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Webxam review

chapters 19, 20, 21 key terms

Term	Definition
lean dough	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	bread doughs are made with the same ingredients as lean doughs but with the addition of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk and cream.
sour dough	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.
starter	a mixture of water yeast and all purpose flour that has been fermented until it has a sour smell.
straight dough method	a method of making yeast breads that can be used on all types of yeast dough. all ingredients are combined at the same time or the yeast is mixed with warm water first at a temperature of 100-120F. after everything is properly mixed knead dough.
kneading	the process of pressing the mixture of ingriedients together with your hands.
sponge method	half the liquid and half the flour are mixed together to make a thick batter. after it rises and doubles in size add the remaining ingriedients. Then it is kneaded and left to rise.
sponge	the thick batter in the first stage of the sponge method.
proof	when the dough is left to rise for a period of time after it has been kneaded and punched down.
scaling ingredients	making sure all ingredients are measured correctly
mixing and kneading ingredients	mixing combines ingredients, distributes yeast and developed the gluten.
fermentation/pushing up	When the yeast acts on sugars and starches and produced carbon dioxide. the carbon dioxide gets trapped in the gluten.
punching down	when the dough is gently folded down to expel and redistribute carbon dioxide pockets in the dough.
portioning	the dough is divided into uniform pieces.
rounding	the dough is shaped into smooth round balls
shaping	the dough is further shaped into desired form
cooling and storing	the finished dough/bread is then placed on a rack to allow air circulation, cooling at room temperature.
cake	a sweet baked food made from Dough or a thick batter.
batter	a semiliquid mixture containing flour liquid and other ingredients. can be poured.
high fat cakes	the fat often used in these cakes is a solid fat like butter or shortening. Often creamed when mixed.
egg foam cakes	some only use the yolks or only the whites of eggs. they contain no fat or a small amount of liquid fat like melted butter or oil and some form of egg.
creaming method	method of which fat and sugars are creamed together to produce a very fine crumb and a dense rich texture.
foaming method	When the foam of whole eggs, yolks only or whites only provides the structure of cake with light texture.
two stage method	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	cakes contain more sugar then flour.
icing	sweet coating for cakes and other baked goods. also called frosting.
butter cream	a very popular frosting made from sugar and fat.
foam icing	made from hot sugar syrup.
fondant	smooth and creamy icing that is cooked by combining sugar water and glucose or a corn syrup. becomes shiny none sticky coating when dried.
fudge icing	icing made using cocoa/chocolate, sugar, butter and a liquid. should be applied while its still warm.
ganache	a smooth mixture of chocolate and cream
glaze icing	can be a simple corn syrup glaze or can include fruit or chocolate.
royal icing	almost always used for decoration. dries brittle and Is am uncooked icing.
3-2-1 dough	a basic dough that gets its name because its made with 3 parts flour 2 parts fat and one part water.
blind baking	the procedure of preparing a prebaked pie shell.
docked	pierced with a fork before baking
roll in dough	dough is rolled into a rectangle folded into thirds spread with butter chilled and then rolled again.
puff pastry	an elegant bakery product made from roll in dough.
pate feuilletee	another name for puff pastry.
phyllo dough	a very thin unleavened dough used for pastries.
pate a choux	a pastry dough made from combining water butter flour and eggs into a smooth batter.
profiteroles	small round pastrys made from a pate a choux and filled with ice cream
nibs	small pieces of cocoa beans that are the base to all cocoa products
chocolate liquor	an unsweetened paste made up of crushed cocoa beans.
chocolate bitter sweet	solid chocolate made with 30-50% chocolate liquor 15% cocoa butter and 25-50% sugar.
chocolate semi sweet	chocolate made from 45% chocolate liquor 15% cocoa butter 40% sugar.
chocolate unsweetened	chocolate made from 90% chocolate liquor 5% cocoa butter 5% sugar and other flavorings.
cocoa	chocolate form all but 10-25% of cocoa butter has been removed.
bloom	a white coating that appears on the surface of chocolate indicating that some of the cocoa butter has melted and then recrystallized on the surface.
tempering	melting chocolate by heating it gently and gradually.
custard	an egg and liquid mixture that is thickened by the coagulation of eggs and sometimes startch.
curdle	to form lumps as a result of thickening and separating into liquids and solids
creme anglaise	stirred custard also known as vanilla sauce that is made with milk or cream eggs or yolk and sugar and vanilla.
pastry creams	have a greater density then custard and are frequently used as the filling for pastries.
Bavarian creams	delicate dessert creams made by combining vanilla sauce gelatin and whipped cream.
gelato	a popular Italian version of ice cream made with most of the same ingredients but without eggs.
sherbet	a frozen mixture of fruit juice or fruit puree that contains milk and or eggs for creaminess.
sorbet	a frozen mixture of fruit juice or fruit puree with other additives but no dairy.
frozen yogurt	in addition to normal ice cream ingredients frozen yogurt contains yogurt and both freezes and melts more slowly then ice cream.
torte	an elegant rich many layered cake often filled with butter cream or jam
fruit sauces	sauces made with fruit that can be either raw or cooked
fruit syrup	a cooked sugar based juice used to garnish desserts and ice cream or to complement breakfast items.
caramel sauce	sugar cooked then carmalized with butter sometimes with cream added.
butter scotch flavored sauce	a bit more flavored than caramel sauce butter scotch flavored sauce is made by adding vanilla and brown sugar to the recipe for caramel sauce.
chocolate sauce	a family of sauces and syrups with cocoa or melted chocolate as the base.
sabayon or zabaglione	a fragile foam of egg yolks sugar and marsala wine whipped constantly as it cooks over simmers water until thick and light.

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