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Variety
Baking Terms
Mmmmm Tasty
Labs
Variety Too
100
This method uses room temperature fat (together the fat is combined with sugar)
What is The Creaming Method
100
Mixing ingredients by hand until evenly distributed and blended
What is stirring
100

Considered the opposite of sweet, this is found in acidic foods

Sour

100

A cooked mixture of sweetened milk, cream, and eggs is called __________________.

A custard

100
This is a protein found in flour
What is gluten
200
A leavener does this to a baked product
What is helps it rise
200
Mixing two or more ingredients together until evenly distributed
What is blending
200

The most pleasurable and sought after taste

Sweet

200

One uses eggs, one uses cornstarch or flour. This is one difference between these two dishes.

Custard uses eggs. Pudding uses cornstarch or flour.

200
Of the following flours, which has the highest gluten content...bread flour, all-purpose flour, or pastry flour
What is bread flour
300

What does 3-2-1 pie dough refer to

What is 3 parts flour, 2 parts fat, 1 part water

300
Beating vigorously to incorporate air. You do this when you are making whipped cream
What is whipping
300

With the exception of ingredients found in the ocean or sea, this taste is up to the chef to decide how much, or how little to add

Salty

300

Define Malliard Reaction

a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods

300

What is the most likely explanation for bitter or soapy tasting cakes, cookies, or pastry

What is chemical leavener not mixed properly, too much of them, use of the wrong leavener

400
Why is baking known as a science
What is because measurements need to be exact. There is chemistry involved!
400
Working a dough (like we did with our pizza dough) to develop gluten
What is kneading
400

Define Palate

range of a person's recognition and appreciation of flavors OR complex smell, taste, and touch in order for a person to recognize flavor

400

This coagulates between 150-160 degrees Fahrenheit.

Egg Proteins

400

Name three compromises to the perception of taste

age

health

smoking

500
Incorporating solid fat into dry ingredients until lumps of desired size remain
What is cutting
500
Passing one or more ingredients through a wire mesh to remove lumps and aerate
What is sifting
500

This taste is believed to serve as a warning of an ingredient that is inedible or unhealthy

Bitter

500

Name 4 of the six ways to serve custard.

creme brulee, creme caramel, pot de creme, creme anglaise, creme patisserie, frozen custard

500

Name 5 of the 10 stages of baking that batter and dough pass through.

1-Fat melts, 2-Gasses form, 3-Gases are trapped, 4-Microorganisms are killed, 5-Starches gelatinize, 6-Proteins coagulate, 7-Water evaporates & Gases escape, 8-Sugars caramelize, 9-Carry over baking, 10-Staling begins