terms

Question 1

Absorption

Answer 1

A characteristic of flour to take up and retain water or liquids.

Question 2

Acid

Answer 2

pH of less than 7

Question 3

Alkaline

Answer 3

pH grater than 7

Question 4

Altitude

Answer 4

at altitude adjustments may be needed in baking cooking time temperature and recipes

Question 5

Artisan ( Baker)

Answer 5

Skilled craftsman or trade baker who produces bread or bakery goods using production methods that are part hand-made.

Question 6

Bake

Answer 6

To cook by dry heat in an oven.

Question 7

Baker percent

Answer 7

In baking formulas primarily based on flour, each ingredient’s weight is measured as a percentage of the total flour weight.

Question 8

Baking powder

Answer 8

A leavening agent is a base combined with an acid salt and inert ingredients that buffer the active ingredients.

Question 9

Baking soda

Answer 9

Sodium bicarbonate (2 NAHCO3) reacts in baking but is alkaline and needs the acidity from other ingredients

Question 10

Baking stone

Answer 10

Quarry tile or rectangular stoneware in the oven all 2-3 inches of space between the stone and oven walls on all sides for airflow to preheat stones and bake directly on the stone.

Question 11

Batard

Answer 11

A long loaf

Question 12

Batch

Answer 12

One recipe of a dough or batter, such as bread or cookies

Question 13

Batter

Answer 13

A thin mixture of flour and water that can be poured or spooned into a pan or on a griddle

Question 14

Beat

Answer 14

To agitate one or more ingredients rapidly using a brisk and over motion to add air into a mixture using a spoon, whisk rotary beaters, or electric mixer.

Question 15

Bench proofing

Answer 15

Period of time the dough rests after dividing and rounding allowing it to recover and relax for molding

Question 16

Biga

Answer 16

Italian pre-ferment

Question 17

bind

Answer 17

To thicken or smooth out the consistency of a liquid

Question 18

Blend

Answer 18

Combine two or more ingredients thoroughly until they seem to be one

Question 19

Boil

Answer 19

To cook on liquid that is heated until bubbles rise to the surface and break

Question 20

Boule

Answer 20

Round loaf

Question 21

Bread

Answer 21

Baked food produced from dough made of flour, water,salt, and other optional ingredients

Question 22

Bread flour

Answer 22

Flour milled from hard wheat in excess of 11% protein

Question 23

Bread scoring

Answer 23

Evaluation of finished baked product to determine the quality

Question 24

Break

Answer 24

The rough portion of the bread crust formed during oven spring between the pan edge and the curve of the loaf top

Question 25

Brown

Answer 25

To give a cooked surface to food by applying high heat

Question 26

Capping

Answer 26

When yeast loaves are under proofed and the interior pushes up the top crust leaving a rough, sharp edge along the side of the loaf having the appearance of a cap

Question 27

Caramelization

Answer 27

To heat sugar until brown and a characteristic flavor develops

Question 28

Cereal grain

Answer 28

Cereal refers to grain and foods derived from them

Question 29

Chemical leavening

Answer 29

Used in baking in batter or dough to produce carbon dioxide.

Question 30

Chill

Answer 30

Make the mixture or cooking bowl cold by placing it in the refrigerator or on ice

Question 31

Chop

Answer 31

To cut into small pieces with a bench cutter, knife, or scissors.

Question 32

Clarify

Answer 32

To make a substance clear or pure

Question 33

Coat

Answer 33

To thoroughly cover food with a liquid or dry mixture

Question 34

Combine

Answer 34

To mix or blend two or more ingredients together

Question 35

Coarse

Answer 35

Refers to the crumb structure of some baked goods

Question 36

Cool

Answer 36

To let food stand until it no longer feels warms to the touch

Question 37

Core

Answer 37

Remove the seeded inner portion of a fruit

Question 38

Cream

Answer 38

To work one or more foods until soft and creamy

Question 39

Cream of Tartar

Answer 39

An acidic salt

Question 40

Crumb

Answer 40

The interior of baked goods

Question 41

Crush

Answer 41

To pulverize as with herbs and spices used in baking

Question 42

cut in

Answer 42

To combine fat into dry ingredients with a pastry blender two knives or fingers with the least possible amount of blending

Question 43

Docking

Answer 43

Slashing or making incisions in the surface of bread or rolls for proper expansion while baking

Question 44

Dot

Answer 44

To place small dabs or pieces of butter or batter over the surface of a food

Question 45

Double in bulk

Answer 45

Refers to an expansion of gluten cells in yeast bread that has risen and is ready to be punched down

Question 46

Double in size

Answer 46

Refers to the final rising before bread is baked

Question 47

Dough

Answer 47

A mixture of flour, liquids and may have other ingredients that is thick enough to be handled, kneaded or shaped

Question 48

Dough scraper

Answer 48

A flat heavy metal blade

Question 49

Drain

Answer 49

To remove liquid from food product

Question 50

Drizzle

Answer 50

To pour a light amount from a spoon over food

Question 51

Drop

Answer 51

To deposit even portions of dough on a baking sheet using a spoon or batter dispenser

Question 52

Dust

Answer 52

To lightly sprinkle the surface of food or dough with sugar, flour, or crumbs.

Question 53

Egg wash

Answer 53

Whole egg or egg white mixed with small amount of milk or water and brushed over dough prior to baking

Question 54

Elasticity

Answer 54

Capable of recovering shape after stretching developed gluten in dough is elastic

Question 55

Enrich

Answer 55

To improve the nutritional value of an ingredient or food