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53 Cards in this Set
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- Back
6 purposes of sugar |
Flavor, color, tenderize products(weakening gluten strands), used for “creaming” foaming agent to assist with leaveningpur |
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Purposes of fat |
Flavor, color, adds moisture and richness, assists with leavening |
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What is leavening? |
Process from an ingredient that produces gases in baked goods, increasing volume |
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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 |
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Mixing methods |
Beating, blending, creaming, cutting, folding, kneading, sifting, stirring, whipping |
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Beating |
Vigorously agitating, incorporating air |
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Blending |
Mixing two or more ingredients |
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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 |
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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 |
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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 |
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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 |
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Stirring |
To mix a substance in a circular pattern using a spoon, spatula or other such utensil |
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Whipping |
Process of beating an ingredient vigorously to incorporate air which makes an ingredient frothy |
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What is fermentation? |
When yeast converts sugar into alcohol and carbon dioxide (gas) |
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Fresh yeast |
Compressed used mixed with starch, but has a wet texture to it, which has to be refrigerated |
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Active dry yeast |
All the moisture has been removed and water is added to activate |
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Instant yeast |
Super easy, no water needed. You can add to mixture without activating it |
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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. |
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Straight dough |
Baguettes, French bread, sour dough |
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Sponge dough-When you combine both water and years with half the flower |
Dinner rolls, sliced bread, doughnuts |
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Quick breads |
Biscuits, muffins, scones, banana bread, pancakes, waffles |
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Chemical leavening |
Baking soda Baking powder Double acting baking powder |
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Biscuit method |
Biscuits, Scones, Shortcakes Fat: solid, chilled Result: flaky dough |
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Muffin method |
Muffins, loaves Fat: liquid-oil or melted butter Result: soft, tender, cake like texture |
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Creaming method |
Butter cakes Fat: softened, room temp Result: rich, tender, cake like texture |
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Butter cakes (creaming method) |
Fine even crumb and uniform rise |
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Genoise |
Classic European-style cake. Whipped eggs with sugar until light and fluffy. No leaveners are used |
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Sponge cake |
Separating egg yolks and mixing with ingredients, then the egg whites are whipped then folded. Airy and fluffy cake |
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Angel food |
Cake made without fat and leavened with egg whites |
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Chiffon |
Similar to angel food cake, but has egg yolks and vegetable oil. Leavened with egg whites |
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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 |
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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 |
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Cooling |
Cool for at least 10-15 mins Set on cooling rack |
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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 |
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Pie |
A sweet and savory feeling any baked crust |
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Tart |
Similar to pie, but flat or shallow with edges |
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Flaky dough |
Use: pie and tart shells, pie tops Characteristics: very flaky, not sweet |
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Mealy dough |
Use: moist fillings- quiche, custard, cream Characteristics: moderately flaky; not sweet |
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Crumbs |
Use: for anything Type: crumbled cookies, graham crackers with melted butter Characteristics: crumbles, sweet |
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Blind baking |
Adding weights on parchment paper to a pie crust so it doesn’t over cook |
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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 |
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Cream |
Pastry cream-starch - thicken egg custard |
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Fruit |
Fruit and or fruit juices with spices and thickened with starch |
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Custard |
Liquids thickened by egg proteins Egg pie, pumpkin pie |
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Chiffon |
Thickening a fruit pie or custard with gelatin |
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Drop |
Spoon or scooped into molds |
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Icebox |
Though that is shaped into logs – what you buy from the stores |
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Bar |
Biscotti cookies |
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Sheet |
Pressed onto a sheet tray then baked, then cut into pieces |
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Cut-out |
Rolled into a sheet and cut into shapes and sizes |
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Piped |
Made from softer dough that is piped from a pastry bag |
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Rolled or molded |
Stiff dough that is molded |
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Wafer |
Thin and delicate; made from batter |