chapters 19, 20, 21 key terms
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| show | bread doughs made with flour yeast water and salt that have very little or no sugar or fat. They tend to be chewy and a crisp crust.
🗑
|
||||
| rich dough | show 🗑
|
||||
| show | bread dough that us leavened and that uses a starter which is a mixture of water year and all purpose flour that has been fermented.
🗑
|
||||
| show | a mixture of water yeast and all purpose flour that has been fermented until it has a sour smell.
🗑
|
||||
| straight dough method | show 🗑
|
||||
| kneading | show 🗑
|
||||
| sponge method | show 🗑
|
||||
| show | the thick batter in the first stage of the sponge method.
🗑
|
||||
| proof | show 🗑
|
||||
| show | making sure all ingredients are measured correctly
🗑
|
||||
| show | mixing combines ingredients, distributes yeast and developed the gluten.
🗑
|
||||
| fermentation/pushing up | show 🗑
|
||||
| punching down | show 🗑
|
||||
| portioning | show 🗑
|
||||
| show | the dough is shaped into smooth round balls
🗑
|
||||
| show | the dough is further shaped into desired form
🗑
|
||||
| cooling and storing | show 🗑
|
||||
| show | a sweet baked food made from Dough or a thick batter.
🗑
|
||||
| batter | show 🗑
|
||||
| high fat cakes | show 🗑
|
||||
| egg foam cakes | show 🗑
|
||||
| show | method of which fat and sugars are creamed together to produce a very fine crumb and a dense rich texture.
🗑
|
||||
| show | When the foam of whole eggs, yolks only or whites only provides the structure of cake with light texture.
🗑
|
||||
| show | cake batter in which shortening or melted shortening is combined with dry ingredients and half the liquid is then added in and blending and the remaining is gradually mixed in.
🗑
|
||||
| high ratio cakes | show 🗑
|
||||
| icing | show 🗑
|
||||
| show | a very popular frosting made from sugar and fat.
🗑
|
||||
| foam icing | show 🗑
|
||||
| fondant | show 🗑
|
||||
| fudge icing | show 🗑
|
||||
| show | a smooth mixture of chocolate and cream
🗑
|
||||
| glaze icing | show 🗑
|
||||
| show | almost always used for decoration. dries brittle and Is am uncooked icing.
🗑
|
||||
| 3-2-1 dough | show 🗑
|
||||
| blind baking | show 🗑
|
||||
| docked | show 🗑
|
||||
| show | dough is rolled into a rectangle folded into thirds spread with butter chilled and then rolled again.
🗑
|
||||
| show | an elegant bakery product made from roll in dough.
🗑
|
||||
| pate feuilletee | show 🗑
|
||||
| show | a very thin unleavened dough used for pastries.
🗑
|
||||
| pate a choux | show 🗑
|
||||
| profiteroles | show 🗑
|
||||
| show | small pieces of cocoa beans that are the base to all cocoa products
🗑
|
||||
| show | an unsweetened paste made up of crushed cocoa beans.
🗑
|
||||
| show | solid chocolate made with 30-50% chocolate liquor 15% cocoa butter and 25-50% sugar.
🗑
|
||||
| chocolate semi sweet | show 🗑
|
||||
| show | chocolate made from 90% chocolate liquor 5% cocoa butter 5% sugar and other flavorings.
🗑
|
||||
| show | chocolate form all but 10-25% of cocoa butter has been removed.
🗑
|
||||
| bloom | show 🗑
|
||||
| show | melting chocolate by heating it gently and gradually.
🗑
|
||||
| show | an egg and liquid mixture that is thickened by the coagulation of eggs and sometimes startch.
🗑
|
||||
| curdle | show 🗑
|
||||
| show | stirred custard also known as vanilla sauce that is made with milk or cream eggs or yolk and sugar and vanilla.
🗑
|
||||
| pastry creams | show 🗑
|
||||
| Bavarian creams | show 🗑
|
||||
| gelato | show 🗑
|
||||
| show | a frozen mixture of fruit juice or fruit puree that contains milk and or eggs for creaminess.
🗑
|
||||
| show | a frozen mixture of fruit juice or fruit puree with other additives but no dairy.
🗑
|
||||
| frozen yogurt | show 🗑
|
||||
| torte | show 🗑
|
||||
| fruit sauces | show 🗑
|
||||
| fruit syrup | show 🗑
|
||||
| show | sugar cooked then carmalized with butter sometimes with cream added.
🗑
|
||||
| butter scotch flavored sauce | show 🗑
|
||||
| show | a family of sauces and syrups with cocoa or melted chocolate as the base.
🗑
|
||||
| show | a fragile foam of egg yolks sugar and marsala wine whipped constantly as it cooks over simmers water until thick and light.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
user-1934348
Popular Culinary Arts sets