Inglês by Joana Cruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd en-us 2022-03-17 08:56:01 UTC 2025-10-09 15:47:12 UTC hello@padlet.com About me JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2099677706 My name is Joana Cruz.
I have 20 years old.
I live in Febres, Cantanhede
I study at Escola de Hotelaria e Turismo do Oeste in the class Gestão e Produção de Pastelaria.

]]> 2022-03-17 09:14:58 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2099677706 Cooking equipment and tools JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2099679732 Ovens
  • Convencional ove
  • Convection ovens
  • Revolving ovens
  • Combination steamer ovens
Cooktops
  • open elements
  • Flattop or hot top
  • Heavy-duty flattop
  • Induction cooktops
Processing equipment
Mixers 
  • Bench model
  • Floor model
Attatchments 
  • Wire whip
  • Paddle 
  • Dough arm 
Sheet pan or bun pan  
Bake pan 
Tube center pan  
Muffin pan 
Pop over pan  
Bundt pan 
Loaf pan 
Tart pan 
Spring form pan 
]]> 2022-03-17 09:16:18 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2099679732 Victoria Cake JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2152655296 Ingredients:
  •  225g butter
  • 225g caster sugar
  • 4 large range eggs
  • 1 tsp vanilla extract
  • 225 self raising flour
  • About 3 tsp of milk to loosen batter (if necessary)
  • 1 jar of strawberry jam
  • 250ml double cream

Method:
  1. Preheat the oven to 170ºC.
  2. Grease and line 2 x 20cm springform tins.
  3. In a standalone mixer, cream the butter and sugar together until pale and fluffy.
  4. Next beat in the eggs one by one before adding the vanilla extract.
  5. Using a spatula, fold in the flour until you have a smooth mixture.
  6. Use a little bit of the milk if you need to loosen the mixture.
  7. Divide the mixture into the two springform tins, flatten the top with a spatula if needed.
  8. Bake in the oven for about 20 minutes, until it's nice and golden.
  9. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely.
  10. While the bases are cooling prepare the filling by whipping the double cream.
  11. To assemble the cake, spread some raspberry jam on one of the bases before topping with cream, then add the second base and sprinkle with icing sugar and top with some fresh strawberries.
]]> 2022-04-21 20:37:45 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2152655296 Eggs JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2153317867 Hen's egg

Grades
  • Grade AA - Egg content covers a small area. White is firm, has much thick white surounding the yolk and a small amount of thin white. The yolk is round and upstanding.
  • Grade A - Egg content covers a moderate area. White is reasonably firm and has a considerable amount of thick white and a medium amount of thin white. The yolk is round and upstanding.
  • Grade B - Egg content covers a very wide area. White is weak and watery, has no thick white and the large amount of thin white is thinly spread. The yolk is enlarged and flattened.
Market Forms
Fresh:
  • Dozen
  • Flat (2.5 dozen)
  • Case or half-case
Frozen (Pasteurized):
  • Whole
  • Yolk (Sugar added)
  • White
Pasteurized Dry (Powdered):
  • Whole
  • Yolk
  • White
]]> 2022-04-22 08:42:27 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2153317867 Flours JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2153318210 All wheat flour contains a protein called gluten.
Gluten is responsible for the stretchiness of the dough, which allows it to hold air bubbles during rising, producing light and shapel baked goods.
Under the laws of Britain, Canada and America, whide flour must have added to it:
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Folic Acid
  • Iron
White flours vs Whole wheat
White flours use only part of the wheat grain: the endosperm.
Whole wheat or Whole grain flours use the three parts of the wheat grain: the bran, the endosperm and the germ.
]]> 2022-04-22 08:42:54 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2153318210 Chocolate Mousse JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2191467993 Recipe

Ingredients
  • Two hundred grams for Chocolate
  • Thirty-eight grams for Butter
  • 6 Eggs 
  • One hundred twenty-five grams for Sugar

Confection
  1. Break the eggs and separate the egg yolks from the egg whites.
  2. Beat the egg yolks until fluffy and add half the sugar.
  3. Place the chocolate and the butter in a bowl set over simmering water. Stir occasionally until melted.
  4. Add eggs yolks with the chocolate.
  5. Beat the egg whites with the other half of the sugar
  6. Add to the previous preparation and incorporate.

]]> 2022-05-19 14:40:26 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2191467993 Hand tools and small equipment JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2199225168 Parisienne melon baller (ball cutter) 
Straight spatula 
Rubber spatula
Bench scraper or dough knife  
Pastry wheel 
Wirw whip 
Sieve 
Grater 
Zester 
Pastry pag and tubes
Pastry brush
Mixing bowls 
Kitchen shears
Pastry blender 
Rolling pin
Stainer 
Cake decorator (Cylindrical) 
Pastry pattern cutter 
Cookie press ]]> 2022-05-25 11:09:36 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2199225168 Measurements JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2199226916 Cup (C,c) 
Gram (g) 
Kilogram (Kg) 
Liter (L, l)
Pound (Lb) 
Millilitre (mL, ml) 
Ounce (oz) 
Pint (pt) 
Teaspoon (t, tsp) 
Tablespoon (T, TB, Tbl, Tbsp) ]]> 2022-05-25 11:11:44 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2199226916 Vocabolary JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2200762439 Flour
Sugar
Butter
Milk
Eggs
Vanilla
Baking powder
Sift
Dry ingredients
Cream
Shortening
Light
Fluffy
Blend
One at a time
Beat
Each addition
Add
Liquid ingredients
Bake
Cool
Remove]]> 2022-05-26 11:52:04 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2200762439 Sugar JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2201983875
  • Types of sugar:
    • White Granulated Sugar
    • Confectioners' Icing or Powdered Sugar
    • Coarse Sugar or Decorating Sugar
    • Sanding Sugar
    • Brown Sugar (light and dark)
    • Superfine, Ultrafine, Bar or Caster Sugar
    • Turbinado Sugar
    • Muscovado or Barbados Sugar
    • Demara Sugar
    • Invert Sugar
  • Sugar Substitutes:
    • Agave syrup - Replace 2/3 cup for every one cup of sugar.
    • Blackstrap Molasses - Replace 11/3 cup for every one cup of sugar.
    • Honey - Replace 3/4 cup for every one cup of sugar.
    • Maple Syrup - Replace 3/4 cup for every one cup of sugar.
    • ]]>     2022-05-27 08:40:05 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2201983875     Dairy Products JoanaCruz https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2206550472 Milk
    • Origin:
      • Cow's milk
      • Sheep's milk
      • Goat's milk
      • Whater buffalo's milk
      • Donkey's milk
    • Heat Treatment:
      • Raw milk
      • Pasteurized milk - Heated to 161ºF and held at this temperature for 15 seconds.
      • Ultra-High-Temperature pasteteurization
      • Sterilised milk
    • Fat Content:
      • Whole milk - It contains 3,5% fat.
      • Semi skimmed milk - It's fat content from 0,5% to 1,7%.
      • Skim or non-fat milk - It's fat content is 0,5% or less.
    • Physycal form
      • Ordinary milk
      • Condensed milk
      • Evaporated milk
      • Dried milk powder

    Cream
    • Is a dairy product composed of the higher-layer of the fatty component that accumulates at the top surface of un-homogenised milk.
    • Types of cream
      • Half and half cream - Content 12% of butterfat and do not whip.
      • Single cream - Content 20% of butterfat and do not thicken.
      • Light cream - Content 20% (range 18 to 30%) of butterfat and not very stable, will whip only if it contains 30% fat.
      • Light Whipping cream - Content 30 to 35% of butterfatand thickens when whipped, appropriated for toppings and fillings.
      • Heavy Whipping cream - Content 36 to 40% of butterfat and whips up well an holds its shape; doubles in volume when whipped.
      • UK Double cream - Content 48% of butterfat and it withstand boiling, whips and freezes well.
      • Clotted cream - Content 55 to 66% of butterfat and thick, rich and yellowish cream, has a cooked flavour.

    Fermented milk and cream products
    • Sour cream
    • Crème fraiche
    • Buttermilk
    • Yogurt

    Butter
    • It has about 80% (USA) or 82% milk fat.
    • Salted butter.
    • Unsalted butter.

    Cheese
    • Ripening:
      • Bacteria ripened from inside: Cheddar and Gouda.
      • Washed-rind cheeses: Epoisses, Livarot, Limburger and Reblochon.
      • Blue-veined cheeses: Stilton, Cabrales, Roquefort and Blou d'Auvergne.
      • Mould-ring cheeses: Camembert and St. André.
      • Unripened cheeses: Queso branco, Ricotta, Fresh Mozzarrela, String cheese, Cream cheese, Fresh chevre and Boursin.
    • Hardness:
      • Unripened cheeses
      • Semisoft cheese
      • Soft-ripened cheeses
      • Hard cheeses
      • Blue veined cheeses
      • Goat cheeses
      • Hard grating cheeses
    ]]>     2022-05-31 19:18:38 UTC https://padlet.com/JoanaCruz/6drlt33pmv6irsbd/wish/2206550472