Midterm Exam Pastry PDF

Here are the answers to your culinary questions: 1. What is gluten? What ingredients stop gluten from forming? Gluten, a product from the mixing of its prerequisites glutenin and gliadin with a liquid, commonly water, is a protein that provides elasticity and structure to baked goo...

Here are the answers to your culinary questions: 1. What is gluten? What ingredients stop gluten from forming? Gluten, a product from the mixing of its prerequisites glutenin and gliadin with a liquid, commonly water, is a protein that provides elasticity and structure to baked goods by giving the dough the ability to trap the carbon dioxide gas produced by yeast. Ingredients that stop gluten formation include: fats (like butter or oil), which coats the flour particles, preventing water from hydrating the proteins that form gluten; acids (such as lemon juice or vinegar), which lowers the pH level of the dough which causes a delayed gluten formation and weaker gluten structure due to the break down of the protein bonds; and sugar, which absorbs the available moisture in the dough due to its hygroscopic nature, limiting the amount of available water to hydrate and form gluten. 2. How are crepes made? Why should it be rested? Crepes are made by whisking together flour, eggs, milk, and butter to form a thin batter. The batter is then spread in a hot pan and cooked on both sides. Resting the batter (typically for 30 minutes to an hour) allows the flour to fully hydrate, leading to a smoother texture and better flavor. Crepes are a classic french dish that is made from a thin batter generally composed of flour, egg, fat which can be oil or butter, milk, water, and sugar or salt depending on the use case of the crepe. Resting the crepe batter allows the flour to fully hydrate, leading to a smoother texture and better flavor 3. How are soufflés made? The soufflé mixture rises due to? Soufflés are made by folding whipped egg whites into a sweet or savory flavored base. They rise due to the air trapped in the whipped egg whites expanding when heated. 4. What are the 3 types of meringues, and how are they different? ○ French meringue: Egg whites are whipped with sugar until stiff peaks form. It's the simplest and least stable. ○ Swiss meringue: Egg whites and sugar are heated together in a double boiler until warm, then whipped until stiff. It’s more stable than French meringue.  ○ Italian meringue: Sugar is boiled into a syrup and slowly poured into whipped egg whites while still hot. This produces a very stable, glossy meringue. 5. What are the differences between biscuits and scones? While extremely similar, scones and biscuits generally have 3 main differences: 1. Biscuits originated from the Americans while scones have originated from the British. 2. Biscuits are generally more savory than sweet as it is usually found as a side dish in savory american dishes like fried chicken while scones are generally more sweet than savory as it is usually found as an accompaniment to tea and are usually eaten with cream and jam. 3. Biscuits are circular while scones have a triangular shape. 6. Differences between savory muffins from sweet muffins? Savory muffins typically contain ingredients like cheese, herbs, and vegetables, and less sugar. Sweet muffins contain sugar and often fruits, chocolate, or spices like cinnamon. 7. What is the muffin method of mixing? The muffin method involves mixing the dry ingredients in one bowl, the wet ingredients in another, and then combining them gently. Overmixing should be avoided to keep the muffins tender. 8. What are the main differences between crème pâtissière and crème anglaise? Pastry cream or creme patissiere is thicker than creme anglaise and is usually piped in pastries as a filling while creme anglaise is a thinner, pourable custard that is usually served as a sauce or a dessert topping. 9. What are the components of a Gateau St. Honoré? Paris Brest? Tarte aux pommes? Gateau au Fromage? Classic Fruit Tart? ASK CHEF SINCE IM ABSENT ○ Gateau St. Honoré: Puff pastry base, filled with pastry cream, and topped with small cream-filled choux puffs. ○ Paris Brest: A circular choux pastry filled with praline-flavored cream. ○ Tarte aux Pommes: A French apple tart with a pastry crust and sliced apples.  ○ Gateau au Fromage: A French cheesecake made with cream cheese or other soft cheeses. ○ Classic Fruit Tart: A tart shell filled with pastry cream and topped with fresh fruit. 10. How is pâte à choux made? Pâte à choux is a pipeable dough made by incorporating eggs to a dried panade with butter, flour, and a liquid, generally milk. 11. How is crème pâtissière made? How is it stored and kept? Crème pâtissière is made by bringing half the milk and sugar to a boil. In a separate bowl, whisk the flour, sugar, remaining milk, and eggs. Gradually whisk some of the hot milk into the egg mixture to temper it, then pour everything back into the pot. Cook, whisking constantly, until thickened, then cool in an ice bath. 12. How is pâte brisée made? Pâte brisée is made by cutting cold butter into flour and then adding a small amount of water to bring it together. The result is a tender, flaky pastry used for tarts and pies. 13. What are the 3 kinds of pastry doughs? How are they different? ○ Pâte brisée: An all purpose flaky dough generally made with 5 parts flour, 4 parts butter, 2 parts liquid, and salt used for savory and sweet pies. ○ Pâte sucrée: A Pâte brisée with added sugar, used for tarts. ○ Pâte sablée: A Pâte sucrée with added eggs. 14. Name the 11-12 stages of bread baking and explain each step. ○ Scaling - mise en place ○ Mixing of Ingredients - The dry and wet ingredients are mixed together to form a dough. This step can either result to a straight or a sponge dough. ○ Kneading- working a dough by hand or a stand mixer to develop its gluten structure. Result is usually a smooth and elastic dough that can pass the windowpane test.  ○ Panary/Bulk fermentation - Dough is placed in a covered oiled bowl and rested for 1-2 hours or until the dough is double in size. ○ Punch down dough - the proofed dough is punched down to redistribute the gasses formed by yeast, relaxes the gluten structure, and prevents over proofing of dough. ○ Scaling, Shaping, Weighing - the dough is weighed and shaped accordingly ○ Proofing - a 2nd proofing of the processed doughs to introduce more gluten structure and air in its final shape ○ Put toppings, egg wash, scoring - This steps adds flavor, texture, and aesthetic appeal to the baked good ○ Baking - The dough is baked in an oven until the dough turns to bread. Internal temp of the final product should be around 180-210 F ○ Cooling - The baked product is cooled on a wire rack to distribute the heat and let the remaining moisture evaporate ○ Staling - bread starts to stale once it is exposed to air. This is delayed by placing the dough on a wire rack to cool and placing the bread in the freezer when not consumed immediately. 15. Different types of petits fours? Classic and American varieties? ASK CHEF Classic French petits fours include petits fours glacés (iced cakes), petits fours secs (dry, like biscuits), and petits fours salés (savory). American petits fours often refer to small, decorative cakes, usually iced. 16. Classic French desserts: ASK CHEF ○ Oeufs à la neige: Meringue poached in milk, served with crème anglaise. ○ Crêpes Suzette: Crêpes served with a sauce of caramelized sugar, butter, and orange. ○ Profiteroles: Choux pastry filled with cream and topped with chocolate sauce. 17. What is a sponge? Preferment?  A preferment is a broad term used for using a portion of the ingredients in the dough to ferment ahead of time before adding the rest of the ingredients to create a more sophisticated and complex tasting final baked product. A sponge is a type of preferment with a wetter consistency than other types of preferments, giving it a consistency similar to thick batter. 18. How do you ferment a bread dough? Fermentation occurs by allowing the dough to rest, typically in a warm environment, to let the yeast or bacteria metabolize sugars, producing gas (carbon dioxide) and flavor compounds. 19. What are the three methods of mixing quick breads? ○ Muffin method/ Simple mixing method: Mixing wet and dry ingredients separately, then combining. ○ Creaming method: Creaming butter and sugar together before adding dry ingredients. ○ Biscuit method: Cutting cold fat into dry ingredients before adding liquid. 20. Differentiate the panade of pâte à choux and soufflé. ASK CHEF The panade in pâte à choux is a cooked paste of water, butter, flour, and eggs, while in a soufflé, the base is usually a flavored béchamel or pastry cream. Both rely on the incorporation of air (either from egg whites or steam) to rise. 21. What are the 3 kinds of preferment? Is a preferment a type of sponge? The three main types of preferment are: ○ Poolish: A wet, equal-parts flour and water preferment, often used in French bread. ○ Biga: A stiffer, drier preferment typically used in Italian breads. ○ Pâte Fermentée: "Old dough," which is a piece of fermented dough saved from a previous batch. Sponge is a type of preferment, characterized by a wetter consistency, often used to develop flavor and texture in bread. 22. What is the additional stage added to bread baking that was done for lean breads? Why was this done? The additional stage is retarding (cold fermentation), where the dough is refrigerated for a longer fermentation time. This is done to develop more complex flavors in lean breads (which have little or no fat), as the yeast works more slowly in cooler temperatures, enhancing the overall taste. 23. What is autolyse? Autolyse is a technique in bread-making where flour and water are mixed and left to rest for a period of time (usually 20-60 minutes) before adding yeast and salt. This allows the flour to fully hydrate and the gluten to begin developing naturally, resulting in a dough that’s easier to knead, with better structure and flavor. 24. Puff pastries: What is the difference between a quick puff pastry and a classic puff pastry? When should I use one over the other? Quick puff pastry: The butter is incorporated more quickly and less precisely than in classic puff pastry, often by mixing it directly into the dough. It requires fewer folds and is less time-consuming. Classic puff pastry: The butter is enclosed in the dough and then repeatedly rolled and folded (called turns) to create distinct layers. This method produces more precise, flaky layers. Use classic puff when the appearance and flakiness of the layers are critical, such as in pastries like mille-feuille. Quick puff is best for when time is limited or when a slightly less delicate pastry is acceptable. 25. What is a paton? Détrempe and beurrage? Paton: The dough packet in puff pastry that consists of both the détrempe (dough) and beurrage (butter block) before the rolling and folding process begins. Détrempe: The base dough made with flour, water, and a bit of butter, used as the outer shell in puff pastry. Beurrage: The block of cold butter that is enclosed within the détrempe and laminated (folded) to create layers in puff pastry. 26. How many turns or folds does a quick puff pastry have? A quick puff pastry typically has 4-6 turns or folds. This is fewer than classic puff pastry, which usually has around 6 full turns. 27. How long is the resting process for classic puff pastry and quick puff pastry? ASK CHEF FOR SPECIFIC ANSWER Classic puff pastry requires 20-30 minutes of resting in the refrigerator between each fold to keep the butter cold and allow the dough to relax. The total resting time can add up to a few hours. Quick puff pastry usually requires shorter rest periods—around 10-20 minutes between folds, since the butter is more incorporated into the dough and fewer folds are needed. 28. Can pâte à choux rest for a long time? Yes, pâte à choux can rest for a short period (up to a few hours at room temperature or overnight in the fridge). However, it’s best to pipe and bake it relatively soon after making it to maintain its ability to rise properly. If rested too long, it may not rise as well when baked. 29. What are the guidelines to make a perfect pâte à choux? Cook the dough properly: Cook the flour, butter, and water mixture thoroughly to form a smooth, glossy dough that pulls away from the sides of the pan. Cool before adding eggs: Allow the dough to cool slightly before adding eggs to avoid cooking the eggs prematurely. Incorporate eggs gradually: Add the eggs one at a time and mix thoroughly after each addition until the dough reaches a smooth, pipeable consistency. Proper baking temperature: Start baking at a higher temperature (around 400°F/200°C) to create steam, then reduce the heat to avoid over-browning while allowing the puffs to dry out inside. 30. How do you make proper crème pâtissière using the contemporary method?  Heat half of the milk with sugar until boiling. In a separate bowl, whisk the flour, sugar, eggs, and remaining milk. Temper the egg mixture by gradually adding some hot milk, then pour everything back into the pot. Cook the mixture, whisking constantly, until it thickens. Remove from heat, stir in vanilla, and cool quickly in an ice bath, covering with plastic wrap to prevent a skin from forming. 31. What does an egg wash do when brushed on top of a baked product? Why should we use it? An egg wash (a mixture of beaten eggs, sometimes with a little water or milk) is brushed onto baked goods to give them a golden, shiny finish. It also helps to seal the surface, giving a professional, glossy appearance. Additionally, it can act as a glue for adhering toppings like seeds or sugar. 32. Try to understand all the methods used for classic pastries 1. Crème Pâtissière (Pastry Cream) Method: This rich, thick custard is made by heating milk, sugar, and flavorings, then tempering a mixture of eggs, flour (or cornstarch), and sugar. The tempered mixture is then cooked until thickened, creating a smooth, creamy filling. Key Tips: ○ Temper the eggs: Gradually add hot milk to the egg mixture to prevent curdling. ○ Cook until thickened: Stir constantly over medium heat to avoid lumps and ensure the starch cooks out. ○ Cool properly: Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. 2. Pâte à Choux (Choux Pastry) Method: A versatile dough used for cream puffs, éclairs, and profiteroles. Water (or milk), butter, and flour are cooked together to form a dough, then eggs are gradually mixed in until smooth and pipeable. Key Tips:  ○ Cook the roux: After adding the flour, cook the dough (roux) until it pulls away from the sides of the pan. This removes excess moisture and ensures the dough is ready for the eggs. ○ Add eggs slowly: Incorporate eggs one at a time, mixing thoroughly between each addition to reach the right consistency. ○ Proper baking: Start with a high oven temperature to generate steam, then reduce the heat to allow the pastries to dry out and become crispy. 3. Caramel Caramel is created by melting sugar until it reaches a golden-brown color. There are two main methods: dry caramel and wet caramel. Dry Caramel: Method: Sugar is melted directly in a pan without any liquid. The sugar gradually liquefies and caramelizes. Key Tips: ○ Use low heat: Dry caramel can burn easily, so control the heat carefully. ○ Stir gently: Avoid stirring too much to prevent crystallization; instead, swirl the pan. ○ Watch for color: As soon as it reaches a deep amber color, remove from heat to avoid burning. Wet Caramel: Method: Sugar is dissolved in water and then cooked until the water evaporates and the sugar caramelizes. Key Tips: ○ Dissolve sugar evenly: Start with a low heat and stir until the sugar dissolves. ○ Avoid stirring during caramelization: Once the sugar starts to boil, stop stirring to prevent crystallization. ○ Add liquids carefully: If making caramel sauces, add cream or butter off the heat to avoid splattering. In summary:  Crème Pâtissière involves tempering and thickening custard-like mixtures. Pâte à Choux requires a balance of cooked roux and egg incorporation. Dry Caramel is quicker but riskier (as it can burn easily), while Wet Caramel is more forgiving but requires patience for water to evaporate. Mastering these methods requires attention to temperature control, ingredient timing, and precise techniques. 33. WHAT IS A PANADE? WHAT IS THE DIFFERENCE BETWEEN THE PANADE USED FOR SOUFFLES AND PANADE USE IN PATE A CHOUX A panade is a thick, starchy mixture that serves as a base in both savory and sweet recipes. It’s made by cooking ingredients like flour with a liquid (such as water or milk) and sometimes fat (like butter) until it forms a smooth, paste-like consistency. Panade is used in dishes like soufflés and pâte à choux, but its role and preparation differ in these two contexts. Panade in Soufflés: In soufflés, the panade typically refers to the base mixture made from flour, butter, and milk or cream (similar to a béchamel). It's cooked until thick and smooth and is then combined with other ingredients (like cheese for savory soufflés or pastry cream for sweet ones) before the whipped egg whites are gently folded in. Purpose: The panade in soufflés acts as a stabilizer, giving structure to the soufflé as it rises, while also contributing to its creamy interior. The whipped egg whites are responsible for the rise, while the panade adds flavor and texture. Panade in Pâte à Choux: In pâte à choux, the panade refers to the initial dough made by cooking flour, butter, and water (or milk) together on the stovetop until it forms a smooth, thick paste. Eggs are then incorporated to create a dough that can be piped and baked into hollow puffs. Purpose: The panade in pâte à choux provides the structure for the dough, which puffs up due to the steam created during baking. Unlike in soufflés, the dough itself plays a crucial role in creating the final airy texture, with no additional leavening agents other than the steam. Key Differences: 1. Ingredients: ○ Soufflé panade: Made with a roux (flour and butter) and liquid (milk/cream), often combined with flavorings like cheese or pastry cream. ○ Pâte à choux panade: Made by cooking flour, water (or milk), and butter together, with eggs added after cooking. 2. Function: ○ In soufflés, the panade provides a base and stability for the airy egg whites but doesn't contribute to the rise itself. ○ In pâte à choux, the panade is responsible for the dough’s puffing action through steam, creating the hollow centers in the final pastry. In short, the soufflé panade stabilizes the structure, while the pâte à choux panade is the primary dough that gives rise to the pastry. 33. Function of each important ingredient used in baking In baking, each ingredient plays a specific role, contributing to the texture, flavor, structure, and appearance of the final product. Here’s a breakdown of the function of important ingredients used in baking: 1. Flour: Function: Provides structure and strength. The proteins in flour (mainly glutenin and gliadin) form gluten when mixed with water, which gives the baked goods their shape and elasticity. Common Types: All-purpose, bread, cake, pastry, and whole wheat flour. Impact: Higher protein flours (bread flour) form more gluten, giving bread a chewy texture, while lower protein flours (cake flour) result in tender, crumbly textures. 2. Sugar: Function: Adds sweetness, promotes browning (caramelization), helps with moisture retention, and provides food for yeast in yeast-based recipes. Types: Granulated sugar, brown sugar, powdered sugar, honey, molasses.  Impact: Sugar also contributes to the texture by tenderizing doughs and batters (by slowing down gluten development), and helping with leavening (e.g., creaming sugar with butter incorporates air). 3. Fat (Butter, Oil, Shortening): Function: Adds flavor, tenderness, and richness to baked goods by coating flour particles and reducing gluten formation. Fat also traps air during mixing, aiding in leavening and creating a lighter texture. Types: Butter, margarine, vegetable oil, shortening, lard. Impact: Butter provides a rich flavor and contributes to flakiness (in pastries) and crispness (in cookies). Oil results in a moist texture in cakes and quick breads. 4. Eggs: Function: Eggs provide structure, leavening, moisture, and richness. The proteins in eggs set when heated, giving the baked product stability and texture. They also emulsify fats and liquids, helping to create smooth batters. Impact: Egg whites help with leavening and structure (when beaten into meringues, for example), while yolks add richness, color, and emulsifying properties. Whole eggs contribute to both rising and moisture retention. 5. Leavening Agents (Baking Soda, Baking Powder, Yeast): Function: Create gas (carbon dioxide) that expands when heated, making the dough or batter rise and become light and airy. ○ Baking Soda: Requires an acid (like lemon juice, buttermilk, or vinegar) to activate. ○ Baking Powder: Contains both an acid and base, so it activates when wet and again when heated. ○ Yeast: Ferments sugars, producing carbon dioxide, which causes bread dough to rise. Impact: Different leaveners give baked goods distinct textures. Baking soda is typically used for quick breads and cookies, while yeast is used for bread doughs, creating a chewy texture. 6. Liquid (Water, Milk, Juice): Function: Hydrates the dry ingredients, activates gluten formation, and helps dissolve sugar and salt. Liquids also create steam during baking, which contributes to leavening. Types: Water, milk, buttermilk, juice, cream. Impact: Milk adds flavor, contributes to browning (due to its sugars), and provides a tender crumb. Water is a neutral liquid, whereas juices and other liquids can add flavor. 7. Salt: Function: Enhances flavor, strengthens the gluten structure in doughs, and controls yeast activity. Impact: Salt adds balance to sweetness, enhances other flavors, and regulates the fermentation process in yeast-based breads, preventing the dough from over-rising. 8. Milk or Dairy Products (Cream, Yogurt, Sour Cream): Function: Adds moisture, richness, and flavor. The fat content in dairy products helps tenderize the dough or batter and contributes to browning and a soft texture. Impact: Sour cream or yogurt can also add slight acidity, which can interact with baking soda for leavening. Cream creates richer, softer textures in cakes and pastries. 9. Emulsifiers (Lecithin, Egg Yolks): Function: Help fat and water-based ingredients combine smoothly, creating a consistent texture and preventing separation. Impact: Emulsifiers contribute to the smoothness of batters and doughs, helping to improve crumb texture and moisture retention. 10. Flavorings (Vanilla, Spices, Extracts, Zest): Function: Add and enhance flavor. Vanilla, spices (cinnamon, nutmeg, ginger), citrus zest, and other extracts or flavorings contribute to the taste of the baked goods. Impact: Flavorings add character and depth to otherwise plain baked goods, making them more appealing. 11. Thickening Agents (Starch, Cornstarch, Gelatin) Function: These help thicken fillings, such as custards and pastry creams, and provide structure in baked goods. Impact: Cornstarch can lighten the texture of cakes or stabilize fillings, while gelatin is often used in cold-set desserts like mousses or jellies. Summary: Each ingredient has a distinct role in baking: Flour provides structure. Sugar adds sweetness and tenderness. Fat enriches and softens. Eggs bind and help with leavening. Leavening agents cause the dough or batter to rise. Liquids hydrate and aid in leavening. Salt enhances flavor and regulates yeast. Dairy products add richness and moisture. Flavorings contribute specific flavors to the final product. Each ingredient works in tandem to produce the desired texture, flavor, and appearance in baked goods.