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Advanced home ec midterm
Terms in this set (63)
executive chef employer-
a tesort that has 3 restaurants that each features a different cuisine. a high end resort is where these people work.
grand hotel establishments results-
french cuisine was introduced to the professional kitchen. (large commercial kitchens)
prepares meals for the staff.
makes all stocks, soups, and mother sauces.
prepares and cooks vegetables.
responsible for making sauces.
handle ware washing, storing and transporting service ware, and washing pots and pans.
in charge of cold food station.
che de cuisine-
chef of the kitchen who supervises all positions in the kitchen.
vegetable cook. preps and cooks the vegetables, starches, egg dishes, and hot appetizers.
cooks the fish. also prepares the shellfish and cooks it. tends to seafood.
means "under." is the second in command and takes the lace of an absent chef.
swing chef. he feels in for people when they have a day off.
came about because of large hotels.
staff is taught more than one job in the kitchen.
reactions during backing process of:
1.starches and gluten-
1. starches and gluten in the dough becomes firm.
2. yeast is killed.
time dough rises in the baking process-
at the beginning.
purpose of punching dough-
it allows carbon dioxide gas to be released and allows yeast to come in contact with more "food."
mixer kneading attachment-
why baking times vary-
it depends on their size and the desired crispness of the finished project.
egg wash finish result-
gives the dough a particular color or creates a textured crust.
when yeast feds on any starches or sugar in dough, and gives off carbon dioxide and alcohol to leave in the baked goods.
used for efficiently scaling large quantities of individual rolls.
a microscopic plant that acts as a leavening agent in baked goods.
portioning dough by weight.
individual rolls- round, clover leaf, knot-single, double, figure eight, rings, crescent, club rolls, kaiser, bagel. loaves- baguerte, boule, pan loaf, pullman rye.
repeatedly folding and pressing the dough after it is mixed. done to develop gluten.
the protein that gives dough its structure and elasticity.
the act of cutting small slashes in the surface o risen dough. it allows gases to escape during baking process and for decoration. lets gas escape.
over mixing pie dough-
can cause the production of too much gluten which will make dough tough and chewy.
cream pie filling-
this is made with a pudding or pastry cream filling, they do not require baking.
rolling multiple pie crusts-
do not try to roll out more dough at one time than is needed. (dont roll cause they get stiff.)
dough liquid temperature-
the liquid should always be ice cold to prevent melting that fat within the dough.
this should be done with flour before rolling to prevent sticking.
pie dough liquid preference-
milk or water.
cream/ chiffon pie crust preference-
cream: pre-baked crust and chiffon.
butter crust texture-
creates a flasky textured crust.
dough should not be rolled too thin.
combining order of pie dough ingredients-
first combine dry ingredients, then add wet ingredients. yes it matters which order you combine it.
pie dough ingredients-
flour, fat, liquid.
commercially prepared product made o ruit jelly and gelatin.
also called pate brisee. a dough used for savory tarts.
flaky pie dough-
this is made with butter as fat. used or sweet pies. shortening is cut into flour(size of pies)
this is put on a pie before it is baked to pie it a glossy coat.
prebaking before filling tart sheets.
very flaky dough made by a complex c=process that creates over 1,000 extremely thin layers o dough and fat.
this is similar to short dough but has the addition of sugar and egg yolks.
purpose of crumbs, pastry comb and confections-
all used to decorate sides of cakes.
purpose during baking of:
1. eggs 2. sweetners 3. shortening 4.flour
1.eggs- gives structure,makes it rise. 2. sweetners- tenderizes,absorbs liquid. keeps moist. 3. shortening- limits gluten devolpes. gives structure. 4. flour- gives structure.
cake pan preparation-
either brushed with solid shortening and then dusted with flour or sugar or lining the pan with parchment paper. the recipe is the bakers choice. brush shortening before.
cake icing procedure-
first- filling. second- place icing at center o cake top and spread icing while slowly rotating turntable. third- spread icing on side.
flipping cake layers-
to make top of the cake the smooth surface created from the bottom of the cake pan. flat top cake=flat side on top.
cake doneness indication-
when the sides of the cake pull away rom the sides of the pan.
a classic european- type of sponge cake. double the amount of sugar but no eggs(dense cake)
bake right away so as can escape so that it wont deflate. its the same thing as foam method. method of making cake batter that involves leavening by whipping air into eggs in the cake formula.
equal parts of water and sugar by weight that is brought to a boil and simmered- just until the sugar dissolves in the water.
has lowest protein content and highest starch content of any type of flour found in the bake shop.
most popular icing.
a thin layer of icing that keeps crumbs from spreading and appearing in the final icing application.
whipped cream icing-
most popular icing.
when cakes are leavened by air whipped into eggs in the cake formula.