Principles of the Bakeshop: Mixing methods and equipment

Question 1

Blending

Answer 1

Mixing two or more ingredients until evenly distributed

Question 2

Beating

Answer 2

Vigorously agitating foods to incorporate air/ develop gluten

Question 3

Creaming

Answer 3

Vigorously combining fat and sugar while incorporating air

Question 4

Cutting

Answer 4

Incorporating solid fat into dry ingredients only until lumps of desired size remain

Question 5

Folding

Answer 5

Very gently incorporating ingredients such as whipped cream or eggs with dry ingredients

Question 6

Kneading

Answer 6

Working dough to develop gluten

Question 7

Sifting

Answer 7

Pressing one or more dry ingredient through a wire mash to remove lumps, combine, and aerate

Question 8

Whipping

Answer 8

Beating vigorously to incorporate air

Question 9

Dough

Answer 9

low water content. Stiff enough to cut into shapes.

Question 10

Batter

Answer 10

Contains more liquids, fats, and sugars than dough.

Question 11

Starch Retrogradation

Answer 11

Process where starch molecules cool, become more dense and expel moisture

Question 12

Aerate

Answer 12

To incorporate air into a mixture through sifting and mixing

Question 13

Three Leavening Agents in Baked Goods:

Answer 13

Air: All products, especially those containing whipped eggs or cream fat

Stream: All products when liquids evaporate of fats melt

Carbon Dioxide: Products containing baking soda, baking powder, baking ammonia, or yeast