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Final Exam Culinary Arts
Chapter 26, 27, 28
Terms in this set (81)
How bakers refer to weighing.
A rate or proportion of 100.
A piece of equipment that rolls out large pieces of dough to a desired thickness.
Also called a deck oven; a freestanding rectangular oven with a series of well-insulated compartments stacked on top of one another.
An oven that that has a fan that circulates the ovens heated air.
An oven with shelves that move or rotate like a Ferris wheel to bake a quantity of similar items evenly.
A pan with a clamp used to release the pans bottom from its wall.
A shallow pan that ranges in diameter from 4 1/2 to 12 1/2 inches.
A shallow rectangular pan that come in full, half, and quarter sizes.
A pan with a distinctive shape; A form of fungus.
a type of container that has no bottom.
Hard wheat Flour
Flour that comes from Kernels that are firm, tough, and difficult to cut.
A firm, elastic substance that affects the texture of baked products.
The internal texture of a baked product.
Soft wheat flour
Flour that comes from a soft wheat kernal.
Flour that has a high gluten-forming protein content to allow bread to rise fully.
Flour that is lower in protein than bread flour and pastry flour and produces a softer and more tender product than bread flour.
Flour that has a protein content between bread and cake flour.
The process by which moisture is lost, causing a change in the texture and aroma of food.
Dried milk solids
Milk products used in baked goods.
In baking, Solid fats
A Fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseeds.
A substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture.
A chemical leavening agent that must be used with acid to give off CO2 gas.
A leavening agent made up of baking soda, an acid such as cream or tarter, and a moisture absorber such as cornstarch.
A living organism used as a leavener.
A processes in which yeast breaks down sugars into carbon dioxide gas and alcohol.
Combination of dry and liquid ingredients for a baked product; contains less liquid than a batter.
Agitate ingredients vigorously to add air or develop gluten.
A combination of herbs, spices, and seeds.
Vigorously combining softened fat and sugar to add air.
To mix solid fat with dry ingredients until lumps of the desired size remain.
To use a rubber spatula you carefully mix the egg whites and batter to not lose volume. gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement.
Working a dough by hand or in a bench mixer with a dough hook to develop gluten and evenly distribute ingredients.
Passing dry ingredients into a wire mesh to remove lumps, blend and add air.
Gently blending ingredients until they are combined.
Vigorously beating ingredients to add air.
Causes dough to rise.
A wooden board that a baker uses to slide beads into the oven floor or hearth.
A mixture of flour, yeast, sugar and warm liquid that begins the leaving action.
Hard lean dough
A basic yeast dough often made solely from flour, water, salt, and yeast.
The outer surface of a bread or roll.
Chemical dough conditioner
Substances that are added to hard lean dough to strengthen the gluten that give hard lean dough products their dense structure.
Soft medium dough
A dough that produces items with a soft crumb and the crust.
Sweet rich dough
A soft, heavy dough that incorporates up to 25% of both fat and sugar.
Rolled-in fat yeast dough
A dough made of many thin, alternating layers of fat and dough.
Tighter half circles made by Swiss and German bakers in croissant dough.
Danish pastry dough
Dough that is sweeter and richer than the croissant dough.
Mixing all the ingredients together in a single step.
Modified-straight dough method
Method that breaks the straight-dough method into steps.
Dough preparation method that allows the yeast to develop separately before it is mixed with the other ingredients.
The processes of removing portion of the dough. It is kept dormant for 8-24 hours and then added to the next day bread products.
A condition in which the ingredients of t5he dough completely break down.
Also called commercial baking, mixing, and kneading are dine in a spiral mixer.
The action of turning the sides of the dough into the middle and turning the dough over.
Dough shaped into smooth balls.
A covered container in which dough can be placed before shaping.
A time when rounded portions of dough that are placed in bench boxes or left covered on the work bench.
To form dough into the distinctive shapes associated with yeast products.
The places where the edges of the dough meet.
Bread loaves that are rolled and placed, seam down, into prepared loaf pans.
Bread loaves that are shaped by hand, then baked, seam side down, on flat pans or directly on a hearth.
Placing dough in the correct type of pan.
Final fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
Applying a thin glaze of liquid to dough's surface before baking.
Making shallow cuts in the surface of an item before baking.
Processes in making small holes in the surface of an item before baking.
Final leavening effort, occurring before internal temperatures become hot enough to kill the yeast cells.
Requires cutting or rubbing the fat into the dry ingredients. This is done until to fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added.
Combines the liquid, sugar, liquid fat, and eggs at the same in baking. Then, dry ingredients are added to the mixture.
Sugar and pre-softened shortening are creamed together with a mixer on low speed until the mixture is light and fluffy. Eggs are then added on at a time.
Batter thin enough to be pored out of the mixing bowl
Batter thick enough it needs to be dropped from a portion scoop.
Cause dough to lose volume.
A paper liner that keeps muffins from sticking to the muffin pan.
Stretchy and flexible.
Large, irregular holes in bread.
A sweet, crumbling topping made from flour, brown sugar, and granulated sugar.
The sides of a muffin.
A secondary flavor that comes after then main flavor has subsided.
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