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53 Cards in this Set

  • Front
  • Back

6 purposes of sugar

Flavor, color, tenderize products(weakening gluten strands), used for “creaming” foaming agent to assist with leaveningpur

Purposes of fat

Flavor, color, adds moisture and richness, assists with leavening

What is leavening?

Process from an ingredient that produces gases in baked goods, increasing volume

Gases that leaven baked goods

Air - whipped eggs or whipped fat


Steam - all products when liquid evaporate or fats melt


Carbon dioxide - ingredients containing baking soda, baking powder or yeast

Mixing methods

Beating, blending, creaming, cutting, folding, kneading, sifting, stirring, whipping

Beating

Vigorously agitating, incorporating air

Blending

Mixing two or more ingredients

Creaming

Sugar and shortening fat are blended together first then creamed by added mixing during creaming small air cells are formed and then incorporated into the mix sugar and softening are creamed at a medium speed until soft and light

Cutting

Fat, which is almost always cold, solid fat, is rubbed or cut into the dry goods until it is finally divided typically described a small piece or course meal before the main mixing event begins

Folding

Used with a rubber spatula for liquid and dry great ingredients or with the wire whisk for whipped and egg whites so that the mixer gently incorporates as it falls through the wires

Sifting

Passing a dry ingredients such as flour or sugar three mesh bottom sieve. This process combines air with the ingredient being sifted making it lighter and more uniform and texture which improves the baking or food preparation

Stirring

To mix a substance in a circular pattern using a spoon, spatula or other such utensil

Whipping

Process of beating an ingredient vigorously to incorporate air which makes an ingredient frothy

What is fermentation?

When yeast converts sugar into alcohol and carbon dioxide (gas)

Fresh yeast

Compressed used mixed with starch, but has a wet texture to it, which has to be refrigerated

Active dry yeast

All the moisture has been removed and water is added to activate

Instant yeast

Super easy, no water needed. You can add to mixture without activating it

Natural yeasts

Mixture of water, milk, flour, only a little amount of the “STARTER” is used and is added to a new batch of bread mixture.

Straight dough

Baguettes, French bread, sour dough

Sponge dough-When you combine both water and years with half the flower

Dinner rolls, sliced bread, doughnuts

Quick breads

Biscuits, muffins, scones, banana bread, pancakes, waffles

Chemical leavening

Baking soda


Baking powder


Double acting baking powder

Biscuit method

Biscuits, Scones, Shortcakes


Fat: solid, chilled


Result: flaky dough

Muffin method

Muffins, loaves


Fat: liquid-oil or melted butter


Result: soft, tender, cake like texture

Creaming method

Butter cakes


Fat: softened, room temp


Result: rich, tender, cake like texture

Butter cakes (creaming method)

Fine even crumb and uniform rise

Genoise

Classic European-style cake. Whipped eggs with sugar until light and fluffy. No leaveners are used

Sponge cake

Separating egg yolks and mixing with ingredients, then the egg whites are whipped then folded. Airy and fluffy cake

Angel food

Cake made without fat and leavened with egg whites

Chiffon

Similar to angel food cake, but has egg yolks and vegetable oil. Leavened with egg whites

Panning

Preparing pans: prevent cakes from sticking.


Spring the pan with pan spray


Greasing: butter or shortening


Flour: greased then dusted with flour


Filling pans: do not over pour


Should be filled no more than 1/2 or 2/3s full


Give room for cake to rise without spilling over


More dense cakes, tap on to the table to remove air pockets

Baking

Always preheat oven before preparing


Adjust to altitude gases expand more in higher altitudes, but some breads can collapse


Determine done-ness:


1. Appearance - golden brown, and edges should be pulled away from the sides of the pan


2. Touch – should spring back not sink in


3. Cake tester - toothpick

Cooling

Cool for at least 10-15 mins


Set on cooling rack

Frostings

Buttercream- sugar (powdered sugar) and fat


Fudge- sugar, butter, milk with vanilla or chocolate


Fondant- thick, sugar paste


Glaze- thin coating, poured or drizzled


Royal icing- egg whites and sugar, whipped until desired thickness


Ganache- chocolate and cream

Pie

A sweet and savory feeling any baked crust

Tart

Similar to pie, but flat or shallow with edges

Flaky dough

Use: pie and tart shells, pie tops


Characteristics: very flaky, not sweet

Mealy dough

Use: moist fillings- quiche, custard, cream


Characteristics: moderately flaky; not sweet

Crumbs

Use: for anything


Type: crumbled cookies, graham crackers with melted butter


Characteristics: crumbles, sweet

Blind baking

Adding weights on parchment paper to a pie crust so it doesn’t over cook

Classifications of pastry dough

Flaky dough


Mealy dough


Sweet dough


Éclair paste- also known as pate choux


Puff pastry


Meringue- topping or icing


Phyllo- middle eastern pastries with many layers. Similar to puff pastry

Cream

Pastry cream-starch - thicken egg custard

Fruit

Fruit and or fruit juices with spices and thickened with starch

Custard

Liquids thickened by egg proteins


Egg pie, pumpkin pie

Chiffon

Thickening a fruit pie or custard with gelatin

Drop

Spoon or scooped into molds

Icebox

Though that is shaped into logs – what you buy from the stores

Bar

Biscotti cookies

Sheet

Pressed onto a sheet tray then baked, then cut into pieces

Cut-out

Rolled into a sheet and cut into shapes and sizes

Piped

Made from softer dough that is piped from a pastry bag

Rolled or molded

Stiff dough that is molded

Wafer

Thin and delicate; made from batter