Baking 12 (CSCA) Word Scramble
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| Term | Definition |
| BAVARIAN CREAM | A classic dessert made with gelatin. There are modern versions, but classically it is a Creme Anglaise stabilized with gelatin, and lightened with soft plop stage whipped cream that is folded in. It is poured into a decorative oiled mold to set up. |
| THICKENING OF A GELATIN MIXTURE DEPENDS ON… | Temperature, time, concentration of gelatin, alcohol content of mixture, sugar concentration, acidity of mixture. |
| POWER OF GELATIN FOR 1 ENVELOPE | 1 envelope Knox gelatin = 2 ¼ teaspoons (will gel 2 cups of liquid) |
| ROPING | Strings of gelatin that form when gelatin is added unevenly to a cold preparation. |
| BLOOM | The strength of gelatin |
| WHAT IS A DISHER | A portioning tool that helps commercial bakers maintain consistency. |
| WHAT IS STARCH RETROGRADATION | Staling that begins immediately following the cooking process, characterized by the loss of moisture and chemical changes in the starches. |
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