Tools and Equipment
A handheld tool used to scrape and divide dough.
What is a bench scraper?
Very common dessert with many variations made by using the creaming method.
What are cookies?
8oz
What is the amount of oz in a cup?
This type of ingredient helps baked goods rise by producing gas.
What is a leavener?
You should do this before working in the kitchen, touching raw foods, touching your clothes/face, etc..
What is washing your hands?
A tool used to spread frosting evenly on cakes.
What is an offset spatula?
A popular Italian dessert flavored with coffee and has layers of mascarpone and lady fingers.
What is tiramisu?
128 oz
What is the amount of ounces in a gallon
The strands of protein found in wheat flour.
What is gluten?
Your always should wear these when working with ready to eat foods.
What are gloves?
A stand mixer attachment used to incorporate air.
What is a whip attachment?
A dessert is a custard with a caramelized sugar top.
What is a creme brulee?
.5 oz
What is the amount of oz in a tablespoon?
This ingredient is added to granulated sugar to make brown sugar(hint:it is mason's FAVORITE ingredient)
What is molasses?
What you should loudly and clearly say when walking with a knife to warn others around you.
What is SHARPPPPPPPPPPPPPPPPP?
A pan with a removable bottom commonly used for cheesecakes.
What is a springform pan?
This well known dessert has two cookie type layers, most commonly made with almond flour, with buttercream or ganache in between them.
What is a macaron?
3 tsps
What is how many teaspoons are in a tablespoon?
This type of ingredient reacts with baking soda to help baked goods rise and a recipe with baking soda requires this to rise.
What is an acid?
Keeping raw ingredients seperate from ready to eat foods to perevent this.
What is cross contamination?
A fine-mesh strainer used to make smooth sauces and custards.
What is a chinois?
A dessert made with pate a choux filled with cream and topped with chocolate glaze.
What is an eclair?
33.8 oz
What is how many ounces are in a Liter?
The technical name for egg whites.
What is the albumen?
The 3 different types of hazards.