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