New York College Pty Ltd trading as New York College V1.0 November 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 23
NEW YORK COLLEGE 11. Which processes puff pastry to rise? How is this done correctly? Which techniques and combinations should be used? The rise is achieved by lamination and the steam created during baking. Lamination refers to the rolling and folding of a paste so that a laminated structure is obtained. A single turn means that the rolled pastry sheet is folded over by one third, then folded again to create 3 layers. A double turn means that both sides are brought into the centre and then folded together so it resembles a book, resulting in 4 layers. The finished layers will look different from the side The best full puff paste is made using 6 single turns. This makes the largest number of layers without destroying the integrity of the paste, but takes the longest time to achieve. If fewer than 6 single turns are used then the butter layers will be too thick. 4 double turns could also be used. This will result in fewer layers but is much quicker and makes the butter layers thin enough to be satisfactory. Doing 5 double turns would make more layers but the layers would recombine and the paste will not rise correctly. Or you could alternate between single and double turns. The optimal number of turns is 5, regardless of whether you do a single turn or a double turn first. 12. List the ratio of ingredients and the preparation method of a Genoese sponge including points of care: Ingredients and ratio Preparation method and points of care 4 eggs, 100g sugar, 100 g soft flour (2:1:1) The eggs and the sugar are whipped over a bain-marie to blood temperature, placed into a machine and whipped to sabayon stage, then the flour is folded under. For additional moisture, butter is added. This method is quick and the butter extends the shelf life of the product and uses less equipment. 13. List 3 production methods for meringues and provide an example for the use of each type: Preparation Method Application for use 1. Italian meringue 2.swiss meringue 3. fruit meringue 1.it is very stable and can be added to prevent the formation of large ice crystals 2. used for decorations and can be enhanced with cocoa or coffee 3. used for colour and extension of sorbets as well as petits fours New York College Pty Ltd trading as New York College V1.0 November 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 24
NEW YORK COLLEGE 14. Provide 4 different examples with applications for products each, for sweet and savoury fillings, Icings and toppings. How are these fillings, icings and toppings prepared?
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