bake
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| Kitchen scale |
Measuring ingredients accurately
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| Measuring cups and spoons |
When weight measurements arent available, and for small unit measurements
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| Hand mixer and stand mixer |
Properly creaming butter and sugar, whipping egg whites, whipping cream, and general mixing.
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| Whisk attachment | to whip air and volume into ingredients.
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| Paddle attachment | creaming butter, mixing batter and combining dry ingredients.
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| Dough hook attachment | kneading yeast dough (dough that rises.)
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| hand mixer attachment | at low speed acts like paddle and at high speed acts like a whisk.
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| rubber spatula | For stirring, folding and scraping bowls.
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| wire whisk | for whipping air into cream and eggs, aerate flower, and combining ingredients.
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| mixing bowls |
For mixing everything.
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| baking sheets | For baking cookies, scones biscuits, sheet cakes and lining under pans.
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| sifter or sieve |
Sifting flour or other dry ingredients, straining custards or curds.
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| oven thermometer |
Testing the true temperature of your oven, and making adjustments to the temperature.
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| batter |
Making a mixture of flour, egg, and milk
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| dough |
a thick, malleable mixture of flour and liquid, used for baking into bread or pastry.
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| emulsion | a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.
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| gluten | a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.
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| caramelize | convert or be converted into caramel through heating, until it turns brown.
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| creaming | the blending of ingredients with a softened form of a solid fat.
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| cutting in the fat | working fat into the dry ingredients until it is starting to coat the flour with small pieces of fat.
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| crimping | compress (something) into small folds or ridges.
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| docking | To put small holes in something to let air flow through.
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| ferment | undergo fermentation.
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| folding | To fold your ingredient
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| knead | work (moistened flour or clay) into dough or paste with the hands.
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| leaven | a substance, typically yeast, that is used in dough to make it rise.
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| proof | dough is allowed to rest and rise a final time before baking.
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| score | Slashing the bread or dough so it can rise more during baking
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| sift | Putting flour or an ingredient through a strainer to make it smoother
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| peaks | The pointed mound that can be created when a mixture has been whipped long enough to become stiff.
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| soften | To soften is to make something soft, or to become soft.
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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.
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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.
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Created by:
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