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Chapter 9: Baking
Terms in this set (21)
Blitz Puff Pastry
Also known as a Quick Puff Pastry; it does not require the extensive rolling and folding procedure used for a true puff pastry. Blitz puff pastry is less delicate and flaky and it does not rise as much as a traditional puff pastry, but it may be perfectly acceptable for some uses.
Small puff pastry shells that can be filled and served as bite-sized hors d'oevres or petite fours
A crescent-shaped roll made from a rich, laminated dough
A flaky pastry dough used to create breakfast pastries such as bear claws, pinwheels, snail and pretzel Danish. It is credited to a French baker over 350 years ago. He forgot to knead butter into his bread dough and attempted to cover the mistake by folding in softened butter.
A paste made with flour and water during the first stage of preparing a pastry dough, especially in rolled doughs
Double Book fold
Also known as a Four-Fold, it refers to the process of folding the dough to create layers specifically fold over the right side of the dough cover int 3/4 of the dough. Pick up the left side of the dough until the edges touch, then fold both ends of the dough in to the middle to make four layers. The folded package will resemble a book
French for 'flaky' . Used to describe puff pastry or the process for making puff pastry.
A sweet almond and egg filling, cooked inside a pastry
Dough that has fat such as butter incorporated making it a laminated dough with hundreds of layers as for puff pastry and croissants
The process of positioning the butter on the dough. Folding dough over the butter to completely encase it in the dough, and sealing the edges to completely seal it in.
Also known as puff pastry. A rolled-in dough used for cookies, pastries and savory products. It produces a rich and buttery but not sweet product with hundreds of flaky layers.
See pate feuilletage
French for 'trimmings' or scraps' generally referrs to scraps of uncooked dough
A dough in which a fat is incorporated in many layers by using a rolling and folding procedure; it is used for flaky baked goods such as croissants, puff pastry and Danish pastry; also called laminated dough.
A machine for rolling out dough between rollers set over a canvas surface.
Single Book Fold
Also known as a Three Fold, the process of layering fa and dough through a series of turns to give the pastry it's characteristic flakiness and rise. First, lift the right side of the dough and fold it over, covering one-third of the dough. Lift the side of the dough and fold it over to create three uniform layers of dough. Align the edges into a neat packet. This procedure completes one turn.
See 'Single Book Fold'
The number of times that laminated dough is rolled and folded.
Term applied to the category of enriched pastry doughs that includes brioche, croissants, Danish pastries and other laminated dough products.
deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture served as an appetizer or main course.
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