Baking Basics
What is the standard oven temperature for most baked goods.
350˚F.
This cookie is traditionally flavored with molasses and ginger
Gingerbread
This Italian dessert is made with coffee-soaked ladyfingers and mascarpone.
Tiramisu.
This American dessert features baked fruit topped with biscuit dough.
Cobbler.
Whipping egg whites to stiff peaks incorporates this into meringues or soufflés.
This microorganism makes bread dough rise.
Yeast.
These cookies are known for their crackled powdered sugar tops.
Crinkle Cookies.
This cake is traditionally baked in a water bath.
Cheesecake.
This flaky French pastry is made using laminated dough and lots of butter.
Croissant.
This type of flour has the highest protein content.
Bread flour.
This gas causes baked goods to rise.
Carbon Dioxide.
This French cookie sandwich is made with almond flour and filled with ganache or buttercream.
This cake gets its name from the equal “one cup” measurements traditionally used in the recipe.
Pound cake.
This Italian cookie is twice-baked for extra crunch.
Biscotti.
This term means letting dough rest so yeast can ferment and expand.
Proofing.
The protein in flour that develops structure when mixed and kneaded.
Gluten
These classic cookies are named after the sound they make when bitten.
Gingersnaps.
This ultra-light sponge cake relies entirely on whipped egg whites for leavening.
Angel food cake.
This rolled chocolate truffle dipped in chocolate sprinkles is a staple of Brazilian birthday parties.
Brigadeiro.
This process involves heating and cooling chocolate to stabilize it for a glossy finish.
Tempering.
This ingredient feeds yeast and helps bread brown in the oven.
Sugar.
The stage at which sugar syrup reaches 235–240°F.
The soft-ball stage.
This cake roll dessert is filled with cream and dusted with powdered sugar, often associated with Christmas.
Yule log.
This French pastry dough is used to make éclairs and cream puffs.
Pâte à choux
This process involves rolling and folding dough with butter multiple times to create flaky layers in croissants or puff pastry.
Laminating.