It is officially time to burn that midnight oil and get that last bit of cramming in this weekend for the test on Monday!
Here are our topics we are covering on the exam:
Hygiene- of course it's number 1... the most important... we all need to know this
Muerbeteig- this is a short crust dough... the most basic recipe is 1:2:3 sugar: fat: flour + salt and aroma.
Layering dough- The two are Blaetterteig and Plunderteig... translated they are both called puff pastry. However, Pluderteig has yeast in it and can be described as more like a danish pastry, and Blaetterteig does not.
Massen- A.K.A batters. The two main ones for the exam are Wienermasse and Biskuitmasse. They are both considered a sponge cake, but Wienermasse has butter in it making it fresher longer, while Biskuitmasse is a lighter cake.
Obsterzeugnisse- basically jellies, marmalades and konfitures.
Schlagsahne- cream... yuuuuuum... whipped creams, ganache, the production, the hygiene, the optimal temperatures, the fat content... everything...
Eier- Eggs... the basic facts, how to tell if they are fresh and what not.
All in all, now that I lay it out like this is doesn't seem like that much, and the teachers did a great job of being pretty specific about what they wanted, but we need to know the inner-workings of each topic: the possible outcomes, the make-up, the production, the qualities... you name it... we need to know it... and be able to tell you why... oh yea... and in German.
Any now, I just gave myself stress... so I'm gonna hit the books again...