Mixing Methods
Name the three basic mixing methods for cakes.
Creaming, One-stage, Sponge
the term for the process where yeast consumes sugars and produces CO₂ and alcohol
What is fermentation?
Why are pans rotated during baking?
What is to ensure even baking and browning?
What does it mean to temper eggs?
What is slowly warming them with hot liquid to prevent curdling?
What is the purpose of egg wash?
hat is to add color and shine to baked goods?
What is the purpose of the muffin method?
To mix quickly with minimal gluten development
Why is dough punched down after fermentation?
What is to redistribute yeast and expel gas?
What does "oven spring" refer to?
What is the rapid rise of baked goods in the oven’s initial heat?
What is the ribbon stage in egg and sugar whipping?
What is when the mixture falls in thick ribbons and holds its shape briefly?
What does glazing mean in baking?
What is applying a shiny coating for appearance and moisture retention?
What is the creaming method?
What is beating the fat and sugar together to incorporate air cells.
What is the term for allowing dough to rest after dividing and before shaping?
What is a bench rest?
What is the term for continued cooking after a product is removed from the oven?
What is carryover baking?
What is a meringue, and what are two types?
What is whipped egg whites with sugar; what are French and Swiss?
What is the purpose of a crumb coat on a cake?
What is to trap crumbs before applying the final layer of frosting?
In the sponge method, what is made first before adding the rest of the ingredients?
A sponge or pre-ferment
What is the purpose of scaling dough?
What is to ensure consistent sizes and baking times?
Why is steam used in baking bread?
What is to keep the crust soft and allow maximum rise before it sets?
Why is sugar added gradually when whipping egg whites?
What is to stabilize the foam and prevent collapse?
How do you achieve a smooth fondant finish?
What is by rolling evenly and smoothing to remove air bubbles?
Why is overmixing detrimental in quick breads?
It develops too much gluten, resulting in toughness
What is the difference between lean and rich doughs?
What is that rich doughs contain fat, sugar, and eggs, while lean doughs do not?
What causes tunneling in muffins or quick breads?
What is overmixing, which overdevelops gluten and traps large air pockets?
What is the sabayon method?
What is whisking egg yolks with sugar over heat until light and airy?
Why is mise en place important in finishing baked goods?
What is to ensure all components are ready and organized for final assembly?