Study sets matching "baking"
Study sets
Diagrams
Classes
Users
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
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
Bake
Beat
blend
boil
to cook in the oven with dry heat
To mix ingredients together with a circular up and down motion…
To stir ingredients until they are thoroughly combined
To cook in liquid at 212 degrees F
Bake
to cook in the oven with dry heat
Beat
To mix ingredients together with a circular up and down motion…
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
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
silicone spatula
straight edge spatula
flipper/turner
liquid measuring cup
Used to fold ingredients together and scrape the sides of bowls
used to level off dry ingredients when measuring spread frosti…
use to flip or turn ingredients together
to measure liquid ingredients
silicone spatula
Used to fold ingredients together and scrape the sides of bowls
straight edge spatula
used to level off dry ingredients when measuring spread frosti…
Bake
Batter
Beat
Blend
To cook in an oven with dry heat. The oven should always be he…
A mixture of flour, liquid and other ingredients that is thin…
To thoroughly combine ingredients and incorporate air with a r…
to thoroughly combine 2 or more ingredients
Bake
To cook in an oven with dry heat. The oven should always be he…
Batter
A mixture of flour, liquid and other ingredients that is thin…
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.
Pre-heat
Line the pan/sheet
Cut in
Sift
to heat an oven to a particular temperature before it is used…
to prepare the baking pan so that the baked good will not stic…
working solid fat into dry ingredients with two knives or a pa…
to pass a dry ingredient such as flour or sugar through a mesh…
Pre-heat
to heat an oven to a particular temperature before it is used…
Line the pan/sheet
to prepare the baking pan so that the baked good will not stic…
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%
Genoise
Pastry Cream
French Butter Cream
Applied Bombe
2 flour... 2 eggs... 2 sugar... 1 yolk... 1 clarified butter
4 dairy... 2 eggs... 2 sugar... 1 flour
4 Butter... 2 Sugar... 1 egg
3 sugar... 1 water... 1 yolk
Genoise
2 flour... 2 eggs... 2 sugar... 1 yolk... 1 clarified butter
Pastry Cream
4 dairy... 2 eggs... 2 sugar... 1 flour
The changes that occur in a dough or ba…
It is more accurate
four
three
baking process
Baker's prefer to measure by weight because:
How many cups in a quart?
How many teaspoons in a tablespoon?
The changes that occur in a dough or ba…
baking process
It is more accurate
Baker's prefer to measure by weight because:
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%
Gluten
controlling gluten
Components of a wheat kernel
Types of wheat
-elastic formed from the proteins present in wheat flour... -form…
Selection of flour... -strong flour, high protein content... -soft f…
Endosperm... -Inner part of kernel... -Milled into flour... -83% of ker…
Hard wheat... -contains more protein( glutenin/gliadin)... -glutenin…
Gluten
-elastic formed from the proteins present in wheat flour... -form…
controlling gluten
Selection of flour... -strong flour, high protein content... -soft f…