lesson 3 tle

Question 1

Aerate to incorporate air into something

Answer 1

usually a batter.

Question 2

All-in Process a cake production method where all ingredients are mixed together

Question 3

without preliminary stages.

Question 4

B

Question 5

Bain-marie also known as hot water bath

Answer 5

is usually used to melt chocolate

Question 6

and butter gently and gradually over a pot of simmering water.

Question 7

Bake to cook food in a dry heat method inside an oven.

Question 8

Batter a mixture of flours with liquids such as water

Answer 8

milk

Question 9

various foods.

Question 10

Beat mixing a mixture rapidly and intensely to combine ingredients and

Question 11

incorporate air into mixture.

Question 12

Blend to combine ingredients and produce a homogenous mixture.

Question 13

C

Question 14

Caramelize a process of cooking sugar until it turns brown.

Question 15

Coat to cover with a thin layer of flour

Answer 15

sugar

Question 16

Consistency the texture and thickness of a substance.

Question 17

Contamination the state of being contaminated.

Question 18

Chill to refrigerate

Answer 18

to reduce the temperature of food.

Question 19

Cream softening butter or other solid fats such as lard.

Question 20

Crimp technique of pinching the sides and tops of pie or tart crusts.

Question 21

Crust the outer skin of a bread or pie.

Question 22

Cut In mixing butter or shortening into the flour using a knife or pastry blender

Question 23

until they are well mixed.

Question 24

D

Question 25

Dissolve to incorporate a solid ingredient or food to a liquid to form a solution or

Question 26

mixture.

Question 27

Dough a soft

Answer 27

thick mass or mixture of dry ingredients (e.g.

Question 28

liquid (e.g.

Answer 28

water) that is kneaded

Question 29

Drizzle the process of pouring a thin stream of liquid such as glaze or butter over

Question 30

food.

Question 31

Dust sprinkle the surface with flour to avoid mixture to stick to it

Question 32

E

Question 33

Egg wash consists of beaten eggs sometimes mixed with a liquid

Answer 33

usually water or

Question 34

milk

Answer 34

which is brushed onto the bread or pastry.

Question 35

Emulsion a mixture containing liquids that are immiscible such as oil and water.

Question 36

Extract refers to the natural substance that has been extracted from its source.

Question 37

F

Question 38

Fermentation the process of converting sugar into alcohol to produce carbon

Question 39

dioxide

Question 40

Fillings inserted in between cakes to enhance the taste and layering of the cake.

Question 41

Foaming to continuously beat egg white to incorporate air until it becomes

Question 42

light and fluffy.