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Questions and Answers
What is the name of the mixing method in which fat is cut into dry ingredients to create a crumbly texture?
What is the name of the mixing method in which fat is cut into dry ingredients to create a crumbly texture?
What type of cakes result from a high proportion of sugar and liquid ingredients in relation to flour?
What type of cakes result from a high proportion of sugar and liquid ingredients in relation to flour?
What is the name of the smooth, pliable sugar dough used to cover cakes and create decorative elements?
What is the name of the smooth, pliable sugar dough used to cover cakes and create decorative elements?
What is the name of the mixture of chocolate and cream used as a glaze, frosting, or filling in pastries and desserts?
What is the name of the mixture of chocolate and cream used as a glaze, frosting, or filling in pastries and desserts?
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What is the name of the hard, white icing made from egg whites and powdered sugar, often used for decorating cookies and cakes?
What is the name of the hard, white icing made from egg whites and powdered sugar, often used for decorating cookies and cakes?
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What is the primary function of docking in pastry preparation?
What is the primary function of docking in pastry preparation?
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What is the purpose of baking blind?
What is the purpose of baking blind?
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What is the primary component of puff pastry?
What is the primary component of puff pastry?
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What is the name of the protein found in wheat flour that provides structure and elasticity to baked goods?
What is the name of the protein found in wheat flour that provides structure and elasticity to baked goods?
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What is the name of the mixing technique where butter and sugar are beaten together?
What is the name of the mixing technique where butter and sugar are beaten together?
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What is the name of the thin, unleavened dough used in Mediterranean and Middle Eastern cuisine?
What is the name of the thin, unleavened dough used in Mediterranean and Middle Eastern cuisine?
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What is the purpose of the foaming method in baking?
What is the purpose of the foaming method in baking?
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What is the name of the light pastry dough used to make cream puffs and éclairs?
What is the name of the light pastry dough used to make cream puffs and éclairs?
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What is the purpose of taring when measuring ingredients?
What is the purpose of taring when measuring ingredients?
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What happens during the staling process?
What happens during the staling process?
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What is the result of coagulation in eggs or dairy products?
What is the result of coagulation in eggs or dairy products?
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What is the term for the formation of air tunnels in a cake or bread during baking?
What is the term for the formation of air tunnels in a cake or bread during baking?
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What is the purpose of punching down risen dough?
What is the purpose of punching down risen dough?
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What is the term for incorporating air and creating layers in dough or batter?
What is the term for incorporating air and creating layers in dough or batter?
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What is the term for a dough that has been repeatedly folded and rolled with layers of butter?
What is the term for a dough that has been repeatedly folded and rolled with layers of butter?
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What is the term for cookies made from dough that is chilled or frozen before slicing and baking?
What is the term for cookies made from dough that is chilled or frozen before slicing and baking?
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Study Notes
Cake Types and Ingredients
- High-Ratio Cakes have a high proportion of sugar and liquid ingredients to flour, resulting in a moist and tender crumb due to increased moisture content.
Frostings and Icings
- Buttercream is a type of frosting or icing made from butter, powdered sugar, and flavorings, commonly used to decorate cakes and pastries.
- Fondant is a smooth, pliable sugar dough used to cover cakes and create decorative elements.
- Ganache is a mixture of chocolate and cream used as a glaze, frosting, or filling in pastries and desserts.
- Glaze is a thin, shiny coating applied to baked goods to add flavor, moisture, and decoration.
- Royal Icing is a hard, white icing made from egg whites and powdered sugar, often used for decorating cookies and cakes.
Mixing Methods
- Cutting Method is a mixing method in which fat is cut into dry ingredients to create a crumbly texture, commonly used in making pie crusts or biscuits.
Cake Ingredients and Mixtures
- A levener needs acidic ingredients to activate
Baking Methods
- Cutting Method: fat is cut into dry ingredients to create a crumbly texture
- Creaming Method: butter and sugar are beaten together to incorporate air and create a light, fluffy texture
- Foaming Method: eggs and sugar are whipped together to create a light and airy texture
- Folding: gently combining ingredients by hand to retain air in a batter or dough
- Folding and Turns: techniques used to incorporate air and create layers in dough or batter
Pastry and Dough
- Puff Pastry: a flaky pastry made by creating alternating layers of butter and dough
- Pate a Choux: a light pastry dough used to make cream puffs, éclairs, and other filled pastries
- Phyllo Dough: a thin, unleavened dough used in Mediterranean and Middle Eastern cuisine
- Laminated Dough: a dough that has been repeatedly folded and rolled with layers of butter to create a flaky texture
Techniques and Terms
- Docking: pricking the surface of pastry dough with a fork before baking to prevent puffing
- Baking Blind: pre-baking a pie crust before adding the filling to ensure it is fully cooked
- Gluten: a protein found in wheat flour that provides structure and elasticity to baked goods
- Tare: the weight of the container or packaging that is deducted from the total weight of the ingredients
- Staling: the process by which baked goods lose moisture and become stale over time
- Coagulate: the process by which proteins in eggs or dairy products thicken and solidify when exposed to heat
- Caramelize: the browning of sugars through heat, creating a rich flavor and color
- Tunneling: a baking issue where air tunnels form in a cake or bread during baking
- Punch Down: the process of deflating risen dough by pressing down on it to redistribute the yeast and release excess gas
- Conditioning: any baking ingredient that improves the consistency of a dough
- Lock In: the initial incasing of butter and fats
Cookies
- Drop Cookies: cookies made by dropping spoonfuls of dough onto a baking sheet
- Ice Box Cookies: cookies made from dough that is chilled or frozen before slicing and baking
- Bar Cookies: cookies baked in a single large pan and then cut into bars or squares after baking
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Description
Test your knowledge of baking terms and techniques with this quiz. From types of cakes to types of frosting, we've got it all covered!
