Key Terms Ch 7

Question 1

Beating

Answer 1

Is mixing ingredients vigorously to incorporate air or combine ingredients

Question 2

Blind baking

Answer 2

Is baking a pastry shell before it is filled

Question 3

Fermentation

Answer 3

Is the process that occurs over time when yeast multiplies and produces carbon dioxide. In a bread dough the volume increases as a result of this process

Question 4

Folding

Answer 4

Means gently combining a light, airy mixture with a heavier mixture; a metal spoon or spatula is used in short strokes to prevent loss of air or volume

Question 5

Kneading

Answer 5

Means mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded

Question 6

Proving

Answer 6

Is when a yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in size

Question 7

Resting

Answer 7

Is when the pastry is placed in the refrigerator for a period of time to allow the gluten to relax

Question 8

Rubbing in

Answer 8

Is when the shortening is mixed through dry ingredients with fingertips until the mixture looks like fresh breadcrumbs

Question 9

Shortening

Answer 9

Is a type of solid fat used in food preparation, for example, butter, margarine, lard.

Question 10

Complex processes

Answer 10

Are hands on processes that involve initial decision making that directly affects the outcome of the recipe