Mixing Methods
To make or prepare a mixture by combining ingredients
Prepared Mix
Made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet
Dropped Cookies
A substance that causes dough to expand by releasing gas once mixed with a liquid, acid, or heat.
Leavening Agents
A _______________ has a heavy flat bottom cooking surface and is used in the oven.
Baking Sheet
You should ____ your oven before putting in your product.
Check
This is the only time when you should not use parchment paper with a baking sheet.
Never
Process of mixing all of the dry ingredients in one bowl and all of the wet ingredients into another bowl, then combining them together.
Muffin Method
Dough that is rolled out into a flat sheet, cut out using cookie cutters and baked
Rolled Cookies
An incomplete Leavening Agent
Baking Soda
A ______________ is a poor heat conductor and is usually used to stir foods.
Wooden Spoon
This is the timer I need to use when I am in the kitchen.
Kitchen Timer
Appropriate burner for a saute pan
Triple Burner / Front Left Burner
Process of mixing a fat and sugar together in order to make a light smooth paste
Creaming Method
A cookie that is pressed into a specific silicone mold, baked and then popped out
Molded Cookies
A complete Leavening Agent
Baking Powder
A ______________ is a tool used to cut butter into flour.
Pastry Cutter
It is safe for me to bring a hot baking sheet to my station (true or false).
False
WRITE IT DOWN & WAGER YOUR POINTS
This is the amount of molasses needed to make 250 mL of Brown Sugar
15 mL Molasses
Process of cutting fat into dry ingredients, in order to create a light and fluffy finished product
Biscuit Method
Cookies that are rolled into a log, refrigerated for several hours, slices, and then baked
Refrigerator Cookies
The temperature needed for yeast to activate.
105oF - 110oF
A ______________ is a tool used to coat a pastry or bread with glaze, butter, or an egg wash.
Pastry Brush
Appropriate oven set-up when baking with two baking sheets.
On rack 2 and 4
The amount of margarine in 1 standard block (metric)
125 mL
Process of adding all ingredients to one bowl and combining them together
One Stage Method
Small cookies made by putting the dough through a cookie gun into a designed shape
Pressed Cookies
WRITE IT DOWN & WAGER YOUR POINTS
A standard recipe (in metric) for 5 mL of Baking Powder
1.25 mL Baking Soda
1.25 mL Corn Starch
2.5 mL Cream of Tartar
A ______________ is a sharp tool used for scraping or peeling. It can also be used to cut dough into smaller parts.
Paring knife
This is what needs to be done immediately before grabbing an apron
Wash your hands
DOUBLE JEOPARDY
Two types of leavening agents
Biological and Chemical