Baking (29-34)

0.0(0)
studied byStudied by 0 people
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/79

encourage image

There's no tags or description

Looks like no tags are added yet.

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

80 Terms

1
New cards

Formula

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

2
New cards

Gluten

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

3
New cards

Amount of protein

The difference between different types of flours.

4
New cards

Sucrose

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

5
New cards

Percentage of molasses in light and dark brown sugar

3.5 and 6.5 percent.

6
New cards

Hygroscopic

Describes a food that readily absorbs moisture from the air.

7
New cards

Honey

A strong sweetener consisting of fructose and glucose.

8
New cards

Density

The relationship between mass and volume of a substance.

9
New cards

Molasses

The liquid by-product of sugar refining.

10
New cards

Two types of sugar syrups

Simple syrups and cooked syrups.

11
New cards

Lard

Rendered pork fat.

12
New cards

Shortening

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

13
New cards

Bloom

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

14
New cards

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.

15
New cards

Extracts

Mixtures of flavoring oils or essential oils and ethyl alcohol.

16
New cards

Conching

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

17
New cards

Couverture (koo vehr TYOOR)

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

18
New cards

Bloom

Grayish white spots that chocolate can develop during storage.

19
New cards

Coconut water

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

20
New cards

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.

21
New cards

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.

22
New cards

Cream of coconut

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

23
New cards

Aerate

To incorporate air into a mixture through sifting and mixing.

24
New cards

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.

25
New cards

Household baking soda

Sodium bicarbonate is more commonly known as what.

26
New cards

Baking powder

A mixture of baking soda and one or more acids.

27
New cards

Single and double acting baking powder

Two types of baking powder.

28
New cards

Biscuit, muffin, and creaming

Three mixing methods for quick breads.

29
New cards

Crumb

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

30
New cards

Make-up

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

31
New cards

Tunneling

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

32
New cards

Streusel

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

33
New cards

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.

34
New cards

Compressed, active dry, and instant

Three types of yeast.

35
New cards

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.

36
New cards

Two ways yeast breads are mixed.

Straight dough and sponge method

37
New cards

Sponge

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

38
New cards

Proofing

The rise given to shaped yeast products just before baking.

39
New cards

Bulk fermentation

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

40
New cards

Bagel

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

41
New cards

Bun

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

42
New cards

Club roll

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

43
New cards

Kaiser roll

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

44
New cards

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

45
New cards

Four types of fillings

Cream, fruit, custard, and chiffon

46
New cards

Three types of fruit fillings

Cooked fruit, cooked juice, or baked

47
New cards

Detrempe

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

48
New cards

Bouchees

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

49
New cards

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

50
New cards

Feuilletees

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

51
New cards

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

52
New cards

Cream puffs

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

53
New cards

Eclairs

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

54
New cards

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

55
New cards

Beignets

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

56
New cards

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

57
New cards

Profiteroles

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

58
New cards

Crullers

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

59
New cards

Gougere

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

60
New cards

8 types of cookies

  • Drop

  • Icebox

  • Bar

  • Sheet

  • Cut-out

  • Piped

  • Rolled

  • Wafer

61
New cards

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

62
New cards

6 different types of cake ingredients

  • Tougheners

  • Tenderizers

  • Moisteners

  • Driers

  • Leaveners

  • Flavorings

63
New cards

Two types of mixing methods for cakes

High fat and egg foam

64
New cards

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

65
New cards

7 types of frostings

  • Buttercream

  • Foam

  • Fudge

  • Fondant

  • Glaze

  • Royal icing

  • Ganache

66
New cards

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

67
New cards

Custard

Any liquid thickened by the coagulation of egg proteins

68
New cards

2 types of custards

Stirred and baked

69
New cards

Pudding

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

70
New cards

Creme brulee

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

71
New cards

Mousseline

A cream or sauce lightened by folding in whipped cream

72
New cards

Creme chiboust

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

73
New cards

Steep

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

74
New cards

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

75
New cards

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

76
New cards

Baked Alaska

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

77
New cards

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

78
New cards

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

79
New cards

Marquise

A frozen mousse like dessert, usually chocolate

80
New cards

Coulis

A sauce made from a puree of fruits or vegetables