Quick vs. Yeast Breads
The first quick bread we made this school year
What are biscuits?
The mixer attachment used to make aerated desserts like mousse and whipped cream
What is the whip attachment?
For the biscuit method, this ingredient works best when chilled?
What is butter/fat?
An emulsion of chocolate and heavy cream
What is ganache?
The type of knife used to cut into baked goods
What is a serrated knife?
TRUE OR FALSE: Quick breads are typically higher in fat compared to Yeast Breads
What is TRUE?
To work the dough by hand or mixer to develop gluten
What is knead?
This ingredient gives choux paste its structure
What is flour?
This is brushed onto pastries before baking to give it a glossy and golden color
What is an egg wash?
This measuring tool will give you the most accurate and consistent results when measuring your ingredients
What is a scale?
This type of bar cookie is a quick bread that has a shorter life span due to its cut edges
What is a brownie?
The mixing method of pouring the wet ingredients into a hole in the middle of the dry ingredients
What is the well (or muffin) method?
The two chemical leaveners we talked about
What is baking soda and baking powder?
The three types of dough used for pies and tarts
The percent full a tin/pan should be after filling with batter to allow room for rise when baking
What is 50%?
True or False: Biscuits have little to no sugar compare to scones which often include quite a bit of sugar.
What is TRUE?
The mixer attachment used for the creaming method
What is the paddle?
The process of slowing increasing an eggs temperature to prevent it from cooking - HINT: also the term for working/melting chocolate
What is tempering?
The name of the white crystallization that appears on chocolate when it is not tempered properly
What is bloom?
The two important factors when making frozen desserts (like ice cream)
What is water content and aeration?
The type of product that uses yeast to make it rise
The mixing method of beating fat and sugar until light and fluffy before adding egg, dry and wet ingredients, and mix-ins.
What is the creaming method?
An enriched dough is high in these two ingredients compared to lean doughs
What is fat and sugar?
This type of pastry has butter folded between the layers of the dough
What is puff pastry or croissant dough?
Overmixing will develop too much of this giving us a dense and tough product
What is gluten?