Question | Answer |
Blend of half “soft” (low protein) and half hard (high protein) wheat -most common type of flour | All purpose flour |
Thick sweet syrup made from cornstarch | corn syrup |
Increases the volume of a dough or by adding air or other gas | Leavener |
Steel blade used to cut dough or used to cut soft ingredients such as butter | Bench scraper |
Harder or stronger than all purpose flour because if has more protein in it. | Bread flour |
A mixture of egg and water or milk; brushed on top of breads and pastries to give a glossy sheen | Egg wash |
Used to create a decorative edge on iced cakes | Cake comb |
Baking powder | Chemical leavener |
work dough by hand | Knead |
Yeast, a tiny single celled organism | Organic leavener |
Box that holds dough as it rises; thermostats to control heat and steam | Proofer |
Made from Cassava Root, a starchy tropical tuber; used to thicken fruit pie and to make pudding | Tapioca |
Steam and air | Pysical leavener |
Sugar ground into fine easily dissovible powder | Confectionary sugar |
Used to make cakes; has less protein; is a safter flour | Cake flour |
A protein processed from the bones, skin and connective tissue or animals | Glatin |
Log stretchy strands that trap carbon dioxide given off by yeast. This developed by kneading the dough | Guten |
Refined from sugar cane or sugar beets, white sugar | Ganulated sugar |
grease-resistant, nonstick, heatproof paper; for lining pans | Parchment paper |
Refrigerated cabinet used to control fermentation (growth of dough) | Retarder |
Secret fact about Ms. Bevins | Her favorite color is PINK! |