Cakes
The number of cake mixing methods
What is 3
What you say when opening an oven or moving any hot items
Baked products that can be prepared in a short amount of time
What are quick breads
There are _____ classes of yeast breads
What is 3
What is 3
Gently mixing one ingredient into another
What is fold or folding
Cake mixing method that uses eggs as a leavening agent
What is the foaming method
True or False: A sharp knife is safer to use than a dull knife
True. A dull blade is actually more dangerous to use than one that is sharp because a dull blade needs more pressure to cut, increasing the chance that the knife will slip with great force behind it.
Gives structure to baked goods (often the main ingredient)
What is flour
The ingredient in yeast breads that feeds the yeast
What is sugar
How many teaspoons are in one Tablespoon
What is 3
Term for combining softened fat and sugar vigorously to incorporate air
What is cream or creaming
The physical movement or transfer of harmful bacteria from one person, object or place to another
What is cross-contamination
Provides tenderness in baked goods
What is fat
What happens if you add liquid that is too hot (above 115 degrees) to yeast
What is it kills it
French culinary term that means to put in place or have everything in its place
Mise en place
Cake mixing method where you combine dry & wet ingredients separately then add wet to dry ingredients separately
What is The Blending Method
The minimum amount of time you should wash your hands with soap & water before handling food
What is 20 seconds
One of the most common leavening agents in quick breads
What is baking soda or baking powder
The protein in flour that, when developed gives dough framework & structure
What is gluten
Term used for taking away weight or zeroing out your scale
What is tare
Term for pushing dry ingredients through a wire sieve or fine mesh strainer
What is sift
The place you aim the fire extinguisher hose while attempting to put a fire
What is the base
The cause of very tough muffins
What is overmixing
When yeast reacts with sugar and liquid to produce carbon dioxide
What is fermentation
Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. What is this temperature range called?
What is The Temperature Danger Zone