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Baking quiz
bake
| Term | Definition |
|---|---|
| Kitchen scale | Measuring ingredients accurately |
| Measuring cups and spoons | When weight measurements arent available, and for small unit measurements |
| Hand mixer and stand mixer | Properly creaming butter and sugar, whipping egg whites, whipping cream, and general mixing. |
| Whisk attachment | to whip air and volume into ingredients. |
| Paddle attachment | creaming butter, mixing batter and combining dry ingredients. |
| Dough hook attachment | kneading yeast dough (dough that rises.) |
| hand mixer attachment | at low speed acts like paddle and at high speed acts like a whisk. |
| rubber spatula | For stirring, folding and scraping bowls. |
| wire whisk | for whipping air into cream and eggs, aerate flower, and combining ingredients. |
| mixing bowls | For mixing everything. |
| baking sheets | For baking cookies, scones biscuits, sheet cakes and lining under pans. |
| sifter or sieve | Sifting flour or other dry ingredients, straining custards or curds. |
| oven thermometer | Testing the true temperature of your oven, and making adjustments to the temperature. |
| batter | Making a mixture of flour, egg, and milk |
| dough | a thick, malleable mixture of flour and liquid, used for baking into bread or pastry. |
| emulsion | a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible. |
| gluten | a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. |
| caramelize | convert or be converted into caramel through heating, until it turns brown. |
| creaming | the blending of ingredients with a softened form of a solid fat. |
| cutting in the fat | working fat into the dry ingredients until it is starting to coat the flour with small pieces of fat. |
| crimping | compress (something) into small folds or ridges. |
| docking | To put small holes in something to let air flow through. |
| ferment | undergo fermentation. |
| folding | To fold your ingredient |
| knead | work (moistened flour or clay) into dough or paste with the hands. |
| leaven | a substance, typically yeast, that is used in dough to make it rise. |
| proof | dough is allowed to rest and rise a final time before baking. |
| score | Slashing the bread or dough so it can rise more during baking |
| sift | Putting flour or an ingredient through a strainer to make it smoother |
| peaks | The pointed mound that can be created when a mixture has been whipped long enough to become stiff. |
| soften | To soften is to make something soft, or to become soft. |
Created by:
Ap06186
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