Baking Terminologies Quiz

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Questions and Answers

What is the purpose of a baie marie in baking?

To bake foods at high temperatures quickly.

To blend dry and wet ingredients before baking.

To increase the flavor of baked goods.

To cook gently using steam to prevent drying. (correct)

What does 'cutting in' refer to in baking terminology?

To mix ingredients until smooth and fluffy.

To pre-bake ingredients in a pie crust.

To coat food with dry ingredients.

To distribute fat in flour until crumbs are formed. (correct)

What is the correct method for 'blind baking' a pie crust?

Baking the crust without any weights.

Baking the crust at a very low temperature only.

Pre-baking the crust with ceramic weights or beans. (correct)

Baking the crust filled with ingredients.

What does 'docking' a pie crust help to achieve?

To allow steam to escape and prevent ballooning. Signup and view all the answers

What is the function of 'flushing heat' in an oven?

To regulate oven temperature with steam. Signup and view all the answers

What is the result of 'foaming' egg whites in baking?

To aerate and incorporate air for a lighter texture. Signup and view all the answers

What does 'alternately add' refer to in mixing ingredients?

Adding dry and wet ingredients in turns to achieve smoothness. Signup and view all the answers

What does 'double panning' achieve in baking?

To prevent baked goods from burning by providing insulation. Signup and view all the answers

What is the purpose of 'folding in' when mixing ingredients?

To combine egg yolks and egg whites without deflating the mixture Signup and view all the answers

What is the purpose of scoring bread before baking?

To allow for expansion and create a design Signup and view all the answers

What does the term 'par bake' refer to in baking?

To bake partially or half bake Signup and view all the answers

What does 'knead' involve in the baking process?

Working the dough with hands to develop gluten Signup and view all the answers

What is the primary function of misting bread before baking?

To form a crisp crust during baking Signup and view all the answers

Which method is used to check if a cake is done baking?

Using a cake tester to see if it comes out clean Signup and view all the answers

What does the term 'glaze' specifically mean in baking?

To coat with icing or sugar glaze Signup and view all the answers

What does 'let rise' mean in the context of yeast dough?

To allow fermentation until the dough doubles in bulk Signup and view all the answers

Study Notes

Baking Terminologies

Age: Process of letting food with alcoholic ingredients sit for a period of time to enhance flavor.
Alternately Add: Incorporating dry and liquid ingredients in small increments to create a smooth batter.
Bain Marie: Baking technique employing a water bath to gently cook food, preventing dryness and maintaining moisture.
Bake: To cook food in an oven or similar appliance.
Blend: Combining two or more ingredients until homogenous.
Blind Baking: Pre-baking a pastry crust without filling, using weights to maintain shape and prevent blistering.
Coats the Back of the Spoon: A consistency test indicating a mixture thick enough to coat the back of a spoon.
Cream: Blending sugar and shortening until smooth and fluffy, often achieved using an electric mixer.
Cut In: Distributing fats into flour particles until pea-sized crumbs form, achieved through methods like using a pastry blender, fork tines, or knives.
Docking: Pricking an unbaked pie crust with a fork to release steam during baking, preventing ballooning.
Double Panning: Baking with an undersheet or double-sheet to prevent burning.
Dredge: Coating food surfaces with dry ingredients like flour, nuts, grated coconut, or chocolate.
Flush Heat: Placing a tin of water in the oven during preheating to regulate oven temperature by creating steam.
Flute: Crimping the edges of pie crusts to create decorative designs.
Foaming: Rapidly whipping egg whites to incorporate air cells and create a light and airy texture.
Fold In: Gently combining egg yolk mixture into egg whites, using a rubber scraper to cut through the mixture and lift from the bottom, ensuring a light and airy texture.
Glace: Coating food with an icing, often sugar glace.
Glaze: Covering food with a thin sugar syrup to create a shiny surface.
Grease: Brushing a baking pan with shortening to prevent sticking.
Grease & Flour: Brushing a baking pan with shortening and then dusting with flour, shaking off any excess flour.
Grease & Line: Brushing a baking pan with shortening and lining with wax paper for easy removal of baked goods.
Knead: Working dough by hand, using pressing and stretching movements to develop gluten, creating pliability and elasticity.
Let Rise: Allowing leavened yeast dough to ferment until doubled in size.
Make a Well: Creating a hole in the center of dry ingredients.
Melt: Dissolving solid ingredients like butter, margarine or chocolate using heat, often using a double boiler.
Misting: Spraying bread with water before baking to produce a crisp crust.
Mix: Combining ingredients in any way to achieve a desired distribution.
Oven Spring: Rapidly accelerating the size of yeast bread during the first five minutes of baking in the oven, caused by the expansion of trapped air pockets due to high heat.
Par Bake: Baking a product partially or halfway through.
Pipe-Out: Squeezing or bagging out a mixture from a pastry bag to create shapes and designs.
Pre Bake: Baking a pie crust without filling.
Punch Down: Flattening leavened dough by hand to break down air pockets, releasing excess gas and alcoholic aromas.
Scald: Heating liquid close to boiling point.
Score: Cutting or slashing the top of bread with a sharp knife to allow for expansion and create decorative patterns.
Sheet Out: Placing dough in a baking pan.
Stir In: Adding ingredients to an existing mixture.
Until Done: Testing for doneness by inserting a cake tester or skewer into the center of a baked product, removing it with no residue.
Window Test: Checking for dough gluten development by stretching a small amount of dough to see if it is thin enough to be translucent.
Whip: Beating ingredients rapidly to incorporate air cells, achieved in whipping egg whites to make meringue.

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Description

Test your knowledge of essential baking terminologies and techniques with this quiz. Learn about processes like blind baking, blending, and creating the perfect batter. Ideal for both beginners and experienced bakers looking to refresh their culinary vocabulary.