Vocabulary
Vocabulary
Muffin Qualities
Function of Ingredients
What have we made?!
100
process that takes place when yeast cells act on sugars to form alcohol and carbon dioxide
What is fermentation?
100
this product is a golden brown, hollow shell with crisp walls. These can be filled with pudding, custard, ice cream, or whipped cream and served as a dessert.
What is a cream puff?
100

This quality of muffin has a thin evenly browned crust.

What is high quality?

100
The purpose of this ingredient in a quick bread is primarily for structure.
What is flour?
100

This is the first quick bread that we made in class.

What are scones?

200
a protein that gives strength and elasticity to batters and doughs and structure to baked products
What is gluten?
200
this process develops most of the gluten in a yeast or quick dough, in order to complete this process one must press the dough with the heels of the hands, fold it, and turn it. This motion must be rhythmically repeated until the dough is smooth and elastic
What is kneading?
200

This quality of muffin has a low volume and a flat top.

What is undermixed?

200
the purpose of this ingredient in quick bread is as a leavening agent when they are converted to steam during baking
What is liquid?
200
This mixing method was used to make waffles.

What is the muffin method?

300
reforming butter into small pieces into the dry ingredients until it resembles coarse crumb, the butter should be cold so when it is worked into the flour mixture it becomes small, flour-coated crumbs, not a smooth dough
What is cutting in?
300
a product that looks like golden brown balloons, often eaten with jam or their hallow centers are filled with mixtures of meat, poultry, seafood, and/or vegetables
What are popovers?
300

This quality of muffin has a symmetrical top that looks rough.

What is high quality?

300
the purpose of this ingredient in a yeast bread is to regulate the action of the yeast and inhibit the action of certain enzymes in the flour. Without this ingredient, a traditional yeast dough is sticky and hard to handle.
What is salt?
300

This happens when you use water that is too hot to dissolve yeast.

What is killing the yeast?

400
flour-liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients
What is batter?
400
these recipes allow the dough to be mixed and kneaded. Then the dough is frozen before or after shaping. The dough can be stored in the freezer for up to one month. When it is needed, simply thaw, shape if necessary, let rise, and bake.
What are freezer doughs?
400

This quality of muffin has a peaked top and pale slick crust.

What is overmixed?

400
This ingredient is considered part of the liquid in yeast bread recipes, this ingredient also adds flavor and richness to breads
What is egg?
400

This bread that we made in class required a brown sugar, cinnamon, and margarine filling, if we didn't soften our margarine properly, the majority of our filling oozed out the ends and our bread wasn't as delicious as it could have been

What are cinnamon rolls?

500
an ingredient that produces gases in batters and doughs, causing baked products to rise and become light and porous
What is a leavening agent?
500
a flour-liquid mixture that is stiff enough to be shaped by hand
What is a dough?
500

This quality of muffin has narrow open areas called tunnels when you cut it in half.

What is overmixed?

500
this ingredient in quick breads has a tenderizing effect and helps crusts to brown. In addition this ingredient produces baked products that are moister than products made without it.
What is sugar?
500

This is the name for the method of letting yeast dough rise twice.

What is the traditional method?

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