Baking Mixing Methods
The mixing method that uses room temperature fat, combined with sugar and a paddle attachment.
What is the creaming method?
The temperature that Maillard reactions begin.
What is 310*F?
The single-most effective means of preventing the spread of bacteria and viruses that cause food-borne illness.
What is hand washing?
The term for soaking food in a liquid mixture to enhance flavor and make it tender
What is marinade?
The dry heat cooking method that exposes the food to high top heat and is the opposite of grilling
What is broiling?
The mixing method that uses liquid fat, sugar as a dry ingredient, and places dry ingredients in one bowl and wet ingredients in another to be combined gently.
What is the muffin mixing method?
Any mixture of two or more ingredients that don't naturally go together.
What is an emulsion?
The Temperature Danger Zone
What is 41*F to 135*F?
The name of the mixture that is 50% diced onion, 25% diced carrot, and 25% diced celery
What is mirepoix?
The dry heat cooking method that means "to jump" in the pan?
What is sauté?
The mixing method that uses cold fat combined with flour to create a tender flaky texture
What is the sablage mixing method?
What is the chemical reaction that takes place at 356*F that provides browning and flavor?
What is caramelization?
TCS stands for
What is Time and Temperature Control for Safety?
The term for an essential thickening agent that is made up of equal parts flour and butter (or other fat) which is cooked to achieve the desired color.
What is roux?
The cooking method that requires the water temperature to be at 212* f and is used to cook pasta and to steam and blanch vegetables.
What is boiling?
The straight forward mixing method used for most yeast doughs where essentially all ingredients are added at the same time and mixed.
What is the straight dough mixing method?
What chemical reaction gives structure to squishy dough?
What is the coagulation of (egg and flour) proteins?
The three main categories of food contamination
What are physical, chemical, and biological?
DOUBLE POINTS:
Give an example of each
The name given to a series of simultaneous chemical reactions that occur when cooking (or baking) proteins and sugars (carbohydrates) that result in complex flavors, aromas, and colors (browing)
What is Maillard reactions?
The most common moist cooking method that cooks soups, stocks, and other liquids just below the boiling point- between 180* f and 205* f.
What is simmering?
The mixing method used to bring pie dough together which involves smearing the dough.
What is the fraisage mixing method?
What are the two types of leavening that are present in most baked goods?
What are physical (steam) and chemical (baking soda and baking powder?
FAT TOM stands for these conditions that support pathogen growth
What is Food, Acidity, Time, Temperature, Oxygen, Moisture?
To thicken a liquid or sauce by boiling, in order to concentrate the flavor?
What is reducing?
The cooking method that uses high and dry pan frying to brown and low and slow moist cooking to tenderize
What is braising?