Baking Terms
An unbaked mixture that is thin enough to pour, but cannot be rolled out
What is a batter?
The type of measurement that uses cups and spoons and measures how much space an ingredient takes up
What is volume?
A piece of equipment that allows you to accurately measure ingredients by weight
What is a scale?
The term for clearing a scale to accommodate for the weight of a bowl or other vessel that will hold the ingredents
What is tare?
The single-most effective means of preventing the spread of bacteria and viruses that cause food-borne illness.
What is hand washing?
A thick unbaked mixture that can be rolled out or shaped by hand
What is a dough?
The type of measurement that uses a scale to accurately measure what the mass of ingredients is
What is weight?
A piece of equipment that allows you to cream, whip, and mix effectively and efficiently with the use of either a paddle, whisk, or dough hook attachment.
What is a stand mixer?
The French term for "everything in its place"
What is mise en place?
The Temperature Danger Zone
What is 41* F - 135*F?
The process of beating together fat and sugar to incorporate air to help leaven a baked product.
What is creaming?
The type of measurement that uses the number of items needed for a recipe.
What is count?
An all-purpose baking tool that allows you to scrape down the bottom and sides of a bowl as well as to stir and fold ingredients
What is a rubber spatula?
Frozen food should be thawed in the refrigerator
What is the "Thaw Law"
TCS stands for
What is Time and Temperature Control for Safety?
Folding the edges of a dough (especially pie) in a decorative way. It is also used to seal two pieces of dough together.
What is crimping?
The primary reason weight measure is used by bakers and pastry chefs
What is accuracy?
A tool that allow you to sift dry ingredients as well as to strain liquids
What is a sieve?
When proteins found in whet flour are hydrated, they bond together to form__________________, a substance that provides strength and structure to baked goods.
What is Gluten?
The three main categories of food contamination
What are physical, chemical, and biological?
DOUBLE POINTS:
give an example of each
A technique used to incorporate two mixtures together in a very delicate way as to minimize gluten development or deflate egg foams or whipped cream.
What is folding?
The only unit of measurement that can be either a weight or volume measurement
What is ounce?
A special L-shaped spatula that helps to evenly spread a batter or frosting.
What is an off-set spatula?
The only ingredient that has the same volume and weight measurement
What is water?
FAT TOM stands for these conditions that support pathogen growth
What is Food, Oxygen, Time, Temperature, Oxygen, Moisture?