1
Q
what are the ingredients of a Danish?
A
- water
- yeast
- sugar
- non-fat milk pwdr
- eggs
- egg yolks
- shortening
- salt
- carmel
- bread flour
- cake flour
2
Q
what is the method used to make Danish dough?
A
modified straight dough method
3
Q
what is the procedure for making Danish?
A
- mix sugar, milk pwdr, shortening, flavoring, and salt - mix briefly (15sec.) with spoon
- mix 1/2 the water and yeast - whisk - let sit
- add egg and egg yolks to mixing bowl - mix briefly
- add rest of the water (liquids)
- add flour on top of the ingredients
- whisk yeast again to disslove
- speed 1
- add yeast water mixture
- develop gluten
- scape down bowl
- speed 2 for 5 mins. - sticky/soft feel
- scrape down bowl
- dust small clean sheet pan
- push dough down on pan
- put in fridge
4
Q
how would you get 12 croissants out of dough?
A
- dust table
- rub dough block on flour
- roll out evenly
- if too high - flatten with hands
- dust table again
- roll out the width about 8in. ( the size of the cutter
- roll out length first about 26-27 in.
- mark with croissant cutter
- relax dough
- cut with croissant cutter
- gently pull apart the croissant shapes
- place one of the triangles in front of you and stretch the back corners outward slightly
- roll dough toward the point
- stretch the point slightly as you roll
- finish rolling up the dough with the point underneath the roll
- put in poof box
- after the poof box egg wash or not
- bake at 400 degrees for about 20mins.
- turn pan around half way through
5
Q
how do you do the cut outs for the Danish after it’s been refrigerated?
A
- roll out dough about 12in. width and about 20in. length
- cut a straight line on both edges width wise
- mark four even marks length wise
- cut straight line top and bottom
- mark 3 even 4x4 spaces
- cut into 4 strips and 15 boxes
- after putting appropriate fillings put in poof box
- bake in oven at 375 degrees
- apricot glaze 2x
6
Q
how would you make cinnamon sticks?
A
- use left over dough from danish or croissant
- scale off
- roll into the cinnamon sugar
- roll about to 10in.
- cut in half
- twist together to about 5in.
- press down on sheet pan to stay in place
- sprinkle w/ more cinnamon
7
Q
what are the 2 types of dough mixtures for quick breads?
A
- soft doughs (biscuits) rolled out and cut into shapes
- batters (pour or drop batters)
8
Q
what is the purpose of the short gluten development in Quick Breads?
A
for tenderness rather then the chewy of yeast breads
9
Q
what is tunneling?
A
irregular shapes and large, elongated holes inside the muffins from over mixing the batter
10
Q
what are the three mixing methods for quick bread doughs?
A
- biscuit method/pastry method (biscuits, scones, pie pastry
- muffin method (muffins, pancakes, waffles, loaf type)
- creaming method (cake mixing method - muffins and loaf breads and sometimes biscuits)
11
Q
muffin batter should be mixed until?
A
only until the dry ingredients are just moistened
12
Q
what are the ingredients for blueberry muffin?
A
- cake flour
- baking pwdr
- butter
- brown sugar
- sugar
- non-fat milk pwdr
- pinch of salt
- egg
- water
- blueberry flavor
- frozen/fresh/canned blueberry
13
Q
what are the ingredients of streusel topping?
A
- butter
- shortening
- sugar
- brown sugar
- salt
- cinnamon
- pastry flour
14
Q
what is the procedure for biscuit method?
A
- scale off the ingredients
- sift dry ingredients
- cut fat into the flour with dough cutter - to hazel nut size
- add add-ons (basil, chives, mushrooms, cheese, etc.
- mix with hands (do not over mix)
- make and opening in the center of the flour mixture
- put liquids in opening
- pull edges in little by little to make dough
- scape table and dust
- flatten dough to oval shape
- use cutter to make shape
- place close together so it goes up and the sides don’t dry out and get hard
- egg wash
- add toppings
- bake at 400 degrees for about 20mins.
15
Q
what are the ingredients for biscuits?
A
- bread flour
- pastry flour
- salt
- sugar
- baking pwdr
- shortening (regular)
- buttermilk
16
Q
what is the procedure for the muffin method?
A
- sift together the flour, baking soda, and baking pwdr
- put dry ingredients together in one bowl
- put wet ingredients together in another bowl
- hand whip each bowl
- put wet ingredients w/ dry mixing with a spoon at the same time as wet/dry are combined
- mix just until moistened
- once combined bake immediately to prevent loss of volume
- divide evenly into coated pans w/ flour and fat
- bake at 350 degrees for about 25-35 mins.
17
Q
what is the procedure for the creaming method?
A
- cream butter, sugars, milk pwdr, salt, flavoring
- then cream in half the egg
- sift flour and baking pwdr
- add part of the flour at a time
- add rest of the flour mixture
- when uniform
- break up blueberries and dust w/ cake flour(2tsp)
- add to batter swiftly and breifly
- use small ice cream scoop
- divide evenly into muffin cups
- add toppings
- bake at 400 degrees for about 25mins.
18
Q
what are adjuncts?
A
toppings, fillings, and sauces
19
Q
what does caramelize mean?
A
turn brown and change flavor
20
Q
what does cooked sugar crystallizing mean?
A
graininess - when cooked sugar turns to tiny sugar crystals rather than staying dissolved in the syrup - chain reaction - seeding
21
Q
what are the stages of doneness in sugar cooking?
A
- thread (230 degree)
- soft ball (240)
- firm ball (245)
- hard ball (250-260)
- small crack (265-270)
- crack (275-280)
- hard crack (290-310)
- caramel (320-340)
22
Q
what are the two basic syrups for the bakeshop?
A
- simple/stock syrup (equal weights of water and sugar
- dessert/cake syrup (flavored simple syrup)
23
Q
what is the purpose of syrups?
A
- add moisture
- add flavor/sweetness
- all sorbets need syrup
24
Q
what is the procedure for making simple syrup?
A
- add water and sugar into saucepan
- stir w/ hand whip and bring to a boil over moderate heat
- whip constantly until sugar is dissolved
- cool
- store in a covered container
25
what are the two methods for making a dessert syrup/
method 1 = add any flavoring to cooled simple syrup (vanilla extract, liquor, almond, etc)
method 2 = add any kind of citrus rind to simple syrup to extract the oil from the citrus rind - the longer it sits in it the stronger it gets - then strain
26
why do have cream in the bake shop?
for pastry cream - eclairs, conolies, boston cream pie - all cream pies
27
what is creme chantilly?
sweetened vanilla flavored whipped cream
28
what is the purpose of sauces?
- enhance desserts both by their flavor and appearance
29
give some examples for sauces, creams, syrup?
- sauces = caramel, creme anglaise(vanilla custard sauce)
- creams = pastry cream, butter cream, whipped cream
- syrups = vanilla, cocoa vanilla
30
what are the guidelines for whipping cream?
- at least one day old
- chill cream
- use wire whip to whip
- use sifted confectioner's sugar if to be sweetened towards the end of whipping when soft peaks
- stop whipping when cream forms peaks that hold their shape (stiff peaks)
- fold in flavoring
- use immediately put rest in refrigerator covered
31
what are the ingredients for creme chantilly?
- heavy cream
- confection's sugar
- vanilla extract
32
what is the procedure for making creme chantilly?
- make sure the cream and all equipment are chilled
- whip the cream until soft peaks
- add the sugar and vanilla
- whip until stiff peaks
33
what happens if you over whip cream?
it will become grainy and then separate to form particles of butter
34
what are the basic meringue types?
- common meringue or french meringue
- swiss meringue
- italian meringue
35
what the guidelines for making meringues?
- fats prevent whites from foaming properly
- egg whites foam better if they are at room temperature than if they are cold
- do not overbeat
- sugar makes egg white foams more stable
- mild acids help foaming
36
what are the ingredients for the common/french meringue?
- pasteurized egg whites
| - fine granulated sugar or sifted confections sugar
37
what is the procedure for the common meringue?
- beat the room temp. egg whites with wire whip in machine at speed med. then high speed 5 until soft peaks
- add first quantity of sugar
- whip until stiff peaks
- fold in the remaining sugar w/ spatula
38
what is flat icing?
also called water icing - mixtures of confectioner's sugar and water, sometimes w/ corn syrup and flavoring added
39
what is icing used for?
seal in moisture and presentation (butter cream, flat icing, whip cream icing
40
what are glazes used for?
thin glossy transparent coatings to give shine and help prevent drying
41
what is royal icing?
also called decorating or decorator's icing
| - similar to flat icing but it's thicker and made with egg whites
42
what is creme anglaise?
- also known as vanilla custard sauce
- a stirred custard
- consists of milk, sugar, and egg yolks stirred over very low heat until slightly thickened then flavored w/ vanilla
43
what is the procedure for making creme anglaise?
- combine the egg yolks and sugar and whip until thick and light
- scald the milk in a boiling water bath or over direct heat just before simmer
- very gradually pour the hot milk into the egg yolk mixture - whipping constantly
- set the bowl in a pan of simmering water - whip constantly until it thickens to coat the back of a spoon or until it reaches 180 degrees
- immediately remove from heat and set in the pan of cold water to stop cooking
- stir in the vanilla
- stir occasionally as it cools
44
what the ingredients for creme anglaise?
- egg yolks
- sugar
- milk
- vanilla extract
45
what are the ingredients for chocolate mousse?
- egg yolks
- fine granulated sugar
- water
- bittersweet chocolate - melted
- heavy cream
46
what are the procedures for making chocolate mouse?
- whip egg yolks in a stainless steel bowl until pale
- make syrup w/ the sugar and water and boil to 244 degrees
- whip hot syrup into the yolks until cooled
- melt the chocolate over a double boiler and fold into the egg mixture
- whip the cream until soft peaks
- whip 1/3 of the cream into the chocolate mixture
- then fold in the remaining cream
47
what is the procedure for simple butter cream?
- cream lightly butter and shortening w/ paddle in mixing bowl
- add pwdr sugar
- add egg whites, lemon juice, water, and vanilla
- speed up machine to speed 6 to whip up to be more airy
- scrape sides down every 5 mins. 4x
48
what is creme anglaise used for?
tops of sorbet, to make ice cream
49
what are the ingredients for pastry cream?
- milk
- sugar
- egg yolks
- whole eggs
- cornstarch
- sugar
- butter
- vanilla extract
50
what is does pastry cream contain that it can be boiled w/ out curdling?
- a starch thickening agent that stabilizes the eggs
51
what are the procedures for making pastry cream?
- dissolve the sugar in the milk and bring just to a boil
- whip the egg yolks and whole eggs in a stainless steel bowl
- sift the cornstarch and sugar into the eggs - whip until smooth
- temper the egg mixture by slowly whipping in the hot milk in a thin stream
- return the mixture to the heat and bring to a boil - stirring constantly
- bring to a boil and boil for 2 mins. constantly whipping - so it doesn't have a starchy taste
- remove the heat and stir in the butter and vanilla - mix until butter melts and blended in
- pour out into a clean pan - cover w/ plastic and place directly touching the cream to prevent crust foaming
- cool and chill as quickly as possible
- whip before use
52
what is chocolate ganache used for?
- a rich choc. cream - truffles, glaze, icing, filling
53
what are the ingredients for chocolate ganache?
- bittersweet or semisweet chocolate
| - heavy cream
54
what is the procedure for making chocolate ganache?
- chop the choc. into small pieces - put in bowl
- bring the cream just to a boil - stirring to prevent scorching
- pour cream over the chocolate - let stand for a few mins.
- stir until smooth
55
what is choc. mousse?
choc. creams that is light texture from the addition of egg foams or whipped cream or both
56
what are the ingredients for melba sauce?
- frozen sweeten raspberries
| - red currant jelly
57
what is the procedure for making melba sauce?
- thaw the raspberries and force through a sieve to puree and remove the seeds
- combine with the jelly in a sauce pan
- bring to a boil stirring until the jelly is melted and completely blended with the fruit puree
58
clear caramel sauce is common but the darker the more?
flavorful - dark brown, light brown, medium brown
59
what is the ingredients for caramel sauce?
- sugar
- water
- lemon juice
- heavy cream
60
what is the procedure for caramel sauce?
- combine sugar, water, and juice in sauce pan
- bring to a boil
- do not stir
- add water to make sauce (more water to soften)
61
what are the two ways to cook sugar?
- wash the sides of pan w/ water
| - put bowl on top of pan (double boil)
62
when does sugar crystalize?
- when it is dirty (impurities)
- pot is dirty
- never stir sugar
63
what is caramel sauce used for?
- apples, carmel custard, caramel ice cream
64
butter cream and whip cream is used for?
- cakes
65
what are the ingredients for oatmeal cookies?
- butter
- shortening
- sugar
- brown sugar
- salt
- vanilla flavoring
- cinnamon
- pastry flour (sifted)
- rolled oats
- milk
- egg
- baking pwdr
- raisins
66
what is the procedure for making oatmeal cookies?
- cream fats, sugar, cinnamon, salt, flavoring
- cream in egg
- sift flour and baking pwdr
- add oatmeal w/ flour and separated raisins
- mix flour mixture and creamed mixture and add milk
- use small ice cream scooper to make 18
- place on baking sheet w/ parchment paper
- wet hands and push down on each
- bake at 375 degrees for about 10 mins.
67
what are the ingredients for peanut butter cookies?
- butter
- shortening
- sugar
- brown sugar
- peanut butter
- vanilla flavor
- egg
- pastry flour (sifted)
- baking soda
68
what is the procedure for making peanut butter cookies?
- cream fat, peanut butter, and sugar
- add egg and vanilla
- sift flour and baking soda
- add to creamed mixture
- use a fork and water to push down the dough and make hash tag
- sprinkle w/cinnamon
- bake at 375 degrees for about 11-14 mins
69
what are the ingredients for pie doughs?
- flour
- fat
- liquid
- salt
70
what are the two basic types of pie dough?
- flakey pie dough
| - mealy pie dough
71
what are the reasons for keeping pie dough cool (not cold) during mixing and make up?
- shortening has the best consistency when cool so it doesn't blend too quickly w/ the flour
- gluten develops more slowly at cool temp.
72
what is the difference between flakey and mealy pie dough?
- flakey = fat is cut or rubbed into the flour until hazelnut or pea size - flour is not completely blended w/ fat
- mealy = fat is blended into the flour more thoroughly until cornmeal consistency
73
what is the procedure for rolling pie dough and lining pans?
- select the best dough for each purpose (mealy=when soaking is a problem, so better for bottom - flaky=for top crust bottom if cold filling
- scale the dough to pan size of the open end
- dust the bench and rolling pin lightly w/ flour to prevent sticking only
- roll out the dough after flattening a bit from the center outward in all directions to a perfect circle
- place the dough in the pan - can be rolled up lightly on rolling pin - allow to drop into pan
- trim off the access hanging over w/ back end of plastic cutter at an angle
- rest the made up pies for 20-30mins. in refrigerator to prevent shrinkage
74
what is the procedure for making pie dough?
- add sugar and salt in cold water and whisk and repeat until dissolved
- cut shortening into flour until hazelnut size
- make a hole for the water mixture
- mix until no flour is left to dough - shortest amount of time
- wrap in plastic and flatten and refrigerate
75
what are the two basic methods for making pie fillings?
- cooked juice method
- cooked fruit method
- old fashioned method
76
what is the procedure for cooked juice method?
- drain the juice from the fruit
- measure the juice to see if u need to add water or other fruit juice to right amount
- bring to boil
- dissolve starch in cold water then stir it in the juice - return to a boil and cook until clear and thicken
- add sugar, salt, flavorings - stir to dissolved
- pour juice over the drained fruit and mix gently
- cool
77
what is the procedure for cooked fruit method?
- bring fruit and juice or water to a boil
- dissolve the starch in cold water and stir into fruit - return to a boil - cook until clear and thicken
- add sugar, salt, flavorings, and other ingredients - stir until dissolved
- cool as quickly as possible
78
what is the procedure for old fashioned method/
- mix starch and spices with the sugar
- mix fruit w/ the sugar mixture
- fill the unbaked pie shell w/ fruit
- place lumps of butter on top of the filling
- cover w/ a top crust or streusel and bake
79
what is the procedure for preparing baked pies?
- line pie pans w/ pie dough
- fill with cooled filling
- roll out dough for the top crust
- cut perforations in the top crust to allow steam escape
- egg wash the rim of the bottom
- fit the top crust in place and seal edges together and trim excess dough
- brush tops w/ desired wash - sprinkle lightly w/ granulated sugar
- bake at 425-450 degrees to set bottom crust
80
what is the procedure for preparing unbaked pies?
- line pie pans with pie dough
- dock the crust w/ fork
- put another pie pan inside the first one on top of the dough
- place pans upside down on sheet pan to prevent shrinkage
- bake at 450 degrees for 10-15 mins
- take out empty pan and put crust back oven to brown
- cool completely
- fill w/ cream filling close to serving
- chill the pie for easy slicing
- top with whipped cream or meringue
81
what are the ingredients for chocolate chip cookie?
- butter
- shortening
- sugar
- brown sugar
- salt
- vanilla
- egg
- pastry flour (sifted)
- baking pwdr
- milk
- dark or white chocolate chips and any other filling such as nuts or cranberries...
Professional Baking
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