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Culinary Test Baking Vocab > vocab > Flashcards

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1
Q

What is Crumb in baking?

A

Small textured pieces in goods where the patterns and sizes of holes change in different goods.

Holes and tunnels in bread are examples of crumb structure.

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2
Q

Define Elastic Crumb.

A

In bread, it should ‘bounce back’ when squished, pliable and springy.

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3
Q

What is Aerated Crumb?

A

Open, airy texture of the inside of a baked loaf of bread, indicating dough aeration and fermentation.

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4
Q

Describe Fine Crumb.

A

In cake, it is light and should smush when squished, soft and tender.

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5
Q

What characterizes Coarse Grained Crumb?

A

Dry and large with thick cell walls, may result from too much water or not enough salt.

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6
Q

What is AP Flour?

A

All-purpose flour, gluten content 10%-12%, suitable for cookies, biscuits, and general baking.

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7
Q

What defines Cake Flour?

A

Low gluten content (7%-9%), very soft, smooth texture, used for cakes and delicate baked goods.

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8
Q

What is Bread Flour used for?

A

Making breads and hard rolls, high gluten content (12.5%-13.5%) for strong texture.

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9
Q

What is Pastry Flour?

A

Intermediate flour (9%-10% gluten) used for cookies, pie pastry, and muffins.

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10
Q

Define Durum Flour.

A

Hard wheat flour with higher gluten content (13.5%-15%), used for making breads.

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11
Q

What is Semolina Flour?

A

Coarsely ground durum flour, high gluten content (13.5% or more), used for pasta and Italian pastries.

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12
Q

What does O.O. stand for in baking?

A

Double O flour, Italian all-purpose flour, fine grind, used for pasta.

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13
Q

What are Strengtheners in baking?

A

Provide stability, with flour as the main strengthener.

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14
Q

What do Fats/Shortenings do?

A

Provide moisture and flavor, examples include butter; they shorten gluten strands.

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15
Q

What are Leaveners?

A

Allow dough or batter to rise; small changes can produce major defects.

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16
Q

Define Baking Powder.

A

Chemical leavener that reacts to produce carbon dioxide gas for rising.

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17
Q

What is Baking Soda?

A

Releases carbon dioxide gas when mixed with a liquid or acid to leaven batter.

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18
Q

True or False: Yeast is an organic leavener used in baking.

A

True.

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19
Q

What are Thickeners?

A

Ingredients that thicken batter/dough; examples include cornstarch, flour, and eggs.

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20
Q

What is Sifting?

A

Separating flour into finer and coarser parts to remove lumps.

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21
Q

Define Sourdough.

A

Naturally leavened bread made from wild yeast created from a fermented starter.

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22
Q

What is a Starter?

A

A mix of flour and water left to ferment and create wild yeast.

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23
Q

What is a Sponge in bread making?

A

A prefermentation where ingredients are combined with the starter and allowed to ferment.

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24
Q

What does Proof refer to in baking?

A

The final rise or fermentation stage of dough before baking.

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25
Define Quick Breads.
Breads made with chemical leaveners that rise quickly, requiring an acidic component.
26
What is the Straight Dough Method?
Mixing all bread ingredients together in one step, including bloomed yeast.
27
What is Enriched Dough?
All ingredients mixed together except fat, which is added gradually at the end.
28
Describe the Two Stage Method.
First mix butter and flour, then add wet ingredients to avoid over-activating gluten.
29
What are High-Ratio Cakes?
Cakes made with more sugar than flour, often used in commercial baking.
30
What is Buttercream?
A mixture of butter and powdered sugar used as cake filling or topping.
31
Define Fondant.
A smooth, pliable paste made of sugar and water, used for candy and cake decoration.
32
What is Ganache?
A whipped filling of chocolate and cream used in desserts like cakes and truffles.
33
What is a Glaze?
A glossy coating applied to food for flavor and shine, can be sweet or savory.
34
What is Royal Icing?
Icing made of sugar and egg whites that dries to a hard glaze for decorating.
35
What does the Cutting Method involve?
Cutting !!cold!! butter into the rest of the ingredients, also known as the biscuit method.
36
What is Docking?
Piercing holes into tart/pie bottoms to distribute heat and prevent bubbling.
37
Define Baking Blind.
Partially or fully cooking pie crust, usually filled with weights or beans.
38
What is Puff Pastry?
Light and flaky pastry made by alternating layers of butter and dough.
39
What is Pate a Choux?
A French dough/batter hybrid used for pastries like cream puffs and éclairs.
40
What is Phyllo dough?
Very thin, unleavened pastry dough used for flaky layers in baked goods.
41
What is Gluten?
A group of proteins that contribute to the elasticity and structure of dough.
42
What is the Creaming Method?
Beating fat and sugar together, often used in cake making.
43
Define Foaming Method.
Beating eggs with or without sugar for sponge cakes and meringues.
44
What is Folding in baking?
A gentle mixing technique to combine light mixtures with heavier ones while preserving air.
45
What does Tare refer to?
0 on scale
46
What is Staling?
The process by which baked goods lose freshness, becoming dry and hard.
47
What does Coagulate mean?
To change from a liquid to a solid or semi-solid state, often caused by heat or acid.
48
Define Caramelize.
Heating food until sugars break down and brown.
49
What is Tunneling?
Formation of large air pockets inside baked goods, often caused by overmixing.
50
What does Steep mean?
Soaking an ingredient to extract flavor.
51
What is Punch Down?
Gently deflating risen yeast dough to redistribute air pockets and relax gluten.
52
What is Conditioning in baking?
Any ingredient that improves the production and consistency of dough.
53
What does Lock In refer to?
Pounding butter to lock it in dough, creating layers.
54
What are Folds and Turns?
Techniques to create layers in laminated dough, requiring careful temperature management.
55
Define Laminated Dough.
Thin layers of dough separated by layers of butter, as in croissants.
56
What are Drop Cookies?
Cookies made from soft dough dropped onto a baking sheet.
57
What are Ice Box Cookies?
Dough rolled into a log, chilled, and sliced before baking.
58
What are Bar Cookies?
Baked dough sliced into bars after baking.
59
Define Cutout Cookies.
Cookies cut into shapes using cookie cutters.
60
What are Wafer Cookies?
Thin, crispy biscuits often used in desserts.
61
What are Sheet Cookies?
Batter spread in a pan and sliced into squares after baking.
62
What are Rolled Cookies?
Cut from stiff dough that has been rolled out.
63
What are Bagged Cookies?
Cookies made by forcing soft dough through a pastry bag.
64
What is a Torte?
Flourless dense cake made of sugar, eggs, and usually chocolate.
65
What is Crème Anglaise?
Light, sweetened custard sauce made with egg yolks, sugar, and hot milk.
66
What does Curdle mean?
When a liquid thickens and develops lumps, often due to overheating.
67
What is a Coulis?
A thin, smooth sauce made by pureeing and straining fruits or vegetables.
68
Define Fruit Syrup.
A sweet liquid made by simmering fruit with sugar and water.
69
what does fat do in baking
shortens the gluten strands
70
pastry, bread, ap, cake (lowest to highest gluten content)
cake, pastry, ap, bread

Culinary Test Baking Vocab (1 decks)

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