baking NOCTI vocab book 1
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| The sugar in corn syrup | dextrose also called glucose
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| flour that does not develop gluten without another flour added to recipe | rye flour
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| machine that flattens dough into sheets | dough sheeter
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| mixing dough to incorporate all ingredients | development
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| ingredient in self-rising flour that makes it rise | baking powder
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| added during baking to from crisp crust on bread | steam
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| process of yeast eating sugar and releasing carbon dioxide | fermantation
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| process name for working gluten strands by hand or with dough hook | kneading
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| process name of mixing shortening with another ingredient | creaming
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| the cause of dough regaining its shape after stretching | elasticity
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| the act of piercing dough with small holes to release gases | docking
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| leavening agent (makes it rise) for choux paste (eclair paste) | steam
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| temperature danger zone for bacteria growth in food | 40 degrees F-140 degrees F
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| common name for albumen | egg whites
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| a pourable mixture | batter
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| when a solid becomes a liquid this temperature is called its | melting poing
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| two (2) things baking soda needs to react (leaven) a baked good | moisture and an acid
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| a list of ingredients and procedure in baking is called a | formula
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| food for yeast to eat during fermentation | sugar **called diastase or diastatic melt**
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| to convert compressed yeast in a recipe to use dry yeast | use 40% of the weight of the compressed yeast
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| slows down yeast and prevents the formation of weld yeasts during fermentation | salt
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| word that describes the slowing down of a process in baking | retarding
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| cakes are mostly leavened by these 2 items | eggs and baking powder
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| the gas released by yeast during fermentation | carbon dioxide or CO2
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| temperature for frying doughnuts | 375 degrees F
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| the dough that has butter or margarine between the layers | rolled-in dough
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| what happens to baked goods if the proof box is too hot | the products "bleed" (butter seeps out)
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| compressed yeast should be: A)firm or B)soft to the touch | A) Firm
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| active dry yeast myst be refrigerated after opening: true or false | true
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| if dry eggs are reconstituted (water is added) are they perishable? (go bad) | yes
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| food items should be stored how many inches off the floor | 6"
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| food items should be stored how far away from a wall? | 2"
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| should doughnut icing be cool or warm to use on the doughnuts? | warm
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| if the icing is warm for doughnuts, should the doughnuts be cooled or warm? | cooled
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| pan grease used in bakeries is a mixture of shortening and flour. True or False | true
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| how do you "thin out" icing if it is too thick? | add water
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| high ratio shortening is used for what kinds of items in the bakery? | cakes and icings
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| what is the base of a recipe or formula | Flour
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