Baking Terminologies Quiz

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is baking?

Baking is cooking by indirect heat, usually by using an oven.

What is the main ingredient in most baked goods?

Flour

What proteins are found in wheat flour?

Gliadin and glutenin

What does gluten do in baked products?

Gluten gives structure to baked products. Signup and view all the answers

What type of flour is used for general cooking, including cakes and bread?

All-purpose flour Signup and view all the answers

Which type of flour is used for light bakery products like cakes and cookies?

Cake flour Signup and view all the answers

How do you measure dry ingredients?

Fill the measuring cup or spoon to overflowing, then level with a knife or spatula. Signup and view all the answers

How do you measure liquid ingredients?

Pour the liquid into a graduated cup and read the measurement at eye level. Signup and view all the answers

What does it mean to 'alternately add' ingredients in baking?

Alternately adding involves incorporating dry and liquid ingredients in small portions, mixing them together until smooth. Start and end with the dry ingredients. Signup and view all the answers

What are the main ingredients in angel food cake?

The main ingredients in angel food cake are egg whites, sugar, and flour. Signup and view all the answers

What is the purpose of 'baking blind' a pastry crust?

Baking blind prevents the crust from puffing up and ensures that it maintains its shape during baking. This is done by covering the crust with pie weights or dry beans. Signup and view all the answers

Explain the process of 'caramelizing' sugar.

Caramelizing sugar involves heating it until it melts and turns a golden brown color, developing a distinct flavor. This can be done with or without water. Signup and view all the answers

What is meant by 'creaming' together fat and sugar in baking contexts?

Creaming refers to mixing fat and sugar until they are light and fluffy, incorporating air into the mixture. This is usually done with an electric mixer. Signup and view all the answers

Describe the process of 'cutting in' fat into flour.

Cutting in involves incorporating solid fat into flour until a mixture of small, pea-sized crumbs is formed. This can be done using a pastry blender, forks, or even your fingertips. Signup and view all the answers

What is an 'egg wash' and what is it used for in baking?

An egg wash is a mixture of egg yolk and milk, used to brush pastries and dough before baking to achieve a shiny, golden brown finish. Signup and view all the answers

Explain the 'folding in' technique used for mixing delicate ingredients.

Folding in is a gentle mixing method used when you want to incorporate delicate ingredients, like whipped egg whites or whipped cream, into a batter or dough without deflating them. A spatula is used to cut down through the mixture, then across the bottom, and up along the side of the bowl, while turning the bowl frequently. Signup and view all the answers

What does it mean to "preheat" an oven?

To preheat an oven means to turn it on and let it reach the desired temperature before putting in the food. This ensures the food cooks evenly. Signup and view all the answers

Describe the process of "punching down" dough.

Punching down dough involves using a fist to deflate the risen dough, breaking down large air pockets and distributing the yeast evenly throughout. This helps ensure a more even texture in the final product. Signup and view all the answers

What is the purpose of "pricking" an unbaked pastry?

Pricking an unbaked pastry with a fork helps to release steam during baking, preventing it from puffing up unevenly or bursting. Signup and view all the answers

Explain how you can determine when a cake is "done" using a toothpick or a rolling pin.

A cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Alternatively, you can lightly touch the cake with a rolling pin - if it bounces back, it's done. Signup and view all the answers

What does it mean to "tint" a mixture?

Tinting a mixture involves adding a small amount of food coloring or natural dyes to change its color. Signup and view all the answers

Describe the "thread-like stage" when referring to a sugar syrup.

A sugar syrup is at the thread-like stage when, when dropped from a spoon, it forms a thin thread that can be pulled between your fingers. Signup and view all the answers

Explain the difference between "pipe out" and "roll out" techniques used with dough.

Piping out dough refers to squeezing a mixture through a pastry bag with a decorative tip to create specific shapes. Rolling out dough means flattening it to a desired thickness using a rolling pin. Signup and view all the answers

Why is "letting rise" a crucial step in baking yeast-based dough?

Letting yeast dough rise allows the yeast to ferment the sugar in the dough, producing carbon dioxide gas which makes the dough rise. This creates the desired texture and structure in breads and other yeast-based products. Signup and view all the answers

Study Notes

Baking Terminologies

Alternately Add: Adding a little of the dry ingredients to the batter, then a little of the liquid ingredients, alternating until smooth. Begin and end with the dry ingredients.
Angel food cake: A type of cake made with meringue and flour.
Bagel: A ring-shaped bread.
Bake Blind: Baking the crust of a pastry without a filling to prevent ballooning and maintain shape. Typically weights are used to hold the crust down.
Batter: A mixture of liquid and dry ingredients with a consistent texture.
Caramelize: Melting sugar until it turns golden brown, developing a distinct flavor.
Cream: Mixing fat and sugar until smooth, incorporating air into the mixture and resulting in a fluffy texture.
Cut-in: Distributing fat into flour particles, creating small pea-sized crumbs. Often done with a pastry blender.
Dredge: Coating a surface with dry ingredients (e.g., flour).
Drizzle: Sprinkling a surface with a liquid (e.g., syrup).
Dust: Sprinkling a surface with flour or sugar.

Measurements and Evaluation

Key abbreviations and symbols for measurements in baking are provided .
Specific details on measuring dry and liquid ingredients are described for accurate quantities.

Ingredients in Baking

Flour is a main ingredient, primarily milled from wheat.
Flour contains proteins (gliadin and glutenin) that form gluten when combined with liquid.
Gluten gives structure to baked goods when heated.

Techniques in Baking

Measuring Dry Ingredients: Fill measuring spoons or cups to the top, then level off with a straight edge (e.g., knife).
Measuring Liquid Ingredients: Use appropriate measuring cups and ensure accurate readings.
Sifting: Passing dry ingredients through a sieve to aerate the mixture.
Separating Eggs: Separating egg yolks from egg whites for specialized applications, like meringues.
Creaming: Mixing ingredients (e.g., butter, sugar) until light and fluffy. Typically used in cakes and other mixtures where a smooth, light texture is desired.
Beating: Using a whisk or mixer to thoroughly combine ingredients and incorporate air.
Cutting in: Combining shortening or other fat with flour. Rapidly cutting creates the desired particle size.
Folding: Gently combining ingredients to avoid deflating mixtures, especially when handling egg whites or mixing delicate ingredients.
Kneading: Working dough with hands to develop gluten and create a smooth texture.
Whipping: Combining ingredients (e.g., cream, egg whites) using a whisk or mixer to create a light and airy, fluffy texture.
Cutting and folding: Combining ingredients by sliding or cutting in between folds.
Dissolving: Combining a liquid with a dry ingredient, such as sugar and water.
Caramelizing: Slowly heating sugar until it reaches a desired color, often used for certain baked goods for color and flavor.
Greasing Pans: Applying butter, shortening, or oil to prevent sticking.
Sprinkling pans with flour: Sprinkling flour into the prepared greased pan.
Lining loaf and rectangular pans: Lining pans with greaseproof paper to release easily.
Lining circular pans: Placing greaseproof paper onto the pan, shaping the paper to fit, and pressing the pan firmly into the paper for easy release.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge of essential baking terminologies with this quiz. From techniques like creaming and cutting-in to specific foods like angel food cake and bagels, see how well you understand the language of baking. Perfect for both beginners and experienced bakers!