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Aesha Davis
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Decks in this class (10)
Principles of The Bakeshop (TEST)
What are the two proteins in flour,
What are the parts of the kernel,
Process of beating fat and sugar ...
73
cards
Quick Breads Test Review
Baking soda releases,
When do you bake products that us...,
1st baking soda name
35
cards
Principles of the Bakeshop: Mixing methods and equipment
Blending,
Beating,
Creaming
13
cards
Flours and sugars learning check
What are the glutenin and gliadin...,
What does a flour milled from str...,
What is not a function of flour i...
12
cards
Yeast Breads Test Review
The 10 production stages,
Step 6 rounding portions,
Step 8 proofing
23
cards
Pastries & Pies Test Review
Pie,
Tart,
Flakiness of pie
28
cards
Cakes and Frostings
Most cakes are created from ___ w...,
The results of using different in...,
Function of tougheners in cake
49
cards
Custards, Creams, Frozen Desserts, and Dessert Sauces
Custard definition,
Custards consistency depends on,
In custards more eggs
51
cards
Safety & Sanitation
Direct cross contamination,
Clean sanitary,
Fbi
18
cards
Custards, Creams, Dessert Sauces (FINAL ONLY)
Creme chantilly,
Tempering,
Pastry cream
5
cards
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Culinary III
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