問題一覧
1
5 Core Competencies in Bread and Pastry Production NC II are
PREPARE AND PRODUCE BAKERY PRODUCTS, PREPARE AND PRODUCE PASTRY PRODUCTS, PREPARE AND PRESENT GATEAUX, TORTES AND CAKES, PRESENT DESSERT, PREPARE AND DISPLAY PETITS FOURS
2
These are cakes made with butter, margarine, and vegetable shortening. These are made by one of two methods: the creaming method and the two- stage or
blending method.
HIGH FAT OR SHORTENED CAKES
3
Are made with little or no shortening and depend for most or all their
leavening on the air trapped in beaten eggs. These are mixed either by the foaming or sponge
method, the angel food method and the chiffon method.
LOW FAT OR FOAM-TYPE CAKES
4
shortening based = aerating properties
-oil = water emulsions
BATTERS
5
egg based = aerating properties
-without fat
FOAM
6
Combination of Batters and Foams
CHIFFON
7
Provides the structure or the framework of the cake and is the ingredient used in the largest
quantity
FLOUR
8
gives flavor, improves texture, and helps flour products to brown.
SUGAR
9
Will improve the color and texture of a cake.
EGGS
10
refers to any solid fat.
SHORTENING
11
provides moisture and helps to blend the ingredients together.
LIQUID
12
A variety of ingredients such as spices, extracts (vanilla, etc.), nuts, chocolate, and
fruits are used in cakes to produce definite flavors.
FLAVOR INGREDIENTS
13
For Cake 1/8 tsp of POTASSIUM SORBATE For 2 1/2 cup flour (this will last for 7 days)
PRESERVATIVE
14
CREAMING METHOD
also called the
CONVENTIONAL METHOD
15
ARRANGE THIS CREAMING METHOD
1. Add one-fourth of the sifted dry ingredients alternately with one-third of the liquid ingredients.
2. Sift the flour, leaveners, and other ingredients as necessary.
3.Cream the butter and sugar until the mixture is light and smooth.
4. Add the eggs and mix them until the batter is smooth.
2, 3, 4, 1,
問題一覧
1
5 Core Competencies in Bread and Pastry Production NC II are
PREPARE AND PRODUCE BAKERY PRODUCTS, PREPARE AND PRODUCE PASTRY PRODUCTS, PREPARE AND PRESENT GATEAUX, TORTES AND CAKES, PRESENT DESSERT, PREPARE AND DISPLAY PETITS FOURS
2
These are cakes made with butter, margarine, and vegetable shortening. These are made by one of two methods: the creaming method and the two- stage or
blending method.
HIGH FAT OR SHORTENED CAKES
3
Are made with little or no shortening and depend for most or all their
leavening on the air trapped in beaten eggs. These are mixed either by the foaming or sponge
method, the angel food method and the chiffon method.
LOW FAT OR FOAM-TYPE CAKES
4
shortening based = aerating properties
-oil = water emulsions
BATTERS
5
egg based = aerating properties
-without fat
FOAM
6
Combination of Batters and Foams
CHIFFON
7
Provides the structure or the framework of the cake and is the ingredient used in the largest
quantity
FLOUR
8
gives flavor, improves texture, and helps flour products to brown.
SUGAR
9
Will improve the color and texture of a cake.
EGGS
10
refers to any solid fat.
SHORTENING
11
provides moisture and helps to blend the ingredients together.
LIQUID
12
A variety of ingredients such as spices, extracts (vanilla, etc.), nuts, chocolate, and
fruits are used in cakes to produce definite flavors.
FLAVOR INGREDIENTS
13
For Cake 1/8 tsp of POTASSIUM SORBATE For 2 1/2 cup flour (this will last for 7 days)
PRESERVATIVE
14
CREAMING METHOD
also called the
CONVENTIONAL METHOD
15
ARRANGE THIS CREAMING METHOD
1. Add one-fourth of the sifted dry ingredients alternately with one-third of the liquid ingredients.
2. Sift the flour, leaveners, and other ingredients as necessary.
3.Cream the butter and sugar until the mixture is light and smooth.
4. Add the eggs and mix them until the batter is smooth.
2, 3, 4, 1,