Odisha CHSE +2 VOC-ITV Craft Baker flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Bread flour protein content

Bread flour contains roughly 12–14% protein, more than cake or pastry flour, so it develops a stronger gluten network that supports vigorous fermentation and gives yeast breads good volume.

Maida

Maida is refined wheat flour with bran and germ removed and about 10–12% protein. It gives a soft white crumb and is widely used in Indian bakery products, but has less fibre than atta.

Baking powder composition

Baking powder is a mixture of bicarbonate of soda, a dry acid such as cream of tartar or sodium acid pyrophosphate, and a starch filler. It releases carbon dioxide when moistened and heated.

Butter composition

Butter is an emulsion of about 80–82% milk fat and 15–16% water with some milk solids, plus salt if salted. Its water content lowers the smoke point and affects gluten and flavour.

Tare function

The tare function resets a digital scale to zero with an empty container on the platform, so only the weight of the ingredient added is displayed. Use it before each component.

Dough water temperature formula

Water temperature = (desired dough temperature × 3) − (flour temperature + room temperature + friction factor). It applies to straight dough mixing where three temperatures are known.

Oven calibration check

Place a reliable thermometer at the centre of the oven at a set temperature. If the reading differs by more than 10°C, recalibrate the oven or adjust baking temperatures and times.

Cup of flour weight

One standard cup of wheat flour weighs about 120–125 g when spooned and levelled, but 140–150 g if scooped directly. Weighing avoids volume errors in bakery formulas.

Temperature danger zone

The temperature danger zone is 5–60°C, where food-borne bacteria multiply fastest. Hold perishable bakery fillings, creams and custards outside this range during preparation and display.

HACCP principles

HACCP is a seven-principle system: analyse hazards, determine critical control points, set critical limits, monitor them, define corrective actions, verify the system and keep records.

Handwashing procedure

Wash hands with soap for at least 20 seconds, covering palms, backs, fingers, thumbs and nails, then dry with a single-use towel before handling dough or baked goods.

Class F fire

Class F fires involve cooking oils and fats. Never use water; smother the fire with a wet chemical extinguisher or fire blanket rated for fat fires in bakery fryers.

Windowpane test

The windowpane test stretches a small piece of dough gently. If it forms a thin translucent membrane without tearing, gluten is fully developed and shaping can begin.

Autolyse

Autolyse rests flour and water alone for 20–60 minutes before salt and yeast are added, allowing enzymatic hydration to develop gluten and reduce the final mixing time.

Over-fermented dough signs

Over-fermented dough feels slack, sticky and fragile, smells sour and deflates sharply. It bakes into a flat loaf with pale crust and an open, coarse crumb.

Sponge pre-ferment

A sponge is a soft pre-ferment of flour, water and yeast fermented before the bulk dough is mixed. It adds flavour, improves keeping quality and shortens final fermentation.

Lean dough formula

A lean dough contains flour, water, yeast and salt only, with little or no fat or sugar. Baker's percentage: 100% flour, 58–65% water, 1–2% yeast and about 2% salt.

Oven spring

Oven spring is the rapid rise of bread in the first 8–12 minutes of baking, caused by expanding gases and steam before the crust sets at around 80°C surface temperature.

Bread internal doneness

Yeast bread is fully baked when the centre reaches 96–99°C. Below this the crumb stays gummy and stales faster. Measure with a probe in the thickest part.

Bread staling

Bread staling is mainly starch retrogradation: cooked starch re-crystallises and releases water, making the crumb firm and dry. It happens fastest at refrigeration temperature, near 4°C.

Creaming method

Creaming beats fat and sugar until pale and fluffy, trapping air that leavens the cake. Eggs are added gradually to avoid curdling, then sifted flour and liquid are folded in.

Puff pastry lamination

Puff pastry alternates dough and butter layers; three single folds create 27 layers. Keep dough at 16–18°C and butter at 13–15°C during lamination to stop the layers breaking.

Choux paste

Choux paste is made by boiling water and fat, beating in flour to dry the panade, then adding eggs to a piping consistency. It is baked at 200°C, then dried at 170°C.

Cookie spread factors

Cookie spread increases with warmer dough, softer or melted fat, more sugar and a lower oven temperature. Chilling the dough and using cold butter limit spread during baking.

Ganache ratio

Ganache blends chocolate and hot cream by weight: 1:1 for glaze, 1.5:1 for filling and 2:1 for truffle centres. Cooling to 28–30°C gives a glossy pouring consistency.

Swiss meringue buttercream

Swiss meringue buttercream heats egg whites and sugar over water to 60°C, whips them to a cool stiff meringue, then beats in softened butter until smooth and silky.

Royal icing

Royal icing mixes icing sugar with egg white or meringue powder and water to a piping consistency. It dries hard, making it suitable for cookie flooding and decorative piping.

Custard coagulation temperature

Custard thickens when egg yolk proteins coagulate between 82 and 85°C. Heating above 90°C curdles it, so stir constantly and cook over a bain-marie.

Food cost percentage

Food cost percentage equals the cost of ingredients used divided by selling price, multiplied by 100. Bakeries typically target 25–35% for a viable gross margin.

Breakeven quantity

Breakeven quantity equals fixed costs divided by the difference between selling price and variable cost per unit. It shows the sales volume needed before the business makes a profit.

FIFO rotation

FIFO, first in first out, means older stock is used or sold before newer stock. Rotate shelves, date-code every batch and check expiry dates to reduce waste.

Modified atmosphere packaging

Modified atmosphere packaging replaces air in a sealed pack with gases such as nitrogen or carbon dioxide, slowing mould growth and oxidation and extending bakery shelf life.