Professionalism and the Bakeshop (1-5)

What does confectionery mean

• Transforming sugar into sweets; also refers to the trade of candy making

What is sugar cane

• A tropical grass native to Southeast Asia; the primary source of sugar

Who is known as the ‘cook of kings’ and the ‘king of cooks’

• Marie-Antoine Careme

Who is known as the ‘emperor of the world’s kitchens’

• Auguste Escoffier

What is sugar beet

• A plant with a high concentration of sucrose in its root; a major source of refined sugar

What was the guild system

• A method of organizing the production and sale of goods produced outside of the home

What is a patissier

• French for pastry chef; the person responsible for all baked items, including breads, pastries and desserts

What is grande cuisine

• The rich, intricate and elaborate cuisine of the 18th and 19th century french aristocracy and upper classes. It is based on the rational identification, development and adoption of strict culinary principles. By emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking. Also known as haute cuisine

What is classic cuisine

• A late 19th and 20th century refinement and simplification of french grande cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation presentation of superb ingredients

Who created grande and classic cuisine

• Marie Antoine Careme created grande cuisine

• Auguste Escoiffier created classic cuisine 

What is nouvelle cuisine

• French for ‘new cooking’; a mid 20th century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations

What does it mean to be an artisan

• A person who works in a skilled craft or trade; one who works with his or her hands. Applied to bread bakers and confectioners who prepare foods using traditional methods

What is new American cuisine

• A late 20th century movement that began in california but has spread across the united states; it stresses the use of fresh, locally grown, season produce and high quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors

Who is known as the ‘picasso of pastry’

• Pierre Herme

What is fusion cuisine

• The blending or use of ingredients and/or preparation methods from various ethnic, regional, or national cuisines in the same dish; also known as transnational cuisine

What is farm-to-table movement

• An awareness of the source of ingredients with an emphasis on serving locally grown and minimally fresh food in season

What is molecular gastronomy

• A culinary movement that investigates the use of chemistry, physics, and scientific principles in restaurant cooking

Who created the kitchen brigade system and what is it?

• Auguste Escoffier

• A system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or type of foods being produced.

What does the executive chef do

• Coordinates kitchen activities and directs the kitchens staff training and work efforts. They also plan menus and create recipes.

What does the sous chef do

• Participates in, supervises, and coordinates the preparation of menu items. They mainly make sure that the food is prepared, portioned, garnished, and presenting according to the executive chef’s standards

Who is the patissier; and what do they do

• The pastry chef

• Develops recipes for and prepares desserts, pastries, frozen desserts, and breads

Who is the boulanger; and what do they do

• The bread maker

• Makes the breads, rolls, and baked dough containers used for other menu items

Who is the confiseur; and what do they do

• The confectioner

• Makes candies and petit fours

Who is the glacier; what do they do

• The ice cream maker

• Makes all chilled and frozen desserts

Who is the decorateur; and what to they do

• The decorator

• Makes showpieces and special cakes

Who is the maitre boulanger and what do they do

• The master baker

• This title is the highest level of achievement 

What are microorganisms

• Single celled organisms as well as tiny plants and animals that can be seen only through a microscope

What is a toque

• A tall white hat universally worn by chefs.

What do beginner chefs wear as hats? What do master chefs wear?

• Calottes

• Dodin-bouffants

What does it mean to rotate stock

• To use products in the order in which they were received; all perishable and semi perishable goods, whether fresh, frozen, canned, or dry, should be used according to FIFO

What is the USDA

• United States Department of Agriculture

What is the NSF International and what do they do

• National Science Foundation; promulgates consensus standards for the design, construction, and installation of kitchen tools, cookware, and equipment

What are hand tools

• Tools designed to aid in cutting, shaping, moving, or combining foods

What's the difference between a rolling and french rolling pin

• Rolling pins ACTUALLY roll while a french rolling pin is just a solid piece of wood

What are the three most common metals used for knives?

• Carbon steel, stainless steel, and high-carbon stainless steel

What is the tang?

• A portion of the blade thats fits inside the handle

NAME THAT KNIFE -

An all purpose knife used for chopping and slicing. Its rigid 8-14 inch blade is wide at the heel and tapers to a point at the tip

• French/chef knife

A short knife used for detail work or cutting fruits; the most common knife in the bakeshop. The rigid blade is from 2 to 4 inches long

• Paring knife

Similar to a paring knife but with a curved blade, used to cut curved surfaces. Also called birds-beak knife

• Tourne knife

An all purpose knife used for cutting and carving. It’s rigid 6 to 8 inch blade is shaped like a chef’s knife but narrower

• Utility knife

A knife with a long, serrated blade. The tip may be round or pointed, and the blade may be flexible or rigid. A similar knife with a smooth edge is used for slicing cooked meat)

• Bread knife or cake knife

A knife used to score the surface of bread dough before baking. This knife may have a fixed blade or a holder for a replaceable razor blade. Also known as bread slasher

• Lame 

What kind of scale uses a two tray and free-weight counterbalance system. A curved hopper holds dry ingredients on one side of the scale. Counterweights graduated in a ¼-ounce increments to balance the weight on the other side. When both trays are level, the desired quantity has been measured

• Balance beam scales or bakers scales

What is tare weight?

• The weight of the container holding the desired weighted food

What kind of thermometer has a small stem-like model, designed to be carried in a pocket and used to provide quick temperature readings

• Instant read thermometer

What kind of thermometer measures temperatures up to 400°F using mercury in a column of glass encased in a shatterproof coating. A back clip attaches the thermometer to the pan, keeping the chef’s hands free.

• Candy or fat thermometer

What is the name of the cone shaped metal strainer that is reinforced with a fine mesh

• Chinois

What is the name of the cone shaped metal strainer that consists of perforated metal

• China cap

What is the name of the long handled tool used to remove foods or impurities from liquids which contains a flat perforated disk used for removing whole foods such as bagels from poaching liquids

• Skimmer

What is the name of the long handled tool used to remove foods or impurities from liquids which contains a finer mesh disk, making it better for retrieving items from hot fat

• Spider

What is the name of a loosely woven cotton gauze used for straining liquids and sauces and for draining cream and cheese products

• Cheesecloth

What is the name of the utensil that purees and strains food at the same time. Food is placed in the hopper and a hand crank mechanism turns a blade in the hopper against a perforated disk, forcing the food through the disk.

• Food mill

What is the name of the utensil used for aerating, blending, and removing impurities from dry ingredients such as flour, cocoa, and leavening agents.

• Sifter

Name the utensil that is a drum shape sieve useful for sifting ingredients as well as for straining thick purees to remove lumps and seeds

• Tamis

What is the name for the type of thickness of the material used in utensils

• Gauge

What is the name for shallow rectangular trays with a 1-inch lip on all four sides

• Sheet pans

What is the name for rectangular stainless steel pans designed to hold food for service in steam tables. Also used for baking, roasting, or poaching inside an oven

• Hotel pans

What is the name for small metal or ceramic containers used for molding or baking individual portions of mousse or custard

• Timbale molds

What is the name for items which help the chef dispense fillings, frostings, and batters into uniform, decorative patterns

• Pastry bags

What is the name for stainless steel, plastic, or chrome plated metal cones inserted into pastry bags which produce unique shapes when paste or icing is pushed through them

• Dispensing tips

Items which are flat metal or stiff plastic tools with teeth that cut along each edge of a cake. Designed to leave parallel lines in the icing

• Cake comb

What is the name of the item which is a round metal or plastic platform seated on a heavy stand that rotates.

• Cake-decorating turntable

What is the name of the item which is a manually operated slicer made of stainless steel with adjustable slicing blades. Its narrow, rectangular body sits on the work counter at a 45 degree angle. Foods are passed against a blade to obtain uniform slices

• Mandoline

What is the name of the utensil that is a long shaft fitted with a rotating blade at the bottom. Operated by pressing a button in the handle, it is used to puree a soft food or sauce or blend directly in the container in which it was prepared

• Immersion blender

What are the 2 types of juicers

• Reamers and extractors

What are the three most common stand mixer attachments

• whips/whisks, paddle, and dough hook

What is the name of an electronic appliance that mechanically rolls dough and pastry to a uniform thickness

• Dough sheeter

What is the name of the appliance that is a metal cabinet lined with shelves spaced to hold full-size and half-size sheet pans. Used to create a warm and moist environment for bread dough and yeast-leavened pastries before baking

• Proof box

An oven whose flood is made from stone or masonry; bread, pizzas, or other items are baked directly on its heated stone surface; also known as a deck oven

• Hearth oven

A small overhead broiler primarily used to finish or top-brown foods

• Salamander 

The length of time it takes fat to return to the desired cooking temperature after food is submerged in it in a deep fryer

• Recovery time

Name the 4 types of fire extinguishers

• Class A, B, C, and K

What does the acronym PASS stand for

• Pull, Aim, Squeeze, Sweep

A standard term used throughout the industry for a bakeshop recipe. They rely on weighing to ensure accurate measuring of ingredients

• Formula

To combine a fat and a liquid into a homogenous mixture by properly blending ingredients

• Emulsify

An elastic network of proteins created when wheat flour is moistened and manipulated; it gives structure and strength to baked goods and is responsible for their volume, texture, appearance

• Gluten

To incorporate air into a mixture through sifting and mixing; to whip air into a mixture to lighten, such as beating egg whites to a foam

• Aerate

Vigorously agitating foods to incorporate air or develop gluten

• Beating

Mixing two or more ingredients until evenly distributed

• Mixing

Vigorously combining softened fat and sugar while incorporating air

• Creaming

Incorporating solid fat into dry ingredients only until lumps of the desired size remain

• Cutting

Very gently incorporating ingredients such as whipped cream or whipped eggs into dry ingredients; a batter or cream

• Folding

Working a dough to develop gluten

• Kneading

Passing one or more dry ingredients through a wire mesh to remove lumps, combine, and aerate

• Sifting

Gently mixing ingredients by hand until evenly blended

• Stirring

Beating vigorously to incorporate air

• Whipping

The degree of firmness, flow, or density

• Consistency

A mixture that has a low moisture or water content and a firm consistency

• Dough

A mixture that has a thin consistency and generally contains more liquids, fat, and sugar than a dough

• Batter

The smallest physical unit of a substance that retains all of is chemical and physical properties

• Molecule

The movement of heat from one object to another through direct contact

• Conduction

The transfer of heat through a fluid, which may be liquid or gas.

• Convection

The transfer of heat energy through waves that move from the heat source to the food

• Radiation

At what temp does water freeze

• 32°F or 0°C

At what temp does water boil

• 212°F or 100°C

What type of cooking method mainly uses air or fat in baking/cooking

• Dry heat

What type of cooking method mainly uses water or steam in baking/cooking

• Moist heat

A liquid cooked until a portion of it evaporates, reducing the volume of the liquid; used to concentrate flavor and thicken liquids

• Reduction

Name the 5 dry heat cooking methods

• Baking, broiling, sauteing, pan frying, and deep frying

Name the 3 moist heat cooking methods

• Boiling, poaching, and simmering

Complex carbohydrate from plants that is edible and either digestible or indigestible (fiber) consisting of long chains and glucose sugar molecules

• Starch

A group of compounds composed of oxygen, hydrogen and carbon; the human body’s primary source of energy (4 calories per gram); they are classified as simple (including certain sugars) and complex (including starches and flour)

• Carbohydrates

The process by which starch granules are cooked; they absorb moisture when places in a liquid and heated; as the moisture is absorbed, the product swells softened, and clarifies slightly

• Gelatinization

The irreversible transformation of proteins from a liquid or semi liquid state into a solid state

• Coagulation

The process of cooking sugars; the browning of sugar enhances the flavor and appearance of food

• Caramelization

The process of sugar breaking down in the presence of protein

• Maillard reaction

The process whereby starch molecules in a batter or dough lose moisture after baking; the result is baked food that are dry or stale

• Starch retrogradation

The study of the ways humans experience the world through the five primary senses

• Sensory science

An identifiable or distinctive quality of a food, drink, or other substance perceived with the combined senses of taste, touch, and smell

• Flavor

The sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose

• Aroma

The sensations, as interpreted by the brain, of what we detect when food, drink, or other substances come in contact with the buds in our mouth

• Taste

What are the 5 tastes

• Sweet, sour, salt, bitter, umami

The complex of smell, taste, and touch receptors that contribute to a person’s ability to recognize and appreciate flavors OR the range of an individual’s recognition and appreciation of flavors

• Palate

Often called the fifth taste, refers to the rich, full taste perceived in the presence of the natural amino acid glutamate and its commercially produced counterpart known as monosodium glutamate (MSG);

• Umami

The sensation created in the mouth by a combination of a food’s taste, smell, texture, and temperature

• Mouthfeel

Name the three parts of a wheat kernel

• Bran, endosperm, germ

Three primary grades of flour

• Patent, clear, and straight

Flour milled from the section of endosperm closest to the germ

• Patent

Flour milled from the section of endosperm closest to the bran

• Clear

Flour milled from the entire endosperm

• Straight

5 nutrients that flour consists of

• Fat, minerals, moisture, starches, and proteins

What is the difference in types of flours

• The percentage of protein in them

Chemical name for common refined sugar; its is a disaccharide, composed of one molecule each of glucose and fructose

• Sucrose

What is the difference between disaccharides and monosaccharides

• Mono- means single or simple sugars (only use one type of sugar)

• Di- means double or complex (2 or more types of sugar)

Fruit based sugar

• Fructose

Plant based sugar

• Glucose

Part of milk sugar

• Galactose

Milk sugar

• Lactose (glucose + galactose)

Malt sugar

• Maltose (glucose + glucose)

Table sugar

• Sucrose (glucose + fructose)

Light brown sugar contains ___% molasses and dark brown sugar contains ___% molasses

• 3.5

• 6.5

Describes a food that readily absorbs moisture from the air

• Hygroscopic

What are the two forms that sugar syrups take

• Simple and cooked

The relationship between mass and volume of a substance

• Density

Density formula

• D = M/V

A substance such as glucose syrup or lemon juice that helps stop sugar from crystallizing when dissolved in a solution

• Interferent

Butter that is not clarified, whipped, or reduced-fat

• Whole butter

Rendered pork fat, made up of 100%  pure fat; contains only a little bit of water. It yields flaky, flavorful pastries, such as pie crusts.

• Lard

The process used to harden oils; hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature

• Hydrogenation

A disaccharide that occurs naturally in mammalian milk, milk sugar

• Lactose

Process of heating something to a sufficiently high enough temperature for a sufficient enough length of time to destroy pathogenic bacteria

• Pasteurization

What percent of water is removed to create evaporated milk

• 60%

What percentage of fat is in heavy whipping cream

• 36%

The predominant protein in milk

• Casein

A coagulating enzyme, harvested from the stomachs of calves, used to make cheese; also used to describe any enzyme used for coagulation of milk

• Rennet

What are the three main components of eggs

• Shell, yolk, and albumen

Composition of butter

• 80% fat

• 16% water

• 2-4% milk solids

To soften granulated gelatin in a liquid before melting and using

• Bloom

Describes fully grown and developed fruit; the fruit’s flavor, texture and appearance are at their peak, and the fruit is ready to eat

• Ripe

The colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma

• Zest

8 categories of fruits

• Berries (strawberries, raspberries, blackberries, blueberries, cranberries)

• Citrus (lemons, limes, oranges, tangerines, grapefruit, yuzu)

• Exotic (figs, guava, persimmons, dragon fruit, pomegranates, prickly pears, star fruit)

• Grapes (red flame, thompson seedless)

• Melon (cantaloupes, honeydew, watermelon)

• Pomes (apples, pears, quinces)

• Stone (apricots, cherries, peaches, avocados, nectarines, plums)

• Tropicals (bananas, dates, kiwis, mangoes, pineapples, papayas, passion fruit)

The speed with which the cells of a fruit use up oxygen and produce carbon dioxide during ripening

• Respiration date

Immersing cut fruits in an acidic solution such as lemon or orange juice to retard enzymatic browning

• Acidulation

The liquid extracted from any juice or vegetable

• Juice

The diluted, sweetened juice of peaches, apricots, guavas, black currants, or other fruits, the juice of which would be too thick or too tart to drink straight

• Nectar

Mildly fermented apple juice; non alcoholic apple juice may also be labeled this

• Cider

Name the 4 types of salt

• Table, rock, sea, kosher

Salts chemical compound

• Sodium chloride (NaCl)

Pure oils extracted from the skins, peels, and other parts of plants used to give their aroma and taste to flavoring agents in foods, cosmetics, and other products

• essential oils

What does the French term mise en place mean in english?

• To put in place

Measuring ingredients on a scale before mixing a batter or dough

• Scaling

The total amount produced by a formula expressed in total weight, volume, or number of units

• Yield

To increase of decrease a recipe or formula dramatically

• Scale up/down

The number used to increase or decrease ingredient quantities and recipe yields

• Conversion factor

• New yield / old yield

Converted quantity formula

• Old quantity * conversion factor

Yield formula

• No. of portions * portion size

A system for measuring ingredients in a formula by expressing them as a percentage of the total flour weight

• Baker’s percentage

Baker ‘s percentage formula

• Weight of ingredient / weight of flour * 100

If a recipe has a total flour weight of 16 oz and 7 oz of butter, what is the baker's percentage of butter?

• 43.7%

If a recipe has 16 oz of flour and 1 oz of vanilla extract, what is the baker’s percentage of vanilla extract?

• 6.2%

The amount of a food item available for consumption or use after trimming or fabrication; a smaller, more convenient portion of a larger or bulk unit

• Edible portion (EP)

Measuring and weighing an ingredient before and after trimming to determine the usable portion; used to determine the quantity of an ingredient to purchase as well as actual ingredient cost

• Yield test

The ratio of the usable weight of an ingredient after cleaning and trimming to the quantity purchased, calculated by dividing the trimmed weight by the as purchased weight of the ingredient

• Yield percentage

Room temperature

• 65°F-75°F

To flavor a liquid by steeping it with ingredients such as tea leaves, coffee beans, whole spices or herbs

• Infuse

To soak foods in a flavorful liquid, usually alcoholic, to soften them

• Macerate

Very briefly and partially cooking a food in boiling water; used to assist in preparation (for example, to loosen skin from fruit) as part of a combination cooking method or to remove undesirable flavors

• Blanching 

Partially cooking a food in boiling or simmering liquid. Similar to poaching but the cooking time is longer

• Parboiling 

Leaving dry fruits to soak overnight so they are soft when baked in breads and pastries

• Conditioning

Also called refreshing, the technique of quickly chilling blanched or parcooked foods in ice water, prevents further cooking and sets colors

• Shocking

A hot water bath used to gently cook food or keep cooked food hot OR a metal container for folding food in a hot-water bath

• Bain marie