Baking Theory 1
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Bench rest | show 🗑
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| Bran | show 🗑
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| Bread flour | show 🗑
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| show | Any of a variety of small, round yeast rolls; may be sweet or savory
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| show | A finely milled soft wheat flour with a protein content of less than 8 percent;
used to produce tender products
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| Develop | show 🗑
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| Durum wheat | show 🗑
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| Dusting | show 🗑
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| Endosperm | show 🗑
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| Fermentation | show 🗑
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| show | Also known as dietary fiber; the indigestible carbohydrates found in grains, fruits
and vegetables; fiber aids digestion
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| Germ | show 🗑
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| Gluten | show 🗑
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| show | A mixing method in which dough is worked to develop gluten
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| Levain | show 🗑
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| show | The cutting, shaping and forming of dough products before baking
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| show | The process by which grain is ground into flour or meal
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| show | The rapid rise of yeast goods when first placed in a hot oven; results from
the temporary increase in yeast activity and the expansion of trapped gases
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| show | French term for a yeast dough sponge fermented for a long period at cool
temperatures
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| show | A heat and humidity-controlled cabinet in which yeast-leavened dough is
placed to rise immediately before baking
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| show | The rise given to shaped yeast products just prior to baking
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| Punch | show 🗑
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| Retardation | show 🗑
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| show | The process of shaping dough into smooth, round balls; used to stretch the
outside layer of gluten into a smooth coating
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| Score | show 🗑
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| Sponge method | show 🗑
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| Straight dough method | show 🗑
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| show | A procedure to check that yeast dough has been properly kneaded; a
piece of the kneaded dough is pulled apart to see if it stretches without breaking
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| show | The process of cooking sugars; the browning of sugar enhances the
flavour and appearance of foods
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| show | A group of compounds composed of oxygen, hydrogen and carbon, the
human body’s primary source of energy (4 calories per gram); carbohydrates are
classified as simple (including certain sugars) and complex (including starches and fiber)
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| show | A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually
milk or water, used to coat dough’s before baking to add sheen
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| Emulsification | show 🗑
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| show | A substance, natural or chemical, added to a mixture to assist in the binding
of unmixable liquids; lecithin found in egg yolks or mono- and diglycerides are
commonly used emulsifiers
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| show | (2) the general term for butter, lard, shortening, oil and margarine used as cooking media
or ingredients
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| show | a thick, sweet syrup made from cornstarch, composed primarily of dextrose; light
corn syrup can usually be substituted for it in baked goods or candy making; also sold in
a powdered form
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| show | Unsaturated, liquid fats that are chemically altered to remain solid at
room temperature, such as solid shortening or margarine
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| show | The process used to harden oils; hydrogen atoms are added to
unsaturated fat molecules, making them partially or completely saturated and thus solid at
room temperature
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| show | Describes a food that readily absorbs moisture from the air
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| Isomalt | show 🗑
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| Lamination | show 🗑
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| Maillard reaction | show 🗑
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| show | A type of fat that remains liquid at room temperature
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| show | The process of heating something to a prescribed temperature for a
specific period in order to destroy pathogenic bacteria
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| Pearl sugar | show 🗑
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| Quick bread | show 🗑
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| show | A dough in which a fat is incorporated in many layers by using a
rolling and folding procedure; it is used for flaky baked goods such as croissants, puff
pastry and Danish pastry; also called laminated dough
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| show | (1) a shorthand expression for the butter or other fat used in layering laminated dough;
also referred to as lock-in fat;
(2) the procedure of incorporating fat such as butter into a pastry dough to create
hundreds of crisp layers
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| Saturated fats | show 🗑
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| show | Measuring ingredients or portions on a scale
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| Shortening | show 🗑
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| show | A mixture of sugar dissolved in water; used in icings, mousses, frozen
desserts and confectionery
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| show | The temperature at which a fat begins to break down and smoke
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| Spread | show 🗑
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| show | The chemical name for refined or table sugar; it is refined from the raw sugars
found in the large tropical grass called sugarcane and the root of the sugar beet; a
disaccharide composed of one molecule each of glucose and fructose
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| Sugar | show 🗑
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| Sugar beet | show 🗑
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| Sugarcane | show 🗑
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| show | Fats that are normally liquid (oils) at room temperature; they may be
monounsaturated (from plants such as olives and avocados) or polyunsaturated (from
grains and seeds such as corn, soybeans and safflower as well as from fish)
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| Whole butter | show 🗑
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| Yield | show 🗑
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| Whipping | show 🗑
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| show | The number of times that laminated dough is rolled and folded
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| show | A mixing method in which ingredients are gently mixed by hand until evenly
blended, usually with a spoon, whisk or rubber spatula
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| show | The weight of an ingredient or a mixture in relation to the weight of
water
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| Pâte sucrée | show 🗑
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| show | A dough that produces a very flaky baked product containing little or no
sugar; flaky dough is used for prebaked pie shells or crusts; mealy dough is a less flaky
product used for custard, cream or fruit pie crusts
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| Parbaked | show 🗑
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| show | A sweet Italian yeast bread filled with raisins, candied fruits, anise seeds and
nuts; traditionally baked in a rounded cylindrical mold and served as a breakfast bread or
dessert during the Christmas holidays
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| show | A mixing method used to make quick-bread batters; it involves
combining liquid fat with other liquid ingredients before adding them to the dry
ingredients
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| show | French for “putting in place”; refers to the preparation and assembly of
all necessary ingredients and equipment before cooking begins
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| show | A natural emulsifier found in egg yolks and soybeans
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| Leavener | show 🗑
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| Kaiser roll | show 🗑
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| Hotel pan | show 🗑
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| show | (1) any shiny coating applied to food or created by browning;
(2) a thin, flavored coating poured or dripped onto a cake or pastry
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| show | The process by which starch granules are cooked; they absorb moisture
when placed in a liquid and heated; as the moisture is absorbed, the product swells,
softens and clarifies slightly
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| show | A recipe; the term is most often used in the bakeshop
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| Folding | show 🗑
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| Evaporation | show 🗑
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| show | Also known as pâte à choux or choux pastry; a soft dough that produces
hollow baked products with crisp exteriors; used for making éclairs, cream puffs and
savory products
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| show | baked fingers of éclair paste filled with pastry cream; the top is then
coated with chocolate glaze or fondant
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| show | A mixer attachment used when kneading bread dough or other heavy
mixtures
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| Dough | show 🗑
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| show | Pricking small holes in an unbaked dough or crust to allow steam to escape and
to prevent the dough from rising when baked
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| show | A hand tool designed to pierce holes in the surface of bread, cracker, pastry and
pizza dough before baking to release air bubbles so the product bakes evenly
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| show | An oven with stationary, individually heated shelves; products can be baked
on each deck’s floor (hearth) either in or out of pans
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| Cruller | show 🗑
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| show | A mixing method in which softened fat and sugar are vigorously combined to
incorporate air
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| Coagulation | show 🗑
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| show | An acid found in citrus fruit juice, used to enhance flavor in foods and to
prevent crystallization of sugar syrups; available in liquid or powdered form
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| show | a rich yeast bread containing large amounts of eggs and butter
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| Blending | show 🗑
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| Biscuit method | show 🗑
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| Beating | show 🗑
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| Baking soda | show 🗑
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| show | A mixture of sodium bicarbonate and one or more acids, generally
cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; it releases
carbon dioxide gas if moisture is present in a formula
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| show | 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
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| Baker’s peel | show 🗑
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| show | The procedure of cooking a prepared dough or other pastry item that has been
produced elsewhere and is merely finished on site
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| show | To bake a pie shell or tart shell unfilled using baking weights or beans to
support the crust as it bakes
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| show | Single-celled microorganisms, some of which can cause diseases, including
food-borne diseases
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| Baba | show 🗑
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| show | A person who works in a skilled craft or trade; one who works with his or her
hands; applied to bread bakers and confectioners who prepare foods using traditional
methods.
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