Quick Breads
Baking Terms
Baking Terms Cont.
Misc. Baking
Misc Baking 2
100

This method combines room temperature or softened fat 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

This tool is found in our kitchens, but you'll never see Ms. Melnyk using one

What is a whisk

100
This is a protein found in flour
What is gluten
200

cold fat that is cut into flour and other ingredients to make this delicious quick bread

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

This leavener is alive! At least, it needs to be to help your products grow. 

What is yeast

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 - just don't overmix them!

What is the muffin method

300

Mixing 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

This tool comes in handy for making biscuits and scones

what is a pastry knife / pastry blender / pastry cutter

300

the most likely explanation for bitter or soapy tasting biscuits

What is the leavener not mixed properly, too much of it

400

These quick breads are usually made on a griddle

What are pancakes

400

Working a dough to develop gluten

What is kneading

400

These are common ingredients in baking powder

What are baking soda, cornstarch, and cream of tartar

400

it's rated for use at temperatures up to 425-450 degrees

What is parchment

400

This baking ingredient is derived from the orchid plant

What is vanilla

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

This takes place when your cookies are baked to at least 310 degrees, causing them to brown

what is the maillard reaction

500

This branch of science is incredibly important to baking

what is chemistry

500
When a yeast dough is in the pan and it is allowed to rise for a second time it is called
What is proofing
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