Baking, Puddings & Chocolate Flashcards
Creaming
ugar and fat (shortening, butter, or other) beaten until light and creamy. A cake making method to incorporate air.
Whisking
to incorporate air into a mixture with a whisk or fork. A method in cake making where the raising agent is air that has been trapped in the cake during mixing.
Rubbing In
a method of cake making which gives a heavy cake a crumbly, moist texture. Raising agent is always bicarbonate of soda
Melting
a method of cake making used for moist cakes, where fat, sugar and syrup are heated together to melt, then cooled, then egg and other liquid added, then flour and other dry ingredients stirred in, not beaten
Fold
gently combining ingredients usually to ensure that mixture stays light and air bubbles retained
Genoise
cake is made using the foaming method of cake-making, in which the sugar and eggs are combined and gently warmed, and then beaten with a whisk until thick and foamy. Cake flour is then carefully folded into the whipped egg mixture, along with melted butter and vanilla and then immediately baked.
Macerate
to soak food in liquid to soften and absorb flavours
Compote
preparation of fresh or dried fruit cooked in sugar syrup
Soft ball
a type of sugar syrup, boiling point of 115c for fondant, fudge, small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand
Hard ball
a type of sugar syrup, boiling point of 124c, marshmallows. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure
Spun Sugar
heating sugar syrup to 152C, then drawn out into long filaments and used to make cotton candy or as a decoration for sweet dishes
To the thread
108C - 110C dropping a spoonful of hot sugar syrup into a bowl of very cold water. If the syrup drips from a spoon and forms thin threads in cold water, thread stage has been reached
To beat
Stir together very rapidly in order to incorporate air
Sabayon
French for Zabaglione an Italian dessert made of whipped and heated egg yolks, sugar, and Marsala wine, served hot or cold
Whisked sponge
a mechanical way of adding air in to the sponge mixture through whisking
Baking Soda
a chemical raising agent, sodium bicarbonate used in cooking, for cleaning, or in toothpaste
Cream of Tartar
potassium bitartrate, a chemical raising agent
Baking powder
a mixture of sodium bicarbonate and cream of tartar, used as a chemical raising agent
Self-raising flour
Flour with added baking powder and salt
Caramel
sugar or syrup heated until it turns brown, used as a flavoring or coloring for food or drink
Victoria sandwich
jam and cream are sandwiched between two sponge cakes; not iced or decorated apart from a dusting of icing sugar
Black Forest Gateau
a chocolate sponge cake with layers of morello cherries or cherry jam and whipped cream and topped with chocolate icing
Sachertorte
specific type of chocolate cake, or torte, with apricot jam invented by Austrian Franz Sacher
Swiss Roll
A thin cake layer is made of flour, eggs, and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in round cross-sectional slices
Ganache
icing or filling made by heating cream and then adding the chocolate to melt
Steaming
is a moist cooking method to retain the moisture in the cake or pudding
Marzipan
uncooked almond paste of ground almonds, sugar and egg
Pralin
a smooth, sweet substance made by boiling nuts in sugar and grinding the mixture, used especially as a filling for chocolates.
Cocoa Making
Cocoa tree, has cocoa pod, has cocoa beans. Beans are then harvested, roasted and then machine ground in to cocoa mass
Cocoa Mass
Contains both cocoa solids (brown) and cocoa butter (white)
Cocoa Solids
Can be dried and made in to cocoa powder
Cocoa Butter
the natural fat present in the bean, add sugar and flavour to make white chocolate
Compound
adding fat and sugar to cocoa solids
Milk Chocolate
is made by adding milk powder to compound
Couverture
adding sugar to cocoa mass, high quality chocolate
Tempering
Great chocolate should have a shiny finish and a good “snap” – that clean clicking sound when you break a piece off. These are created by tempering, the controlled process of raising, lowering and raising the temperature of the chocolate to form exactly the right kind of crystals.
