terms Flashcards
Absorption
A characteristic of flour to take up and retain water or liquids.
Acid
pH of less than 7
Alkaline
pH grater than 7
Altitude
at altitude adjustments may be needed in baking cooking time temperature and recipes
Artisan ( Baker)
Skilled craftsman or trade baker who produces bread or bakery goods using production methods that are part hand-made.
Bake
To cook by dry heat in an oven.
Baker percent
In baking formulas primarily based on flour, each ingredient’s weight is measured as a percentage of the total flour weight.
Baking powder
A leavening agent is a base combined with an acid salt and inert ingredients that buffer the active ingredients.
Baking soda
Sodium bicarbonate (2 NAHCO3) reacts in baking but is alkaline and needs the acidity from other ingredients
Baking stone
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.
Batard
A long loaf
Batch
One recipe of a dough or batter, such as bread or cookies
Batter
A thin mixture of flour and water that can be poured or spooned into a pan or on a griddle
Beat
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.
Bench proofing
Period of time the dough rests after dividing and rounding allowing it to recover and relax for molding
Biga
Italian pre-ferment
bind
To thicken or smooth out the consistency of a liquid
Blend
Combine two or more ingredients thoroughly until they seem to be one
Boil
To cook on liquid that is heated until bubbles rise to the surface and break
Boule
Round loaf
Bread
Baked food produced from dough made of flour, water,salt, and other optional ingredients
Bread flour
Flour milled from hard wheat in excess of 11% protein
Bread scoring
Evaluation of finished baked product to determine the quality
Break
The rough portion of the bread crust formed during oven spring between the pan edge and the curve of the loaf top
Brown
To give a cooked surface to food by applying high heat
Capping
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
Caramelization
To heat sugar until brown and a characteristic flavor develops
Cereal grain
Cereal refers to grain and foods derived from them
Chemical leavening
Used in baking in batter or dough to produce carbon dioxide.
Chill
Make the mixture or cooking bowl cold by placing it in the refrigerator or on ice
Chop
To cut into small pieces with a bench cutter, knife, or scissors.
Clarify
To make a substance clear or pure
Coat
To thoroughly cover food with a liquid or dry mixture
Combine
To mix or blend two or more ingredients together
Coarse
Refers to the crumb structure of some baked goods
Cool
To let food stand until it no longer feels warms to the touch
Core
Remove the seeded inner portion of a fruit
Cream
To work one or more foods until soft and creamy
Cream of Tartar
An acidic salt
Crumb
The interior of baked goods
Crush
To pulverize as with herbs and spices used in baking
cut in
To combine fat into dry ingredients with a pastry blender two knives or fingers with the least possible amount of blending
Docking
Slashing or making incisions in the surface of bread or rolls for proper expansion while baking
Dot
To place small dabs or pieces of butter or batter over the surface of a food
Double in bulk
Refers to an expansion of gluten cells in yeast bread that has risen and is ready to be punched down
Double in size
Refers to the final rising before bread is baked
Dough
A mixture of flour, liquids and may have other ingredients that is thick enough to be handled, kneaded or shaped
Dough scraper
A flat heavy metal blade
Drain
To remove liquid from food product
Drizzle
To pour a light amount from a spoon over food
Drop
To deposit even portions of dough on a baking sheet using a spoon or batter dispenser
Dust
To lightly sprinkle the surface of food or dough with sugar, flour, or crumbs.
Egg wash
Whole egg or egg white mixed with small amount of milk or water and brushed over dough prior to baking
Elasticity
Capable of recovering shape after stretching developed gluten in dough is elastic
Enrich
To improve the nutritional value of an ingredient or food
