COURSE FOD 2040: CAKE & PASTRY

Transcription

1 Name: Due Date: Prerequisite: FOD1010: Food Basics COURSE FOD 2040: CAKE & PASTRY Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products. Outcomes: See: Mark Guidelines: Theory/Worksheets/Personal Management Skills 20% Lab Work (incl. safety & sanitation practices) 50% Test & Reflection 30% Resources: Professional Cooking text Glossary, Chapters: Bakeshop Production: Basic Principles & Ingredients, Yeast Products, Cake & Icings Lab Experience: demonstrate knowledge and skills in the planning, preparing and evaluating of cakes and pastries 5.2 prepare a minimum of five products from the following list, each of which meets or exceeds accepted food standards: shortened cake; e.g., chocolate foam cake; e.g., angel food, chiffon decorated cake short crust pastry; e.g., custard pie, fruit pie, tarts specialty pastry; e.g., cream puffs, turnovers, strudel ethnic product; e.g., tourtière, baklava contemporary baking method; e.g., convenience mix, oil pastry VOCABULARY

2 Correctly match the following columns e.g. M Meringue Recipe Croissant Batter Soufflé Genoise Carmelization Streusel Buttercream Pastry cream Chiffon Royal icing Leavening Danish Mousse A B C D E F G H I J K L M N O P Production/adding gasses in a baked product to increase volume & produce shape & texture Semi-liquid mixture containing flour Light, fluffy baked egg dish Icing made of shortening & sugar Formula Rich, sweet, flaky yeast dough Icing made with egg whites & used for decorating Type of cake made with egg white foam & oil Soft, creamy food (with beaten egg whites &/or whipped cream Browning of sugars caused by heat French sponge cake Crescent shaped roll made from rich, rolled in yeast dough Foam made of beaten egg whites & sugar Thick custard sauce (with eggs & starch) Crumbly topping for baked goods (made with fat, sugar, & flour rubbed together) Very light, flaky pastry made from rolled in dough & leavened by steam Puff pastry

3 2 FORMULAS & MEASUREMENT 1. All ingredients must be 2. Measurement is by weight rather than by, because weighing is much more 3. The bakers term for weighing is The 3 ingredients that may be measured by volume are:,, and BAKER S PERCENTAGES 1. Baker s percentages express the amount of each ingredient used as a percentage of the amount of used. 2. Write the formula to express the sentence described above Thus, flour is always %. Any that weighs the same as the is also given as %. 3. Record the Procedure for calculating the weight of an ingredient if the weight of flour is known. 4. Record the Procedure for converting a formula to a new yield MIXING & GLUTEN DEVELOPMENT

4 1. What is gluten and what does it do? 2. Briefly summarize the 4 steps needed in order for gluten to be developed. 3. Describe how fat (shortening) in baking tenderizes a product. 4. Why are pie crusts & crisp cookies made with very little liquid? 5. List the 7 stages in the Baking Process. 6. Compare & Contrast Bread / Cake / Pastry flours Bread flour Cake Flour Pastry Flour Strong/Weak flour Uses Feels Color 7. Whole wheat flour is made from grinding the entire wheat, including the and. 8. Since rye flour does NOT develop, breads made with it will be unless some hard wheat flour is added. 9. List the most important starches in dessert production and examples of their uses: Starch Uses

5 Cornstarch Waxy Maize Instant Starches 10. List 5 reasons to use fats in baked items 11. Describe the 3 main types of shortenings and their characteristics Types Texture Uses 12. Complete the chart for Butter: When cold is: When warm is: Makes dough Harder OR Easier (than shortenings) to handle? Butter 13.Two major advantages of using butter & margarine when baking are: 14. List the 5 purposes of using sugars in baking: 15. Write one interesting fact about each type of sugar/sweetener listed Sugar/Sweetener Interesting Fact Granulated Sugar/Confectioners or Powdered sugars Molasses & Brown Sugar Corn Syrup Honey Malt Syrup 16. What happens to pie crust if: Amt of gluten developed Problems in crust

6 Too much liquid is added to dough Too little liquid is added to dough 17. List the 8 functions of eggs in baking: 18. Complete the chart (describing yeast s sensitivity to temperatures) 45 degrees F (7 degrees C) F (15 20 C) F (20 32 C) Above 100 F (38 C) 140 F (60 C) 19. a) What 2 forms is yeast available in? b) What percentage of compressed yeast should be used when converting to active dry yeast? c) So, if you have 100 grams of compressed yeast, how many grams of dry yeast would you need (to convert)? 20. Fill in the chart comparing chemical leaveners Leavener Needs to activate Baking Soda Baking Bowder Baking Ammonia 20. List 6 examples of acids that may react with soda in a batter: 21. Two ways that air is incorporated into a batter are: 22. When water turns to steam, it expands to its original volume. 23. Three functions of salt in baking are: 24. Describe Extracts/Emulsions Examples:

7 Extracts Emulsions 25. Why is it best to use artificial flavorings in moderation? UNDERSTANDING YEAST PRODUCTS CHAPTER QUESTIONS 1. The difference between lean dough products and rich dough products is the amount of,, & sometimes 2. Fill in examples of each type of product listed in the chart below: Examples Lean Dough Products a. Rich Dough Products a. Rolled In Yeast Dough Products a. b. c. b. b. 3. Three purposes of mixing yeast doughs are: 4. Record the step for the STRAIGHT DOUGH METHOD. 5. Record the procedure for Modified Straight Dough Method (Rich Doughs)

8 6. Record the procedure for the Sponge Method 7. Rolled in doughs contain many layers of sandwiched between layers of. They are mixed only slightly, because the rolling in procedure continues to develop the. The preferred fat for flavor and melt-in-themouth qualities in rolled-in doughs is. How many minutes should rolled in dough REST before rolling it out again? And Why is it allowed to REST? 8. Rolling-In Procedure for Danish & Croissant Dough What does a simple fold or threefold mean? What is each complete rolling & folding step called? How many layers of dough & fat are created after giving the dough 3 turns? The rolling-in procedure used for puff pastry (leavened by steam -- not yeast) produces over how many layers? CAKES & ICINGS CHAPTER 1. List the methods used for particular types of cake formulas Types Methods High Fat/Shortened Cakes a. b. Low Fat / Foam type Cakes a. b. c. 2. Creaming Method: a. What temperature should ingredients be at? b. What are the first 2 ingredients added together? c. How are eggs added? d. What must be done to dry ingredients? e. What 2 ingredients are added alternately? f. Why are these ingredients added alternately? 3. Two-Stage Method

9 a. What are the dry ingredients mixed with in the first step? b. What ingredients is partially added next? c. Remaining liquids are added to lightly beaten, and added a third at a time to the dry ingredients/shortening mixture. 4. Foaming of Sponge Method: a. These kind of cakes contain little or no and depend on as a leavener. b. What temperature should the eggs and sugar be? F or C c. Describe how you can bring eggs to room temperature over a hot-water bath. d. Why do the eggs need to be warmed? e. How is the sifted flour added? f. Why should these cakes be baked immediately? 5. Scaling & Panning Describe how pans should be prepared for each type of cake listed: High-fat cakes Sheet cakes Angel food cakes Sponge cake layers 4. Baking & Cooling Three ways to test if a cake is done are: How are angel food cakes cooled after removing from the oven? 5. Altitude Adjustments a. At what altitudes must formulas be adjusted to suit different baking conditions? b. Fill in the adjustments that need to be made when baking in high altitudes (state whether an increase or a decrease is necessary) Leavening Tougheners (eggs & flour) Tenderizers (shortening & sugar) Liquids

10 Baking Temperatures Pan Greasing ICINGS: Production & Application 1. Three purposes of icings/frostings are: 2. Six kinds of icings are: 3. Assembling & Icing Cakes Three rules to follow when selecting icing are: PIES 1. Two types of basic types of pie dough are: Explain the differences between these 2 kinds of pie dough: Flaky Mealy 2. Pie dough should be mixed by hand if it is under kg or pounds. 3. Crumb crusts are used only for pies. 4. Two types of pies are: & 5. Soggy bottom pie crusts can be avoided by the following 4 ways: 6. Fruit pies can be made from the following types of fruit: 7. Custard or Soft Fillings -- To test for doneness : 8. What are cream pie fillings made with, so that slices will hold their shape when cut?

11 9. Puff Pastry a. Can rise to times its original thickness when baked b. The preferred fat for rolling in is c. The dough may be given 4 folds or 3 folds 11. Blitz Puff Pastry a. Is and faster to make than classic puff dough. It does not rise nearly as as true puff pastry. 12. Another name for Éclair Paste is paste. It is used to make and. It is leavened by. When being baked, it should be started at a temperature ( degrees F) for the first minutes to develop steam. Then the heat should be reduced to degrees F to finish baking & set the structure. The products must be firm and dry before being removed from the oven, and be allowed to cool slowly, so that they will not. 13. The Basic important rule for beating egg whites is: 14. Describe how the 3 types of meringues listed are made: Common meringue Swiss Meringue Italian meringue 15. Fruit Desserts Describe the items listed Cobblers Crisps Bettys