vocab
Help!
|
|
||||
|---|---|---|---|---|---|
| caramelize | The change sugar goes through when it is heated and allowed to brown.
🗑
|
||||
| creaming | When a baking recipe instructs you to “cream together” it is referring to when solid fat is beaten together with sugar.
🗑
|
||||
| cutting in the fat | When pieces of solid fat, typically butter, shortening, or lard, are worked into flour and other dry ingredients until the fat is starting to coat the flour and the pieces of fat are very small.
🗑
|
||||
| crimping | Crimping refers to folding the edges of a dough in a decorative way. It also serves to seal two pieces of dough together to prevent filling from leaking.
🗑
|
||||
| docking | A pie or tart crust is docked, by pricking it all.
🗑
|
||||
| ferment |
In baking, fermentation refers to the process of yeast feeding on sugars and starches present in yeast dough.
🗑
|
||||
| folding | Folding is a technique used to incorporate two mixtures together in a very delicate way.
🗑
|
||||
| knead | Kneading is the process where dough made with wheat flour is worked together.
🗑
|
||||
| proof |
When the rising of baked goods.
🗑
|
||||
| score | Proofing refers to the final rise a yeast dough goes through before it is baked. Sometimes the word proof is used interchangeably with the word fermentation.
🗑
|
||||
| batter | A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.
🗑
|
||||
| dough | A dough is a thick unbaked mixture that can be rolled out or shaped by hand. It is thicker than a batter and can be shaped.
🗑
|
||||
| emulsion |
🗑
|
||||
| gluten | a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
🗑
|
||||
| peaks |
🗑
|
||||
| soften | When a recipe calls for butter to be “softened” the butter should be at a cool room temperature, somewhere between 68-72 F (20-22 C).
🗑
|
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:
lumberjay3
Popular Culinary Arts sets