Study sets matching "baking"
Study sets
Classes
Users
Baking Pan (8X8 or 9X9)
Baking Pan (9X13)
Biscuit Cutter
Collander
Used to make cinnamon rolls, baked macaroni, square cakes, and…
Could be used to make casseroles, cakes, lasagna, etc.
Used to cut biscuit circles (or other fun shapes) from biscuit…
Used to drain water from pasta, or could be used to rinse frui…
Baking Pan (8X8 or 9X9)
Used to make cinnamon rolls, baked macaroni, square cakes, and…
Baking Pan (9X13)
Could be used to make casseroles, cakes, lasagna, etc.
What is the purpose of flour in baking?
What is the purpose of sweetener in bak…
What is the purpose of liquid in baking?
What is the purpose of eggs in baking?
Main ingredient, provides structure to baked goods
Enhances flavor, golden color, crisp texture
Provides moisture, binds ingredients together
Adds golden color, binds ingredients, adds richness and volume
What is the purpose of flour in baking?
Main ingredient, provides structure to baked goods
What is the purpose of sweetener in bak…
Enhances flavor, golden color, crisp texture
simple carbohydrates
complex carbohydrates
fat
water
move into blood stream quickly, cause sugar highs and lows
better because they bring other nutrients
tenderize
solvent
simple carbohydrates
move into blood stream quickly, cause sugar highs and lows
complex carbohydrates
better because they bring other nutrients
Baking
Bread
Baker
Roman Empire
a food cooking method using prolonged dry heat acting by conve…
the most common baked item.
person who prepares baked goods as a profession.
place where baking flourished
Baking
a food cooking method using prolonged dry heat acting by conve…
Bread
the most common baked item.
standardized formula
% of ingredient
AP Weight
EP Weight
a set of instructions describing the way a particular establis…
total weight of ingredients/ total weight of flour x 100%
as purchased weight
edible portion weight
standardized formula
a set of instructions describing the way a particular establis…
% of ingredient
total weight of ingredients/ total weight of flour x 100%
Gracier
Gluten
Patissier
Decorateur
French term for a person who makes ice cream
An elastic substance made up of protien in wheat flour
French term for pastry chef
French for person who prepares show pieces,sugar work, and dec…
Gracier
French term for a person who makes ice cream
Gluten
An elastic substance made up of protien in wheat flour
Challah
Coagulation
Creaming
Docking
a rich egg bread often made as a braid
The process by which proteins become firm, usually when heated
The process of beating fat and sugar to blend them uniformly
piercing or perforating pastry dough before baking in order to…
Challah
a rich egg bread often made as a braid
Coagulation
The process by which proteins become firm, usually when heated
Cut in
Crimp
Preheat
Fold
means working solid shortening into dry ingredients with two k…
compress (something) into small folds or ridges.
heat (something, especially an oven or grill) beforehand.
cover or wrap something in
Cut in
means working solid shortening into dry ingredients with two k…
Crimp
compress (something) into small folds or ridges.
Lard
Butter
Margarine
Vegetable shortening
Fat of hogs, makes flaky pie crust
80-82% butterfat, 13-15% water,3-5% milk solids.
A shortening often used to replace butter
Derived from nuts, seeds and grains. Developed to gain gretaer…
Lard
Fat of hogs, makes flaky pie crust
Butter
80-82% butterfat, 13-15% water,3-5% milk solids.
Quick Breads
Muffin Method
Classifications of Quick breads
Classifications of Yeast Breads
Baked Immediately... Made with Baking soda and baking Powder... Savo…
Mix dry together in a bowl... Mix liquid in a separate bowl... Make…
Coarse texture... Soft, bumpy crust... baking powder or baking soda…
Fine texture... smooth, often crispy crust... yeast is a leavening a…
Quick Breads
Baked Immediately... Made with Baking soda and baking Powder... Savo…
Muffin Method
Mix dry together in a bowl... Mix liquid in a separate bowl... Make…