On Baking Ch. 5: Mise En Place

blanching

Briefly and partially cooking foods in boiling water for a few seconds

macerate

To soak foods in flavorful liquid, usually alcoholic, to soften them

conditioning

Soaking dried fruits or similar ingredients in order for them to remain tender when baked in dough's

pan coating

Used to prevent baked goods from sticking

counter balance

A weight or object, such as a pan, that is equal to the weight of the container being used to measure ingredients in

shocking

Quickly chilling blanched, par-cooked foods, or hot pots to prevent further cooking

yield

The total amount produced by a formula expressed in total weight, volume, or number of units

infuse

To flavor a hot liquid by steeping it with ingredients such as tea, herbs, spices

clarification

Removing liquid and milk solids from butter which increases its smoke point

edible portion

The amount of a food item available for use after trimming or fabrication

conversion factor

The number used to increase or decrease ingredient quantities when changing the yield factor of a recipe

flour

weight and volume of this ingredient is NOT the same

weight

In the professional bakeshop, measuring ingredients by _______________ is preferred to ensure consistent results.

water

When cooling food in an ice bath, add ___________ to the ice because it will make the ice melt more quickly for more efficient cooling.

blanching

Some fruits can be briefly dipped in boiling water to remove their skins, which is called _______________.

212 degrees

Using the Fahrenheit scale, what is the boiling point of water?

32 degrees

Using the Fahrenheit scale, what is the freezing point of water?

100 degrees

Using the Celsius scale, what is the boiling point of water?

0 degrees

Using the Celsius scale, what is the freezing point of water?

flour

When using bakers percentages ____________ is equal to 100%.

False - A dull knife requires more pressure. The more pressure exerted, the less control you will have.

T/F: A dull knife is safe to use.

baker's scale

This piece of equipment is the most useful when measuring dry ingredients, for example, 6 oz of cornmeal.