Reviews every key topic covered in Baking II Theory
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| show | TMFPSRBMPBCS total mise, mixing, fermenting, punch down, scale, round, bench rest, makeup, proof, bake, cool, store
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| What happens to starches in the baking process? | show 🗑
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| What happens to protiens in the baking process? | show 🗑
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| show | puff pastry, danish, croissant,
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| show | The whole, laminated dough. The entire dough
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| show | The turns in the dough
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| show | French, English, Scotch French is four panels of dough folded over the butter in center. English is 6 trifolds, scotch is like pie dough, cut in fat.
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| what is feuilletage? | show 🗑
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| show | The process of cleaning and preparing flour
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| show | a form of leavening
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| show | Whipped egg whites
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| Two typed of Custards? | show 🗑
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| What is flour? | show 🗑
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| Leavening? | show 🗑
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| show | Dark,thick, rich molasses from cane sugar
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| What is karkara? | show 🗑
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| What are some examples of custards? | show 🗑
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| show | starches
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| Alpha amylase can cause what to happen in custards if not brought to boil? | show 🗑
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| Functions of eggs | show 🗑
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| What happens as an egg ages? | show 🗑
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| show | 138-140
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| show | Glutenin and gliadin
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| Formula for all purpose flour? | show 🗑
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| show | Freshly milled and unaged
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| What are the parts of the wheat kerneL? | show 🗑
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| show | color, compactability, and texture
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| show | physical, chemical, bacterialogical
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| show | physical!
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| show | shortens gluten strands
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| show | add flour to the fat
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| show | molonkoffs, profiterols, eclairs, paris-brest
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| What is the formula for pate choux? | show 🗑
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| show | Straight and sponge
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| What is old dough? | show 🗑
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| Why do you punch down dough? | show 🗑
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| What is inverted sugar? | show 🗑
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| show | active dry, instant dry, and fresh compressed
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| show | 105-110
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| show | dry ingredients
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| show | often underbaked
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Created by:
DeckerH
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