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on baking
vocab B
| Term | Definition |
|---|---|
| Baba | a small, light yeast cake soaked in rum syrup;traditionally baked in an individual cylindrical mold, giving the finished product a mushroom shape. |
| Bacteria | single-celled microorganism, some of which can cause diseases, including food borne diseases. |
| Bagel | a dense, donut-shaped yeast roll; cooked in boiling water, then baked, which gives it a shiny glaze and chewy texture. |
| Bain Marie (ban mah-ree) | 1)a hot water bath used to gently cook food or keep cooked food warm. 2)a metal container for holding food in a hot-water bath. |
| Bake Blind | process of baking a pie shell or tart shell unfilled using baking weights or beans to support the crust as it bakes. |
| bake-off | the process of cooking a prepared dough or other pastry item that has been produced elsewhere and is merely finished on site. |
| Baked Alaska | an ice cream dessert set on a layer of spongecake and encased in meringue, then baked until the meringue is warm and golden brown |
| Baker's Peel | flat-handled paddle used to slide food, particularly bread and pizza, into a deck oven. |
| Baker's Percentage | A system for measuring ingredients in a formula by expressing them as a percentage of the total flour weight. |
| Baking | A dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables, and fish. |
| Baking Powder | A mixture of sodium bicarbonate and one or more acids, generally cream of tartar/sodium aluminum sulfate, used to leaven baked goods, it releases carbon dioxide gas if moisture is present in a formula. |
| Single Acting Baking Powder | Releases carbon dioxide gas in the presence of moisture only |
| Double Acting Baking Powder | Releases some carbon dioxide gas when in the presence of moisture and more when it comes into contact with heat. |
| Baking Soda | Sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture, used to leaven baked goods. |
| Baking Weights | Small ceramic or metal disks used to keep pie crust from bubbling up during baking,used wen baking an unfilled pie or tart shell. AKA pie weights |
| Banneton (Ban-tahn) | A traditional woven basket, often lined with canvas, in which yeast bread is placed to rise before baking |
| Barquette | A small boat-shaped pastry shell used for miniature cakes or tarts served as canapes or petits fours |
| Base | a substance that neutralizes an acid in a liquid solution; ingredients such as sodium bicarbonate that have an alkaline or bitter flavor. Bases have a pH higher than 7. |
| Batter | A semiliquid mixture with flour or other starch used to make cakes and bread; the gluten development is minimized and the liquid forms the continuous medium in which other ingredients are dispersed. generally has more sugar, fat, and liquid than a dough |
| Bavarian Cream | A sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm. |
| Bean Flour | cooked beans, including chickpeas, soybeans and white beans, that are dried, then ground into a fine powder, used in place of gluten-forming wheat flour. |
| Beating | A mixing method in which foods are vigorously agitated to corporate air or develop gluten; a spoon or electric mixer fitted with a paddle is used. |
| Beignets | Squares or strips of eclair paste deep-fried and dusted with powdered sugar. |
| Bench | a bakeshop worktable made with a stainless or wooden top. |
| Bench Rest | Allowing bread dough, usually covered to ferment in bulk on a worktable |
| Bergamot | a member of the citrus family, resembling an orange with inedible oil extracted from it skin gives a mellow orange flavor to candies, chocolates, and earl grey tea. |
| Berry | 1)the kernel of certain grains such as wheat; 2) a small, juicy fruit that grows on vines and bushes. |
| Biological Hazard | A danger to the safety of food caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi. |
| Biscuit | 1) a small, flaky quick bread leavened with baking powder for a light, tender texture,dough is cut, rolled into circles or dropped from a spoon 2)any dry, flat cake, usually leavened with baking powder/baking soda |
| Biscuit (bee-SQUEE) | a type of dry sponge cake used to make multilayered tortes |
| Biscuit Method | a mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added. |
| Black Forest Cherry Torte (Schwarzwalder Kirschtorte) | A multilayered chocolate cake flavored with kirsch, sour cherries and whipped cream, garnish with chocolate shavings. |
| Blanching | very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (ex:to loosen a peel from fruits or vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing. |
| Blending | A mixing method in which two or more ingredients combined just until they are evenly distributed. |
| Bloom | 1)A white, powdery layer that sometimes appears on chocolate 2)to soften granulated gelatin in a liquid before melting and using |
| Boiling | a moist-heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it. 212F/100C |
| Bombe | Two or more flavors of ice cream,or ice cream and sherbert, shaped in a spherical mold; each flavor is separate layer that forms the shell from the next flavor. |
| Bombe Mixture (Fr Pate a bombe) | Egg yolks cooked with sugar syrup and whipped, used as a base for still-frozen desserts and cakes |
| bouchees (boo-SHAY) | Small puff pastry shells that can be filled and served as bite size hors d'oeuvre or petits fours |
| Boulanger | French for baker |
| Bowl Knife | A flexible plastic spatula used to scrape ingredients from a mixing bowl. |
| Bran | the tough outer layer of a cereal grain and the part highest in fiber. |
| Brandy | an alcoholic beverage made by distilling the fermented mash of grapes or other fruits. |
| Bread Flour | Blended flour made from hard winter wheat with a protein content of 12-15%. |
| Brigade | A system of staffing a kitchen so that each worker is assigned a set if specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced. |
| Brioche (bree-OHSH) | a rich yeast bread containing large amounts of eggs and butter. |
| Broiling | a dry heat cooking method in which foods are cooked by heat radiating from an overhead source. |
| Brotform (BROT-form) | a traditional basket made from coiled willow in which yeast bread is placed to rise before baking; the basket leaves circular marks in the dough.heavy plastic versions are available for commercial food service use. |
| Buckwheat Flour | dark,nutty-tasting flour milled from the seeds of the buckwheat plant and used to make bread, cereals, and baked goods. |
| Bulk Fermentation | the rise given to the entire mass of yeast dough before the dough is shaped. |
| Bun | any of a variety of small round yeast rolls; may be sweet or savory. |
| Butler Service | Restaurant service in which servers pass food or drinks arranged on trays. |
| Buttercream | a light,smooth fluffy frosting of sugar, fat and flavorings, egg yolks or whipped egg whites are sometimes added; three principal types are: simple, Italian, French. |
Created by:
LW