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vocab

QuestionAnswer
caramelize The change sugar goes through when it is heated and allowed to brown.
creaming When a baking recipe instructs you to “cream together” it is referring to when solid fat is beaten together with sugar.
cutting in the fat When pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to coat the flour and the pieces of fat are very small.
crimping Crimping refers to folding the edges of a dough in a decorative way. It also serves to seal two pieces of dough together to prevent filling from leaking.
docking A pie or tart crust is docked, by pricking it all.
ferment In baking, fermentation refers to the process of yeast feeding on sugars and starches present in yeast dough.
folding Folding is a technique used to incorporate two mixtures together in a very delicate way.
knead Kneading is the process where dough made with wheat flour is worked together.
proof When the rising of baked goods.
score Proofing refers to the final rise a yeast dough goes through before it is baked. Sometimes the word proof is used interchangeably with the word fermentation.
batter A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.
dough A dough is a thick unbaked mixture that can be rolled out or shaped by hand. It is thicker than a batter and can be shaped.
emulsion
gluten a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
peaks
soften When a recipe calls for butter to be “softened” the butter should be at a cool room temperature, somewhere between 68-72 F (20-22 C).
Created by: lumberjay3
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