sometimes called form cakes, conntain no fat.
They cotain fat like shorten cakes and beaten egg whites like unshortened cakes.
Gives structure to a cake
sweeten and tenderizes the gluten that develops when flour is moistened and mixed holds the leavening gases that form as cakes bake.
improve both the flavor and color of cakes
Provides moisture and helps blend ingredients.
Tenderizes the gluten
are added to most shortened cakes to make the cakes rise and become porous and light.
Is an acid that makes egg whites whiter and makes the cake grain finer
Sugar cookie are made of what kind of dough?
Chocolate chip cookies are made out of this kind of dough.
Spread the dough evenly in a jelly roll pan or square cake pan and bake it.
Contains a high proportion of fat.
A very rich stiff dough.
Small pieces of dough are broken off and shaped with the fingers.
Usually are two- crust pies.
Ues a cornstarch - thickened pudding mixture to make a cream filling.
Made from milk, eggs, and sugar.
Contains getatin and cooked beaten egg whites.
Contains no fat
A cross between shortened and unshortened cake
Cream fat and sugar together until fluffy
Takes less time than the conventional method
Dough used to make pie crusts
Contains sugar crystals
Sugar and liquid that is cooked to a thick consistency
Gives structures to cake
Gives sweetness to cake
Improves flavor and color of cakes
Provides moisture and helps blend ingerdients
Doesn't contains sugar crystals
One crust pies
Lenderizes the gluten in cake
Mixture of icing, layered on top of cakes to keep them fresh
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.
responsible for supervisiong preparation of breads, cakes pies, etc.
responsible for preparing sweet dessert items
works preparing and baking bread
finely milled wheat
rubbery substance that gives baked goods structure
wheat flours used in bake shops are categorized by this
sweetener using equal parts of water and sugar simmered until sugar is dissolved
fats used in bakeshop
process in which gases are trapped in dough creating small bubbles
process in baking when carbon dioxide and alcohol act to leaven baked goods
process used to soften gelatin
used to measure large quantities of ingredients
used to roll dough into thin sheets
knives with thin flexible blades
used in decorating cakes so all sides can be reached
simple piece of metal or plastic with a zigzag edge
cone-shaped bag made of cloth or plastic
large paddle used as a spatula
comes in many different sizes and shapes
___________ 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
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. ________
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
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 _____
Provides moisture by producing steam
What provides flavor?
Makes the pastry tender
(Type of fat) Provides Flaky crust with little flavor
(Type of fat) Contributes a delicious flavor
Baking a pie without filling
Decorative edge given to pastries
Too much handling would make the pastry ?
Light and airy, filled with a mixture containing gelatin
Filled with ? made from milk, eggs, sugar
A type of pie filling that can be cooked or baked
A type of pie filling that is a cornstarch thickened pudding mixture
Too much handling causes ? to over develop
DO NOT use the ? vigorously