Le Cordon Bleu UPDATED ACTUAL Questions and CORRECT
Answers
Tant pour tant Equal parts of 2 ingredients
Gelatin Leaves Gold 2 grams
Silver (most common) 2.5 grams
Bronze 3-5 grams
Soda Bread Invented by an Irish doctor whose wife was allergic to yeast
Crystallization it is the graininess that is a common fault in candies and desserts. Turns to tiny
sugar crystals rather than staying dissolved.
salt and sugar changes the color and texture of pastries
Cartouche the cover used to reduce syrups as fruits cook (like compote)
Self-rising flour has baking powder
Docking putting holes in pastry for it to keep it's shape
more water in bread the crustier and drier the bread
Mechanical Whisk
Chemical Baking Powder
Natural Yeast
Rubbing method using fingers to rub the butter into the flour
i.e. Pate Brisee and Pate Sable
Creaming method Whisking butter and sugar together
i.e. Pate Sucre
Pate a Choux Cabbage Pastry used for eclairs putting flour into a boiling liquid
meringue French-must be baked
Italian-cooked by pouring in hot syrup
Swiss-must be baked
Dry/ crunchy Sec
Saigner the process of using a knife to peel an orange
, Butter -makes things more dense
-it's too heavy to incorporate air
-By adding baking powder it releases CO2 and makes large holes in the butter to
add air. (this would be chemical and mechanical)
-Heat+Steam = larger air bubbles
Yeast -Happiest at 24-26 C-when gluten is at it's most elastic
-Eats glucose (sugar) and transforms the yeast to a starch
-after eating glucose, the yeast multiplies and produces CO2 (air pockets) and
when there is no food and too much CO2 is produced and makes alcohol which
kills the yeast.
-sourdough brings it to a point of almost killing it and then is fed again
-works ONLY 1 time
Fat and sugar stops gluten
Hard Ball Stage 126-130 C
5 Types of Cream Single Cream 15-17% Fat
Whipping Cream 32-37% Fat
Double Cream 37-45% Fat
Crème Fraiche 45-48% Fat
Clotted Cream 50-54 % Fat
Petite Fours Little Ovens
Best Almonds come from Piedmont, Italy
Sugar Granules The larger the granule, the more pure and less likely to re-crystalize again
Pate Feuillettee Puff Pastry
Slightly Dry and Chewy Demi Sec
Cream of Tartar -Regulate heat and moisture in the bicarbonate soda
-an acid added to stop sugar from crystalizing
To dry out Deseche
Baking Powder 2/3 baking soda
1/3 cream of tartar
Salt in bread stops the yeast from working and oxidizes it (keeps it whiter)
Sugar changes colors at 160C
Isomalt -doesn't change colors until 220
-melts at 170C
-used for decorations like sugar
Answers
Tant pour tant Equal parts of 2 ingredients
Gelatin Leaves Gold 2 grams
Silver (most common) 2.5 grams
Bronze 3-5 grams
Soda Bread Invented by an Irish doctor whose wife was allergic to yeast
Crystallization it is the graininess that is a common fault in candies and desserts. Turns to tiny
sugar crystals rather than staying dissolved.
salt and sugar changes the color and texture of pastries
Cartouche the cover used to reduce syrups as fruits cook (like compote)
Self-rising flour has baking powder
Docking putting holes in pastry for it to keep it's shape
more water in bread the crustier and drier the bread
Mechanical Whisk
Chemical Baking Powder
Natural Yeast
Rubbing method using fingers to rub the butter into the flour
i.e. Pate Brisee and Pate Sable
Creaming method Whisking butter and sugar together
i.e. Pate Sucre
Pate a Choux Cabbage Pastry used for eclairs putting flour into a boiling liquid
meringue French-must be baked
Italian-cooked by pouring in hot syrup
Swiss-must be baked
Dry/ crunchy Sec
Saigner the process of using a knife to peel an orange
, Butter -makes things more dense
-it's too heavy to incorporate air
-By adding baking powder it releases CO2 and makes large holes in the butter to
add air. (this would be chemical and mechanical)
-Heat+Steam = larger air bubbles
Yeast -Happiest at 24-26 C-when gluten is at it's most elastic
-Eats glucose (sugar) and transforms the yeast to a starch
-after eating glucose, the yeast multiplies and produces CO2 (air pockets) and
when there is no food and too much CO2 is produced and makes alcohol which
kills the yeast.
-sourdough brings it to a point of almost killing it and then is fed again
-works ONLY 1 time
Fat and sugar stops gluten
Hard Ball Stage 126-130 C
5 Types of Cream Single Cream 15-17% Fat
Whipping Cream 32-37% Fat
Double Cream 37-45% Fat
Crème Fraiche 45-48% Fat
Clotted Cream 50-54 % Fat
Petite Fours Little Ovens
Best Almonds come from Piedmont, Italy
Sugar Granules The larger the granule, the more pure and less likely to re-crystalize again
Pate Feuillettee Puff Pastry
Slightly Dry and Chewy Demi Sec
Cream of Tartar -Regulate heat and moisture in the bicarbonate soda
-an acid added to stop sugar from crystalizing
To dry out Deseche
Baking Powder 2/3 baking soda
1/3 cream of tartar
Salt in bread stops the yeast from working and oxidizes it (keeps it whiter)
Sugar changes colors at 160C
Isomalt -doesn't change colors until 220
-melts at 170C
-used for decorations like sugar
