vocab
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| show | The change sugar goes through when it is heated and allowed to brown.
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| creaming | show 🗑
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| show | 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.
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| crimping | show 🗑
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| docking | show 🗑
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In baking, fermentation refers to the process of yeast feeding on sugars and starches present in yeast dough.
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| show | Folding is a technique used to incorporate two mixtures together in a very delicate way.
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| knead | show 🗑
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| proof | show 🗑
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| show | 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.
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| show | A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough.
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| show | 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.
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| show | 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.
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| peaks | show 🗑
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| soften | show 🗑
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To hide a column, click on the column name.
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Or sort by any of the columns using the down arrow next to any column heading.
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lumberjay3
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