Baking Midterm :(

Fat used in volume production of pie dough is usually

Regular shortening

Salt is incorporated into pie dough by

Dissolving salt in water

Best flour for a flaky pie crust

Pastry flour

Most pie dough used in pumpkin pie

Mealy dough unbaked

You make the bottom crust of a 9 in fruit pie with

8 oz of dough

Soggy bottom crust is caused by

Wrong dough - wrong temperature - hot filling

Best starch used to thicken cream pies

Corn starch

What method of pie filling for canned cherries

Cooked juice

Which is not a step for the cooked juice method

Sift starch into boiling juice

Primary thickening agent in quiches

Egg

Water for pie dough should be lukewarm 90 degrees F

False

Lining pie tin dough you stretch the dough

False

For double crust pies its important to seal the rim

True

Pumpkin pie should start to be cooked with a high temperature in the oven

True

Empty pie shells shrink because theres not enough gluten development

False

Mealy pie dough steps

Dry ingredients in mixing bowl, add cold fat and mix until very mealy in appearance add ice cold water until dough forms, form dough into disc and wrap in cooler.

Short flake pie crust the butter is the size of

A pea

Long flake pie dough the butter is the size of

Walnuts

Blind baking with no filling and beans can be achieved with

Parchment, foil, plastic, all of the above

What is a slurry

Cornstarch and cold water

Why poke holes on top pie crust

To vent steam

What reduces the thickening powers of starch

Acid and too much sugar

Which is not a step in rolling pie dough

Mix dough again so it becomes soft

Clear gel

Needs to be cooked

Instant clear gel

Needs to be mixed and not cooked

Why is it not good idea to freeze pastry cream

Changes the texture and consistency

Steps to assemble fruit tart

Brush with chocolate, fill with cream, arrange fruit, glaze, decorative edge

What is rolled into rolled in dough

FAT

What is part of the procedure for rolled in dough

Enclosing the fat and rolling/folding the dough

What is created when fat is sandwiched between dough

Flakiness

Why is it important to not overmix rolled in dough

Roll in process continues gluten development

Shortening can be a substitute for butter because

Cost concerns and easier to work with

Why is butter preferred

Flavor

Why can using butter be a problem

Hard when cold soft when warm and difficult to work with

A strong flour is needed for puff pastry to withstand the roll in process

True

It is best to use warm water so the butter melts

False

What do we add to butter to absorb moisture

Flour

The dough and butter are the same temperature to prevent tearing during roll in process

True

It is acceptable to have uneven corners during folding

False

Why do u left the dough relax before cutting

To prevent shrinkage

How long do u relax the dough and why

30 to 60 min, it relaxes the gluten

Excess flour causes separation

True

What if the oven is too hot when u bake puff pastry

The outside crust sets up first and prevents expansion

What if the finished product is baked in an oven thats too hot

Cracks, greasy, inside gummy

If the oven is too cool for puff pastry

Oven melts the butter before the product sets up

What if you add too much or uneven egg wash

Seals the layers and prevents rising

Why poke holes for apple turnovers before baking

Allows the steam to escape

Do you add eggwash before or after you poke holes

Before so the eggwash doesnt spill into the product

Beurrage

The butter itself

Detrempe

The dough itself

Paton

Dough with butter

Tourage

Rolling and folding process

Whats the name of the pastry made with sugar and water for puff pastry

Palmieres

What temperature did we bake off puff pastry in class with

400 F

What temperature do u reheat puff pastry

350 F

How do u thaw puff pastry

Refrigeration overnight

What kind of knife to cut puff pastry

Sharp knife

What can u do to prevent excess puffing

Dock the dough

What temperature should the filling be before adding to puff pastry

Cool

Rich dough

A dough high in fat sugar and eggs

Difference between rich dough and sweet dough

Sweet dough has no roll in process and has yeast

Technique used to increase layers in danishes and puff pastry, folding the dough into thirds

3 Fold

What is retarding the dough

Slowing fermentation of dough via refridgeration

High percentages of fat and sugar inhibit fermentation

True

The sponge method for danish before butter sugar added i forgot question

True

Rich doughs are stiff

False

Rich doughs are underproofed and underfermented

True

Half proof is best for rich doughs

False

How to make all purpose flour

25% cake flour 75% bread flour

How many layers in a 3 fold

What % humidity and what temp for danish i forgot which one

75% humidity 75-80 degrees

How many layers at 3 fold

135 layers

What temp to cook danishes

350 for 15 min

What advantages for clear glaze with danishes

Seals, keeps fresh, adds flavor and shine

Steps for danish dough

All dry ingredients and fat into bowl, add liquids and eggs, ice water. Mix until slack dough about 5 min. Dust table and roll to tray size rest 30 min. Put fat on 2/3 of way, do single fold, roll to 3x width, repeat 3 folds. Roll out to long strips and shape. Proof 75% humidity 75-80 degrees. Proof to double in size, fill, eggwash, bake 350 15 min

Flaky biscuit dough is kneaded for 5 min

False

Biscuit dough rises 4x when baked

False

You cut biscuit dough with a round cutter straight down no twist

True

Muffin batter can be refrigerated and used again as long as you mix well after

False

Muffins with a high % of sugar are more tender

True

Gluten developed in quick breads is

Minimized to avoid toughness

Tunneling in quick bread products

Refers to elongated holes in the product

Biscuit dough is kneaded

Until flaky but not long enough to become tough

Overmixing batter results in

a tough batter, tunneling. all the above apparently

Quick breads are not leavened by yeast but

Steam and chemical leaveners

Muffins rise higher with or without liners

Without liners

5 steps biscuit method

Combine dry ingredients, combine with cold fat, combine liquids, combine liquid + dry, knead lightly

Steps creaming method

Cream fats, sugars, salt, add eggs slowly. add liquids, add sifted flour and bp, mix until smooth no overmixing

Muffin method is mixing fat and liquid into dry

True

Baking soda leavens with carbon dioxide

True

Do you need heat to activate baking soda

False

Honey, chocolate, molasses, activate baking soda

True

What in baking soda helps it not clump

Cornstarch

What does BP have that BS does not

acid

Why double acting baking powder used

Needs heat, can stand for a while before action

First 3 steps of yeast dough production

Scaling ingredients, mixing, fermentation