A type of food used in dishes such as pies or strudel
100
What are the typical ingredients for a cake recipe ?
flour, sugar, eggs, and butter or oil!
100
Where did the word 'cake' originate from?
Viking origin, from the Old Norse word "kaka".
100
Basic ingredients of frosting?
powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extractor cocoa powder.
100
What is a short crust pastry?
The fat is mixed with the flour first, inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly) tender pastry. used for tarts, pies, quiche.
200
What is a Pastry board?
A board, marble but usually wood, on which pastry is rolled out.
200
What are yeast cakes?
very similar to yeast breads. are often very traditional in form, and include such pastries as babka and stollen.
200
what is banana bread properly considered as?
either a quick bread or a cake.
200
Why are there different piping tips?
helps make many different designs. Basic decorating tips include open star, closed star, basket weave, round, drop flower, leaf, multi, petal, and specialty tips.
200
Whats a flaky pastry?
a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat.
300
What are pastry cutters?
metal or plastic outlines of shapes, e.g. circles, fluted circles, diamonds, gingerbread men, and used to cut out shapes from biscuit, scone, pastry, or cake mixtures.
300
What is cheesecake?
Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta, or the like), and have very little flour added, although a flour-based or graham cracker crust may be used.
300
In ancient Rome, basic bread dough was sometimes enriched with what 3 ingredients?
butter, eggs, and honey
300
How do you make the icing light, and spredable?
whip the lard to introduce air bubbles
300
Whats a puff pastry?
has many layers that cause it to expand or “puff” when baked. It rises up due to the water and fats expanding as they turn into steam upon heating.They come out of the oven light, flaky, and tender.
400
What is a pastry blender?
a Kitchen machine used to properly combine the fat and flour. Usually constructed of wire or plastic, with multiple wires or small blades connected to a handle.
400
Whats a sponge cake?
the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance.
400
what were the most obvious differences between a "cake" and "bread"?
the round, flat shape of the cakes, and the cooking method, which turned cakes over once while cooking, while bread was left upright throughout the baking process.
400
What is fondant?
A thick paste made of sugar and water and often flavored or colored, used in the making of candy and the icing and decoration of cakes.
400
what does phyllo mean?
paper-thin pastry dough that is used in many layers. Generally wrapped around a filling and brushed with butter before baking. It is very delicate and flaky.
500
What is a Viennoiserie?
French term for "Viennese pastry," is now commonly used as a term for many laminated and puff- and choux-based pastries, including croissants, brioche, and pain.
Chemistry
500
What are butter cakes?
including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder or bicarbonate of soda to provide both lift and a moist texture.
500
When did Sponge cakes, leavened with beaten eggs, originate?
Renaissance
500
What are "jimmies"?
icing, or frosting, and toppings such as sprinkles.
500
What is a Choux pastry?
very light pastry that is often filled with cream. Choux pastries can also be filled with ingredients such as cheese, tuna, or chicken to be used as appetizers.