Baking Terminology

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is the name of the mixing method in which fat is cut into dry ingredients to create a crumbly texture?

Kneading Method

Cutting Method (correct)

Folding Method

Creaming Method

What type of cakes result from a high proportion of sugar and liquid ingredients in relation to flour?

Moist cakes

Fluffy cakes

High-Ratio Cakes (correct)

Flourless cakes

What is the name of the smooth, pliable sugar dough used to cover cakes and create decorative elements?

Fondant (correct)

Royal Icing

Ganache

Buttercream

What is the name of the mixture of chocolate and cream used as a glaze, frosting, or filling in pastries and desserts?

Ganache Signup and view all the answers

What is the name of the hard, white icing made from egg whites and powdered sugar, often used for decorating cookies and cakes?

Royal Icing Signup and view all the answers

What is the primary function of docking in pastry preparation?

To prevent the pastry from puffing up during baking Signup and view all the answers

What is the purpose of baking blind?

To ensure the crust is fully cooked before adding the filling Signup and view all the answers

What is the primary component of puff pastry?

Butter and dough Signup and view all the answers

What is the name of the protein found in wheat flour that provides structure and elasticity to baked goods?

Gluten Signup and view all the answers

What is the name of the mixing technique where butter and sugar are beaten together?

Creaming Method Signup and view all the answers

What is the name of the thin, unleavened dough used in Mediterranean and Middle Eastern cuisine?

Phyllo Dough Signup and view all the answers

What is the purpose of the foaming method in baking?

To incorporate air and create a light, fluffy texture Signup and view all the answers

What is the name of the light pastry dough used to make cream puffs and éclairs?

Pate a Choux Signup and view all the answers

What is the purpose of taring when measuring ingredients?

To deduct the weight of the container from the total weight Signup and view all the answers

What happens during the staling process?

Baked goods lose moisture and become stale over time Signup and view all the answers

What is the result of coagulation in eggs or dairy products?

The mixture becomes thicker and more solid Signup and view all the answers

What is the term for the formation of air tunnels in a cake or bread during baking?

Tunneling Signup and view all the answers

What is the purpose of punching down risen dough?

To redistribute the yeast and release excess gas Signup and view all the answers

What is the term for incorporating air and creating layers in dough or batter?

Folding and turns Signup and view all the answers

What is the term for a dough that has been repeatedly folded and rolled with layers of butter?

Laminated dough Signup and view all the answers

What is the term for cookies made from dough that is chilled or frozen before slicing and baking?

Ice box cookies Signup and view all the answers

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

Studying That Suits You

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

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!