Muffin Method
The most important part of the muffin method
What is NOT overmixing
The fat should be ______________ and ____________
What is room temperature and soft?
The tool used to make biscuits.
What is a pastry blender?
Knife used to cut and peel small fruits and vegetables
Paring knife
This happens to yeast when the temperature of water is too hot.
Yeast will die.
The ingredient in muffins that helps them rise.
What is baking powder or baking soda?
The technique used in the Cake & Cookie Method
What is creaming?
The term used to add cold fat to the mixture.
What is cutting in?
The Claw
The protein found in flour that gives it the ability to stretch is..
Gluten
What you want the batter to look like when you are done mixing.
What is lumpy?
The reason why your cookies spread too much.
What is too much fat?
What is breadcrumbs?
A sharp knife is safer than a dull knife for this reason..
The blade will not slip and cut you unlike a dull knife
Warm temperature, food and oxygen.
The three things that happen when muffins are overmixed.
What are toughness, coarse texture and tunnels?
The reason to alternate wet and dry mixtures.
What is to have an even and smooth batter?
The reason we put cookie sheets in the centre of the oven.
What is the oven is hottest in the centre?
How should you hold a knife?
Blade down by your side with the dull side facing away from you.
when you activate the yeast before with warm water and sugar.
What you should make in the flour mixture before pouring in your wet ingredients.
What is a well/hole?
The reason why fat should be room temperature?
What is adding air to the dough?
Cold butter will not combine as much with the dry mixture and give _____________.
What are flaky layers?
Name 5 types of knife cuts.
Options: brunoise, julienne, batonnet, mince, dice, alumette
What is created when yeast converts sugar into alcohol, this allows your bread to rise.
Carbon Dioxide (CO2)