On Baking: Chapter 3: Principles of Baking

Caramelization

The process of heating sugar to about 320 degrees F causing it to darken is called ______________.

Poaching

This method is NOT a dry-heat cooking method.

Gulten

An elastic network of proteins created when wheat flour is moistened and manipulated.

Reduction

A liquid cooked until a portion of it evaporates, reducing the volume of the liquid.

Beating

Vigorously agitating foods to incorporate air or develop gluten.

Blending

Mixing two or more ingredients until evenly distributed.

Creaming

Vigorously combining softened fat and sugar while incorporating air.

Folding

Gently incorporating whipped cream or whipped eggs into a batter or cream with a whisk or spatula.

Kneading

Working dough by hand or in a mixer to develop gluten.

Sifting

Passing one or more ingredients through a wire mesh.

Stirring

Gently mixing ingredients by hand until blended.

Whipping

Beating vigorously with a whisk or mixer to incorporate air.

Cutting

Incorporating solid fat into dry ingredients only until lumps of the desired size remain.

True

True/False: When baking, if the temperature is too low, gasses can escape before protein solidifies and the product may collapse.

True

True/False: Staling occurs most rapidly at 40 degrees F. Bake goods should not be refrigerated unless they contain perishable components. It is best to store foods frozen or at room temperature.

False

True/False: Cookies will not bake after being removed from the oven.

Formula

A standard term used throughout the industry for a bakeshop recipe.

Mise en Place

French term for "everything in its place".

Carbon Dioxide

The three leavening agents which cause baked goods to rise are air, steam, and _________________.

Warm

Foods at ____________ temperatures offer the strongest tastes.