This method uses room temperature fat (together the fat is combined with sugar)
What is The Creaming Method
100
Mixing ingredients by hand until evenly distributed and blended
What is stirring
100
A crumbly mixture of flour, fat, spices and sometimes nuts, used to top baked goods
What is Streussel
100
Baking soda and baking powder are examples of what types of leaveners
What are chemical leaveners
100
This is a protein found in flour
What is gluten
200
This Method uses cold fat that is cut into a dough
What is The Biscuit Method
200
Mixing two or more ingredients together until evenly distributed
What is blending
200
This causes the product to be tough and causes holes to form inside the baked product. This is usually a result of overmixing.
What is tunneling
200
Yeast is an example of this type of leavener
What is an organic leavener
200
Of the following flours, which has the highest gluten content...bread flour, all-purpose flour, or pastry flour
What is bread flour
300
This method uses liquid fat
What is the muffin method
300
Beating vigorously to incorporate air. You do this when you are making whipped cream
What is whipping
300
A leavener does this to a baked product
What is helps it rise
300
Air/Steam is an example of this type of leavener
What is a physical leavener
300
What is the most likely explanation for bitter or soapy tasting biscuits
What is chemical leavener not mixed properly, too much of them
400
When making banana bread, which of the two quick bread methods might you use
What is Creaming Method and Muffin Method
400
Working a dough (like we did with our pizza dough) to develop gluten
What is kneading
400
What does it mean when batters made with baking soda are said to have a low bench tolerance
What is the batter or dough will not rise properly if left out for any length of time before cooking the product. It needs to be cooked right away to maintain leavening power
400
What does 3-2-1 pie dough refer to
What is 3 parts flour, 2 parts fat, 1 part water
400
Lean doughs are made with flour, yeast, and water. What do rich doughs add in addition to that
What is shortening or tenderizing ingredients (like sugar, syrup, eggs, butter, milk, cream etc.)
500
Incorporating solid fat into dry ingredients until lumps of desired size remain
What is cutting
500
Passing one or more ingredients through a wire mesh to remove lumps and aerate
What is sifting
500
What are the three categories of leaveners
What are Chemical, Organic and Physical
500
Why is baking known as a science
What is because measurements need to be exact. There is chemistry involved!
500
When a yeast dough is in the pan and it is allowed to rise for a second time it is called