This mixing method is used for pastries and biscuits.
A common mixing method requires just one of these.
A mixture that is similar to a dough but has more liquid in it.
Produce during baking as water in the product heats.
An ingredient that adds flavor,nutrients, richess,and color.
Products with this type of filling must be refrigerated to prevent spoliage.
Cream of tartar is a powdered ___ found in baking powder.
This type of dough is firm to the touch.
The most common sugar.
Flavoring in liquid form.
If the ___ is too large or too small, a baked product will not be baked properly.
Products bake by dry heat in a ___ oven.
Do this the oven to ensure accuracy of cooking times.
To work dough with the hands to mix ingredients and develop gluten.
This ingredient combines with an acid liquid to produce gas for leavening.
This kind of paper may melt if used as a pan liner.
This type of batter is thick and is usually spooned into pans.
This kind of paper is recommended as a suitable pan liner.
This type of batter is thin enough to pour in a steady stream.
Wax in waxed paper does this when heated.
Pancakes and waffles are examples of __________ batters.
When muffins are over mixed they develop ____________.
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise. ______________ _____________
________ batters are a type of quick bread why have a ratio of 1 c. liquid to 2 c. flour.
Flour or gluten forms the _____________ for most bakery products.
To work with your hands when creating soft doughs. ___________
___________ are a relative of pancakes, they are richer in fat and must be baked in a special iron.
Do not __________ __________ when combining liquid and dry ingredients when making quick breads.
Is a common leavening agent used in quick breads. _____________ ____________
The 2 bowl mixing method of mixing quick breads is known as _____________ ____________
The sticky elastic substance formed when flour comes in contact with water. ____________
A relative of the biscuit commonly eaten as strawberry ________________.
Quick breads are ___________ _____________.
The name of the colorless, flavorless leaving gas produced by baking soda or baking powder and liquid. ____________ _____________
A comparison (flour to liquid). _________
An "acidic" milk product use in baking, especially popular in the southern part of the US. __________________
To make a hole or indentation in dry ingredients. ________
Essential ingredient for bread
Ancient grain ground into flour and used to make non-gluten-free foods including bread, pasta and pastry
Flour mixture for bread and pastry
Any sturdy, 4-quart capacity bowl is fine.
This tool makes it easy to apply egg washes and thin glazes, and ensures even application.
type of cylinder to roll out dough.
Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it.
Use the flat paddle to mix the ingredients
Pan Used for baking
A long handled spoon is required
Wheat is the most common type of flour used in bread baking
is the most important liquid
Milk from cow no added nothing removed
Used for caramelizing
an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop
add food value, color and flavor to breads
slows moisture loss, helping bread stay fresh longer.
The silicone ones have the added bonus of scraping the sides of bowls like a rubber spatula.
This made it difficult to use the same brush for cooking and baking.
This particular baking tool has a number of different uses
can be used for lining baking pans or storing baked goods so they don’t dry.
ovens have dials or buttons that you push
great for making themed cookies
you could make a smoothie with
used to cut dough into strips.
used to cut dough to have a decorative edge.
This utensil comes in plastic as well as aluminum and stainless steel with feet to hold it above a surface
boards come in a variety of sizes and weights
This specialized piece of equipment consists of one pan seated inside of a second pan with room for water.
These are used for portion control and ease of shaping or dropping bakery items.
puree as good as a blender and nuts can be turned into butters or cut too finely in seconds.
Used for cutting ingredients
uses in the kitchen but I favor a microplaner for the baking/pastry kitchen.
Used to heat the sides of pans
simple version were the cut citrus fruit
useful for portion control or to move liquids.
used for liquids which is why there is usually a lip on the top.
used to measure small amounts of ingredients.
used to grate citrus rinds, chocolate, nutmeg, etc.
___________ should be very soft when making scones and dougnuts.
All-purpose ________________ is uesed for quick breads.
_____________ gently to aviod tunnels
_______________ is the leavening in popovers
too much __________ makes tunnels
___________ is needed for tenderness.
When making biscuits you ____________ by using the palm of your hand.
baking soda, baking powder, & yeast are all examples
The protein in flour.
____________ flour before measuring.
an example of a pour batter
___________ are an example of a drop batter.
________ is used in quick breads for sweetness.
Too much beating causes ____________ in muffins.
A term to replace nutrients lost in refining flour form wheat.
Muffin tins should be ______________ lightly.
__________ flour has the most gulten
Cinnamon roll are yeast breads and biscuits are ____________ breads.
Leavening agents cause a product to _______________.
When making muffins before pouring the liquid into the dry you need to make a __________.
Using a pastry blender you ______________ fat to make biscuits.
HANDHELD, DRAINS FOOD
FREESTANDING & DRAINS FOOD
DRAINS SOLIDS FROM LIQUIDS
TO SHRED,SLICE OR GRATE FOOD
TO CUT OPEN PACKAGES AND CUT HERBS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS
GRILLS MEAT, PANCAKES AND EGGS
PEELS VARIOUS FRUITS AND VEGETABLES
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON
TO BAKE MUFFINS OR CUPCAKES IN
TO BAKE PIES IN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS
PAN USED TO BAKE A CHEESECAKE IN
LEVELS INGREDIENTS AFTER MEASURING
USED TO SERVE SOUP, STEW AND BEVERAGES
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM
USED TO TURN FOOD SUCH AS BACON
TO MASH COOKED FOODS, SUCH AS POTATOES
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS
SCRAPES SIDES OF BOWL
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS
READS THE INTERNAL TEMPERATURE OF MEAT
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR
POUND MEAT AND MAKE MORE TENDER
TO OPEN CANS
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS
TO ROAST MEATS IN OVEN
USED TO CUT PIZZA AS WELL AS OTHER FOODS
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY
USED TO MIX FOOD IN, VARIOUS SIZES
A bread leavened by agents that allow speedy baking
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter.
Gives a flaky layering and is used for making biscuits, scones, and shortcakes.
Means to mix solid fat and flour using a pastry blender.
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking.
To work dough with the hands to combine ingredients and develop gluten.
A biscuit made with more liquid in proportion to flour than a rolled biscuit.
A bread leavened with yeast.
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates.
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth.
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.
To make slashes about 1/2 inch deep across the top of the bread.
Is used for quick breads.
Accurate_________________ is important when making quick breads.
To much ______________________ makes tunnels.
Some of the proteins in wheat flour combine with liquid to create an elastic substance.
A process for testing yeast.
pressing folding and streching the dough
mixed mass of flour and water without added ingridients
to apply shortening in the inside bottom of the pan to prevent sticking of the mixture to the pan while baking
this refers to incorporating air to the egg whites using a wire or a whisk
refers to separating coarse particles by letting the ingredients pass through a sieve
this tools is used to shape and flatten dough
used as a container for mixing
used for accurate measurement of larger volume of ingredients
used for measuring small amount of liquid or dry ingridients
a stainless mesh for removing lumps in dry ingridients
used as container of batter mixture ready to be baked
this tool is used for mixing dry ingridients
with rounded steel blades to cut solid shortening
used for beating egg whites mixing dry ingridients for even distribution
used for creaming mixing cake batters and icing
responsible for the attractive golden brown color of baked products
substance used to make products rise
the foundation of all baked products
adds flavor and prevent cracked top
makes dry ingredients stick together . makes cake a finer texture
essential ingredient makes products tender and fluffy
this gives finer texture to bread and removes the flatness or lack of flavor.
adds flavor aroma and deep brown color and also added as fillings
add pleasant odor to baked products
rubbing fat butter or margarine at the wall of a mixing bowl
refers to the rubbery elastic substance formed when flour and water are mixed
fat is creamed and sugar is added gradually. eggs are added one at a time to the creamed mixture.
dry ingredients are sifted together in one bowl then fat is added to the beaten eggs then mix it all together in one big bowl
sifted ingredients are placed in a bowl then liquid ingredients will be mixed in the center. egg whites are beaten separately before mixing with the other ingridients
similar to conventional method but the egg whites are separated from the yolk
To cook in an oven, usually preheated for 10 to 15 minutes
Put a fine or loose substance through a sieve to remove lumps or large particles
Work into dough or paste with the hands.
Heat something, especially an oven or grill, beforehand
To thoroughly combine ingredients and incorporate air with quick, circular motions
A soft, thick mixture of flour, liquids, fat and other ingredients
The coating and decoration of a cake
Ingredients and the method of process for a certain product
The "feel" of the product
A mixture of flour, liquid and other ingredients that is thin enough to pour
To heat a liquid until it bubbles to the surface
To stir together two or more ingredients until mixed well
To come to room temperature
A temperature that feels neither hot or cold
To chill in the refrigerator until a mixture is cool or until dough is form
To combine ingredients with a spoon or whisk using a circular motion
To beat rapidly incorporating air into a mixture to lighten and increase the volume of the mixture
to cook in an oven
to mix ingredients using a fast, circular motion
mix ingredients gently
heat a substance so the bubbles will rise to the surface and break
to brown under direct heat
cook at medium or high heat until the surface browns
cut into smalll pieces
cut into small cubes
remove liquid by using a strainer
this is what you do to food when you use a grater.
fold, press and stretch dough
to soak a food in a liquid to tenderize or flavor
to squash food with a fork, spoon or whisk
to cut into very small pieces
to turn oven on ahead of time
cook quickly in little oil, butter or fat
to cook in a liquid with slow , low bubbles
to cook with liquid, but not directly in the liquid
Muffins are forms of ______ bread.
The sticky protein in flour is called _________
Muffins should be ______ instead of smooth
Do not ________ your muffin batter or your muffins will bake tough instead of clumpy
What liquid adds nutritive value, flavor, richness, and helps the crust brown?
The fat in a pastry melts as the food bakes , which gives the pastry a ________, flaky crust
Gluten is developed by _______
In the biscuit method of mixing, you _____ the fat.
_____ controls yeast from over developing
Which leavening agent needs, food, such as sugar, and liquid at 105 -115 F to activate
Over mixing quick breads creates ______ inside the finished product.
Flour provides texture or _____.
When baking, you use this to check and see if your muffins are done.
This makes a smooth even cut when slicing cinnamon roll dough
I am a leavening agent that requires a high baking temperature and water to make the product rise.
This ingredient is the binding agent
Finely powdered sugar used to make the icing cinnamon rolls
Baking soda must have what added to act as a leavening agent
This is an example of a solid fat
Biscuits should have a ____ inside
You use this to tool to cut in fat into flour
A high quality muffin should have a round _______ top that is golden brown
The _____ method of mixing requires fat to be cut in
______ are pour batters
The ____ method of mixing uses a well
The ingredient that causes bubbles in pancakes
Gluten is the ____ found in flour
This product is high in gluten
Liquid ingredients in baked goods add moisture and ______
Leavening agents help the product to _____
To cook in an oven with dry heat.
A mixture of flour, liquid, and other ingredients that is thin enough to pour
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor.
To heat a liquid until bubbles rise continually to the service and break
To heat sugar until it is melted and brown.
To stir together two or more ingredients until mixed
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy
To seal the edges of two layers of dough with the times of a fork or your fingertips
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion
A soft, sick mixture of flour, liquids, fat, and other ingredients
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo
To drip a glaze or icing over food from the tines of a fork or the end of a spoon
To sprinkle lightly with sugar, flour ,or cocoa
To gently combine I have your mixture with a more delicate substance, such as a beaten egg whites or whipped cream, without causing a loss of hair
To cope with a liquid, sing I sing, or jelly before or after the food is cooked
To fold, push and turned out or other mixture to produce a smooth, elastic texture
I temperature of about 105°F, which feels neither hot nor cold
To stir together two or more ingredients until they are thoroughly combined
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy
To allow used dough to rise before baking. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley
When dough is slightly mounted, not level
To cut slits in food with a knife, cutting partway through the outer surface
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted
To combine ingredients with a spoon or whisk using a circular motion
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture