Test 2 Flashcards
Liquids
Develops gluten add structure and texture
Flour
Gives structure and gluten development
Leavening agent
Substance that triggers a chemical reaction to make it rise
Fats
Add richness and flavor Browns and tenderizes
Sweeteners
Flavor tenderness and browning
Eggs
Flavor color richness tenderness binds liquids
Flavorings
Add variety and flavor
Cube / dice
Cutting food in small square pieces 1/2 in
1/8-1/4 dice
Fold
Mix a light fluffy mixture into heavier
Dredge
Coat food heavily
Baste
Pour liquid over
Stir
Food that’s cooking
Chop / mince
Cut food in small irregular pieces
Simmer
Cook food in liquid
Boil
Air bubbles
Types of cookies
Bar brownie Drop cc Roll sugar Molded pb Fridge toll house Pressed spritz
Muffin method
Light mix liquid into dry creating slightly coarse yet tender texture
Types of batter
Pour
Drop
Pour batter
Mixing equal amounts of liquid and flour
Drop batter
Thicker mixture 2:1
Undermixing
Dense texture
Muffin flat
More gluten
Over mixing
Heavy chewy texture
Air tunnels
Dome
More gluten
Muffin steps
Sift dry ingredients
Mix liquid
Add dry to wet
Mix until lumpy
Biscuit method
Only one type of bread Solid fat to dry Crisp and tender Wafer layers 3:1
Biscuit steps
Soft dry ingredients
Cut fat in
Make well put dry ingredients in
Mix dry and wet moistened
Scraper
Scrape foods
Turner
Lift and ten
Pastry blender
Cutting fats
Strainer
drain liquid
Sifter
Sift dry ingredients
Stand mixer
Mix
Wire whisk
Light creamy mixtures
Paddle
All purpose
Dough hook
Make dough
Dutch oven
Multipurpose
Muffin characteristic
Symmetrical light brown
Biscuit characteristics
Crisp layers
