Baking & Pastry Fundamentals Flashcards

What is the 'creaming method' in cake making?

Answer: Beating fat and sugar together until light and fluffy before adding eggs and flour

The creaming method beats fat and sugar together to incorporate air, creating a light, fluffy base that results in a tender, fine-crumbed cake.

What temperature is typically used for baking choux pastry (pâte à choux)?

Answer: 200–220°C

Choux pastry bakes at 200–220°C so the steam inside the dough rapidly expands, creating the characteristic hollow interior of éclairs and profiteroles.

What is the function of eggs in a custard or crème brûlée?

Answer: To provide structure through protein coagulation when heated

Eggs set the custard structure through protein coagulation when gently heated; overheating causes curdling as proteins contract too tightly.

What does 'folding' mean in pastry and baking?

Answer: Gently combining a lighter mixture into a heavier one to preserve air bubbles

Folding gently incorporates a light aerated mixture (like whipped egg whites or cream) into a heavier base using a cutting and turning motion to preserve volume.

What is a 'ganache' in pastry?

Answer: An emulsion of chocolate and warm cream used for truffles, glazes, and fillings

Ganache is an emulsion of chopped chocolate and warm cream, varying in texture from a pourable glaze to a firm truffle centre depending on the chocolate-to-cream ratio.

What is the purpose of 'tempering' chocolate?

Answer: Heating and cooling chocolate to stabilize cocoa butter crystals, producing a glossy, snappy finish

Tempering chocolate aligns cocoa butter into stable crystal Form V, producing a shiny surface, firm snap, and smooth melt-in-the-mouth texture.