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51 Cards in this Set
- Front
- Back
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Pasteurized |
When milk is heated to 161* for 15 seconds then chilled to kill bacteria |
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88% water 3.5% fat 8.5% milk solids |
What is the composition of whole milk? |
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Contributes to the texture Flavor Crust color Keeping qualities Nutritional value |
What are the functions of milk |
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Homogenized |
has been processed so the milk is forced through tiny holes so the cream does not separate |
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Whipping cream |
has 30 to 40% fat |
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Evaporated milk |
either whole or skim milk with 60% of the water removed |
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Condensed milk |
whole milk with 60% of the water removed and heavily sweetened |
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Yolk |
high in fat, portion contains iron and several vitamins; aids in emulsification |
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Lecithin |
emulsifying agent in yolks |
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White |
Primarily the albumin protein contains sulfur |
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Shell |
Not the perfect package- very fragile and porous |
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1.67 |
Large eggs way how much? |
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AA A B |
What are the grades of eggs |
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Fresh or shell eggs Frozen Dry |
What are the market forms of eggs? |
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1. Structure 2. Emulsifying of fats and liquids 3.Leavening 4. Shortening action 5. Moisture 6. Flavor 7.Nutritional Value 8. Color |
What are the functions of eggs |
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1. Flavor 2. Strengthens gluten 3. inhibits yeast growth |
what are the functions of salt |
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Last to incorporate it in |
When should you add the salt |
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inactive |
What happens at 34* to yeast |
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slow action |
What happens to yeast between 60-70* |
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70-90* |
When is the best time for fermentation of yeast? |
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Reaction slows |
what happens to yeast at above 100* |
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140* |
what temperature is yeast killed at? |
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Water |
What can you control when it comes to yeast? |
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Fresh yeast |
dissolved in warm water .. it is compressed in warm water |
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Active dry yeast |
Dissolves in water |
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Instant yeast |
you add it right to flour |
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Osmotolerant yeast |
sugar helps yeast to ferment in small batches. |
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Osmotic pressure |
when the quantity sugar becomes high in formulas the sugar may inhibit and slow fermentation |
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.5 |
When converting fresh yeast to active dry multiply the quantity by |
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.35 |
when converting fresh to instant dry multiply the quantity by |
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3 |
When converting instant dry to fresh yeast multiply by |
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1.4 |
instant dry to active dry multiple by |
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Lean dough |
Low in fat and sugar |
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Intensive mix |
is used long mixing 8-15 mins |
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Rich dough |
High in fat and sugar |
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Rolled in/ Laminated dough |
either a lean or rich dough base is used and then butter is incorporated in to create flaky layers |
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Scaling |
the first step in yeast dough production All ingredients must be weighed accurately |
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Mixing |
Second step in yeast dough production all ingredients must be combined evenly |
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Fermentation |
third step in yeast dough production The process by which yeast acts on sugars and starches in the dough to produce carbon dioxide gas and alcohol |
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Punching |
The fourth step in yeast dough production Expelling the gas |
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Dividing and portioning |
fifth step in yeast production Portioning dough to the desired weight |
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Pre-shaping |
sixth step in yeast production Forming the dough so that you have a more consistent final product |
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Benching |
seventh step in yeast production Allowing the dough/ gluten to relax so that you can form it better |
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Make-up Panning |
Eighth step in yeast dough production Shaping of the dough |
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Proofing |
Ninth step in yeast dough production a Continuation of the process of yeast fermentation that increase the volume of the shaped dough before it is baked |
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baking |
Tenth step in yeast production During this step the final oven spring occurs, which is rapid rising in the oven due to production of trapped gasses as a result of the oven heat |
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Cooling |
Eleventh step of yeast production Allowing the excess moisture to escape |
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Storing |
the last step of the yeast production |
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Straight dough mixing methods |
it uses a dough hook All ingredients at once |
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1. to combine all ingredients in a smooth uniform dough 2. to distribute the yeast evenly throughout the dough 3. to develop gluten |
What are the 3 basic mixing purposes |
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Modified straight dough mixing methods |
Uses a paddle attachement finished dough is soft and sticky usually requires slow fermentation overnight used normally for rich dough products |
