Baking II Final Matching
| Dark,thick, rich molasses from cane sugar |
| 3 different methods of puff pastry |
| French, English, Scotch French is four panels of dough folded over the butter in center. English is 6 trifolds, scotch is like pie dough, cut in fat. |
| Thousands of leaves or french for puff pastry |
| The process of cleaning and preparing flour |
| Whst are the methods of bread making? |
| What happens as an egg ages? |
| The white becomes runnier and the air cell gets larger |
| What are some products made from pate choux? |
| molonkoffs, profiterols, eclairs, paris-brest |
| What three things are the basis of good flour? |
| color, compactability, and texture |
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