Show:
The Baking Profession
Basic Baking Principles
Ingredients
Pies
Yeast Goods
100
An elastic substance that gives structure and strength to baked goods.
What is Gluten?
100
A dough at the ideal stage of yeast development.
What is Mature?
100
The amount of water a flour can take up and hold while being made into a simple dough.
What is Absorption?
100
When fat is cut or rubbed into flour until the particles of shortening are about the size of peas or hazelnuts.
What is Flaky Pie Dough?
100
A dough high in fat, sugar, and eggs.
What is a Rich Dough?
200
The worker in charge of production in a retail bakery.
Who is the Head Baker?
200
A measure of acidity or alkalinity of a substance.
What is pH?
200
The chemical name for regular granulated sugar and confectioner's sugar.
What is Sucrose?
200
When fat is blended into the flour thoroughly until it resembles cornmeal.
What is Mealy Pie Dough?
200
A liquid brushed onto the surface of a product, usually before baking.
What is a Wash?
300
The worker directly in charge of cooking during production.
Who is the Sous Chef?
300
The process by which proteins become firm, usually when heated.
What is Coagulation?
300
The mineral content of a flour.
What is Ash?
300
A top crust for pies, made from strips of dough in a criss-cross pattern.
What is a Lattice Crust?
300
The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.
What is Fermentation?
400
A worker who specializes in sugar work, showpieces, and fancy cakes.
Who is the Decorateur?
400
A chemical reaction that causes the browning of proteins and sugars together when subjected to heat.
What is the Maillard Reaction?
400
Heat-treated to kill bacteria that might cause disease or spoilage.
What is Pasteurization?
400
A substance that thickens a liquid without cooking because it has been pre-cooked.
What is Instant Starch?
400
A dough in which a fat has been incorporated in many layers by using a rolling/folding procedure.
What is Rolled-In Dough?
500
A most important chef of the late nineteenth and early twentieth century who organized cooking principles and kitchen hierarchy.
Who is Escoffier?
500
The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
What is Staling?
500
A uniform mixture of two or more unmixable substances.
What is an Emulsion?
500
A pie with a light, fluffy filling containing egg whites, and usually gelatin.
What is a Chiffon Pie?
500
The rapid rise of yeast goods in the oven due to the production and expansion of trapped gases caused by the oven heat.
What is Oven Spring?