TLE Food Preparation and Baking Review Flashcards

A comprehensive set of vocabulary flashcards covering recipe yield conversions, food cost percentage, mixing techniques, baking temperatures, quick breads, muffin making, and SWOT analysis.

Conversion Factor

The formula used to scale recipe yield, calculated as $\text{New Yield} \div \text{Old Yield}$.

Food Cost Percentage

The proportion of food cost relative to sales price, calculated in the text as $(\text{P}220.00 / \text{P}350.00) \times 100 = 62.86\%$.

Creaming

A mixing method that involves mixing softened butter and sugar together until the mixture becomes light and fluffy.

Cutting

A mixing method where a tool like a pastry cutter is used to combine butter or solid fat into dry ingredients.

Kneading

A mixing method where dough is repeatedly folded and pressed to develop its gluten structure.

Folding

A mixing method used to gently combine ingredients, such as whipped cream into cake batter, without losing air bubbles.

Whipping

A mixing method where a mixture is vigorously beaten with a whisk to incorporate air, such as when making buttercream frosting.

Blending Method

Also known as the muffin method, a preparation technique where wet and dry ingredients are mixed in separate bowls before being combined to ensure even distribution.

Biscuit Method

A mixing method used to create flaky pastries and biscuits by incorporating cold butter into flour.

Quick Breads

Baked products that use chemical leavening agents instead of yeast and do not require rising time.

Cold Butter

The ingredient mixed into flour in the biscuit method to produce a flaky texture.

Overmixing

Excessive stirring of muffin batter, which can cause the resulting muffins to become tough.

Baking Powder

The chemical ingredient serving as the leavening agent in the muffin recipe.

Muffin Preheat Temperature

The recommended initial oven temperature for making muffins, which is $400^\circ\text{F}$ ($205^\circ\text{C}$).

Yeast Bread Baking Temperature

The standard temperature range used for baking yeast bread, which is $375\text{--}425^\circ\text{F}$ ($190\text{--}220^\circ\text{C}$).

Cookie Cutter

The tool commonly used to cut prepared biscuit dough into shape.

SWOT

An acronym representing Strengths, Weaknesses, Opportunities, and Threats.