Q2 WEEK 2 - BAKING METHODS AND TECHNIQUES Flashcards
used to measure dry ingredients; allows you to fill the cup to the top and level off with a straight edge knife
Dry Measuring Cups
a vessel used specifically for measuring liquids
Liquid Measuring Glass
used to measure small quantities of ingredients
Measuring Spoons
deep bowl that is particularly well suited for mixing ingredients
Mixing Bowl
stirring utensil that will not conduct heat as you stir
Wooden Spoon
scrapes a bowl but could melt when used in a saucepan
Rubber Scraper
flexible tool for leveling off ingredients or frosting a cake or cookies
Straight Edge Spatula
wire mesh and rotating bars for breaking up lumps or loosening flour
Flour Sifter
used for rolling and shaping dough
Rolling Pin
used for baking identified as width by length in inches
Cake Pans
pan with round deppression for baking muffins and cupcakes
Muffin Pan
a deep pan used to bake quick and yeast breads
Loaf Pan
pan with a hollow tube at the center allowing for the cake to rise and yet the center to bake evenly
Tube Pan
flat rectangular pans used in an oven; often used for baking bread rolls and flat products such as cookies
Cookie Sheet
tool for cutting or shortening butter into flour for flaky pastries
Pastry Blender
special blade used to cut dough or pie crusts into strips
Pastry Wheel
bag with assorted tips for designing cakes
Decorating Bags and Tips
an appliance which can mix, beat, and knead batters and dough
Electric Mixer
thermally insulated chamber used for heating, baking, or drying of a substance
Oven
is a method done to evenly distribute and combine the ingredients together
Mixing
this process separates the coars particles in the ingredients like flour and sugar by passing these ingredients through a sieve
Sifting
technique of rubbing ingredients against a bowl using a spoon or electric mixer
Creaming
pagmamasa or masa in Filipino; involves the process of pressing, folding, and stretching of dough to develop the gluten in the dough. this makes dough more smooth and elastic
Kneading
often done by rotating a wooden spoon through a mixture as long as necessary until the ingredients are combined
Stirring
incorporates air into the mixture by mechanical agitation
Beating
eggs and cream are usually whipped to fill air in them and make them thick and fluffy
Whipping
combination of cutting vertically into the mixture and then turning it over and over by gliding the spoon across the bottom
Cut and Fold
this is working with two ingredients very gently to retain air in the mixture
Folding
process of mixing a solid fat into flour using a pastry blender or two knives in a scissor like maner
Cutting In
process of heating below boiling point on a double boiler
Scalding
