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Baking Unit Quiz #1
| Term | Definition |
|---|---|
| Kitchen Scale | A kitchen device used to measure the weight of ingredients and other food. |
| Measuring cups and spoons | A measuring spoon is a spoon used to measure an amount of an ingredient, either liquid or dry, when cooking. a cup marked in graded amounts, used for measuring ingredients in cooking. |
| Hand mixer and Stand Mixer | Hand mixers are used to beat, whip, and combine ingredients, all requiring a smooth functioning set of blades that turn easily A stationary electric mixer for heavy-duty mixing, whipping, or kneading of various foods. |
| Whisk attachment | A quick light brushing or whipping motion. |
| Paddle attachment | The paddle attachment mixes ingredients without whipping too much air into them. |
| Hand mixer attachment | A hand mixer is a small hand-held kitchen tool used to blend ingredients. |
| Rubber Spatula | It is has a broad, flat and usually flexible rubber blade that is used for blending food or removing it from cooking vessels such as pans, bowls, or cans. |
| Wire Whisk | A whisk is a cooking utensil which can be used to blend ingredients smooth and to incorporate air into a mixture, in a process known as whisking or whipping. |
| Mixing Bowls | a large bowl used in cooking for mixing ingredients. |
| Sheet pans or Baking Sheets | A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. A metal tray on which food may be cooked in an oven. |
| Sifter or Sieve | a household sieve sieve, screen a strainer for separating lumps from powdered material or grading particles. a utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids. |
| Oven thermometer | A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat |
| Batter | Batter is a flour mixture with liquid and other ingredients |
| Dough | Dough is a thick, malleable, sometimes elastic paste. |
| Gluten | Gluten is a group of seed storage proteins found in certain cereal grains. |
| Caramelize | Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. |
| Creaming | In baking, it is the blending of ingredients with a softened form of a solid fat. |
| cutting in the fat | In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient. |
| crimping | The crimped, outer edge is thicker than any other part of the crust so it helps to hold the filling inside the pie. |
| Docking | Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. |
| Ferment | Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. |
| Folding | Folding is a very precise term in cooking and baking. |
| Leaven | In cooking, a leaven, often called a leavening agent, is any one of a number of substances used in doughs and batters that cause a foaming action that lightens and softens the mixture. |
| Knead | In cooking, kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. |
| Proof | In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods where the dough is allowed to rest and rise a final time before baking. |
| Score | Image result for Score def in cooking In culinary terms, score means to cut slits on the surface of a piece of food. |
| Sift | The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve. |
| Peaks | Peaks are considered "soft peaks" when the tips curl over and "stiff peaks" when the tips stand up straight. |
| soften | if you soften something or if it softens, it becomes less hard, stiff, or firm. |
Created by:
noahrrrr