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31 Cards in this Set
- Front
- Back
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Active Dry Yeast
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The leavening agent for bread doughs
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Aromatic
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The great smell creating when something is cooking
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Baking
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Placing the dough in temperatures causing several processes to happen and end with browing
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Baking Powder
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A strong leavening agent
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Baking Soda
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A non alkline leavening agent
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Benching
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Rounded balls of dough are allowed to rest for 10-20 minutes
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Bread flour
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The best flour to make bread and pastries
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Brown Sugar
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Not as refined as white sugar
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Cinnamon
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Spice made from a plant stick used to flour formulas
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Confectioner's Sugar
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Very fine powdery sugar
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Contamination
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Transfer of germs
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Cooling
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Allowing the products temperature to be brought down at room temperature
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Cross Contamination
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germs transfered from one food source such as meat to another such as vegetables
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Crusty Bread
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Bread that has a hard shell on the outside and soft dough on the inside
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Delicious
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The way our food tastes
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Disposable Gloves
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Plastic gloves worn when preparing food for customers that can be thrown away
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Doubled
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The size of the dough when proofing has been completed
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Elasticy
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The dough becomes very stretchy like an elastic
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Environmental Hygiene
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Using the correct procedure to wash counter tops and tables
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Environmental Safety
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Cleaning up spills immediately;not leaving the bakery in a mess
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Equipment Hygiene
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Cleaning all tools and equipment with the correct procedure
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Equipment Safety
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Repairing broken equipment;not wearing loose clothing that can get pulled into equipment
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Fermentation
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Yeast acting on the sugars and starches producing carbon dioxide and alcohol
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Food Hygiene
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Washing vegetables and fruit before you use them
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Food Safety
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Storing, cooking and handling food correctly so that contamination and cross contamination do not occur
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Flaky Dough
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Dough that breaks apart easily and taste great as a pie
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Formula
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Recipe
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Golden Brown
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the color of bread and pies when they are completed cooking
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Lean Dough
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Not a lot of fat and sugar
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Olive Oil
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Special fat extracted from olives
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Panning
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Shape the dough and place in pans
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