Creaming Method
One type of product we can make using the creaming method
What are cookies, cakes, tart doughs?
One use for the blending method?
What is muffins, cake, quick breads?
One use for pate a choux dough
What is eclair, cream puff?
One type of custard
What are boiled custards, baked custards, stirred custards?
The two main ingredients in espresso drinks
What are milk and espresso?
Type of fat we use for the creaming method.
What is solid fat? (butter)
The reason we use liquid fats in the blending method.
Liquid fats do not incorporate air
What is dough draping off the paddle and making a "V shape"?
The main thickening agent in ALL types of custards
What are eggs?
Drink with even amounts of espresso, steamed milk, and milk foam.
What is a cappuccino?
Characteristics we look for in the creamed fat and sugar mixture before we add the eggs
What is fluffier and lighter in color?
Type of fat we use for the blending method
What is liquid fat? OR What is oil, melted butter?
How we know pate a choux is done cooking on the stove.
What is the layer of dough on the bottom of the pot (fond)?
OR
What is the dough forming a glossy, smooth ball?
Process of slowly adding boiling liquid to eggs while whisking
What is tempering?
Drink made up of mostly steamed milk, with espresso and light layer of foam on top?
What is a latte?
What we do to fix a broken emulsion.
What is mixing for more time and adding heat?
Leavener used in the blending method
What is chemical leavener (baking soda, powder)?
Why we wait for the liquid to be at a FULL boil before adding flour to pate a choux dough
What is to evenly distribute the fat?
Added to BOILED custards to help thicken
What is starch?
The amount of grams of espresso we use to pull a shot
A mixture of two or more substances that don't normally combine.
What is an emulsion?
Overmixing causes ____________ in muffins
What is tunneling?
Heat and moisture cause starch to absorb water and swell. This traps water which turns to steam in the oven.
What is pre-gelatinization?
The tool we use to evenly compress the espresso grounds
What is a tamper?