third prelim Flashcards
method of cooking food that requires special tools and equipment
baking
flat rectangular metal pans
baking pans
ring shaped pan with fluted side
bundt pan
properly designed cake pans
cake pan
heat resistant porcelain glass cups where individual custard is baked
custard cup
these pans are handy such ad roasting vegetables and baking cookies
jelly roll pan
deep walled rectangular shaped baking pan for most quick breads like banana
loaf pan
rectangular metal baking pan with six or twelve cup slots used to bake muffins
muffin pan
a round shallow slope sided dish with a flat or fluted rim to hold the edge of a pie crust
pie pan
pan with removable bottom and side that release with the flip of e spring mechanism
spring form pan
pan with straight sides
tart pan
pan with removable bottom attached to a center tube
tube pan
used to cut and shape biscuits oe doughnuts
biscuit and doughnut cutter
a device used to help cool down baked goods or store baked goods
cooling rack
bowls in a variety of sizes made from different materials
mixing bowls
a long cylindrical device
rolling pin
a kitchen utensil primarily used to measure the volume of liquid or bulk solid cooking ingredients
measuring cups
types of measuring cups
graduated cups
measuring glass
used to measure small amounts of ingredients
measuring spoon
used to cut all types of pastry
pastry cutter
used to cut butter or other fat into dry ingredients
pastry blender
these tools have many used including scraping batters down from the side
rubber spatula
kitchen tool with an upward bent handle and a wide thin blade
stainless spatula
used to sift and eliminate or separate clumps from ang dry ingredients
flour sifter
a cooking tool made of curved wire used to whisk or stir wet ot dry ingredients
whisk
used to brush liquid type ingredients unto pastries or breads
pastry brushes
scales are used by professional bakers to weigh ingredients
scales
used to determine when foods are fully cooked
thermometer and gauges
an essential tool for cooking or baking
kitchen timer
kinfe with a long serrated glade that cuts easily through bread crusts
bread knife or cake knife
verstile tool used to pipe whipped cream, fill doughnuts
pastry bags
used to line baking sheets before baking cookies
parchment paper or baking paper
an electric handled mixing tool
electric mixer
used for chopping, dicing and mixing the pastry dough
food processor
used to grate foods into fine pieces
grater
used to slice rolls and delicate cakes
kitchen shears
stainless tell strip with a tiny razor
zesters
a set of two pans nested together
double boiler
types of oven
deck oven/ stack oven
convention oven
mechanical oven
rack oven
types of pastry products
doughnuts brownies bagels croissants pies pastries muffins buns pretzels puffs rusks tortillas breads
type of sweet deep fried pastry
doughnuts
types of doughnuts
yeast donuts
cake donuts
these are popular baked chocolate desserts baked similarly like cakes
brownies
one of the most popularly consumed kind of bread
bagels
are flaky, buttery and rich french rolls shaped like crescent moons
croissants
baked the same way but with a piece of chocolate places in the dough first
chocolate croissants
a baked dish usually made out of pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients
pies
sweet baked foods made of dough especially the shortened paste used for pie crust and the like
pastries
individual cup shaped quick breads
muffins
a small sweet bread or bread roll of different shapes
buns
made by combining wheat dough with butter or fat then rolling the mixture out many times over
pretzels
a light pastr case typically one made of puff pastry containing a sweet savory filling
puffs
light dry biscuits or pieces of twice baked bread, especially prepared for use as baby food
rusks
thin flat pancakes of cornmeal or flour
tortillas
staple baked foods prepared from dough of flour and water
breads
types of bread
quick bread
yeast bread
bread made using and ingredient other than yeast or eggs as leavening agent
not left to rise before baking
quick bread
bread that uses yeast as leavening agent
left to rise for up to 1hr
yesst breads
types of yeast breads
basic white bread sweet white bread whole grain bread batter breads sourdough breads
made from flour, yeast, salt, sugar, fat and water
basic white bread
has more sugar than basic white bread
sweet white bread
made from same ingredients as white bread
whole grain bread
made from same ingredients as white bread however more liquid is used.
batter bread
made with a leavening agent called sourdough starter
sourdough bread
types of yeast dough
lean dough
rich dough
dough that is low in fat and sugar
lean dough
a yeast based dough consisting butter, cream and some kind of egg
rich dough
basic methods of cooking dough:
straight dough method
modified straight dough method
sponge dough method
simplest and most common way of mixing yeast dough
straight dough method
the modified straight dough method breaks the SDM into steps
modified straight dough method
this is prepared in two stages which gives the ywaat action a head start
sponge dough method
various kinds of baked goods like small cakes, tarts and other sweet baked good made from ingredients such as flour, butter, shortening, baking powder and eggs
pastries
the trade of making pastries as well as the shop where pastries are sold
patissarie
a soft completed cake mixture
batter
batter made of egg whtes and yolks whipped separately then folded together
biscuits
pulled sugar is placed on a pump and is then used to blow air into the sugar
blown sugar
fruit puree strained to thin consistency
coulis
custard made from eggs, milk, sugar and cornstarch
creme patisserie
type of meringue from dax france
dacquiose
mixture of water, sugar and glucose
fodant
filling or coating made from heavy cream
ganache
a sandwich cookie made from two feather light meringues
macarons
mixtured of almond past, sugar and corn syrup
marzipan
made by beating sugar and whites
meringue
smooth preparation made by combining aerated eggs
mousse
sliced almonds combined with sugar syrup
nougatine
pastry dough prepared by boiling milk and butter
pate a choux
roasted almonds or hazelnuts combind with caramel
praline
crunchy topping of butter sugar and flour
streusel
an often cone shaped bad used to make an even stream of dough
pastry bag
a square or oblong board
pastry board
opposed and counter rotating rollers
pastry brake
an uncooked and blind baked pastry container
pastry case
confectioners custard that is egg and flour thickened
pastry cream
various metal or plastic outlines
pastry cutters
kitchen implement used to properly combine fat
pastry blender
french term used for viennese pastry
twrm for many laminated and puff and choux based pastried
viennoiserie
types of pastry
short crust pastry
sweet crust pasty
puff pastry
choux pastry
most versatile
short crust pastry
pastry for sweet tarts
sweet crust pastry
puff pastry is a delicious flaky all butter pastry
puff pastry
type of pastry for profiteroles and eclairs
choux pastry
