Curdle
Part of the purpose of mixing is to form an emulsion of what two ingredients?
Water and Fat
This attachment is used for mixing yeast dough.
Dough hook
The rapid rising of yeast dough once placed in the oven.
Oven Spring
Cake mixture baked on a sheet pan, then rolled up with a spreadable filling.
Swiss roll
Also called baking paper or silicone paper, this is a sheet of treated nonstick paper sized to fit standard sheet pans.
Parchment paper
Using the wrong type of this ingredient will cause the mixture to curdle
Fat
Part of the purpose of mixing cake batters is to combine all ingredients into a smooth and _______ batter
Uniform
Yeast stop producing carbon dioxide and dies when the oven reaches this temperature...
140 degree Fahrenheit
It is sometimes helpful to oil the surface of a fermenting dough to prevent what?
Crust from forming
A cake pan with a removable bottom. Used primarily for baking cheesecakes and other items too delicate to be easily and cleanly removed from standard cake pans.
Springform pan.
Adding too much of this ingredient will break the emulsion
Liquid
This type of flour is most suitable for making cakes.
Cake flour
This type of bread are baked with steam injected into the ovens during the first part of the baking period.
Hard-crusted breads
This dough starts out as three small round pieces of dough
Cloverleaf
A bentwood basket, available in various shapes, for holding and giving shape to cer tain hear th bread doughs as they proof. Similar canvas-lined baskets are also available
Banneton.
Curdling occurs when the fat can no longer hold the water what?
Emulsion
A factor that affects texture in both cakes making and kneading yeast dough is
Gluten development
This type of dough do not form crisp crusts and are usually baked without steam
Rich dough
This method is made of water, flour, and yeast and allowed to ferment. Then the dough is made by mixing in the remaining ingredients.
Sponge method
A thin, flat wooden board or steel sheet with a long handle, used for inserting and removing hearth breads from deck ovens.
Peel
Emulsions are best formed at what temperature?
70°F (21°C)
This cakes contains:
no fat
no egg yolk
no leavening agent
A dry flour-sugar mixture is folded into the egg whites.
Angel Food cake
Rich products are baked at ...
350° to 400°F (175° to 205°C)
This ingredient is used primarily for hard-crusted products, such as French bread. Like steam in the oven this ingredient helps keep the crust from drying too quickly and thus becoming too thick.
Water
A tool that pierces holes in rolled-out dough to prevent bubbling during baking. It consists of a handle attached to a rotating tube fitted with rows of spikes.
Roller docker