| A | B |
|---|
| formula | standardized recipe |
| baker's percentages | flour is always given a percentage of 100% |
| strengthener | ingredient that provides stability |
| gluten | protein found in flour that develops nto long, elastic strands |
| sweeteners | sugar of syrup that adds flavor to baked goods |
| caramelization | browning of sugar in foods in the presence of heat |
| leavener | any ingredient or process that produces air bubbles and causes rising |
| baking soda | chemical leavener that releases carbon dioxide gas |
| baking powder | chemical leavener made from baking soda, an acid, and an inactive material |
| ferment | produce carbon dioxide gas and alcohol when yeast and a carb (sugar or flour) are combined |
| physical leaveners | steam and air |
| thickener | gelatin, flour, arrowroot, dornstarch, or eggs |
| liquid | provides moisture (water, mild, honey, etc) |
| lean dough | dough made with flour, yeast, and water |
| rich dough | dough made with four, yeast, water, AND shortening or tenderizing indredients |
| proofing | final rising stage after panning and before baking |
| sponge and sourdough starter | 2 types of yeast batter |
| sponge | starter made of yeast, liquid, and flour that has been fermented |
| straight mix method | all ingredients are combined at once and blended into a batter |
| sponge method | making a yeast dough by mixing the sponge and remaining fat, salt, sugar, and flour |
| sourdough | yeast dough leavened with a fermented starter |
| oven spring | sudden and quick rise when placed in a hot oven due to expanding trapped gases |
| quick bread | bread made with chemical leaveners which work faster than yeast |
| 4 | the number of basic methods for preparing batters |
| creaming method | fat and sugar are beaten together - gives exceptionally fince crumb and dense, rich texture |
| 2-stage method | dry ingredients are combined with all shortening and half of liquid until smooth, then remaining liquid is added |
| high-ratio | cakes that contain a higher proportion of sugar and liquid compared to flour |
| foaming method | used in a cake with light texture like angel food or chiffon |
| icing | sweet coating for cakes, cookies, and other baked goods |
| biscuits, scones, and soda breads are ___ breads | quick |
| steamed puddings | stable batter made with eggs, sugar, cream, and flavorings; baked custard and creme caramel |
| souffle | custard dish lightened with shipped egg white, causing the dish to rise when baked |
| 3-2-1 dough | pie dough made of 3 parts flour, 2 parts fat, and 1 part water |
| baking blind | procedure for preparing a pre-baked pie shell |
| roll-in dough | butter mixture placed between layers of pastry dough, then rolled and folded repeatedly to form numerous layers; produces fliay, rich pastry |
| phyllo dough | pasatry dough made with very thin sheets of flour and water; often layers |
| pate a choux | soft dough that produces hollow baked products with crisp exteriors |
| the number of makekup methods for cookies | 7 |
| tempering | heat chocolate gently and gradually so it will form a smooth, even shell when it cools |
| creme anglaise | light, vanillla-flavored sauce made from milk, egg yolks, and sugar |
| curdle | separation of milk or egg mixtures into solid and liquid parts caused by overcooking, high heat, or the presence of an acid |
| pastry creams | denser tha custard and prequently used as filling for eclairs and as a souffle base |
| Bavarian cream | custard made from combining vanilla sauce, gelatin, and whipped cream |
| poached fruit | apples and pears that are heated with a mixture of sugar, spices, and wine until tender |
| torte | elegant, rich, many-layered cake often filled with buttercream or jam |
| genoise | a French sponge cake |
