CAP Pâtissier questions: sugar (le sucre)

Nutrition-on-ne-devrait-pas-depasser-6-morceaux-de-sucre-par-jourSucre, also known as saccharose is an ingredient made up of white crystals that has no odour and is present in plants that contain chlorophylle, like sugar cane (canne à sucre) and beetroot (betterave). Whether it’s sugar cane or beetroot, saccharose is the union of two simple sugars: glucose and fructose.
[Book: Je prepare mon CAP de patissier by Daniel Chaboissier and Emmanuel Humblot]

fr. Glucides  = carbohydrates. english
fr. Glucides simples = simple carbohydrates, english
fr. Glucide complexe  = complex carbohydrates. english


Christophe Adam’s book, CARAMEL is a wonderful study on sugar. We find ourselves going back in history understanding the origins of sugar and its uses. Approximately 7 pages covering the different types of sugars: their historical and geographical origins and their properties. Importantly, for the CAP we learn about the various roles of sugar in patisserie: conservateur, texturant, croquant, colorant, auxiliaire de fermentation et decoration et exhauster de gout (pg.30 Christophe Adam’s, CARAMEL). This is a wonderful informative book on sugar and it’s morphosis into caramel.The glossy pages of to die-for recipes, the photographs alone are enough to start eating the pages out of this superb book. This book is really a sweetener to your studies. Approximately 395-400 pages.


Indiquer le constituant alimentaire principal du sucre.
Saccharose (ou glucides)

Citer 2 modifications organoleptiques subies par le sucre au cours de la caramelisation.
– Changement du couleur
– Odeur

Citer des proprietes (rôles) du sucre.
* il donne du gout
* il permet de donner du croustillant aux preparations apres cuisson
* il assure la conservation
* il sert a la decoration
* il nourrit la levure dans les pâte levée (viennoiserie comme brioche, croissant, pain au chocolate)
* il assure la texture
* il enforce les aromes
* agent de masse

Dans le Biscuits à la Cuillère , vous utilisez du saccharose. Citer (deux) rôles du saccharose dans cette preparation: 
* agent de masse
* Il donne du gout/saveur
* il donne du coloration et du texture
* Il asure la conservation

Cooking stages of sugar syrup, stade de cuisson du sirop
Name of the syrup:   Temperature:   Used for which preparations

Sirop a 30B ou 60 Brix Boiling: 100C,  sirop a baba (baba au rhum), sorbets, granites
Petit perle: 105C, Jams, jellies, marmelades
Petit boule: 115C, used for butter cream (creme au beurre)
Boule, 118C, used for fondant, meringue italienne
Grose boule, 121C, used for caramel moue
Grand casse, 145C, used for dry nougatine (nougat sec), lollies (bon bon), pulled sugar (sucre tire),
Caramel blond, 156 -165C, used for glacages, nougatine, suffle
Caramel brun, 170-180C, chemisage, aromatisation

Expliquer le rôle du glucose dans le cuisson du sucre.
Le glucose a un role anti-cristallisant evitant, il evite que les sucre cuits massent.

Les moyens de contrôler la cuisson des sirops du sucre
Les doigt

Give examples of a simple carbohydrate (glucide simple) easy to digest: saccharose, glucose

Give an example of a complex carbohydrate (glucide complexe) that’s long to digest: amidon (starch)

Name the two principal plants from which saccharose is extracted: sugar cane (canne a sucre) & beetroot (betterave sucriere)

Identify risks on the health if consumption of patisserie is excessive:
* Overweight (surpoids)
* Obesity (obesite)
* Diabetes (diabete)
* Heart problems (maladie cardio-vasculaires)
* Dental problems (problem dentaire)

Edulcorants are products capable of giving a sweet taste (une saveur sucree). In your fabrications, you use edulcorantes, name some of them
* Glucose
* Fructose
* Saccharose
* Inverted sugar, sucre inverti
* Lactose
* Dextrose

For your raspberry tart, you coat the raspberries with a clear glaze (nappage blond). List some ingredients found in a nappage blond. 
* Juice of fruits
* Sugar
* Glucose
* Pectine
* Arome

Indiquer 2 consequences sur la santé d’une alimentation quotidienne trop riche en glucides. 
– Probleme dentaire
– Diabete
– Surpoids
– Obesite


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