click below
click below
Normal Size Small Size show me how
Culinary Vocabulary
For THE TEST MUST STUDY!
Term | Definition |
---|---|
Kitchen scale | For measuring ingredients accurately |
Measuring cups and spoons | For when weight measures aren't available and for small unit measures |
Hand mixer and stand mixer | For creaming butter, and sugar, whipping egg whites, whipping cream, general mixing |
Whisk attachment | Used for really whipping a lot of air or volume |
Paddle attachment | Only used for really whipping a lot of air or volume |
Dough hook attachment | kneading used dough into the mixer. |
Hand mixer attachment | small hand-held kitchen tool used to blend ingredients |
Rubber spatula | For stirring, folding, scraping bowls to stir ingredients together |
Wire whisk | For whipping air into cream and eggs aerate flour, thoroughly combine dry ingredients |
Mixing bowls | For mixing everything! |
Sheet pans or baking pans | For baking cookies, scones, biscuits, sheets cakes, lining under other pans. |
Sifter or Sieve | For sifting flour and other dry ingredients straining custers and curds. |
Oven thermometer | For testing the true temperature of your oven, making adjustments to set the temperature. |
Batter | A batter is a unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like dough. |
Dough | A dough is a thick unbaked mixture that can be rolled out or shaped by hand. |
Emulsion | A forced mixture of two ingredients that are normally unmixable. |
Gluten | When the proteins found in wheat flour are hydrated they bond together forming what is referred as gluten. |
Caramelizing | Caramelization is when sugar goes through when it is heated and allowed to brown. |
Creaming | The process of beating two together forms a web of air between the fat and sugar which lightens and leaves the baked goods. |
Cutting into the fat | Cutting in fat refers to when pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients. |
Crimping | Folding the edges of the dough in a decorative way. |
Docking | A pie or tart crust is docked, by pricking it all over with the fork to allow steam to exit while the crust is baking. |
Ferment | The process of yeast feeding on sugars and starches present in yeast dough. |
Folding | A technique used to incorporate two mixtures together in a very delicate way. |
Knead | The process we make with wheat flour is worked together. |
Leaven | In baking the word means the process of making baked goods rise. |
Proof | This means the final rise a yeast dough goes through before it is baked. |
Score | Refers to shallow cuts made on unbaked dough. |
Sift | The process of fracking flour and other dry ingredients through a fine mesh to break any lumps. |
Peaks | It means the stiffness of whipped cream or whipped eggs. |
Soften | When a recipe calls for butter to be softened the butter should be at room temp. |