45 terms

Baking & Basic Measures

Baking terminology common to the Culinary Arts Environment.
biscuit method
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
muffin method
mixing method in which the mixing dry ingredientes are combined with the mixed liguid ingredientes.
creaming method
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
A condition of muffin products characterized by large, elongated holes; caused by overmixing.
sponge method
A cake mixing method based on whipped eggs and sugar.
interior of a baked item,distrint from the crust.
salt strengthens gluten strutureand make it more stretchable,also salt inhibits yeast growth.plus give flavor.
flaky pie dough
flaky texture due to layers of fat sandwiched of layers of dough.
mealy pie dough
fat has been mixied in thoroughy enough so the dough does not have a flaky textures.
crumb crust
a piecrust made of cookies,crumbs,butter and sugar.
pate a choux
used for eclairs and cream puffs, made by combining water, butter,flour,and eggs into a smooth batter
bread flour
Strong flour, such as patent flour, used for breads.also can be use for eclair paste.
pastry with cream and chocolate, French pastry with chocolate icing
granulated sugar
also called fine granulated sugar ,the most use
confectioners' sugar
are ground to a fine powder and mixed with a small amount of starch about 3% to prevent crack
brown sugar
refined white sugar with molasses
pastry cream
thick custard sauce containing eggs and starch.
pastry flour
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.
a baked or boiled mixture of eggs,milk,sugar,and flavoring
A small crystal added to a solution to promote crystallization.
eclair paste
A paste or dough made of boiling water or milk, butter, flour, and eggs; used to make eclairs, cream puffs, and similar products.
3-2-1 dough
3 parts of flour,2 parts of shortening and 1 parts of ice water.
8 fl oz
1 pint
16 oz
1 quart
32 oz = 2 pints
1 half gallon
64 oz
1 gallon in ounces =
128 oz
1 gallon in quarts =
4 quarts
1 quart
2 pints
1 pint
2 Cups
1 tbls
1/2 oz
how many tsps in tbls
has two major advantage;flavor and melting qualities,
parts of eggs
chalaze,shell,thin white,yolk,air cell,thick white
egg function
structure,emulsifying of fats and liguids,leavening,shortening action,moisture,flavor,nutritional value,and color.
like gluten protein,egg protein coagulates to give structure to baked products.
natural emulsifiers that help produce smooth batters.this actions contributes to volume and to texture.
The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.
shortening action
fat in egg yolks acts as a shortening.
eggs are mostly water
nutritional value
a substance essential for the functioning or growth of an organism.
yolks impact a yellow color to doughs and batters,also brown easily and contribute to crust color.
one too many terms