Baking Vocabulary PDF

Baking Vocabulary Measurement, Safety and Sanitation, Baking Terms/Techniques, Pies & Pastry The correct way to measure the flour Cook with dry, radiant heat in an oven. loose and level it off​ Beat​ Recommended way to measure brown S...

Baking Vocabulary Measurement, Safety and Sanitation, Baking Terms/Techniques, Pies & Pastry The correct way to measure the flour Cook with dry, radiant heat in an oven. loose and level it off​ Beat​ Recommended way to measure brown Stir together very rapidly in order to sugar incorporate air. This can be achieved with a pack into the cup and level. spoon, whisk, electric mixer, or food processor. What does t or tsp stand for? Teaspoon Blend​ Stir ingredients together until well mixed. How many teaspoons are in a tablespoon?. 3 tsp Combine​ Stir ingredients together just until mixed. What does T or Tbsp stand for? Tablespoon Cream​ Beat together sugar and butter until a light, How many cups is a stick of butter (8 creamy texture and color have been tablespoons)? achieved. This method adds air to the ½ cup batter, which helps the leavening process. Sometimes eggs are also added during the How many fluid ounces are in 1 cup? creaming step.​ 8 oz​ Cut in​ What does C stand for? Incorporating butter (or another solid fat) Cup into flour just until the fat is in small, granular pieces resembling coarse sand. What does oz stand for? This is achieved by using two knives in a Ounces cross-cutting motion, forks, or a special pastry cutter. How many items are in a "baker's dozen?" 13 Drizzle​ Pour a thin stream of a liquid on top of Liquid measuring something. Place on a level surface, pour ingredient, check at eye level and adjust accordingly Dust​ Coat the surface of something with a light Dry measuring cups sprinkling of a dry substance (flour, sugar, Used measure ingredients such as flour or cocoa powder, etc.). granulated sugar Bake​ Fold​ Gently combine two substances in an effort Whisk​ to not deflate a delicate, lofty texture. Using A kitchen tool made of wire loops that a spatula, fold the bottom of the bowl up tends to add air as it mixes substances and over the top, turn the bowl 90 degrees, together. fold again, and repeat the process until combined. Quick breads are of two types doughs and batters.. Grease​ Coat the inside of a baking dish or pan with List some examples of quick breads​ a fatty substance (oil, butter, lard) to pancakes prevent sticking. waffles muffins biscuits Knead​ coffee cake Combine dough by hand on a hard surface. Banana bread This involves folding the dough over, pressing down, turning 90 degrees and then repeating the process. Kneading mixes the What are the 5 main ingredients and their dough as well as developing gluten strands functions in quick breads? that give strength to breads and other Also name the other *2 ingredients that baked goods. are in some quick breads and their function. Lukewarm​ Slightly warm, or around 105 degrees flour - main ingredient, structure Fahrenheit salt - flavor fat - tenderness leavening agent - rise liquid - moisture, hold together Proof​ *eggs - flavor, nutrients, richness, color Allowing bread dough to rise or yeast to *sugar - flavor, sweetness activate. What are the leavening agents generally Score​ used in quick breads?​ Cut lines or slits into something. Baking powder baking soda Softened​ egg whites A solid, high-fat content substance that has steam been brought to room temperature in order to make it more pliable. What is the purpose of leavening agents?​ To provide air, steam, or gas to help Whip​ products rise. Baked product is less compact Stir briskly with a whisk to incorporate air. and gives a softer texture. Describe the steps to the biscuit method​ sift dry ingredients Knead​ measure and cut in fat To distribute ingredients more evenly, make a well flakiness develops, to develop gluten measure and add liquid ingredients stir with a fork to form a ball Cut in​ knead To distribute fat and flour into coarse crumb roll out using a pastry blender or 2 knives cut bake on ungreased cookie sheet Batter​ Mixture of flour and liquid Describe the steps to the muffin method​ sift dry ingredients Dough​ make a well Mixture with less liquid than a batter measure and add liquid ingredients stir with a fork until just moistened How does carbon dioxide form and what drop into greased muffin cup does it do in baking?​ bake The soda of the baking powder will react with the acid ingredients it contains to form carbon dioxide, a harmless gas which causes What happens if you overmix muffin the dough to rise when heated. batter?​ They will have peaks on the tops and be meringue tough and heavy. The inside will have long mixture of egg whites whipped with sugar narrow tunnels. Types of fluted edges Fork or pinched, rope or braided What is gluten and what does it do in quick breads? lard as fat for pie crust Protein part of flour, when mixed with a the fat that makes the flakiest pie crust liquid and kneaded sufficiently, gives dough its framework and structure. oil as fat for pie crust fragile crust with no flakiness Quick breads belong to what group in the food pyramid?​ shortening as fat for pie crust Bread, cereal, grain gives a flaky crust but with no flavor Gluten​ Butter as fat for pie crust Water is mixed with flour and formed from This fat makes a delicious flavor but does the protein of the flour not produce as flaky of a crust, has low melting point Leavening agent​ Enables quick breads to rise to become light pie shell and porous baking crust without any filling, fill later single pie crust Lattice top bottom crust and pie filled together Pasty strips are woven like a basket flour Contaminants​ gives structure to a pie Substances that make food unfit for use cream filling foodborne illness​ Use cornstarch thickened pudding mixture, sickness caused by eating food that contains often has meringue topping a harmful substance fruit filling microorganisms​ filling is made of some kind of fruit Living creatures that are visible only through a microscope Pastry A mixture of flour, fat, cold water, salt Symptoms of foodborne illness​ fever, headache, digestive troubles How do you know your pastry was properly mixed? toxins​ when it has formed flaky layers in the crust poisons that cause illness Double Pie Crust Bacteria​ filling & top crust all baked together cannot travel far by itself, needs people, insects, animals and objects to travel Purpose of fat in pastry adds tenderness and helps reduce the food safety​ gluten keeping food safe to eat by following proper food handling and cooking practices Too much flour in pie dough Hard to roll out, tough crumbly dough food safety practices​ crumb crust ​ keep yourself & kitchen clean (clean) A pie crust made of crushed crackers or ​ don't cross contaminate (separate) cookies instead of pastry dough ​ cook food thoroughly (cook) made from something like graham crackers ​ refrigerate food promptly (chill) and butter usually use in a cheesecake Signs of a good pastry sanitation​ Tender, flaky and lightly browned Prevention of illness through cleanliness and food safety custard filling This is with custard made from milk, eggs, personal hygiene​ and sugar Keeping yourself clean to avoid transferring harmful bacteria when handling food 20-second scrub​ using soap and warm water to scrub your What makes food spoil?​ hands for 20 seconds light, heat, air, lack of moisture, too much moisture When to wash or rewash your hands​ after handling raw meat, poultry, fish, Proper food storage preserves a foods’​ shellfish and eggs, if touching hair, nose, nutrients, flavor, texture, and appearance toilet, pets, etc while working with food Proper food storage techniques​ guidelines to a clean kitchen​ ​ buy only what you need ​ sanitize before beginning ​ "first in, first out" rule ​ wash tops of cans ​ follow package directions for storage ​ wash taste test spoon before using it ​ follow use by, sell by,expiration date again ​ clean storage areas regularly ​ change dish towels ​ wash sponges regularly What is the room temperature storage temperature range?​ cross contamination​ 32°F-85°F When harmful bacteria are transferred from one food or surface to another. What is the refrigerator storage temperature range?​ Possible source of cross contamination​ 32°F-39°F cutting board, touching in grocery bags, unwashed hands, etc. 6 kitchen safety basics​ ​ focus on what you're doing temperature danger zone​ ​ dress for safety a temperature range where bacteria grows ​ use the right tool for the job the fastest 40°F-140°F ​ close drawers and doors completely ​ store heavy and bulky items on low 160°F shelves Temperature needed to kill harmful bacteria ​ control clutter internal temperature​ How to prevent falls in the kitchen?​ Temperature at center of thickest part of clean spills, use a stepstool, eliminate any food; must be high enough to kill harmful possible trip hazards bacteria, at least 160°F What to do if a fire starts?​ Rules for serving food safely​ use baking soda ​ keep hot foods hot, at least 140°F use salt ​ keep cold foods cold use a fire extinguisher ​ follow the two hour rule (food use the pan lid should not sit out for longer than 2 NEVER use water hours) NEVER use flour NEVER use baking powder Non-toxic substitutions to a cleaning product?​ diluted vinegar and water baking soda and water mixture What to do in case of an accident in the kitchen?​ stay calm call 911 if necessary get first aid kit if necessary