• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/38

Click to flip

38 Cards in this Set

  • Front
  • Back
Baking Soda
Sodium Bi-carbonate; used to leaven baked goods; it releases carbon dioxide gas when combined with acid and moisture
Baking Powder
combo of sodium bicarbonate and one or more acids; used to leaven foods; it releases carbon dioxide gas in the presence of moisture
Double Acting Baking Powder
releases CO2 when met with moisture and again when applied to by heat
biscuit method
a mixing method used to make flaky dough; involves cutting fat into the flour before any moisture is added
Quickbreads
biscuits, muffins, scones, breads (like zucchini), coffee cake
methods used in making quickbreads
biscuit, muffin and creaming
conditioning
soaking dried fruit in liquid so it remains tender after baking
creaming
a mixing method in which softened fat and sugar are vigorously combined to incorporate air
cutting
a mixing method in whichsolid fat is incorporated into dry ingredients until only lumps remain
dry heat cooking methods
broiling, grilling, roasting and baking
Baking Soda
Sodium Bi-carbonate; used to leaven baked goods; it releases carbon dioxide gas when combined with acid and moisture
Baking Powder
combo of sodium bicarbonate and one or more acids; used to leaven foods; it releases carbon dioxide gas in the presence of moisture
Double Acting Baking Powder
releases CO2 when met with moisture and again when applied to by heat
biscuit method
a mixing method used to make flaky dough; involves cutting fat into the flour before any moisture is added
Quickbreads
biscuits, muffins, scones, breads (like zucchini), coffee cake
methods used in making quickbreads
biscuit, muffin and creaming
conditioning
soaking dried fruit in liquid so it remains tender after baking
creaming
a mixing method in which softened fat and sugar are vigorously combined to incorporate air
cutting
a mixing method in whichsolid fat is incorporated into dry ingredients until only lumps remain
dry heat cooking methods
broiling, grilling, roasting, baking, pan frying, sauteing and deep frying
kugelhopf
a German cake with nuts and raisins
this keeps brioche soft and is used before proofing and baking
eggwash
window pane test
a test perform to make sure dough has been properly kneaded
yeasts
microscopic funghi that are respnsible for fermentayion
shortening
white, flavorless solid fat used for baking and deep frying
scoring
to cut shallow gashed across the surface of food before cooking
fermentation
refers to the time yeast is left to rise
kneading
a mixing method in which dough is worked to develop gluten
patissier
pastry chef
proofing
the rise given to shaped yeast products prior to baking
the leavening agent in which heat need not be present for it to release CO2
baking soda
acids commonly used with baking soda
buttermilk, lemon juice sour cream, honey, molasses
quickbreads are tender products with a soft ______
crumb
Lionel Poilane is known for his:
Pain Breads (or crusty round loaves)
yeast + carbohydrates = alcohol + CO2
fermentation
method in mixing yeast dough in which the ingredients are simply combined and kneaded
straight dough method
baba
a small like yeast cake soaked in rum. mushroom shaped when cooked
docker
hand tool used to poke holes in the bread