Baking (29-34)

Formula

The standard term used throughout the industry for a bakeshop recipe; they rely on weighing to ensure accurate measuring of ingredients.

Gluten

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

Amount of protein

The difference between different types of flours.

Sucrose

The chemical name for common refined sugar; it is a disaccharide, composed of one molecule each of glucose and fructose.

Percentage of molasses in light and dark brown sugar

3.5 and 6.5 percent.

Hygroscopic

Describes a food that readily absorbs moisture from the air.

Honey

A strong sweetener consisting of fructose and glucose.

Density

The relationship between mass and volume of a substance.

Molasses

The liquid by-product of sugar refining.

Two types of sugar syrups

Simple syrups and cooked syrups.

Lard

Rendered pork fat.

Shortening

Any fat used in baking because it shortens gluten strands and tenderizes the product.

Bloom

To soften granulated gelatin in a cold liquid before dissolving and using.

Essential oils

Pure oils extracted from the skins, peels, and other parts of plants used to give their aroma and taste to flavoring agents in foods, cosmetics, and other products.

Extracts

Mixtures of flavoring oils or essential oils and ethyl alcohol.

Conching

Stirring melted chocolate with large stone or metal rollers to create a smooth texture in the finished chocolate.

Couverture (koo vehr TYOOR)

High-quality chocolate containing at least 32 percent cocoa butter.

Bloom

Grayish white spots that chocolate can develop during storage.

Coconut water

The thin, slightly opaque liquid contained within a fresh coconut.

Coconut milk

A coconut-flavored liquid made by pouring boiling water over shredded coconut; may be sweetened or unsweetened; do not substitute cream of coconut for coconut.

Coconut cream

A coconut-flavored liquid made like coconut milk but with less water; it is creamier and thicker than coconut milk; the thick fatty portion that separates and rises to the top of canned or frozen coconut milk.

Cream of coconut

A canned commercial product consisting of thick; sweetened coconut flavored liquid, used for baking and in beverages.

Aerate

To incorporate air into a mixture through sifting and mixing.

Starch retrogradation

The process whereby starch molecules in a batter or dough lose moisture after baking; the result is baked goods that are dry or stale.

Household baking soda

Sodium bicarbonate is more commonly known as what.

Baking powder

A mixture of baking soda and one or more acids.

Single and double acting baking powder

Two types of baking powder.

Biscuit, muffin, and creaming

Three mixing methods for quick breads.

Crumb

The interior of bread or cake; may be elastic; aerated; fine-grained or coarse-grained.

Make-up

The cutting, shaping, and forming of dough products before baking.

Tunneling

Large tubular holes in muffins and cakes, a defect caused by improper mixing.

Streusel

A crumbly mixture of fat, flour, sugar, and sometimes nuts and spices, used to top baked goods.

Fermentation

The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise-that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network.

Compressed, active dry, and instant

Three types of yeast.

Absorption

The ability of flour to absorb moisture when mixed into a dough; varies according to protein content, growing conditions, and storage conditions of the flour.

Two ways yeast breads are mixed.

Straight dough and sponge method

Sponge

A thick flour and water batter, which may or may not contain yeast, used to improve the flavor and texture of breads.

Proofing

The rise given to shaped yeast products just before baking.

Bulk fermentation

The rise given to the entire mass of yeast dough before the dough is shaped.

Bagel

A dense, donut-shaped yeast roll; it is cooked in boiling water; then baked, which gives it a shiny glaze and chewy texture.

Bun

Any of a variety of small, round yeast rolls; can be sweet or savory.

Club roll

A small oval-shaped roll made of crusty French bread.

Kaiser roll

A large round yeast roll with a crisp crust and a curved pattern stamped on the

Baked blind

Describes a pie shell or tart shell that is baked unfilled, using baking weights or beans  to support the crust as it bakes

Four types of fillings

Cream, fruit, custard, and chiffon

Three types of fruit fillings

Cooked fruit, cooked juice, or baked

Detrempe

A paste made with flour and water during the first stage of preparing a pastry dough, especially in rolled in doughs

Bouchees

Small puff pastry shells that can be filled and served as bite sized hors d’oeuvre or petit fours

Vol-au-vents

Deep, individual portion-sized puff pastry shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course

Feuilletees

Square, rectangular or diamond-shaped puff pastry boxes, may be filled with a sweet or savory mixture

Paris-brest

Rings of baked eclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze

Cream puffs

Baked rounds of eclair paste cut in half and filled with pastry cream, whipped cream, fruit, or other filling

Eclairs

Baked fingers of eclair paste filled with pastry cream; the top is then coated with chocolate glaze or fondant

Churros

A spanish and mexican pastry in which sticks of eclair paste flavored with cinnamon are deep fried and rolled in sugar while still hot

Beignets

Squares or strips of eclair paste deep fried and dusted with powdered sugar

Croquembouche

A pyramid of small puffs, each filled with pastry cream; a french tradition for christmas and weddings, it is held together with caramelized sugar, and decorated with spun sugar or marzipan flowers

Profiteroles

Small baked rounds of eclair paste filled with ice cream and topped with chocolate sauce

Crullers

A dutch pastry in which a loop or strip of twisted eclair paste is deep fried

Gougere

Eclair pastry flavored with cheese baked and served as a savory hors d’oeuvre

8 types of cookies

• Drop

• Icebox

• Bar

• Sheet

• Cut-out

• Piped

• Rolled

• Wafer

Cookie press

Also known as cookie gun, a hollow tube fitted with a plunger and interchangeable decorative tip or plate; soft cookie dough is pressed through the tip to create shapes or patterns

6 different types of cake ingredients

• Tougheners

• Tenderizers

• Moisteners

• Driers

• Leaveners

• Flavorings

Two types of mixing methods for cakes

High fat and egg foam

Frosting/icing

A sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake

7 types of frostings

• Buttercream

• Foam

• Fudge

• Fondant

• Glaze

• Royal icing

• Ganache

Glucose

A thick, sweet syrup made from cornstarch, composed primarily of dextrose, light corn syrup can usually be substituted for it in baked goods or candy making

Custard

Any liquid thickened by the coagulation of egg proteins

2 types of custards

Stirred and baked

Pudding

A thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or another starch

Creme brulee

French for ‘burnt cream’; used to describe a rich dessert custard topped with a crust of caramelized sugar

Mousseline

A cream or sauce lightened by folding in whipped cream

Creme chiboust

A vanilla pastry cream lightened by folding in italian meringue; traditionally used in a gateau st honore

Steep

To soak food in a hot liquid in order to extract its flavor or soften it’s texture

Temper

To heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle

Overrun

A measure of air the air churned into an ice cream; expressed as a percentage, which reflects the increase in volume of the ice cream greater than the amount of the base used to produce the product

Baked Alaska

Ice cream set on a layer of sponge cake and encased in meringue, then baked until the meringue is warm and golden

Bombe

Two or more flavors of ice cream, or ice cream and sherbet, shaped in a spherical mold; each flavor is a separate layer that forms layer that forms the shell for the next flavor

Parfait

Ice cream served in a long, slender glass with alternating layers of topping or sauce; also the name of the mousse-like preparation that forms the basis for some still-frozen desserts

Marquise

A frozen mousse like dessert, usually chocolate

Coulis

A sauce made from a puree of fruits or vegetables