Baking And Pastry Skills Final

Bakers percentage
Flour is always 100%
What does yeast produce?
What's yeast eat?
Sugar and starches
Inactive yeast temp
Lean dough
Dough with little to no fat
Enriched dough
Dough with fat added
Scaling (bread step)
Adjusting ingredients/weighing/consistency
Mixing Dough
Combine ingredients to allow ingredients to function properly
Bulk fermentation
Lean dough - alcohol production
Enriched dough- creates lightness
Folding over
Redistributes yeast
Expels c02
Helps gluten
Evens temp
Keeps weight consistent
Avoid small pieces
Portions dough
Smooth surface
Prevents bleeding
1st step to desired shape
Bench rest
Relaxes gluten
Ferments in bench
Expels gases
Tightens dough
Final fermentation
Proofer or covered
85-100 for yeast
For c02 for both doughs
For even and controlled expansion
Improves crumb structure
Steam/egg wash
Lean doughs get steam for shine and color
Egg wash enriched dough for shine
Crust forms and sugars caramelize
Improves shelf life
More yeast development
1:1 ratio wate to flour
No salt .05% yeast
Pat ferment (old dough)
2:1 flour to water
2:1 ratio water to flour
No salt .01% yeast
Sponge method
For enriched dough
Produces c02
Use all yeast at once
Sour dough method
Bacterial yeast
Flour contains
High gluten flour
High in protein
Bagels, puff pastry
Bread flour
Moderate protein
Soft rolls, nutritional breads
Pastry flour
Good protein
Pies, biscuits, muffins
Ap flour
Low in protein
Cake flour
Lowest in protein
Moist in molds
Boiled custards
Contains starches
Pastry cream
Baked custards
Creme brûlée
Half sugar in liquid half in eggs
Stirred custards
Creme Anglais
Vanilla sauce
Bring to 180
Ratio for custard
1 qt liquid
6-8 eggs
Cream lightened with merignue
Mousse line
Pastry cream with buttercream
Diplomat cream
Pastry cream with whip cream
Starch liquid eggs sugar that is boiled
Egg yolks, sugar, flavorings
Blending method
Liquid fats (oils)
Like banana bread
Rubbing method
3:2:1 flour: fat: liquid
All ingredients rubbed in
Mealy dough like scones
Cut in method
Flour and fat added and blended together than liquid
3:2:1 flour :fat: liquid

Pie dough
Reasons for foaming
Helps leaven products
Cold foaming method
Whip eggs with sugar
Fold in dry ingredients and melted fat

Whip cream
French meringue
Warm foaming
Eggs and sugar over double boiler stir to 120
Fold in dry ingredients
Fold in melted fat

Vanilla sauce
Separated foam mixing method
Eggs are separated and beaten separately with sugar
Fold in yolks with whites
Then dry ing. And fat

French meringue
Lady fingers
Steps for vanilla sauce
Have ice bath, wooden spoon, and strainer set up
Mix half sugar with liquid and other half with eggs
Bring sugar and liquid to boil
Temper half of liquid to egg mix
Pour remaining eggs to sauce pot
Stir bottom of pot with wooden spoon to not burn bottom
Bring to nappe
Strain in bowl that is in the ice bath
1:2 egg whites to sugar
Dry method
Cook sugar to desired color in small increments
Wet method
Sugar cooked to temp with water and acid
French meringue
Not cooked
Egg whites whipped with sugar
Swiss meringue
Egg whites cooked
Italian meringue
Cooked sugar to soft ball stage then added to whites
Pate a choux ratio
To layer fat and dough
Diamond lock in
Fold dough to diamond and fold like a gift
3 fold lock in
Roll out dough lengthwise
Place roll in third down
Fold 3 sides and fold over
Made with yeast
Higher fat percentage
Lock in
To make sure edges are secure to not let fat seep out
Three fold
Divide in thirds fold outer third over middle then fold other side
To melt agitate and cool chocolate to retain gloss and snap
Working temp for dark chocolate
Working temps for white and milk chocolate
Block method
A whole block of chocolate until working temp is reached
Tabling method
1/3 Chocolate poured on marble and spread back and forth until thickens
Add rest of chocolate until temp reached
Seeding method
Small pieces of chocolate are added and mixed until temp is reached