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20 Cards in this Set
- Front
- Back
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What are the 4 steps of the creaming method?
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butter, sugar, eggs, flour
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Who was the bread baker credited with combining traditional and artisan methods in the 20th century?
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Lionel Poilane
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The most common scale used in a bake shop
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balance scale
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Volume is measured by
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cups or milliliters
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What would be the best way to measure 6 oz of cornmeal?
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balnace scale
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____ was one of the earliest sweeteners used by humans until refining sugar was discovered
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Honey
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What is removed from clarified butter?
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water and milk solids
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to achieve NSF certification, equipment must have:
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rounded corners and be made of non toxic material
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A peach is considered this kind of fruit
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stone
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Arrowroot is a type of:
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starch
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Both mealy and flaky dough requires:
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cold water and chilled fat
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A typical ratio of ingredients for crumb crust is:
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equal parts melted butter, sugar and crumbs
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Cooked fruit fillings should:
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be made for pies with dry fruit such as apples or raisins
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Pie crust will shrink after baking if:
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the dough is over-mixed
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What fat will produce the flakiest crust?
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solid veg shortening
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To keep flaky dough from sticking, roll it out on a table dusted with ___________.
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bread flour
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Pie or tart crust that has the rich flavor of butter and a delicate cookie-like texture
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pate sacre
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Pie crusts that are baked before they are filled are said to be baked ________.
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blind
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In order to make a pie crust easier to roll, thoroughly _____ it before using.
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chill
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A filling that is too moist can produce a _____ crust after it is baked
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soggy
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