Baking Basics and Ingredients

Vocabulary flashcards covering core baking principles, ingredient functions, substitutions, and baking equipment adjustments.

Baking

A method of cooking using dry heat.

What is in a baked Alaska cake

Ice cream on a sponge cake covered with meringue ( serves as a insulation)

Black Forest cake

Multiple layers of Chocolate sponge cake, cherries, and whipped cream

German chocolate cake

Cake made In the USA by a guy named Sam German, chocolate coconut, and pecans

Protein in flour mixed with a liquid is known as

Gluten

Cake flour is

Low gluten level pure white

What bread has a high gluten level

Bread flour

Leveling agent is a living organism

Yeast

Which color pan is preferred

Light and shiny

Wgat is a shortened cake

Pound cake

Which cheese is not used for cheesecake

Feta

Trifle cake is

Fruit sponge cake and whipped cream layered in a bowl, a lot happening

Small cakes, served as a dessert or as tea cakes

Petit four

When caked is baked you remove it by

Inversion

Angie food cake can be told if done by poking a toothpick. In the center true or false

False

What us not a fat in baking

yeast

example of drop cookies

Chocolate chip cookies

Example of bagged cookies

Macrons

example of rolled cookies

Sugar cookies

Example of molded cookies

Peanut butter cookies

Bar or sheet cookies example

Brownies

Foam cakes examples

Sponge cake, angel food

When there is more sugar than flour what is that called

High ratio cake

When making cookies, what is the most common method

First cream you butter and sugar together, then add eggs, then sift flour 1/3 at a time, then flavorings

Structural ingredients

The combination of liquid and flour in baking.

Leavening agents

Substances used in baking to cause dough or batter to rise, including baking soda, baking powder, and yeast.

All-purpose flour

The most common type of flour used in a household.

Egg white substitution rule

When substituting egg whites for whole eggs, double the number of egg whites used relative to the number of eggs.

Functions of eggs in baking

Eggs act as leavening agents, flavorings, color, thickness, tenderizers, binders, moisture preservers, and enrichers.

Sweeteners

Baking ingredients that include granulated sugar, brown sugar, powdered sugar, honey, and molasses.

Flavorings

Add-ins or extracts used in baking, such as chips, fruits, vegetables, candies, nuts, and extracts.

Glass pan baking adjustment

Lower the baking temperature by $25^\times$ (or $25^\text{o}$) when using a glass pan.