TLE Flashcards
1
Q
Achieved by decreasing hydration and development of gluten
A
Tenderness
2
Q
The condition where thin layers of baked dough separate from each other
A
Flakiness
3
Q
A mixture which contains starch as thickeners as well as eggs resulting in a much thicker andd more stable product
A
Pastry cream
4
Q
Made of beaten egg whites and sugar commonly used in any baked products
A
Meringue
5
Q
Sweet mixture made primaarily of sugar often flavoured used to coat baked products
A
Icing
6
Q
Glossy edible coating applied to food
A
Glaze
7
Q
decorate food with edible ornaments
A
Garnish
8
Q
Mixing all the ingridients together with a utensil
A
Stirring
9
Q
Moved vigorously in a back and forth, up and down, and around and around until it is very smooth
A
Beating
10
Q
air is incorporated
A
Whisking
11
Q
A
