Baking Basics
Chemical leavening agents
baking power and baking soda
Protein that forms web like structures present in wheat and grass adding elasticity to foods
gluten
Used for cookies
baking sheet
Equivalent to 3 teaspoons
1 tablespoon
Cooking briefly in boiled water to soften (makes hard to peal foods easier)
blanch
What is a biological leavening agent
Yeast
Blend of hard and soft wheat
all-purpose flour
Pan used for cheesecakes
springform pan
Another way to measure 1/4 cup
is 4 tablespoons
Working dough with hands or mixer to break up gluten
kneading
What is 1/4 cup plus 2 TBSP. or 1/2 cup minus 2 TBSP.A way to measure 3/8 cup
A way to measure 3/8 cup
Adds sweetness, tenderness, browning, as well as a food source for yeast.
sugar
Equivalent measure for 1 cup of sifted flour
is 1 cup plus 2 tablespoons
Used for sensitive to burn foods such as chocolate
double boiler
Method of mixing dry ingredients and wet ingredients separately then combining with minimum stirring
the muffin method
Thickens, binds, helps products rise, and adds richness to a baked good
eggs
Common materials used are metal, ceramic, and glass
pie plate/pan
Measurement of a standard large egg
1/4 cup
Working a solid fat into flour using two knives or a pastry blender
cut-in
What is a pour batter?
Pancakes, waffles, and cream puffs
A type of bean that has been processed into a liquor.
chocolate
Allows the cake to cook from the inside out
bundt/tube pan
Half of 1/3 cup butter
2 2/3 TBSP
Type of pan that does not conduct or retain heat well such as glass
nonreactive