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Convertions
Baking and Pasrty Equiptment
Doughnuts
Artisan Breads
Yeast Doughs
100
Teaspoons in 1 tablespoon.
What is 3 teaspoons?
100
A covered loaf pan for baking bread that yields square slices.
What is a pullman pan?
100
A thin, unleavened pancake.
What is a crêpe?
100
A dough leavened by a sourdough starter.
What is sourdough?
100
A method of deflating dough to expel carbon dioxide.
What is folding or punching?
200
Onces in 1 cup.
What is 8 onces?
200
An oven in which breads and other goods are baked directly on the floor of the oven.
What is a deck oven?
200
A doughnut made with eclair paste.
What is a french dounghut?
200
A handmand bread made according to traditional methods, without chemical additives, and with pre-ferments.
What is Artisan breads?
200
A bread that is baked directly on the bottom of the oven, not in a pan.
What is hearth bread?
300
Quarts in 8 gallons.
What is 32 quarts?
300
A conical strainer with a fine mesh, used mostly for straining sauces.
What is a chinois?
300
Another name for a jelly-filled doughnut.
What is a bismark?
300
a thin or wet sourdough starter.
What is barm?
300
The process by which yeast acts on carbohydrates to produce alcohol and carbon dioxide.
What is fermentation?
400
7L 531mL, in mLs.
What is 7531mLs?
400
A tool for measuring the density of syrups.
What is a hydrometer?
400
A small piece of élclair paste, fried and served warm, usually with sugar and a sauce.
What is beignet soufflé?
400
French term for yeast pre-ferment.
What is levain-levure?
400
The continuation of the yeast action after the dough has been shaped into loaves or other products, resulting in increase in volume.
What is proofing?
500
Grams in a pound.
What is 454g?
500
A small boat-shaped mold.
What is a barquette mold?
500
Frenach term for a type of waffle, often made from a thinned out éclair paste.
What is a gaufre?
500
The process of hydrating flour before mixing with the yeast and salt.
What is autolyse?
500
Indication of complete and proper gluten development.
What is the gluten window?