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BPA Classic Pastry

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BPA Classic Pastry

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25 Questions

1. The method of preparation for pate a choux.

steam; 400-425 degrees Fpie doughmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overfondant and chocolate

2. What other type of pastry dough is similar to the Blitz method?

steam; 400-425 degrees Fmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie doughfondant and chocolate

3. How is pâte à choux is leavened? At what oven temperature?

4. The classic finishing techniques for Napoleon.

fondant and chocolatesteam; 400-425 degrees Fmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie dough

5. The working temperature and consistency for using cream fondant.

6. The importance of using eggs as a variable ingredient to achieve proper consistency in pâte à choux.

7. Identify the differences between crème Anglaise, pastry cream and basic custard base.

CA: stove top custard | PC: stove top custard | BCB: finished in ovenmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall oversteam; 400-425 degrees Fpie dough

8. Explain the importance of wet-slow-baking for custards

quicker, less harsh bake for the custards at a lower temperaturepie doughsteam; 400-425 degrees Fmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall over

9. The importance of baking pâte à choux to the correct stage (color).

if not baked to correct stage or color, the pastry will deflate once taken out of the oven; leavened by steam onlymilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall oversteam; 400-425 degrees Fpie dough

10. The differences between pastry cream as compared to crème Anglaise.

milk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie doughCrème Pâtissière is a thicker mixture, and is usually used for filling a pastry. ... As such, it needs to be thicker, so as not too leak out, and usually more flavourful, as it is the main flavour in the pastry. Crème Anglaise is what the English would call custard. It is usually served as a sauce" for sweet dishes."steam; 400-425 degrees F

11. How to make and assemble the components for Napoleon.

steam; 400-425 degrees Fthin layers of baked puff pastry; even rectangles cut; diplomat cream piped between three layers of puff rectangles, finished with cream fondant and chocolatemilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie dough

12. What is the role of cornstarch in pastry cream.

13. The components of Gâteau St. Honoré.

pie doughsteam; 400-425 degrees Fmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpuff pastry round (baked flat like a Napoleon), cream puffs surrounding border filled with dip. cream, covered in caramel coating (light), center of puff filled with dip cream (not to edges), top piped w/ special tip and chantilly cream, topped with a single cream puff

14. The function of ingredients in pâte à choux.

milk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overflour: thickener and structure | eggs: moisture, tenderizer, structure, | milk: moisture | butter: texture, mouth feel, creates steam, flavor | sugar: tenderizer, flavorsteam; 400-425 degrees Fpie dough

15. How to apply correct finishing techniques for puff pastry items.

16. What does Classic Pastry mean?

milk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie doughsteam; 400-425 degrees Fpuff pastry filled with frangipan and topped with fruit or jam. Term. Napoleon (Mille-Feuilles) Definition. layers of puff pastry, pastry cream and fruit.

17. What is the correct baking temperature for puff pastry?

18. How is puff pastry different from Danish or croissant dough?

milk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall oversteam; 400-425 degrees Fonly rises through physical leavening; danish/croissant dough contain yeast (biological)pie dough

19. The role of flour in pastry cream.

20. The characteristics of baked pate a choux items.

steam; 400-425 degrees Fgolden brown on the darker side, hollow inside for fillingsmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie dough

21. What is the MOP for Diplomat cream.

steam; 400-425 degrees Fpie doughequal parts pastry cream and chantilly; gelatin sheets melted into pastry creammilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall over

22. How to store puff scraps for cross utilization at a later date.

23. Why an invert sugar is used for the caramel application in Gâteau St. Honoré.

milk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall overpie doughkeeps sugars from crystallizing in general, and not as quickly once the caramel cools and starts to seizesteam; 400-425 degrees F

24. The classic fillings for éclairs, swans, cream puffs, Paris-Brest, and Gâteau St. Honoré.

pastry cream, chantilly cream, diplomat cream, praline diplomat creamsteam; 400-425 degrees Fpie doughmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall over

25. The names of the products made from puff pastry and the historical references to them.

steam; 400-425 degrees Fpie doughNapoleon: Napoleon Bonaparte; French patisserie's sold a lot of these pastries during his reign | Paris Brest: bike race in Paris; wheel | Jalousie: shutter/blind | Pithivier: golden Sun | Apple Tarte Tatin: Tatin sistersmilk/water, fat, salt, sugar to a boil, remove from heat and mix in flour with a wooden spoon, bring back to heat and beat constantly with spoon until dough forms a ball and there is a slight film on bottom of pot | transfer to 5qt mixer w/ paddle | beat until bowl isn't hot | slowly add eggs; always be scraping down sides and paddle; usually don't need all the eggs | dough should hold shape when finger is run through, soft peaks that fall over

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25 Questions

❤ If you liked Fatskills, consider supporting us by checking out The Life Manuals You Never Got.

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All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.

About | Explore | User Guide | Topics | Subjects | Doubt Solver | Career Aptitude Test | Answers | Free Tools | OSHA Basics Quiz | What Should We Know?
Privacy | Terms |

Without work one finishes nothing. - Ralph Waldo Emerson
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