| A | B |
|---|
| ___ is used to cut shallow gashes across bread before baking | scoring and slashing |
| crumbly mixture used on top of pies and muffins is called what and is made from these 5 ingredients | streusel: flour, salt, butter, sugar, cinnamon |
| A/P flour has about ___% of protein | 10% |
| lattice means | dough cut into strips and laid in a criss-cross pattern on top of a pie |
| yield means | the amount a recipe is supposed to make |
| count means | the actual amount the recipe made |
| yeast dies at what temp | 138 |
| yeast is inactive at what temp | 34 |
| 3 types of yeast and how are each activated | 1) Active dry - temp controlled water. 2) Instant dry-temp controlled water 3) Fresh/compressed-2x temp controlled water |
| 2 types of pie dough and difference between them | Mealy VS Flaky. Mealy: butter rubbed in, smaller pieces of butter, sturdier dough. FLAKY: butter cut in, larger pieces of butter, use for light fillings |
| no-time dough | extra yeast, about 1/2 tsp, added to quicken bulk fermentation & proofing time |
| tool used to decorate tops of artisan breads | lame |
| 3 methods to make bread | direct, sponge, old dough |
| main 4 ingredients to make bread dough | flour, salt, yeast, temp controlled water |
| temp of temp-controlled water | 85-100 |
| 9 mixing methods | Beating, Blending, Cutting, Creaming, Folding, Kneading, Stirring, Sifting, Whipping |
| 3 quick bread methods & how fat is used | Muffin-liquid fat. Biscuit-cold butter cut in. Creaming-Softened butter creamed with sugar |
| conversion factor | New over Old |
| 12 production stages for yeast breads | 1) Scale ingredients 2) mix & knead 3) bulk fermentation 4) punch down 5) portion 6) rounding 7) shaping 8) make-up 9) proof 10) bake 11) cool 12) store |
| 5 skills a chef needs | Knowledge, taste, pride, knife skills, judgment |
