Methods & Techniques
The method where sugar is coated with fat, creating air pockets that provide lift during baking.
What is the Creaming Method
Method used to melt down then realign stable crystals in chocolate, creating a firm set and sheen.
What is Tempering
This type of flour is lower in protein and helps keep a more tender crumb structure. It can be substituted by combining all purpose flour with some additional cornstarch.
What is Cake Flour
Before & After!
Chocolate cake recipe you made this term, before baking + what an umpire yells to the next person up to bat
What is Devil's Food Cake Batter Up!
This describes the process of whipping air into egg whites creating a stable foam.
What is the Meringue Method
A type of chocolate used in baking and chocolate work. Cocoa butter is the only fat included along with cocoa solids, sugar and sometimes flavoring.
What is Couverture Chocolate
The proper name for cutting cakes into even layers.
What is Torting
The process of keeping a stablized blend of the fats and liquids in ingredients when combined together
What is Emulsification
The American version of this pastry is very different from the Brittish version. One is light and flaky, while the other is crunchy and often dipped in tea.
What are Biscuits
A different method for cake batters that are high in sugar. It involves first combining the fat and dry ingredients before adding the eggs and liquid.
What is the Two Stage Method (AKA reverse creaming)
The super fun to make cone shaped bag made of parchment used in chocolate script and piping fine details.
What is a Cornet
These allow tiered cakes to be supported in structure before being stacked.
What are Cake Dowels
This is how many grams are in one ounce
What is 28.35 grams per ounce
Considered the Father of modern cuisine, creating the kitchen brigade system, many techniques used to this day, and also the Peach Melba dessert!
Who is Auguste Escoffier
This is the term for setting the shape of a sponge cake used for making jelly rolls.
What is Jelly Roll Memory
This is a clear sheet that is often used for chocolate tranfers and decor. It leaves a super shiny finish once removed.
What is Acetate
This sets the cakes exterior after being filled and stacked. It allows for a smooth finish to the final coat.
What is a Crumb Coat
The correct temperature that many mixing methods use to properly combine ingredients.
Room Temperature (approx 65-70 degrees F.)
A popular fun carnival treat, primarily made up of all sugar. Ironically, the modern machine versions were created by dentists!
What is Cotton Candy or Fairy Floss
This is the proper stage at which macaron batter is mixed. Often refered to as a "lava flow" or "v" when ready.
What is Macaronage
There are two types of this seen in chocolate- Sugar and Fat. Both have a noticable discoloration and can be caused by things like improper storage, temperature and condensation.
What is Blooming
The temperature range at which mirror glaze is perfect for pouring.
What is between 90-94 Degrees Fahrenheit
A chemical reaction in which ingredients combine with liquids. The term is often used as a percentage to express the relationship between flour and water in recipes.
What is Hydration (something you will be learning more about when it comes to bread making!)
Rhyme Time!
A baked treat made by Chewbacca's apprentice.
What is a Rookie Wookiee Cookie?!