Baking (29-34)

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

  • Formula



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

  • Gluten



What's the difference between different types of flours

  • The amount of protein



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

  • Sucrose



What percentage does molasses have in light and dark brown sugar

  • 3.5 and 6.5 percent



Describes a food that readily absorbs moisture from the air

  • Hygroscopic



A strong sweetener consisting of fructose and glucose

  • Honey




The relationship between mass and volume of a substance

  • Density



The liquid by-product of sugar refining

  • Molasses



What are the two types of sugar syrups

  • Simple syrups and cooked syrups



Rendered pork fat

  • Lard



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

  • Shortening



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

  • Bloom



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

  • Essential oils



Mixtures of flavoring oils or essential oils and ethyl alcohol

  • Extracts



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

  • Conching



 High quality chocolate containing at least 32 percent cocoa butter

  • Couverture (koo vehr TYOOR)



Grayish white spots that chocolate can develop during storage

  • Bloom



The thin, slightly opaque liquid contained within a fresh coconut

  • Coconut water



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 milk



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

  • Coconut cream



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

  • Cream of coconut



To incorporate air into a mixture through sifting and mixing

  • Aerate



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

  • Starch retrogradation



Sodium bicarbonate is more commonly known as what

  • Household baking soda



A mixture of baking soda and one or more acids

  • Baking powder 



Two types of baking powder

  • Single and double acting baking powder



Three mixing methods for quick breads

  • Biscuit, muffin, and creaming



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

  • Crumb



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

  • Make-up



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

  • Tunneling



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

  • Streusel



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

  • Fermentation



Three types of yeast

  • Compressed, active dry, and instant



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

  • Absorption



2 ways yeast breads are mixed

  • Straight dough and sponge method



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

  • Sponge



The rise given to shaped yeast products just before baking

  • Proofing



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

  • Bulk fermentation



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

  • Bagel



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

  • Bun



A small oval-shaped roll made of crusty french bread

  • Club roll



A large round yeast roll with a crisp crust and a curved pattern stamped on the top; used primarily for sandwiches

  • Kaiser roll



Shaping the dough into smooth, round balls

  • Rounding



The rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gasses

  • Oven spring



The shape and appearance of somebreads can be improved by cutting their tops with a sharp knife or razor (lame)

  • scoring/slashing



Pricking bread such as pizza or flatbread with small holes to prevent the formation or irregular air bubbles in the finished product

  • Docked



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

  • Baked blind



Four types of fillings

  • Cream, fruit, custard, and chiffon



Three types of fruit fillings

  • Cooked fruit, cooked juice, or baked



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

  • Detrempe



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

  • Bouchees



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

  • Vol-au-vents



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

  • Feuilletees



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

  • paris -brest



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

  • Cream puffs



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

  • Eclairs



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

  • Churros



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

  • Beignets



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

  • Croquembouche



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

  • Profiteroles



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

  • Crullers



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

  • Gougere



8 types of cookies

  • Drop

  • Icebox

  • Bar

  • Sheet

  • Cut-out

  • Piped

  • Rolled

  • Wafer



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

  • Cookie press



6 different types of cake ingredients

  • Tougheners

  • Tenderizers

  • Moisteners

  • Driers

  • Leaveners

  • Flavorings



Two types of mixing methods for cakes

  • High fat and egg foam



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

  • frosting/icing



7 types of frostings

  • Buttercream

  • Foam

  • Fudge

  • Fondant

  • Glaze

  • Royal icing

  • Ganache



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

  • Glucose



Any liquid thickened by the coagulation of egg proteins

  • Custard



2 types of custards

  • Stirred and baked



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

  • Pudding



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

  • Creme brulee



A cream or sauce lightened by folding in whipped cream

  • Mousseline



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

  • Creme chiboust



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

  • Steep



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

  • Temper



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

  • Overrun



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

  • Baked Alaska



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

  • Bombe



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

  • Parfait



A  frozen mousse like dessert, usually chocolate

  • Marquise



A sauce made from a puree of fruits or vegetables

  • Coulis