A good choice of thickener in pies made with soft fruits or canned fruits
What is instant or pre-cooked corn starch?
100
This step allows the escape of excess moisture & prevents bread from getting soggy and or molding
What is cooling?
100
this mixing method is used in pie dough and scones
What is the biscuit method?
100
A lean dough is low in this
What is fat & sugar?
200
The desired temperature for the liquid (water/milk) when making pie dough.
What is cold?
200
the thickening agent in quiche
What is eggs?
200
after rounding the dough is allowed to rest again to relax the gluten and make final shaping easier, this step is known as.
What is the intermediate proof?
200
This method is used to make sweet dough/pate sucre (SSPD)
What is the creaming method?
200
An underfermented dough
What is a young dough?
300
One advantage to using butter as the fat in pie dough
What is flavour?
300
There are many ways to prevent a soggy bottom crust on a pie to get 300 points name 3.
What is: using mealy dough/high bottom heat/cake crumbs/dark metal tins/par baking shells/do not add hot fillings to unbaked crusts/if par baking cool crust completely before filling
300
The mixing stage is an important step it combines ingredients to a smooth dough, distributes yeast evenly and develops _________.
What is gluten?
300
Fresh yeast should always be combined with this first
What is water?
300
an over fermented dough
What is an old dough?
400
the fat cut into a mealy or flaky pie dough differ in size, the fat in a mealy pie dough should resemble this.
What is coarse cornmeal?
400
This ingredient can weaken the thickening power of starch in cooked fillings and should be added at the end.
What is lemon juice?
400
The resting time after a dough is mixed, to allow the gluten to relax and become more elastic.
What is bulk fermentation?
400
in this bread mixing method all ingredients are combined together and mixed using a dough hook.
What is the straight dough method?
400
a test we could use on bread dough to see if gluten is developed
What is the window test?
500
In a 3-2-1 pie dough, the ratios stand for
What is flour(3)/fat(2)/water(1)?
500
This starch produces a clear filling that will not break down in the freezer.
What is waxy maize?
500
the baking process makes our products edible, in yeast breads 3 important changes happen in the oven, for 500 points name at least 2.
What is Oven spring?
Coagulation of proteins and gelatinization of starches?
Formation & browning of the crust?
500
This bread mixing method blends the fat, sugars and flavourings first before adding the eggs, liquid and dry. When would we use this method?
What is the modified straight dough method? For rich or sweet doughs?
500
the name for a dough high in fat, sugar and sometimes eggs.