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Baking Unit Quiz #1
| 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. |
| Hand mixer and Stand Mixer | a cup marked in graded amounts, used for measuring ingredients in cooking. |
| Whisk attachment | The whisk attachment also beats, but it whips more air into the thing it's mixing — let's say, egg whites — which increases its volume. |
| Paddle attachment | A paddle attachment is the ultimate multipurpose attachment for your stand mixer and can serve most of your baking and mixing needs. |
| Dough Hook attachment | A dough hook is a mixer attachment, typically shaped like a helix |
| Hand mixer attachment | A mixer, depending on the type also called a hand mixer or stand mixer, is a kitchen device that uses a gear-driven mechanism to rotate a set of "beaters" in a bowl containing the food or liquids to be prepared by mixing them. |
| Rubber Spatula | The rubber spatula is an essential, multi-purpose kitchen tool that has evolved over time |
| Wire Whisk | a usually wire kitchen utensil used for beating food by hand. |
| 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 |
| Sifter or Sieve | In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. |
| Oven thermometer | A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial. |
| Batter | Batter is a flour mixture with liquid and other ingredients like sugar, salt and leavening. |
| 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. A mixture of two proteins, it causes illness in people with celiac disease. |
| Caramelize | convert or be converted into caramel through heating. |
| Creaming | work (two or more ingredients, typically butter and sugar) together to form a creamy paste. |
| cutting in the fat | Cutting in the fat in a baking recipe is the process of working fat |
| crimping | compress (something) into small folds or ridges. |
| Docking | Docking is a term that simply means poking holes in the dough so that it does not puff up during baking. |
| ferment | (of a substance) undergo fermentation. |
| Folding | (of a piece of furniture or equipment) able to be bent or rearranged into a flatter or more compact shape, typically in order to make it easier to store or carry. |
| 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 | 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 | In culinary terms, score means to cut slits on the surface of a piece of food. |
| Sift | The word "sift" derives from "sieve". In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. |
| peaks | The pointed mound that can be created when a mixture has been whipped long enough to become stiff, such as when eggs are beaten for meringue. 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. Soften the butter mixture in a small saucepan. |
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ga07588