culinary bakeshop quiz

pastry chef

responsible for preperation of all breads, cakes, pies, pasteries, ice cream, and candies.

pastry cook

su chef of bakery responible for preparing desert items

baker

prepares breads.

ingredients

flour

finally milled wheat prmary baking ingredient, used to thicken, made of protein that produces gluten

gluten

stretchy substance that traps gases produced during baking creates spongy texture like cakes

sweeteners

primary is sugar another is simple syrup

sugar

sugar is from the sugarcane plant or from suagr beets both can be used interchangiblly cane sugar is more for candies

simple syrup

equal parts water and sugar boiled until sugar dissolves

shortening

fats used in in bakeshop produces more tender and less chewy items, adds flavor, color, mositure, contributes flaky texture.

leaving agents

traps gasses and creates bubles and airy texture adds volume by incorparating gasses

chemical leaving agents

baking soda

alkiline powders, relases carbon dioxide when mixed with moisture and acid

baking powder

premixed with acid double act when liquid is added in oven at 120 degrees

yeast

feeds carbohydrates and produces carbon dioxide and alcohol, needs to be mixed with liquid ingredients alows an even mix

air

adds volume and lift during prep

steam

high volume of liquid

fermantation

happens between 90 degrees f and 110 degrees f higher temps during baking kill yeast

eggs

egg whites add structure and fat they also aid browinibg

mixing and kneeding dough

mixing combines ingredients until smooth. kneeding folds and presses dough

bread shapes pan loaf, baggette, boule, pullman, bagel, club, roll, cresent knots, flat, braided