Ratios
Its ratio is 2 parts liquid, 1 part butter, 1 part flour, and 2 parts egg.
What is Pâte à Choux?
This type of sugar is formed when two simple sugars are joined by glycosidic linkage.
What is a disaccharide?
This state of matter is needed for the fat in the blending method.
What is a liquid?
What are the 3 Ss of chocolate tempering?
Set, shine, and snap.
Its ratio is 2 parts sugar to 1 part egg whites.
What is meringue?
This term literally means "things of Vienna" in French, and refers to a type of baked good that bridges the gap between bread and pastry.
What is viennoiserie?
This method involves beating together fat and sugar until light and fluffy, often used in cake and cookie recipes to incorporate air into the batter.
Sugar should resemble this when combined with water in the wet method of cooking caramel.
What is wet sand?
Its ratio is 1 part sugar, 2 parts butter, and 3 parts fat.
What is cookie dough?
This French term refers to a mixture of egg yolks and cream used to thicken and enrich sauces, soups, and certain desserts, often added at the end of cooking to prevent curdling.
What is a liaison?
This type of caramel is made by heating sugar directly in a pan without any added liquid, allowing the sugar to melt and turn golden brown, creating a rich, deep flavor.
What is a dry caramel?
This style of mousse is a crème anglaise stabilized with gelatin and aerated with whipped cream.
What is a Bavarian cream?
Its ratio is 1 part butter, 1 part sugar, 1 part flour, and 1 part eggs.
What is pound cake?
This type of crystal is needed to properly temper chocolate.
What is a beta crystal (or Form V)?
This technique involves baking a pie or tart crust without the filling, often using weights or parchment paper to prevent the crust from puffing up or shrinking during the baking process.
What is blind baking?
This scale measures the sugar content in a liquid, often used in the production of sorbets, syrups, jams, and beverages to determine sweetness levels.
What is Brix?
Its ratio is 3 parts flour, 2 parts fat, and 1 part water.
What is pie dough?
This term refers to the use ingredients like cream of tartar, cornstarch, or an acid to egg whites while making meringue, helping to stabilize the foam and improve texture.
What is a doctor?
This method is employed to pre-gelatinize starches.
What is the pre-cook method?
This compound naturally occurs during cooking and fermentation, imparting a buttery flavor and aroma.
What is diacetyl?