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level: pastry

Questions and Answers List

level questions: pastry

QuestionAnswer
i)fats ii)liquid iii)rising agent iv)flour v)eggs vi)sugarmain ingredients used in cake making
-improves flavor,color and tenderness of the cake -produces a finer and more uniform grain -yields a moist and silky texturefats
-forms steam to help the mixture rise -helps to form gluten -the gelatinization of starch grainsliquid
the protein found in flour which enables the product to stretch without burstinggluten
flourforms the structure of the main framework of the cake. it provides a medium in which lquids and fats can be absorbed
the main function is to cause the cake to rise or leaven evenlyraising agent
-trap air during whisking -add color and nutritional value -help the cake set to its risen positioneggs
-adds flavor and color -help trap air with fat during creaming -assist in forming the texture of the cakesugar
- plain or rubbed-in -rich or creamed -sponge or whisked -meltedtypes of cakes(cakes are classified by the way the fat is rubbed in)
plain cakefat is rubbed into the flour using finger tipsor pastry blender until the mixture resembles fine breadcrumbs
the fat is creamed with the sugar until the mixture becomes light and fluffy and sugar granules are partly dissolvedrich cake
sponge cakeeggwhites are beaten until it forms a stiff foam then other ingredients are lightly folded in
the fat is melted which forms the basis of incorporating other ingredientsmelted cakes
plain cakes-rock buns -jam buns
melted cakes-carrot cakes -ginger bread
rich cakes-orange cake -fruit cake
sponge cakes-swiss role -genoese sponge
generally in the middle of the ovenposition of cake in the oven
-too much mixing -not enough raising agent -too much flourif cake is tough
-too much raising agent -cold air enters the oven before the cake is set -too much fatwhen cake is sunken in the middle
-baking pan too small -oven too hot -batter too stiffcake is cracked at the top when
-baking pan too small -oven too hot -batter too stiffcake is cracked at the top when
-baking pan too small -oven too hot -batter too stiffcake is cracked at the top when
dougha flour mixture containing more flour than liquid which enables the product to be handled or kneaded
a type of dough made from flour, fat and water mixed together rolled flat, shaped and bakedpastry
a term used to refer to the 'resting period' of the pastry dough to prevent shrinkage. the dough should be wrapped and placed in the refrigerator for at least 30 minsrelax
the process of baking pie crust and pastry shells before adding fillingbake blind
to close the edges of a pastry, normally using a fork or fingertips and cold waterseal
cold watertype of water used in pastry making
used to rub fat into flourpastry blender
used to cut strips of pastry dough; especially top of piespastry cutter/wheel
used to bake piespie pan
used to flatten pastry doughrolling pin
a flat surface for mixing, kneading and rolling of pastry doughpastry board
used for glazing pastriespastry brush
-cool conditions must be maintained when making pastry -preheat the oven before baking or else it will become tough and greasy -cold water should be used to seal off the edges of pastry -do not stretch the pastry to fit the pan; it will shrinkrules when making pastry