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Related Flashcards
Cards In This Set
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Explain the relationship between agitation and crystallization
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Agitation cause crystallization
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Describe the difference between fondant and fudge
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Fondant is formed by crystals
Fudge- contains dairy, also formed by crystals. |
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Why is the texture of cooked sugars so dependent upon the temperature to which the sugar is cooked?
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When sugar is agitated too cool, large crystals are formed causing a grainy texture.
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Why does properly made fondant feel grainy in your mouth
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What would be two possible cause for fondant that feels grainy in your mouth
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Agitated at too low of temperature, not enough of a doctor
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When making fondant or fudge, why should you wait until the syrup has cooled to ~120F before beginning agitation?
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List three reasons that liquor pralines might crystallize all the way through
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Sugar cooked too high of temp., impurities in sugar, and mixture is overagitated.
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In chocolate production what is the purpose of fermentation?
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It is a precursor that makes it possible to develop the chocolate flavor when roasted.
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In chocolate production what is the purpose of conching?
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To eliminate moisture and volatile acids (sour smell and taste)
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What are the basic ratios for a truffle ganache for dark, milk and white chocolate?
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2:1 for dark
2.5:1 for milk or white |
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What are two reason that a ganache may separate?
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Too much fat, emulsion got too cold and was agitated
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What steps should you take to repair a separated truffle ganache?
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Heat ganache up to 90f remove from heat & stir vigorously.
if that doesnt work, add low or non-fat liquid. |
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What is the purpose of tabling a ganache?
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To further develop the fat crystals through agitation, time and temp.
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What are the two functions of pre-coating centers?
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To prevent oxidation and for easier handling.
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Why should you not refrigerate ganache that is to be used to make centers?
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It will cause it too crack.
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