Meringue made by beating hot sugar syrup into egg whites is called
Which type of sugar is used to make syrups
Meringue made by beating sugar into unheated egg whites is called
common or french meringue...
Why are quick breads generally mixed only slightly
for tenderness and only slight gluetin development...
Which term describes the elongated holes sometimes found in quick bread muffins
For which mixing method is the fat cut into the dry ingredients and the dough kneaded before makeup
Chocolate cream is also known as
What is the key ingredient of meringues
The most accurate way to determine the doneness of a syrup is to
test the temperature with a candy thermometer...
Quick breads such as muffins and loaves use this to rise
chemical leaveners and steam...
The flavoring used most frequently in the bakeshop
a mixing method used to make biscuits, scones, and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added
mixing method in which the mixing dry ingredients are combined with the mixed liguid fat and other ingredients.
A mixing method that begins with the blending of softened fat and sugar. Resulting in a rich tender, cakelike product.
A batter or dough of yeast, flour, and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.
cell size of interior of a baked food product.
Strong hard wheat flour, such as patent flour, used for breads.
A weak flour used for pastries and cookies.
An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.
1 cup = _____ fl oz
= 8 fl oz
1 pint = _____ fl oz
= 16 fl oz
1 quart = _______ fl oz = ______ pts
= 32 fl oz = 2 pt.
1/2 gallon = _______ fl oz
= 64 fl oz
1 gal = ______ fl oz = _______ qts
= 128 fl oz = 4 qts
1 T= ______ t
= 3 t
2 T = _____ oz
= 1 oz
1 lb = _____ oz
= 16 oz
1 g = _____ mg
1 kg = ______ g
A dough that is low in fat and sugar. Contains less than 10% shortening and sugar.
A dough high in fat, sugar, and/or eggs. Contains more than 10-30% shortening and sugar.
Straight Dough Method
A mixing method for yeast goods in which all ingredients are mixed together at once. (dump and go!)
Slowing the fermentation or proof of yeast doughs by refrigeration.
Yeast products are brushed with a liquid using; water, starch paste, egg wash or commericial aerosol sprays.
Dough is placed on the workbench and covered to let the gluten rest.
Process by which yeast acts on the sugars and starches of the dough to produce carbon dioxide gas (CO2) and alcohol.
Demonstrates complete and proper gluten development. To apply the test, take a small amount, form a ball and stretch it to a thin translucent membrane.
12 Basic Yeast Dough Production
1. Scaling ingredients 2. Mixing 3. Bulk fermentation 4. Punch down 5. Scaling 6. Rounding 7. Benching 8. Make up and panning 9. Proofing 10. Baking 11. Cooling 12. Storing
Batters liquid enough to pour.
Bakers % Formula when you don't know the % of the ingredient.
total weight of ingredient/ total weight of flour x 100 = % of the ingredient.
Killing of Yeast
Doughs contain other organisms, including bacteria and molds. Most of these, including yeast, die when the interior temperature of the item reaches about 140 degrees F (60C). When it dies, fermentation stops and no more carbon dioxide gas is released.
Maillard Reaction (may-yahrd)
The caramelization in baked goods that occurs between 212 & 350 F (100-175C), as a result of a reaction between reducing sugars and amino acids or protiens. It causes the sugar-protein bonds to brown at a lower temperature and creates different shades of color ranging from yellow-gold to rich brown. Named after its discoverer, the chemist Dr. Louis-Camille Maillard.
Make up and Panning
When making yeast doughs this is where the dough is shaped into loaves or rolls then placed in pans or on baking sheets.
When making yeast doughs this is a continuation process of yeast fermentation that increases the volume of the shaped dough.
When making yeast doughs, after scaling the pieces of dough are shaped into smooth, round balls. Simplifies the later shaping of the dough and also helps retain gases produced by the yeast.
Yeast Dough Mixing
When making yeast doughs, methods combining the various stages that happen in a mixing bowl such as: pick-up stage, clean-up stage to create a dough where the gluten becomes smooth and elastic.
A result created by overmixing quickbreads where it produces tough interior and irregular shapes and large, elogated holes inside quickbreads.
Batters thick enough to be dropped from a a spoon or scoop in lumps.