chapters 19, 20, 21 key terms
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| lean dough | show 🗑
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| show | 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.
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| sour dough | show 🗑
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| starter | show 🗑
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| straight dough method | show 🗑
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| show | the process of pressing the mixture of ingriedients together with your hands.
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| sponge method | show 🗑
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| sponge | show 🗑
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| proof | show 🗑
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| scaling ingredients | show 🗑
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| mixing and kneading ingredients | show 🗑
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| show | When the yeast acts on sugars and starches and produced carbon dioxide. the carbon dioxide gets trapped in the gluten.
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| punching down | show 🗑
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| portioning | show 🗑
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| show | the dough is shaped into smooth round balls
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| show | the dough is further shaped into desired form
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| cooling and storing | show 🗑
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| cake | show 🗑
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| batter | show 🗑
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| high fat cakes | show 🗑
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| show | 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.
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| show | method of which fat and sugars are creamed together to produce a very fine crumb and a dense rich texture.
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| show | When the foam of whole eggs, yolks only or whites only provides the structure of cake with light texture.
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| show | 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.
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| high ratio cakes | show 🗑
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| show | sweet coating for cakes and other baked goods. also called frosting.
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| show | a very popular frosting made from sugar and fat.
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| foam icing | show 🗑
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| show | smooth and creamy icing that is cooked by combining sugar water and glucose or a corn syrup. becomes shiny none sticky coating when dried.
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| show | icing made using cocoa/chocolate, sugar, butter and a liquid. should be applied while its still warm.
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| show | a smooth mixture of chocolate and cream
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| glaze icing | show 🗑
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| royal icing | show 🗑
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| 3-2-1 dough | show 🗑
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| blind baking | show 🗑
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| show | pierced with a fork before baking
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| show | dough is rolled into a rectangle folded into thirds spread with butter chilled and then rolled again.
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| puff pastry | show 🗑
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| show | another name for puff pastry.
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| show | a very thin unleavened dough used for pastries.
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| pate a choux | show 🗑
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| profiteroles | show 🗑
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| nibs | show 🗑
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| show | an unsweetened paste made up of crushed cocoa beans.
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| show | solid chocolate made with 30-50% chocolate liquor 15% cocoa butter and 25-50% sugar.
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| show | chocolate made from 45% chocolate liquor 15% cocoa butter 40% sugar.
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| show | chocolate made from 90% chocolate liquor 5% cocoa butter 5% sugar and other flavorings.
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| cocoa | show 🗑
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| show | 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.
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| tempering | show 🗑
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| custard | show 🗑
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| curdle | show 🗑
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| show | stirred custard also known as vanilla sauce that is made with milk or cream eggs or yolk and sugar and vanilla.
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| show | have a greater density then custard and are frequently used as the filling for pastries.
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| Bavarian creams | show 🗑
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| show | a popular Italian version of ice cream made with most of the same ingredients but without eggs.
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| sherbet | show 🗑
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| show | a frozen mixture of fruit juice or fruit puree with other additives but no dairy.
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| frozen yogurt | show 🗑
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| show | an elegant rich many layered cake often filled with butter cream or jam
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| fruit sauces | show 🗑
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| show | a cooked sugar based juice used to garnish desserts and ice cream or to complement breakfast items.
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| caramel sauce | show 🗑
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| butter scotch flavored sauce | show 🗑
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| show | a family of sauces and syrups with cocoa or melted chocolate as the base.
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| show | 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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