Topic 7 Flashcards
Biscuit
A small, typically round cake of bread leavened with baking powder; baking soda, or sometimes yeast
Batonnet
A basic knife cut measing 1/2 inch x 1/2 inch by 2 1/3 inches
Blade
Flat cutting edge of knife
Blind bake
The process of baking a pie crust or other pastry without filling
Bolster
The thick shoulder of heavy steel located at the front of the handle were it meets the spine
Brunoise
Basic knife cut measuring 1/8 x 1/8 x 1/8
Chef knife
A cutting tool used for various food operations such as mincing, julienning, etc
Cornet
A cone shaped wafer, ice cream cone
Dextrose
The dextrorotatory form of glucose
Docking
To prick a pie crust with a fork before baking
Egg wash
An egg mixture (usually with water or milk brushed onto the surface of a pastry before baking
Filigree
An intricate, delicate, or fanciful ornamentation
Flaky
Breaking or separating easily into small thin pieces
Heel
End of crust of bread
Julienne
A basic knife cut measuring 1/16 x 1/16 x 2 inches
Lattice
A pie crust topping made by weaving strips of pie dough
Mealy
Granular texture
Mince
To cut up into very small pieces
Paring knife
A small knife used manly for peeling fruits and vegetables
Pie dough
Dough make for pies
Scone
A small unsweetened or lightly sweetened biscuitlike cake made from flour, fat, and milk and sometimes having added fruit
Serrated slicer
Having a notched edge or sawlike teeth on knife for cutting
Small dice
Basic knife cut measuring 1/4 x 1/4 x 1/4
Medium dice
Basic knife cut measuring 1/2 x 1/2 x 1/2
Large dice
A basic knife cut measuring 3/4 x 3/4 x 3/4
Tang
The projection of the blade of a took such as a knife, by which blade is held firmly in the handle
Describe the characteristics of the fat in a biscuit if we desire a flaky product
Fat needs to be cold and large pieces need to be mixed in dough
Why do refrigerate a biscuit before we place it in the oven
Allows dough to firm up
Prevents the fat from being overworked
List three reasons to egg wash products
Ensures crisp crust
Makes dessert glossy and lock in moisture
Promotes the gelatinization of starch
How is the liquid added into our dough for the cut in method
Add liquid all at once, must be cold
How do you determine when a custard pie has finished baking?
If you insert a knife and it comes out clean.
Define blind bake in relationship to a pie shell
Blind bake refers to baking a pie dough before adding a fillinh
What is the basic ratio for making pie dough?
3-2-1 referring to the ratio of flour-fat-water
For an uncooked fruit filling it is not desirable to make filling in advance. Why?
Soggy crust
What are the proper dimensuons for a julienne cut
1/8 x 1/8x 2.5 inches
