutting tools may press the top layers of dough together.
-Baking upside down puts the stuck-together layers at the bottom.
5. Avoid letting egg wash run down the edges.
-Egg wash can cause the layers to stick together at the edges.
6. Rest made-up products for 30 minutes in a cool place or in the refrigerator before
baking.
-This relaxes the gluten and reduces shrinkage.
7. Press trimmings together, keeping the layers in the same direction.
-After being rolled out and given another three-fold, they may be used again,
although they will not rise as high.
8. Baking temperatures of 400°-425°F are best for most puff dough products.
-Cooler temperatures do not create enough steam in the products to leaven them
well.
-Higher temperatures set the crust too quickly.
38 Hard Meringue -Baked until crisp.

.
-Made with up to twice as much sugar as egg whites.
39 How can Meringue be used in place of cake layers or pastry -Bake in a slow oven until crisp.
. shells to make light, elegant desserts?
40 How can you avoid lumping when cooking starches? -Starches must be mixed with a cold liquid or sugar before being added
. to a hot liquid.
41 How can you avoid spilling custard filling when pouring it into a -Place the empty shell on the rack in the oven and then pour in the
. pie pastry? filling.
42 How can you keep your Cream Puff from collapsing when -Be sure that it isn't removed too soon or cooled too quickly.
. taking it out of the oven?
-Some bakers like to leave them in a turned-off oven with the door ajar.
-It may be better to bake the products thoroughly, remove them

carefully from the oven, and let them cool slowly in a warm place.
43 How is éclair paste similar to popover batter, even though one -Both products are leavened by steam, which expands the product
. is a thick dough and the other a thin batter? rapidly and forms large holes in the center.
-The heat of the oven then coagulates the gluten and egg proteins to
set the structure and make a firm product.
-A strong flour is necessary for sufficient structure.
44 If all butter is used in place of shortening, how much should the -About one-fourth.
. percentage of fat in the formula be increased by?
-If 1 pound shortening is called for, use 1 pound 4 ounces butter.
-The liquid should be reduced slightly, as butter contains moisture.
45 Instant Starch -Needs no cooking because it has already been cooked.

.
(or Pregelatinized Starch) -When used with certain fruit fillings, it eliminates the need to cook the
filling before making up the pie.
-There's no advantage if the filling contains such ingredients as raw fruit

or eggs, since it must be cooked anyway.
46 _______ is the preferred fat for rolling in because of its flavor Butter
. and melt-in-the-mouth quality.
47 Italian Meringue -Made by beating a hot sugar syrup into the egg whites.
.
-This meringue is the most stable of the three basic meringues because
the egg whites are actually cooked by the heat of the syrup.
-When flavored with vanilla, this meringue is also known as boiled

icing.
-It is also used in meringue-type buttercream icings.
48 Japonaise Meringues -Used like cake layers.

. (zhah po nez)
-They may be filled and iced with light buttercream, chocolate mousse,
whipped cream, or similar light icings and creams.
49 Making Cream Puffs and Profiteroles 1. Line sheet pans with silicone paper, or butter them lightly.
.
2. Fit a large pastry bag with a plain tube.
-Fill the bag with the choux paste.
3. For cream puffs, pipe round mounds of dough about 1½ inches in

diameter onto the lined baking sheets.
-For profiteroles, pipe round mounds of dough about ¾ inch in

diameter.
(If you prefer, you may drop the dough from a spoon)
4. Bake at 425°F for 10 minutes.
-Lower the heat to 375°F until the puffs are well browned and very
crisp.
5. Remove from the oven and cool slowly in a warm place.
6. When cool, cut a slice from the top of each puff.
-Fill with whipped cream, Vanilla Pastry Cream, or desired filling,

using a pastry bag with a star tube.
7. Replace the tops and dust with confectioners' sugar.
8. Fill the puffs as close to service as possible.
-If cream-filled puffs must be held, refrigerate them.
9. Unfilled and uncut puffs, if they are thoroughly dry, may be held in
plastic bags in the refrigerator for 1 week.
-Recrisp in the oven for a few minutes before use.
50 Many kinds of pie filling, especially fruit fillings and cream fillings, -Starch
. depend on _______ for their thick texture.
51 Mealy Pie Dough -The fat is blended into the flour more thoroughly, until the mixture
. looks like coarse cornmeal. The result is:
1. The crust is very short and tender because less gluten can develop.
2. Less water is needed in the mix because the flour won't absorb as
much as in flaky dough.
3. The baked dough is less likely to absorb moisture from the filling
and become soggy.
52 Meringue Glacée -Crisp meringues with ice cream.

. (glah say)
53 Meringue Pie Toppings and Cake Icings Boiled Icing

.
54 The mixing method for pie doughs is called the rubbed 1. Rub the fat into the sifted dry ingredients.
. dough method.
2. Carefully mix the combined liquid ingredients into the dry ingredients.
Although the procedure has several steps, the two
main steps are characteristic of the method:
55 Mixing Pie Dough -Hand mixing is best for small quantities of dough, especially flaky dough,
. because it gives more control over the mixing.
-Quantities up to 10 pounds can be mixed almost as quickly by hand as by

machine.
56 Old-Fashioned Pie Method -This method is best suited to pies made with fresh apples or peaches.
.
-It is not as widely used in food service as the other methods because it is more
difficult to control the thickening of the juices.
57 Pâte à Choux -The French term meaning "cabbage paste," referring to the fact that cream
. (pot a shoo) puffs look like little cabbages.
-It is the dough used to make Éclairs and Cream Puffs.

58 Pie dough should be kept cool, about 60°F, during 1. Shortening has the best consistency when cool.
. mixing and makeup for what two reasons?
-If it is warm, it blends too quickly with the flour.
-If it is very cold, it is too firm to be easily workable.
2. Gluten develops more slowly at cool temperatures than at warm

temperatures.
59 Pie Pastry Ingredient: -Regular Hydrogenated shortening is the most popular fat for pie crusts.
.
Fat -Lard is an excellent shortening for pies because it is firm and plastic.
-It is desirable, if costs permit, to blend a quantity of butter into the shortening
used for pie crusts to improve flavor.
60 Pie Pastry Ingredient: -Pastry flour is the best choice for pie doughs.
.
Flour -It has enough gluten to produce the desired structure and flakiness, yet is low
enough in gluten to yield a tender product, if handled properly.
-If stronger flours are used, the percentage of shortening should be increased to
provide more tenderness.
61 Pie Pastry Ingredient: -Water is necessary to develop some gluten in the flour and to give structure
. and flakiness to the dough.
Liquid
-Whether water or milk is used, it must be added cold (40°F or colder) to
maintain proper dough temperature.
62 Pie Pastry Ingredient: -Salt has some tenderizing and conditioning effect on the gluten.
.
Salt -Main contribution is to FLAVOR.
-Salt MUST be dissolved in the liquid before being added to the mix to ensure
even distribution.
63 Pie pastry is a simple product in terms of its 1. Flour

. ingredients, which are?
2. Shortening (Fat)
3. Water
4. Salt
64 Procedure for Cooked Fruit Method 1. Bring the fruit and its juice or water to a boil.
.
-Some sugar may be added to the fruit to draw out juices.
2. Dissolve the starch in cold water and stir it into the fruit.
-Return the fruit mixture to a boil and cook until it is clear and thickened.
-Stir while cooking.
3. Add sugar, salt, flavorings, and other ingredients and stir until dissolved.
4. Cool as quickly as possible.
(Variation: Some fruits, such as fresh apples, may be cooked in butter rather than
boiled in water for better flavor.)
65 Procedure for Cooked Juice Method 1. Drain the juice from the fruit.
.
2. Measure the juice and, if necessary, add water or other fruit juice to bring it to the
desired volume.
3. Bring the juice to a boil.
4. Dissolve the starch in cold water and stir it into the boiling juice.
-Return the juice to the boil and cook until it is clear and thickened.
5. Add sugar, salt, and flavorings, and stir until dissolved.
6. Pour the thickened juice over the drained fruit and mix gently.
-Be careful not to break or mash the fruit.
7. Cool.
66 Procedure for making a Pie Topping 1. Make common meringue or Swiss meringue using equal parts sugar and egg whites.
.
-Beat until just stiff.
2. Spread a generous amount (2-3 cups) of meringue on still-warm pies.
-Mound it slightly, and be sure to attach it to the edge of the crust all around.
-If this is not done, the meringue may slide around on the finished pie.
-Leave the meringue in ripples or peaks.
3. Bake at 400°F until the surface is attractively browned.
4. Remove from oven and cool.
67 Procedure for Making Baked Alaska 1. Pack softened ice cream into a dome-shaped mold of the desired size.
.
-Freeze solid.
2. Prepare a layer of sponge cake the same size as the flat side of the mold and about ½ inch
thick.
3. Unmold the frozen ice cream onto the cake layer so the cake forms a base for the ice cream.
4. With a spatula, cover the entire dessert with a thick layer of meringue.
-If desired, decorate with more meringue forced from a pastry bag.
5. Bake at 450°F until the meringue is golden brown.

6. Serve immediately.
68 Procedure for Making Baked Meringue 1. Beat common or Swiss meringue until stiff.
. Shells
2. Using a pastry bag or a spoon, form the meringue into small nest shapes on a parchment-
lined baking sheet.
3. Bake at 200°-225°F until crisp but not browned.
-This will take 1-3 hours.
4. Cool the shells and remove from the parchment.
-Be careful, as they may be fragile.
5. Example of Uses:
a. In place of pastry shells for fruit tarts

b. Fill with whipped cream and fresh strawberries or raspberries
c. Fill with a scoop of ice cream and garnish with chocolate or raspberry sauce.
-Crisp meringues with ice cream make a dessert called meringue glacée (glah say).
69 Procedure for making Cream 1. Roll out puff dough into a sheet ⅛ inch thick and about 15 inches wide.
. Horns
2. Cut out strips 1¼ inches wide by 15 inches long.
3. Wash the strips with water.
4. With the washed side out, roll the strips diagonally onto cream horn tubes, making a spiral.
-Overlap the edges by about ⅜ inch.

-If you are using conical tubes, start at the small end.
5. Roll in granulated sugar and lay on baking sheets.
-The end of the dough strip should be on the bottom so it does not pop up during baking.
-Let rest 30 minutes.
6. Bake at 400°F until brown and crisp.
7. Slip out the tubes while still warm.

8. Just before service, fill the horns from both ends with whipped cream or pastry cream, using a pastry
bag with a star tip.
-Dust with confectioners' sugar.
70 Procedure for making Eclairs 1. Proceed as for cream puffs, except pipe the dough into strips about ¾ inch wide and 3-4 inches long.
.
-Bake as for cream puffs.
2. Fill baked, cooled éclair shells with pastry cream.
Two methods may be used:
(A) Make a small hole in one end of the shell and fill using a pastry bag or a doughnut-filling pump.
(B) Cut a slice lengthwise from the top and fill using a pastry bag.
3. Dip the tops of the éclairs in chocolate fondant.
4. For service and holding, see cream puffs procedure.

71 Procedure for Making French Crullers or 1. Cut sheets of parchment paper to the same width as your deep fryer.
. French Doughnuts
2. Using a pastry bag with a star tube, pipe choux paste onto the parchment in circles
(doughnut shapes) about 2 inches across.
3. Slide the paper with the paste into a deep fryer heated to 375°F.
-Remove the paper as the doughnuts release and float free.
4. Fry the doughnuts on both sides until golden brown.
-French doughnuts must be completely fried, or they may collapse when cooling.
-Remove and drain on absorbent paper.
5. When cooled, drizzle fondant icing over the tops.
72 Procedure for Making Japonaise Meringues 1. Prepare Swiss meringue

. (1 lb egg whites plus 2 lb sugar).
2. Quickly but carefully fold in 1 pound finely chopped hazelnuts.

3. With a pastry bag, form circles of the desired diameter and about ½ inch thick on
parchment-lined sheet pans.
73 Procedure for making

. Napoleons
1. Roll puff dough into a very thin sheet about the size of a sheet pan.
-Blitz puff paste or rerolled trimmings may be used.
2. Place on sheet pan and let rest 30 minutes.

3. Dock with a fork to prevent blistering.
5. Trim the edges of the pastry sheet and cut with a serrated knife into equal strips 4 inches wide.
-Set the best one aside for the top layer.

-If one of the strips breaks, don't be upset. It can be used as the middle layer.
6. Spread one rectangle with Vanilla Pastry Cream or with a mixture of pastry cream and whipped
cream.
7. Top with a second sheet of pastry.
8. Spread with another layer of pastry cream.
9. Place a third pastry rectangle on top, flattest side up.
10. Ice top with fondant.
11. To decorate, pipe 4 strips of chocolate fondant lengthwise on the white fondant.
-Draw a spatula or the back of a knife across the top in opposite directions, 1 inch apart.
12. Cut into strips 2 inches wide.
74 Procedure for making Patty 1. Roll out puff dough to ⅛ inch thick.
. Shells
2. Roll a second piece of dough to ¼ inch thick.
3. Cut out the same number of circles from each piece of dough with a round 3-inch cutter.
4. Using a 2-inch cutter, cut out the centers of the thick circles.
5. Wash the thin circles with water or egg wash and place a ring on top of each.
-Wash the top carefully with egg wash (do not drip wash down the edges).
6. Place a sheet of greased parchment over the tops of the shells to prevent their toppling over while
baking.

75 Procedure for making Pinwheels 1. Roll out puff dough to ⅛ inch thick.
.
2. Cut the dough into 5-inch squares.
3. Wash the centers with water.
4. Cut diagonally from the corners to about 1 inch from the centers.
5. Fold every other corner into the centers and press in place.
6. Bake at 400°F.
7. Let cool.
-Spoon desired fruit filling into the centers.

-Dust lightly with confectioners' sugar.
(Pinwheels may also be filled before baking if the filling is thick and not likely to burn.)
76 Procedure for Making Small Fruit 1. Roll out chilled short dough on a floured surface until it is slightly less than ¼ inch thick.
. Tarts
2. With a round cutter about ½ inch larger than the top diameter of your individual tart shells, cut
(FYI) the dough into circles.
3. For each shell, fit a circle of dough into a tin and press it well against the bottom and sides.
-If you are using fluted tins, make sure the dough is thick enough on the sides so it won't break apart
at the ridges.
4. Fit paper liners inside the shells and fill with dried beans to keep the dough from blistering or
puffing while baking.
5. Bake at 400°F about 15 minutes, or until the shells are fully baked.
-Remove the paper liners and the beans.
6. Cool the shells completely and remove them from the tins.
7. Fill the shells half full of vanilla pastry cream.
8. Arrange well-drained fresh, cooked, or canned fruits over the pastry cream.
9. Brush the top with apricot glaze, melted currant jelly, or other desired glaze.
10. Keep refrigerated until service.
77 Procedure for making Turnovers 1. Roll out puff pastry dough to ⅛ inch thick.
.
2. Cut the dough into 4-inch squares.
-Wash the edges of each with water.
3. Portion the desired filling into the center of each square.
4. Fold diagonally and press the edges together.
5. Puncture the tops with a knife in two or three places to allow steam to escape.
6. Brush the tops with egg wash, if desired, or brush with milk or water and sprinkle with sugar.
7. Bake at 400°F until crisp and brown.
78 Procedure for Old-Fashioned Pie 1. Mix the starch and spices with the sugar until uniformly blended.
. Method
2. Mix the fruit with the sugar mixture.
3. Fill the unbaked pie shell with the fruit.
4. Place lumps of butter on top of the filling.
5. Cover with a top crust or with Streusel and bake.
79 Procedure for Preparing (Note: For pies without a top crust, omit steps 3 through 7)
. Baked Pies
1. Line the pie pan with pie dough as in the basic procedure
2. Fill with cooled filling.
3. Roll out the dough for the top crust.
4. Perforate the top crust to allow steam to escape during baking.
5. Moisten the rim of the bottom crust to help seal it to the top crust.
6. Fit the top crust in place.

-Seal the edges together firmly and trim excess dough.
7. Brush the top with the desired wash: milk, cream, eggs and milk, or water. Sprinkle with granulated
sugar if desired.
8. Place the pie on the lower level of an oven preheated to 425°-450°F.
80 Procedure for Preparing 1. Line a pie pan with pie dough as in the basic procedure.
. Unbaked Pies
2. Dock the crust well with a fork to prevent blistering.
3. Place another pan inside the first one so the dough is between 2 pans. This is called double-panning.
4. Place the pans upside down in an oven preheated at 450°F (230°C). Baking upside down helps keep the
dough from shrinking down into the pan.
Some bakers like to chill the crusts before baking to relax the gluten and help reduce shrinkage.
5. Bake at 450°F (230°C) for 10-15 minutes. The top pan may be removed during the last part of baking so
the crust can brown.
6. Cool the baked crust completely.

7. Fill with cream or chiffon filling. Fill as close as possible to service time to prevent soaking the crust.
8. Chill the pie until it is set enough to slice.
81 Procedure for Rolling Pie Dough and 1. Scale the dough:

. Lining Pans:
-8 ounces for 9-inch bottom crusts
-6 ounces for 8-inch bottom crusts
-6 ounces for 9-inch top crusts
-5 ounces for 8-inch top crusts
-Experienced bakers are able to roll crusts using less dough because less must be trimmed when
the dough is rolled to a perfect circle of the exact size needed.
2. Dust the bench and rolling pin lightly with flour.

Too much dusting flour toughens the dough. Use no more than needed to prevent sticking.
3. Roll out the dough.

Flatten the dough lightly and roll it out to a uniform ⅛-inch (3-mm) thickness. Use even strokes and
roll from the center outward in all directions. Lift the dough frequently to make sure it is not
sticking. The finished dough should form a perfect circle.
4. Place the dough in a pan.
To lift the dough without breaking it, roll it lightly around the rolling pin. Allow the dough to drop
into the pan and press it into the corners without stretching it. Stretched dough shrinks during
baking. There should be no air bubbles between the dough and the pan.
5. For single-crust pies, flute the edges, if desired, and trim off excess dough.
Some bakers feel that fluted edges add to the appearance of the product. Others feel that fluting
takes too much time and produces only a rim of heavy dough that customers leave on their plates.
6. For two-crust pies.

Fill with cold filling, place the second crust on top, and seal the top and bottom crusts together at
edges. Flute, if desired, and trim excess dough. Apply desired wash or glaze to top.
7. Bake as directed in the recipe.
82 Puff Pastry -One of the most remarkable products of the bakeshop.

.
-Unlike Danish dough, Puff pastry contains no yeast.
-Steam, created when the moisture in the dough layers is heated, is responsible for the spectacular
rising power of puff pastry.
83 Puff pastry is a rolled-in dough, like -Fat
. Danish and Croissant Dough.
-Unlike Danish dough, however, puff pastry contains no yeast.
This means it is made up of many
layers of ___ sandwiched between
layers of dough.
84 The quantity of pie crust dumped in the garbage after customers have eaten out the filling is -Shortening
. evidence that many people aren't satisfied with the taste of pie crusts made with
_____________? -Lard is an excellent shortening for pies
because it is firm and plastic.
-Some people dislike its flavor, however,

so it is not widely used in food service.
85 Rolling-in Procedure for Puff (a) Dust the bench lightly with flour.
. Pastry:
-Roll dough to a rectangle about 3 times as long as it is wide and about ½ inches thick.
-Make the corners as square as possible.
-Form the butter into a rectangle two-thirds the size of the dough, leaving room around the edges, and
place on the dough as shown.
(b) Fold the third without fat over the center third.
(c) Fold the remaining third on top.
-Fold all ends and corners evenly and squarely.

-This procedure, enclosing the butter in the dough, does not count as one of the folds.
-The folding procedure starts with the next step.
(d) Turn the dough 90 degrees on the bench so the length becomes the width.
-This step must be taken before each rolling-out so the gluten is stretched in all directions, not just
lengthwise.
-Failure to do this results in products that deform or shrink unevenly when they bake.
-Before rolling, beat the dough lightly as shown so the butter is evenly distributed.
-Roll the dough into a rectangle.
-Make sure the corners are square.
-Roll smoothly and evenly.
-Do not press down when rolling, or the layers may stick together and the product not rise properly.
(e) Brush excess flour from the top of the dough.
(f) Fold the top edge of the dough to the center.

-Make sure the corners are square and even.
-Again brush off excess flour.
(g) Fold the bottom edge to the center.
(h) Fold the dough in half like closing a book.
-You have now given the dough 1 four-fold.

-Refrigerate the dough 15-20 minutes to relax the gluten.
-Do not refrigerate it too long, or the butter will become too hard.
(If it does, let it soften a few minutes at room temperature before proceeding.)
(i) Give the dough another 3 four-folds,

(as in steps f-h)
-After another rest, the dough is ready to be rolled out and made up into the desired products.
86 Rubbed Dough Method -The mixing method for pie doughs, although the procedure has several steps, the two main steps
. are:
1. Rub the fat into the sifted dry ingredients.

2. Carefully mix the combined liquid ingredients into the dry ingredients.
87 Scaling Guidelines for Baked Pies 8 inch = 26-30 oz of dough

.
9 inch = 32-40 oz of dough
10 inch = 40-50 oz of dough
(Note: Weights are guidelines only. Exact weights may vary, depending on the filling and the depth of
the pans.)
88 Short Dough -Short pastry is actually a kind of cookie dough.

.
-It is richer than regular pie pastry , as it contains butter, sugar, and eggs.
-Because short dough is difficult to handle, it is used primarily for small fruit tarts.
89 Soft Meringue -Used for pie topping.

.
-May be made with as little as 1 lb sugar per lb of egg whites.
90 Soft Pie -Those with custard-type fillings or, in other words, liquid fillings that become firm when their egg
. content coagulates.
-They are usually baked as single-crust pies.
91 Soft pies are those with Custard-Type

. _____________ fillings.
-In other words, liquid fillings that become firm when their egg content coagulates.
-They are usually baked as single-crust pies.
92 Special puff pastry shortening is Advantages:

. also available.
-It's much easier to work with than butter because it is not as hard when refrigerated and doesn't
What are it's advantages and soften and melt as easily as butter at warm temperatures.
disadvantages?
-It is also less expensive than butter.
Disadvantages:
-Puff pastry shortening can be unpleasant to eat because it tends to congeal and coat the inside of
the mouth.
93 Swiss Meringue -Made from egg whites and sugar warmed over a double boiler while beating.
.
-Warming gives this meringue better volume and stability.
94. To test Custard or Soft Fillings for doneness: 1. Shake the pie very gently.
-If it is no longer liquid, it is done.
-The center will still be slightly soft but will continue cooking
in its own heat after the pie is removed from the oven.
2. Insert a thin knife 1 inch from the center.
-It will come out clean if the pie is done.
95. Trimmings Pie Dough -Reworked scraps or trimmings are tougher than freshly
made dough.
-They may be combined with mealy dough and used for

bottom crusts only.
96. True or False: True
Although Puff Pastries include no added leavening agent, it can rise to 8 -Steam, created when the moisture in the dough layers is
times its original thickness when baked. heated, is responsible for the spectacular rising power of puff
pastry.
Blitz Puff Pastry doesn't rise nearly as high as true puff pastry, so it is not -But it does bake up crisp and flaky, and is perfectly suitable
suitable for patty shells and other products where a high, light pastry is for napoleons and similar desserts that are layered with
desirable. cream fillings.
98. True or False: False
Flaky dough is used for bottom crusts in baked fruit pies because it -Mealy dough is used for bottom crusts in baked fruit pies
resists sogginess. and soft or custard-type pies because it resists sogginess.
-Flaky doughs are used for top crusts and for prebaked pie
shells.

Fresh berries can be made into a pie filling by the Cooked Juice Method. -Some of the berries are cooked or puréed to provide juice.
-The remaining berries are mixed with the finished gel.
100 True or False: True

.
-Fruit pies contain fruit fillings and usually have a top crust.

.
Gluten develops more slowly at cool temperatures than at warm
temperatures.

.
Place the pie on the lower level of an oven preheated to 425°-450°F -The high initial heat helps set the bottom crust to avoid
soaking.
-Fruit pies are usually baked at this high heat until done.

.
Shortening has the best consistency when cool. -If it is warm, it blends too quickly with the flour.
-If it is very cold, it is too firm to be easily workable.

.
Some fruits, such as fresh apples, may be cooked in butter
rather than boiled in water for better flavor.
105 Two basic types of pie dough: 1. Flaky

.
2. Mealy
-The difference between the two is how the fat is blended with the
flour.
106 Types of Starches used to thicken pies: 1. Cornstarch

.
2. Waxy maize (and other modified starches)
3. Flour, Tapioca, and other starches

4. Instant starch (or Pregelatinized Starch)
107 Waxy maize and other Modified Starches as a filling thickener -Best for fruit pies because they are clear when set and make a soft
. paste rather than a firm gel.
-Waxy maize should be used for pies that are to be frozen because it is
not broken down by freezing.
108 What crust is used when making an unbaked pie, such as Crumb Crust
. cream pies and chiffon pies?
-Be sure the flavor of the crust is compatible with the filling.
-Some cream fillings are so delicate that they would be overwhelmed

by a crust that is too flavorful.
109 What is Meringue? -Beaten egg whites sweetened with sugar.

.
-Most frequent use is for pie toppings and cake icings (known as boiled
icing).
-They are also used to give volume and lightness to buttercream icings
and to such preparations as dessert soufflés.
110 What is the difference between short dough and regular pie -Short dough is richer than regular pie pastry, as it contains butter,
. pastry? sugar, and eggs.
111 What is the difference between short-flake and long-flake pie Short-Flake Pie Dough
. dough? The fat is cut or rubbed into the flour until the particles of shortening
are about the size of peas or hazelnuts.
Long-Flake Pie Dough

The fat is left in pieces the size of walnuts and the flour is even less
coated with shortening.
112 What is the greatest difficulty in cooking soft pies? 1. Cooking the crust completely yet not overcooking the filling.
.
2. Start the pie at the bottom of a hot oven (425°-450°F) for first 10 minutes
to set the crust.
3. Then reduce the heat to 325°-350°F to cook the filling slowly.
113 What is the result of milk being used in a pie pastry? -Milk makes a rich dough that browns quickly.
.
-However, the crust is less crisp, and the production cost is higher.
-Whether water or milk is used, it must be added cold (40°F or colder) to
maintain proper dough temperature.
114 What is the result of too little water being used in a pie -The crust will fall apart.
. pastry?
115 What is the result of too much water being used in a pie -The crust will become tough because of too much gluten development.
. pastry?
116 What reduces the thickening power of starch? -Sugar and strong acids.
.
117 -What's the most important rule when making -Make sure that all equipment is free of any trace of fat or grease, and that
. Meringue? the egg whites have no trace of yolk in them.
-Even a small trace of fat will prevent the whites from foaming properly.
118 What two criteria are important when selecting apples 1. Taste:
. for pies?
-The apples should have a good flavor and a good level of acidity.
(apples that are very mild make pies with little flavor.)
-The sugar content, or sweetness, of the apple, is less important, as the
sugar in the recipe can be adjusted.
2. Texture:
-The apples should hold their shape when cooked.
-Apples that turn to mush, such as McIntosh, are better for applesauce than
for pies.
119 What two groups may pies be classified into, based on 1. Baked pies:
. method of assembling and baking?
-Raw pie shells are filled and then baked.
2. Unbaked pies:
-Baked pie shells are filled with a prepared filling, chilled, and served when
the filling is firm enough to slice.
120 What varieties of apples are best for making pies? Popular apple varieties that have good taste and texture for use in pie
. fillings include:
1. Granny Smith
2. Jonathan
3. Jonagold
4. Newton Pippin
5. Rome
6. Macoun
7. Pink Lady
8. Stayman-Winesap
9. Golden Delicious
121 When making pie pastry what determines success or failure? 1. How the shortening and flour are mixed.
.
2. How the gluten is developed.
-The key to making pie dough is proper technique, and you will
remember the techniques better if you understand why they work.
122 When possible, all or part of the sugar and strong acids like After
. lemon juice should be added ______ the starch has thickened.
-Sugar and strong acids reduce the thickening power of starch.
123 When would the Cooked Juice Method -When the fruit requires little or no cooking before filling the pie.
.
-Examples: cherry, peach, most frozen or canned fruits.
124 Whether water or milk is used in a pie pastry, what -Cold (40°F or colder)
. temperature must it be added?
-To maintain proper dough temperature.
125 Why is it important to not drop filling on the rim of the pie -This makes it hard to seal the rim to the top crust.
. shell?
126 Why is it important to reduce the heat to 325°-350°F after 10 -To avoid overcooking and curdling the custard.
. minutes when baking Custard Pies
127 Why isn't butter frequently used in volume production, even 1. It's expensive
. though it contributes excellent flavor to pie pastry?
2. It melts very easily
(making the dough difficult to work)
128 Why is puff pastry or puff dough one of the most difficult of all -Because it consists of over 1000 layers, many more than Danish
. bakery products to prepare? dough, the rolling-in procedure requires a great deal of time and care.
Lesson 7 - Baking and Pastry Production
Study online at quizlet.com/_3kcpc
1 Bread ...is a baked staple food, basically made from flour, liquid and other ingredients
.
2 Flour Bread flour, all purpose flour, or a combination of both maybe used in making bread. Flour with more gluten has an
. advantage in the stretching of the dough. This type of flour can withstand extensive kneading, rolling, and molding,
processes that are used in handling the bread dough.
3 Importance of Mixing 1. Mixing distributes the yeast cells uniformly in the dough
. Process in Bread
Making 2. It distributes the sugar which is food for the yeast; it makes the dough smooth and free from lumps
3. Develops the gluten properly
4 Ingredients in Bread 1. Flour

. Making
2. Leavener
3. Liquid
4. Other ingredients
a. Sugar
b. Salt
c. Shortening
5 Kinds of Bread 1. Yeast Bread or bread that uses yeast as leavener

.
2. Quick Bread or bread that uses chemical agent as leavener
6 Leavener Yeast is the leavener that gives volume to the bread. Dried or compressed yeast is used for bread making. Each one
. is activated by combining water and sugar. Through chemical reactions, the sugar is converted by the yeast into
alcohol and carbon dioxide gas. This gas gives volume to the bread when it is baked. This reaction is fermentation.
Chemical leaveners (baking powder and baking soda) are used to raise quick bread or biscuits, like in yeast bread,
carbon dioxide gas released from these chemical leaveners, gives volume to the breads.
7. Liquid 1. Water is generally used:
a. To activate the yeast

b. To help develop the gluten in the dough
c. To dissolve other ingredients
2. Milk is also used alone or in combination with water:
a. It increases the nutritive value of the bread

b. It contributes good texture and flavor
c. It helps dissolve other ingredients
d. It serves as food for the yeast during fermentation process
8. Punching of The dough is punched down to release some of the carbon dioxide gas trapped inside. This will also relax the expanded
Dough gluten in the dough
9. Resting of The dough is made to stand for a while before baking to:
Dough
1. Allow the dough to regain the lost carbon dioxide released during punching
2. Attain proper volume
3. Allow the gluten in the dough to mellow
4. Improve the grain and texture of the bread
10 Rising the The period of rising the dough starts when the yeast is mixed with the other ingredients until the yeast is killed during the
. Dough baking. When the yeast reacts chemically with sugar, carbon dioxide gas is released. This gas is trapped in the gluten in the
youth, thus making the dough expand or rise.
11 Salt 1. Gives desirable flavor to the bread

.
2. Controls the period of fermentation; the more salt added, the longer the fermentation time, or the "rising" of the
dough; the absence of salt causes poor flavor and quick rising
12 Shortening 1. Serves as food to the yeast

.
2. Makes dough easy to handle during kneading
3. Contributes to the elasticity of the dough

4. Improve the bread texture and flavor
13 Sugar 1. Acts as foods for the yeast during fermentation

.
2. Improves flavor for the bread
3. Gives color to the crust
14 Two Methods 1. Straight dough method. In this method all the ingredients are mixed together at the same time. After kneading, the
. of Mixing dough is set aside for a single fermentation. Products made from the straight dough method are not fine in texture and
Dough cannot be kept for long
2. Sponge dough method. In this method there are two mixing and two fermentation periods. In the first mixing, parts of
the ingredients are mixed into the sifter dough. The dough then undergoes the process of kneading, rolling, and molding.
When the dough is elastic, the second fermentation is allowed to take place
15 Types of Yeast 1. Active dry yeast. This is a dry and dormant yeast that has to be reactivated. It contains just enough water within its
. cells to keep it alive. If you use this type of yeast, soften it first in the required amount of water at 105 deg F, or
lukewarm water. If you do not have thermometer, experience will show you that water hotter than lukewarm water will
kill the yeast, and cooler water will retard the fermentation process.
2. Compressed yeast. This type of yeast contains more water than active dry yeast. Less amount of lukewarm water (80
deg F) is needed to activate it
Baking and Pastry
Study online at quizlet.com/_1zc0u3
1. Blend To combine two or more ingredients.
2. Cholesterol A fat like substance that occurs naturally in the body and is found in every cell, but occur only in foods of animal origin.
3. Cut-in To distribute small pieces of fat with dry ingredients using a pastry blender
4. Fermentation The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is
left to rise.
5. Flute To decorate an edge of pastry.
6. Frost To decorate food with icing or frosting.
7. Gluten The protein of flour that gives elasticity to dough and structure to baked products.
8. Herb Crushed parts of plants used to flavor foods, usually used in small amounts
9. Hydrogenation Hydrogen is a chemically added to an unsaturated compound especially to an unsaturated fat or fatty acid.
10 Knead To work dough with hands, using pressing motion, then folding.
.
11 Lattice The method of putting pastry on top of a pie in a basket weave pattern.
.
12 Meringue Egg whites beaten with sugar until stiff.

.
13 Oven Spring Sudden dramatic rise of a yeast dough that takes place during the first few minutes of baking.
.
14 Pastry A rich crust

.
15 Quality Refers to features that determine best form, price, condition; freshness, size, shape, firmness.
. Standards
16 Raise Refers to the rise given to the shaped yeast products just prior to baking.
.
17 Roll-out To make smooth or flat with a rolling pin.

.
18 Saturated Fatty acids that have as many hydrogen atoms as it can hold.
.
19 Scratch Product A product made from ingredients only, no mixes.

.
20 Seperate To split a whole egg into the white and yolk.

.
21 Shape To make into desired form.

.
22 Stiff Peaks Formed when beating egg whites, they will be shiny and hold their shape.
.
23 Substitution An ingredient used to replace the ingredient called for in a recipe.
.
24 Texture The way a food feels to a tongue when eaten

.
Baking and Pastry Midterm
Study online at quizlet.com/_1y3449
1 3. A Food handler sneezes on a salad. It has been b. Poor personal hygiene

. a. Time temperature abused
b. Poor personal hygiene
c. Cross contaminated
d. Not contaminated
2 The 3 keys to food safety are practicing good personal hygiene, preventing cross-contamination, and 4. Time-temperature control.
. 1. Bacteria abatement.
2. Toxic metal leaching.
3. Pathogen measurement.
4. Time-temperature control.
3 4. A cook wore single use gloves while forming raw ground beef into patties. The cook continued to wear ...
. them while slicing hamburger buns. What mistake was made?
a. The cook did not wear reusable gloves while handling the raw ground beef and hamburger buns.
b. The cook did not clean and sanitize the gloves before handling the hamburger buns.
c. The cook did not wash hands before putting on the same gloves to slice the hamburger buns
d. The cook did not wash hands and put on new gloves before slicing the hamburger buns.
4 According to the CDC, the five common causes for food borne illnesses are: 4. Purchasing food from
. Failing to cook food adequately, unsafe sources.
Holding food at incorrect temperatures,
Using contaminated equipment,
Practicing personal hygiene and
1. Reheating leftover food

2. Serving ready to eat food
3. Using single use disposable gloves
4. Purchasing food from unsafe sources.
5 Day 5 d- using contaminated

. Food can become unsafe by equipment
a. Buying at reputable stores
b. Cooking food at the correct temperature
c. Maintaining the correct temperature for the food
d. Using contaminated equipment
e. Washing hands and using gloves
6 Do these statements describe yeast or mold? 1.mold

. 1. Some forms of me can produce a dangerous toxin. mold 2. yeast
2. I am not killed by freezer temperatures. yeast 3.mold
3. I grow well in food such as jelly and salami. mold 4. mold
4. Sometimes I can be cut away from food.
7 FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and b. Moisture
. a. Meat
b. Moisture
c. Melatonin
d. Management
8 A food handler cooks a rare hamburger. It has been a. Time temperature abused
. a. Time temperature abused
d. Not contaminated
9. A food handler cooks a rare hamburger. time temperature

abused
The hamburger has been temperature abused, handler used poor personal hygiene, cross contaminated
10 A food handler has cut beef for the stew on a cutting board and needs to prep vegetables. What must be done c-It must be washed,
. to the cutting board? rinsed, and sanitized.
a. It must be dried with a paper towel.
b. It must be turned over to the other side.
c. It must be washed, rinsed, and sanitized.
d. It must be rinsed with hot water and air-dried.
11 A food handler has finished trimming raw chicken on a cutting board and needs to prep vegetables. What washed rinsed and
. must be done to the cutting board? sanitized
Dried, turned over, washed rinsed and sanitized.
12 A food handler leaves the restroom without washing her hands. It has been b. Poor personal
. a. Time temperature abused hygiene
d. Not contaminated
13 A food handler leaves the restroom without washing her hands. poor personal hygiene
.
The handler has temperature abused, cross contaminated, poor personal hygiene
14 A food handler scratches a cut and then continues to make a sandwich. It has been a. Time temperature
. a. Time temperature abused abused
d. Not contaminated
15 A food handler scratches a cut and then continues to make a sandwich. The handler has poor personal hygiene
.
- temperature abused, cross contaminated, poor personal hygiene ( to the sandwiches)
16 A food handler sneezes on a salad. It has been poor personal hygiene

.
- temperature abused, cross contaminated, poor personal hygiene
17 Food handlers who work in a nursing home can't work in the operation if they have which symptoms? b. Sore throat and fever
. a. Thirst and itching
b. Sore throat and fever
c. Soreness and fatigue
d. Headache with soreness
18 Hepatitis A can be found in ready to eat food and shellfish from contaminated water with sewage. Cooking 2- Eat fresh or raw sea
. does not kill this bacterium. Therefore to prevent the disease one must do all but one. Which one will have a foods
high probability of giving you Hepatitis A?
1. Buy food from certified stores

2. Eat fresh or raw sea foods
3. Restrict people with the disease of hepatitis A
4. Use gloves when handling food
5. Wash hands frequently
19 Hepatitis A can be found in ready to eat food and shellfish from contaminated water with sewage. Cooking buy from certified
. does not kill this bacterium. Therefore, to prevent the disease what one must be done? stores
- Buy from certified stores, eat fresh or raw seafood, use gloves when handling food, wash hands frequently,
not restrict sick workers.
20 How hot should the hot water at a hand washing b. At least 100 degrees F
. station get?
a. At least 70 degrees F
b. At least 100 degrees F
c. At least 130 degrees F
d. At least 160 degrees F
21 How should ingredients in a recipe be listed? c. By the order in which they will be used
. a. By food groups
b. By method of preparation
c. By the order in which they will be used
d. By cost
22 Is the food contaminated? Avery put vegetables d. None

. dressed in vinaigrette on a pewter platter.
a. Chemical
b. Physical
c. Food processing
d. None
23 Is the food contaminated? Jennie wore false fingernails 2. Physical (if a nail falls in)
. to work. She made potato salad and hamburger patties
for most of the morning.
1. Chemical
2. Physical
3. Food processing
4. None
24 Is the food contaminated? Marlene put a large stock a. Chemical

. pot on the shelf below the dishwashing detergent.
a. Chemical
b. Physical
c. Food processing
d. None
25 Is this Correct? You do not have to wash the chicken in a colander. Salmonella comes in heat
. Putting chicken in a colander and rinsing it with water and does not produce a toxin. If you take the chicken and put it right in the
will remove bacteria like salmonella. Why or why not? oven it will kill the salmonella. Do not wash in the colander, wash in the sink
because then the colonader must go in the dish washer on a high degree to kill
the bacteria.
26 Many farm animals carry me naturally. I have been Salmonella

. found in eggs, produce, and poultry. I can produce
vomiting. Prevent cross contamination to stop the
spread of this bacteria. What is this bacterium?
Hepatitis A, Salmonella, Bacillus cereus, Staphylococcus
aureus.
27 A measuring cup for liquid ingredients a. Has extra room at the top and a spout.
. a. Has extra room at the top and a spout.
b. Can also be used for solid ingredients.
c. Requires you to fill the cup to the top.
d. Is one of a set of four cups
28 A package of raw chicken breasts is left out at room temperature. It has a. Time temperature abused
. been
a. Time temperature abused
d. Not contaminated
29 A Person who ate raw oysters later became disoriented and suffered a. Amnesic shellfish poisoning
. memory loss. What illness was most likely the cause?
a. Amnesic shellfish poisoning
b. Paralytic shellfish poisoning
c. Neurotoxin shellfish poisoning
d. Hemorrhagic shellfish poisoning
30 Seafood Toxins can't be smelled or tasted. They are not destroyed by Purchased from approved sellers only
. freezing or cooking once in the food, therefore all seafood products must
be
1.Held in a free source prior to using
2.Purchased from approved sellers only
3.Held at the proper temperature
4.Washed completely prior to use
31 The three keys to food safety are practicing good personal hygiene, d. Time temperature control
. preventing cross contamination and
a. Bacteria abatement
b. Toxic metal leaching
c. Pathogen measurement
d. Time temperature control
32 The three keys to food safety are practicing good personal hygiene, time temperature control
. preventing cross contamination, and
- stopping bacteria growth, toxic metal leaching, time temperature control
33 To measure baking soda d. Smash all the lumps before measuring with a level
. a. Use a heaping measuring spoon measuring spoon
b. Use a level measuring spoon
c. Dissolve in water and then measure
d. Smash all the lumps before measuring with a level measuring spoon
e. None of the above
34 To measure one-half egg when cutting a recipe in half d. Beat a cracked egg in a small bowl. Divide the mixture
. a. Add the whole egg and subtract 1 Tablespoon oil from the recipe. evenly into 2 small bowls. Use one of the bowls in the
b. Do not add half the egg but increase the oil by 1 Tablespoon. recipe.
c. Boil the egg until firm and then cool and cut the egg in half. Add ½ the
hard cooked egg.
d. Beat a cracked egg in a small bowl. Divide the mixture evenly into 2
small bowls. Use one of the bowls in the recipe.
35 To measure vanilla d. none of the above

. a. Hold the measuring spoon over a bowl to catch any spill over. Pour into
the measuring spoon.
b. Pour into a liquid measuring cup that is on a level surface. Then pour
into the mixing bowl.
c. Shake the jar of vanilla well and then pour into a measuring spoon over
the mixing bowl. Then add to the mixture.
d. None of the above.
36 To prevent chemical contamination, chemicals should be stored _______________ food c. Separate from
. and utensils.
a. Next to
b. Above
c. Separate from
d. In the same area as
37 To prevent food allergens from being transferred to food, a. Clean and sanitize utensils before use
. a. Clean and sanitize utensils before use
b. Buy food from approved reputable suppliers
c. Store cold food at 41 degrees or lower
d. Avoid pewter tableware, and copper cookware.
38 What is buttermilk? c. A thick, smooth liquid made by adding lactic

. a. A low fat dairy based product formed with a combination of skim milk and powder acid bacteria to nonfat or low-fat milk.
as well as cultures.
b. A sour milk that is made by adding microorganisms to whole milk.
c. A thick, smooth liquid made by adding lactic acid bacteria to nonfat or low-fat milk.
39 What is the best way to prevent a food borne illness caused by seafood toxins? c. Purchasing seafood from approved,
. a. Freezing seafood prior to cooking it reputable suppliers
b. Purchasing smoked or cured seafood
c. Purchasing seafood from approved, reputable suppliers
d. Cooking seafood to the right minimum temperature.
40 What is the name of the bacteria that is found in soil but is linked with cooked Bacillus cereus
. vegetables, meat products, milk, and rice dishes? It can cause both diarrhea and
vomiting.
1.Bacillus cereus
2.Clostridium perfringens
3.Listeria monocytogens
4.Shiga toxin producing Escherichia Coli
41 What is the warmest acceptable receiving temperature for eggs? c. 45 degrees

. a. 32 degrees(freezing)
b. 41 degrees(refrigerator)
c. 45 degrees
d. 50 degrees
42 What must a food handler do after touching their hair, face, or body? a. Wash their hands
. a. Wash their hands
b. Rinse their gloves
c. Change their aprons
d. Use hand antiseptic
43 What parasite am I? Cryptosporidium parvum
. a.I can be spread by fingers with feces on them.
b.I have been found in contaminated produce.
c.I can produce watery diarrhea and weight loss
d.Prevent by washing hands frequently.
e.Buy from approved dealers.
1. Anisakiasis-(simplex)
2. Cryptosporidium parvum
3. Giardia duodenalis
44 what parasite am I? Anisakiasis

. -cooking fish can destroy me
-I have been found in mackerel
-people infected with me cough up worms
-purchasing fish from approved reputable suppliers is one way to prevent me
a. Anisakiasis
b. Cryptosporidium parvum
c. Giardia duodenalis
45 What three points should a food defense program focus on to prevent possible threats to food? b. Human element, building
. a. Inspection reports, HACCP program, invoices interior, building exterior
b. Human element, building interior, building exterior
c. Plant toxins, temperature logs, personal hygiene
d. Cleaning schedules, labeling procedures, FAT TOM
46 What type contamination has occurred? Pete carried a large tray of dirty dishes to the dishwashing physical
. area. Several dishes fell onto the prep table for the salad with onions. How were the onions
contaminated?
-chemical, physical, none
47 What type contamination-physical, chemical or none? No contamination

.
Lisa used a new set of plastic bowls to make hollandaise sauce. They had been washed and dried
before use.
48 What type contamination-physical, chemical or none? Chemical Contamination

.
Pete went to the store room to get the cleaning powder for the dishwasher. The soap was stored on
the shelf above the paper plates and glasses. As he removed the bag it ripped and spilled on the
paper products. He cleaned up the soap and threw away the top plate and glass of each stack.
49 What type of contamination has occurred? Lisa used a new saucepan to marinate her meat. The pan None
. was stainless steel.
-chemical, physical, none
50 What virus am I? 2. Hepatitis

. I am commonly linked with ready to eat food.
I am found in the feces of infected people.
I produce a mild fever and general weakness.
Purchasing shellfish from an approved, reputable supplier is one way to prevent me.
1. E-coli
2. Hepatitis
3. Norovirus Gastroenterito
4. Salmonellosis
51 When a food handler has been diagnosed with shigellosis, what steps must be taken? b. The food handler must be
. a. The food handler must be told to not come in to work. given non food handling position.
b. The food handler must be given non food handling position.
c. The food handler can work, but must wear gloves when handling food.
d. The food handler can work, but must wash hands every 15 minutes.
52 When arranging a buffet it is best to d. Place all the cold foods first
. a. Place the main dishes first. followed by the hot foods on the
b. Place the desserts first. buffet table
c. Place the salad and side dishes first.
d. Place all the cold foods first followed by the hot foods on the buffet table
53 When planning a buffet it is best to plan a minimum of d. 2 main dishes, 2 vegetable sides, 2
. a. 2 main dishes, 2 vegetable sides, 2 starch (bread, potato, rice, pasta) sides, 3 desserts, 2 starch sides, 2 desserts, 2 beverages
beverages
b. 3 main dishes, 1 vegetable sides, 2 starch sides, 1 desserts, 2 beverages
c. 3 main dishes, 1 vegetable sides, 2 starch sides, 2 desserts, 2 beverages
d. 2 main dishes, 2 vegetable sides, 2 starch sides, 2 desserts, 2 beverages
54 When returning to self-serve lines for more food, customers should not ____________their c. refill
. dirty plates.
a. carry
b. overload
c. refill
d. stack
55 When should food handlers who wear gloves wash their hands? b. Before taking off the gloves
. a. After putting on the gloves
b. Before taking off the gloves
c. After applying a hand antiseptic
d. Before putting on the gloves
56 When the lunch buffet ended at 2:00 p.m., Martha started breaking it down. First she removed The last two standards were applied
. the pan of vegetable curry that was held at 135° (has to be at at least 140) on the steam table. but the original degree amount was
She put it on a cart while she got the other pans from the buffet. At 2:15 p.m. Martha divided not correct, therefore all of the
the leftover curry into two bags and sealed them. Then she placed them in an ice-water bath. At standards were not applied.
3:45 p.m. she checked the temperature. The curry was 65°. Martha labeled the bags with the
contents, temperature and time and put them into the cooler. At 5:30 p.m. when the dinner
chef came in, he checked the temperature of the bags. They were 40°. Is the vegetable curry
safe to serve?
List one reason.
Minimum amounts of time: Cooled to 70 within the first 2 hours and then cooled to lower than
41 in the next 2 hours
Were these standards applied? How should they be? (Answer in complete sentences.)
57 Which food borne illness has been linked with ready to eat food and shellfish contaminated by a. Hepatitus A
. sewage?
a. Hepatitus A
b. Anisakiasis
c. Shigellosis
d. Botulism
58 Which is not included in a time-work plan? a. Preparing a menu

. a. Preparing a menu
b. Cleaning up
c. Cooking time
d. Gathering ingredients
59 Which of the following flours should be stirred and not sifted? d. whole wheat flour
. a. Baking mixture like Bisquick
b. Bleached white flour
c. Unbleached white flour
d. whole wheat flour
60 Which of the following foods are not common allergy items? a-corn and corn by products
. a. corn and corn by products
b. fish and shellfish
c. milk and dairy products
d. peanuts and tree nuts
e. wheat and gluten products
61 Which of the following is not a leavening agent? c-salt
. a. baking powder
b. baking soda
c. salt
d. yeast
62 Which of the following would not be found in quick breads? d-yeast

. a. baking powder single and double action
b. baking soda
c. salt
d. yeast
63 Which pathogen is primarily found in the hair, nose, and throat of humans? d. Staphylococcus aureus
. a. Giradia duodenalis
b. Bacillus Cereus
c. Clostridium botulinum
d. Staphylococcus aureus
64 Which practice can reduce Salmonella app. in poultry to a safe level? c. Cooking food to the right
. a. Storing food at 55 degrees or higher temperature
b. Inspecting canned foods for damage
c. Cooking food to the right temperature
d. Purchasing oysters from an approved reputable supplier.
65 While commonly linked with contaminated ground beef, what pathogens has also been linked with c. Shiga toxin producing e coli
. contaminated produce?
a. Bacillus Cereus
b. Salmonella spp.
c. Shiga toxin producing e coli
d. Clostridium perfrinens
66 Who am I? Vibro gastroenteritis

. 1.I am mainly found in oysters from contaminated waters.
2.I grow in the middle temperature of the danger zone.
3.I can cause diarrhea, vomiting, abdominal cramps and fever and chills. (gastroenteritis)
4.Cook to the minimum internal temperature for seafood.
Listeria monocytogenes
Hemorrhagic colitis (E coli)
Shigellosis
Vibro gastroenteritis
67 Who am I? Staphylococcal auras

. 1.I can produce toxins if I grow to large numbers. gastroenteritis
2.I have been linked with salads containing Time Control Sensitive Food.
3.I can produce retching and abdominal cramps.
4.Washing hands can prevent me.
(gastroenteritis)
Bacillus cereus gastroenteritis
Clostridium perfringans
Clostridium botulinum
Staphylococcal auras gastroenteritis
68 Who am I? Bacillus cereus gastroenteritis

. a.I am found in soil.
b.I have been linked with cold rice dishes
c.I produce watery diarrhea.
d.Cooking, holding, and cooling food correctly can prevent me.
1. Bacillus cereus gastroenteritis

2. Clostridium perfringans
3. Clostridium botulinum
4. Staphylococcal auras gastroenteritis
69 Who am I? Clostridium botulinum

. a.I do not need oxygen to grow.
b.I have been linked with canned and ROP food (reduced oxygen packaged foods).
c.I can produce double vision.
d.Inspecting canned food for damage can prevent me.
1. Bacillus cereus gastroenteritis

2. Clostridium perfringans
3. Clostridium botulinum
4. Staphylococcal auras gastroenteritis
70 Who is in charge here: a recommendation, not a law that includes the government's food safety b- FDA Food Code
. recommendations?
a. Food and Drug Administration FDA
b. FDA Food Code
c. Food service manager
d. Health inspector
e. State government
71 Who is in charge here: a recommendation that may or may not be written in a law that includes the a- Food and Drug
. government's food safety recommendations? Administration FDA
b. FDA Food Code
d. Health inspector
e. State government
72 Who is in charge here: responsible for conducting foodservice inspections for the regulatory d- Health Inspector
. authorities? (who does the health inspections)
b. FDA Food Code
d. Health inspector
e. State government
73 Who is in charge here: responsible for creating that the small operation follows all food safety c- Food service manager
. practices?
b. FDA Food Code
d. Health inspector
e. State government
74 Who is responsible for keeping food safe in an operation? c.Manager/operator

. a.Food and Drug Administration
b.Health inspectors
c.Manager/operator
d.State health department
75 Why are elderly people at a higher risk for food borne illnesses? Their immune systems have weakened with age.
. 1. Their immune systems have weakened with age.
2. They are more likely to spend time in a hospital.
3. They are more likely to suffer allergic reactions.
4. Their appetites have decreased with age.
76 Your operation was recently inspected. The health inspector b.Demonstrate to the worker how to clean the slicer
. mentioned on the report that the food slicer is not being cleaned and
sanitized the right way. What training method or methods would It is easier to have it shown right in front of you step by step and
work best? you can then remember how it was done and mimic it the correct
a.Have worker read a book way rather than trying to figure it out from directions in a book.
b.Demonstrate to the worker how to clean the slicer
c.Tell the worker to clean the slicer

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What are the main baking methods described in the text?

What are the main baking methods described in the text?

What are some common leaveners used in baking?

What are some common leaveners used in baking?

Baking and Pastry Principles

1. 12 STEPS OF DOUGH PRODUCTIONS Scale Ingredients

6. Leaven To raise or make lighter

8. Protein levels in Cake flour - 6.8%

10 Shifting Dry Removes lumps that may have formed in storage

11 Steps for Rubbed Shift the dry ingredients

12 Types of Bread Lean Dough

13. Types of Leaveners Yeast

CIA baking and pastry skills development

2. Basic bread varieties Challah, rolls, baggets, brioche

3. Biga 100% flour, 50-60% water, 1/2% yeast, 24 hours

6. Chemical leaveners Baking soda, baking powder

7. Cocoa butter The fat extracted from a cacao bean

9. Cookie dough ratio 1:2:3 sugar, butter, flour

10 Creaming method Blending fat and sugar together to incorporate air

13 Ganash ratio 2:1 chocolate, cream

15 How is rubbed dough baked? Blind bake

17 Liquefier Helps loosen/liquefy a dough/batter. Ie water, fat, sugar

19 Mechanical leavener Incorporated air

20 Organic leavener Yeast

22 Poolish 100% flour, 100% water, some yeast - 12-16 hours

26 Sour dough fermentation is caused Yeast and bacteria

27 Stabilizer Helps develop a solid structure. Ie flour, eggs

31 What are the 2 different ways to Blitz and lock-in

32 What are the 2 methods to cooking Dry and wet sand

33 What are the 2 methods to temper Tabling, seeding

34 What are the 3 different kinds of Cold

37 What are the three different The cold, common, or French

43 What is the highest temp you can heat 110

44 Why do eggs do to batters and Emulsify the structure

45 Why do we paddle pastry cream? To remove the lumps

47 Why do we temper chocolate? To get a shine, snap, and stability

Lesson 2 - Baking and Pastry Production

6. Bun Any of various sweet or plain small breads; a round roll.

7. Butter Commercialized product

8. Butterfat The fat in milk, also called milkfat.

9. Cake Baked batter with a variety of ingredients.

14 Cookies Small sweet cakes chiefly used as a snack items.

18 Crimp a. Small piece taken from larger or whole bread

19 Crust The outside of loaf bread or the pastry cover of a pie.

20 Cupcake A small cake baked in a cuplike mold.

21 Custard A cooked baked sweetened mixture of milk and eggs.

24 Dredge To cover completely with flour or other mixture.

27 Enzymes An organic catalyst basically protein produced by living cells.

31 Flute To make series of short indentations or channels, as in edge of pie crust.

32 Ganache A rich cream made of chocolate and heavy cream.

35 Granulated Sucrose in fine crystalline form.

38 Incorporate To mix blend or fold one ingredient into another.

39 Knead To mix with pressure accompanied by folding and stretching.

42. Meringue A mixture of stiffly beaten egg whites and sugar.

45. Muffin Light quick bread formed from a drop batter.

47. Pastry cream A thick custard containing eggs and starch.

55. Starch A storage form of carbohydrates deposited in the cells of plants.

57. Tart A small pastry with various fillings.

CU 130 Baking and Pastry Arts Final Exam 2015