Basics & Beyond
This basic dough is created using the creaming method
What is Sucree dough
This term refers to how we organize in the kitchen.
What is mise en place
These four ingredients are the make up of a basic lean dough, they are?
Is the process of pre-baking the empty pie or tart shell
What is blind baking
These are the three types of meringue peaks?
What are soft, medium and stiff peak
These are the three mixing methods
What are, biscuit, creaming and muffin
Refers to how many portions that formula will produce
Yeast's sole function is to what?
What is leaven
This dough should not be re-rolled
The three types of meringue are?
What are French, Swiss and Italian
What is tunneling and what is overmixing
A gallon contains four of these
What is quarts
A pie is baked in what kind of pan?
What is a sloped pie pan
This prevents steam created during baking shell from ‘doming’ the bottom, keeping it flat during baking*
What is docking
There are two types of meringue categories, what are they?
What is hard and soft meringue
What is the first step to the baking process?
What is fats melt
These two items creat structure is finalized during the Baking Process
Tarts may be produced which doughs?
What are sucree, flaky and or brisee doughs
Doing this will accomplish the following: the dough will fully hydrate ◦ Gluten will relax ◦ Fats will solidify
What is: Resting the dough and chilling it before rolling it out
This forms the basis for the lightness and texture of all foam-type cakes
Meringue
What is the process of starches setting up in a baked good called?
What is starch gelatinization
Shorteners are also known as this?
What is fats
These are the eightcategories of cookie make up.
What are: Drop , Icebox, Sheet, Bar, Cut-out, Piped, Rolled or Molded & Wafer
Your dough springs back during rolling what is causing this?
What is overworking it or the gluten
These contain high ratios of fat, liquid and sugar
What are creamed fat cakes or high fat cakes