UPMSP Class 12 Baking & Confectionery - Code 206 flashcards

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

Baker's percentage

A formula method in which flour weight equals 100% and every other ingredient is expressed as a percentage of that flour weight, allowing easy scaling and comparison of recipes.

Gluten window test

Stretching a small piece of dough thin enough to see light through it; a translucent membrane without tearing shows full gluten development and adequate mixing.

Oven spring

The rapid rise of bread dough during the first six to eight minutes of baking, caused by expanding gases and steam before the crust sets and starch gelatinises.

Dough temperature formula

Desired dough temperature multiplied by three equals flour temperature plus room temperature plus water temperature, with a friction factor added for machine mixing.

Over-fermentation signs

Dough that is sour-smelling, pale, sticky and collapses when pressed; the gluten network weakens and the baked loaf has poor volume and a coarse open crumb.

Creaming method

Beating fat with sugar for eight to twelve minutes until pale and fluffy to trap air, then adding eggs gradually and folding in flour; used for butter and pound cakes.

Ribbon stage

The point in whisking eggs with sugar when the mixture is pale, thick and falls in a slowly dissolving ribbon that holds its shape for about three seconds.

Cookie spread factors

Spread increases with more sugar, more liquid, warmer dough, greased trays and lower oven heat; it decreases with more flour, cold dough and higher fat content.

Tunnel holes in cake

Large air pockets in a cake crumb, usually caused by overmixing, cold batter, too much chemical leavener or an oven temperature that is too high.

Shortcrust ratio

A plain pastry made with roughly two parts flour to one part fat by weight, bound with ice-cold water at about 25–30% of flour weight and rested before rolling.

Panade for choux

The cooked paste of water, butter and flour heated to about 80 °C to gelatinise starch and dry the mixture before eggs are beaten in to form choux pastry.

Lamination turns

Folding and rolling puff pastry; each single turn triples the butter layers, so three turns give 27 layers, four give 81 and six give 729.

Soft ball stage

A sugar syrup cooked to 112–116 °C that forms a soft ball when dropped into cold water; used for fudge, fondant and some Indian sweets.

Hard crack stage

A sugar syrup cooked to 145–150 °C that sets hard and brittle in cold water, used for toffee, praline and sugar decorations.

Sugar crystallisation prevention

Adding glucose or invert sugar, acid, or fat and avoiding stirring or sugar crystals on the pan walls keeps boiled sugar syrups smooth and clear.

Chocolate tempering temperatures

Melt dark chocolate to 45–50 °C, cool to 27–28 °C, then reheat to 31–32 °C (dark), 29–30 °C (milk) or 28–29 °C (white) for gloss and snap.

Fat bloom

Grey streaks or a dull film on chocolate caused by cocoa butter separating and re-crystallising, typically from poor tempering or warm storage.

Ganache ratio

A mixture of chocolate and hot cream; a 1:1 ratio gives a pourable glaze, while 2:1 gives a firm truffle filling once cooled and set.

Pastry cream

Milk, sugar, egg yolk and starch cooked to 82–85 °C and boiled briefly to gelatinise the starch; cooled rapidly and refrigerated to keep it safe.

Custard curdling point

Egg-yolk custard thickens and sets at 82–85 °C; above 90 °C the proteins over-coagulate, squeeze out water and produce a scrambled, lumpy texture.

Khoya (mawa)

Reduced milk with about 20–25% moisture, cooked until it leaves the pan and holds a soft ball; the base for peda, barfi and gulab jamun.

One-thread syrup

Sugar syrup boiled to about 110 °C and 50–60% sugar concentration, used to soak gulab jamun and jalebi so they absorb sweetness without breaking.

Mousse stabilisers

Whipped cream and meringue lighten a mousse base, while gelatin at roughly 5–8 g per litre of base sets it; gentle folding keeps the air incorporated.

Portion cost

Total cost of a recipe's ingredients divided by the number of portions it yields; labour and overhead are added separately to reach a full cost.

Food cost percentage

Cost of food sold divided by food sales, multiplied by 100; it is used to set selling prices and to monitor waste and portion control.

Selling price formula

Portion cost divided by the target food cost percentage; a portion costing ₹20 at a 30% food cost target sells for about ₹67.

FIFO storage

First in, first out: older stock is used before newer stock, with date labels and daily rotation, to reduce spoilage and wastage in dry and cold stores.

Break-even point

Fixed costs divided by the difference between selling price and variable cost per unit; it shows how many units must be sold before a profit is made.

Temperature danger zone

The range of 5–60 °C in which bacteria multiply fastest; cooked fillings and cream products must be kept below 5 °C and used within 24 hours.

Sanitising step

After scraping, washing and rinsing, equipment is treated with chlorine at 100–200 ppm or quaternary ammonium and air-dried; sanitising does not replace cleaning.

Double-acting baking powder

A chemical leavener that releases carbon dioxide once when mixed with liquid and again in the oven; used at roughly 3–5% of flour weight in cakes.

Salt in bread

Added at 1.8–2.2% of flour weight to strengthen gluten, improve flavour and control yeast activity; above 2.5% it retards fermentation noticeably.