9 Stages of Baking
This is when the formation of gases begin
What is during mixing?
The bitter white layer that surrounds the flesh of lemons, limes and oranges
What is pith?
This mixing method is most commonly used when making a butter cake.
What is the creaming method?
This is the texture of muffins or cakes mixed using the creaming method.
What is tender?
This is the proper texture for a pate a choux dough.
What is smooth and firm enough to pipe?
This is the temperature range where yeast is most active and alive.
What is 75F to 95F?
This should be done to make pie crust easier to roll out.
These things cause rise in doughs and batters.
What are carbon dioxide, air, and steam?
When specific bacteria is added to cultured dairy products, lactose is converted into this.
What is lactic acid?
This type of cake requires a chemical leavener to rise properly.
What is a creamed fat cake?
This is the main method of leavening for quick breads.
What is chemical leavening?
This is how cream puffs should be baked, to prevent them from collapsing.
What is till they are dry inside?
This step in the bread making process is when you cover the dough and let it rest for a short period of time to relax the gluten.
What is bench resting?
Something you should never do with rolling pins.
What is wash them in the sink?
Cocoa, chocolate, spices, salt, and butter are known as these types of ingredients.
What are flavorings?
These are the functions that eggs serve.
What is flavor, leaven, and thicken?
These ingredients act as tougheners in a cake.
What are Flour, Milk, and Eggs?
The result of baking biscuits placed with their sides touching.
What is a higher rise?
The meringue made by combining egg whites with sugar and warming the mixture before whipping.
What is Swiss Meringue?
Sourdough is an example of a bread that uses this method.
What is a pre-fermentation method?
The color of a properly prepared crepe
What is pale with little to no color?
The process of sugar breaking down in the presence of protein and heat.
What is the Maillard Reaction?
This product tends to break down after being frozen.
What is cornstarch?
This leavening agent requires the addition of an acid to be activated.
What is baking soda?
Improper mixing of muffins and quick breads produces this defect.
What is tunneling?
A meringue with more sugar than egg white by weight is this type.
What is a hard meringue?
This is an indicator that a sourdough starter has yeast activity happening inside of it.
What is bubbling on the surface of the starter?
This has a higher water content than dough.
What is batter?
Interferrents such as these inhibit the formation of sugar crystallization.
What is glucose/lemon juice?
This is a downside to using gelatin.
What is a slight taste?
This type of buttercream is made by pouring hot liquid sugar into whipping egg whites and then adding in butter.
What is Italian Buttercream?
This mixing method generally creates a batter that is slightly lumpy when properly mixed.
What is the muffin method?
This is the most stable meringue.
What is Italian?
Which mixing method places all the ingredients into the bowl of a mixer and then the mixture is kneaded?
What is the straight dough method?
What is to coat the top of a tart for shine and protection for oxidation?