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racelthegreat
on FreezingBlue Flashcards.
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what are the two basic types of sweet dough?
regular sweet dough and danish pastry
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what type of method do you use to mix both types of sweet doughs?
straight dough method
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when sweet dough is done being mixed at what temperature should it reach?
78-82 degrees
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regular sweet dough should be allowed to ferment for how long?
it is given normal fermentation until full rise
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danish pastry dough should be allowed to ferment for how long?
dough does not ferment but it is retarded
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what ideal temperature to retard danish sweet dough and for how long?
35-40 degrees for 24 hours
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when retarding danish sweet dough the exterior of the dough form a crust and dry out but the best relative humidity to stop this is
85%
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this method allows the production of larger quantities of sweet rolls
retarded method
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characteristic of a correct proofing for danish pasty?
flaky and buttery
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this pastry dough is referred to as the pastry of a thousand leaves
puff pastry dough
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after puff pastry is made-up product should be placed into refrigeration or cool room for how long?
30 minutes
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baking temperature for puff pastry in standard oven?
400-430 degrees
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what are the three basic types of pie crust?
mealy, medium flaky, and long flaky
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what type of flour is normally used in pie crust formulas?
hard wheat bread flour
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when done mixing pie crust dough, roll pieces of the dough intro _inch thick cylinders.
3inch thick cylinders
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after shaping pie dough into cylinders how long is the rest period to increase its stretching properties
at least 4 hours or more
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dividing pie crust should be how much to suit a 9in. pie plate for the top piece and bottom piece?
top: 7oz bottom 8oz
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pie crust should be rolled into a circle about _in larger than the size needed.
1-2in bigger than pie plate
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how thick should pie crust be rolled?
1/8in thick
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another term called for a single crust pie?
open-face pie
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pie crust wash can be
water, milk, melted butter, egg washes or other washes
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Lattice-top crust is made of
1/2- 3/4in strips of pie dough creating patterns that is placed on top of pies
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novelty pie crust can be made of
graham crackers, vanilla cookies, ginger snaps or other cake or cookie crumble
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novelty pie crust are for what type of fillings?
cream-type fillings
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turnover pie dougs are rolled into rectangular sheets then cut into _in squares.
6in squares
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when making turnovers what is brushed to seal it to insure a tight seal.
egg wash or water
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turnover filling should be _oz and placed in the center of the square dough
2oz fillings
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what should you do to turnovers to allow the steam from the filling to escape during cooking process?
cut small holes/vents to allow it escape
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unbaked pie dough will be kept in the refrigerator, tightly wrapped for about _days. it may be frozen for how long?
4 days. 3 months if tightly wrapped and sealed
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cookies are often referred to as small...
sweet cake items
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what is the primary difference between cakes and cookies?
the amount of moisture in the mixture
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cookie doughs are classified according to the method by which they are mixed as
stiff dough, soft dough, and refrigerator dough
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stiff dough contain less
liquid, eggs and flour
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stiff cookies are often referred to as
sliced or rolled cookies
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soft dough batter has a high content of what?
high moisture content and greater percentage of eggs to build structure
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soft dough is referred to as
drop cookies
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this dough is mixed in the same manner as other doughs except the dough is very stiff resulting a very brittle cookie
refrigerator dough
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what is the next step after making the refrigerator dough?
dough is then formed into rolls, wrapped and placed in the fridge to be cut into cookies as needed.
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what types of method is used to make cookie dough to achieve proper quality cookie?
conventional or creaming method
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when mixing cookie dough the ingredients should be approximately be in the range of what temperature?
65-70 degrees
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baking cookies should be in the range of what temperature?
385-400 degrees
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