Stairway to LEAVEN
This is the leavening agent for yorkshire puddings, puff pastry, and choux paste.
What is steam?
Mixing method in which combined liquid ingredients, including liquid fat are mixed with combined dry ingredients.
What is the muffin method?
A combination of beaten eggs and liquid, usually milk or cream, baked until it sets to a solid, due to the coagulation of egg protein.
What is a baked custard?
Baking a pie or tart shell without a filling.
What is blind baking?
A term to describe a flour with a high protein or gluten content.
What is a strong or hard flour?
Also known as sodium bicarbonate.
What is baking soda?
Mixing method involving rubbing solid fat into dry ingredients and then mixing with combined wet ingredients.
What is the biscuit method?
This ingredient in pastry cream stabilizes the eggs which allows it to be boiled without curdling.
What is cornstarch?
Poking holes with a fork or small knife into pastry before baking to allow steam to escape
What is docking?
These types of doughs contain little to no fat. Baguettes are an example of this type of dough.
What is a lean dough?
A mixture of baking soda and a reacting acid used to leaven baked goods.
What is baking powder?
Bread-mixing method involving mixing all ingredients, including presoaked yeast, in one step.
What is the straight dough method?
A light vanilla flavored custard sauce made of milk, sugar, and egg yolks.
What is creme anglaise?
A type of pie dough for which the fat is blended into the flour until the mixture looks like coarse cornmeal.
What is mealy pie dough?
Flour made by grinding the entire wheat kernel, including the bran and germ.
What is whole wheat flour?
Naturally occurring microorganisms that convert carbohydrates to carbon dioxide and alcohols through fermentation. Comes in many forms.
What is yeast?
Bread-mixing method involving fermenting part of the flour and water before adding the remaining ingredients.
What is the sponge method?
A soft, creamy food, either sweet or savory, made light by the addition of whipped cream, beaten egg whites, or both.
What is a mousse?
A soft dough used for making éclairs and cream puffs.
What is pate a choux or choux paste?
The continuation of the yeast action after the dough is shaped into loaves or other products, resulting in increase in volume.
What is proofing?
Any leavener that releases gases produced by chemical reactions.
What is a chemical leavener?
The process of beating fat and sugar together to incorporate air.
What is creaming?
This is the temperature range that eggs coagulate at when mixed with liquid, such as in a custard.
What is 175F-185F or 79C-85C?
This type of crust is mostly used for unbaked pies and cheesecake.
What is a crumb crust?
The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
What is fermentation?