Mixing Methods
Examples
Leavening
Equipment
Vocabulary
100
Blend sugar with fat, then eggs, then liquid & dry alternatively
What is the creaming method
100
Blueberry Muffins
What is the blending method
100
Baking soda
What is chemical leavening
100
This attachment to the table top mixer is used to cream fat with sugar before adding liquid and dry when using the creaming method
What is the paddle attachment
100
Define lean dough
What is has little sugar and no fat
200
Combine liquid with sugar then add to dry and mix together
What is the blending method
200
Cheddar Bay
What is the biscuit method
200
Baking powder
What is chemical leavening
200
This attachment to the table top mixer is used to make dough and is part of the mixing and kneading in yeast production.
What is the dough hook
200
Define rich dough
What is has sugar and fat
300
Cut fat into dry then add liquid
What is the biscuit method
300
Pumpkin Chocolate Chip Loaf or Banana Cinnamon Swirl Bread
What is the creaming method
300
Living single celled organism that requires warmth and moisture and has a bi-product of CO2
What is yeast
300
Use this to lift muffin batter from the mixing bowl and drop or pour it into the prepared pan with baking cups.
What is a portion scoop
300
Define fermentation
What is when yeast reacts with carbohydrates and moisture to yield CO2 which causes leavening or the dough to rise
400
Mix wet with dry with dough hook until soft dough forms around it.
What is the straight dough method
400
Pretzel or Pizza Dough
What is lean dough or the straight dough method
400
Equal parts flour and water that sits at room temperature for at least six days
What is sour dough starter
400
This is used to divide dough and cut the dough into uniform pieces.
What is a bench scraper
400
Define tunneling
What are holes throughout the final qickbread that are a result from overmixing
500
Combine yeast with warm liquid or milk, sugar and then mix with dry and remaining liquids with dough hook until soft dough forms around it.
What is the sponge or modified straight dough method
500
Cinnamon Rolls or Maple Pumpkin Rolls
What is rich dough or the sponge method
500
The third and eighth step in the yeast production process where yeast reacts with it's mixed ingredients.
What is fermentation and final proof
500
This is used to cut fat into the dry ingredients prior to adding wet ingredients to make biscuits.
What is a pastry blender or cutter
500
List & define the steps of yeast production
What is scaling (ingredients), mixing & kneading (smooth and elastic dough), fermentation (dough rising), punching (releasing CO2 + equilibrium), portioning (same size), rounding (smoothing), shaping (creativity), final proofing (2nd rise), baking (texture), cooling & storage (room temperature - air tight, freezer)
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