Vocab level 2, 8.3 Flashcards
Quick Breads
Popular snack and dessert items and are usually easy and quick to make.
Creaming method
Cream the fat and sugar together to produce a very fine crumb and a dense, rich texture.
Foaming method
A foam a whole eggs, yolks, or whites provides the structure for cakes with a light texture.
Two-stage method
recipe. There is a higher ratio of sugar to flour than in other doughs.
High-ratio cakes
They contain more sugar than flour in the recipe. There is a higher ratio of sugar to flour than in other doughs.
Buttercream
A very popular icing made of sugar and fat (usually butter or shortening, although shortening often has an unpleasant mouthfeel).
Foam
Also called boiled icing, foam icings are made with hot sugar syrup. Bakers ofen use it on cakes, such as lemon or chocolate. Use it the day it is made and appy it in thick layers.
Fondant
Smooth and creamy. Cook fondant by combining sugar, water, and a glucose or a corn syrup. Bakers often use it on eclairs, petits fours, cakes, and napoleans. It becomes a shiny, nonsticky coating when dried.
Fudge
Use cocoa/chocolate, sugar, butter, and a liquid to make fudge icings. Use it on cupcakes, layer, and sheet cakes. Apply it while still warm. Fudge holds well in storage.
Ganache
This is a french term referring to a smooth mixture of chocolate and cream. Used to cover cakes or tortes. Also used to make truffles.
Glaze
This icing can be a simple corn syrup glaze, or it can include a fruit or chocolate. Glazes add moisture, shine, and sometimes flavor to bakery products. They are usually drizzled rather than spread.
Royal icing
Also called decorator’s icing, royal icing is almost always used only for decorations. It dries brittle and is an uncooked icing. Make it from confectioners’ sugar and egg whites, and color it with food coloring if desired.
Souffles
Rely on egg whites and are not as stable as puddings. They are lightened with beaten egg whites and then baked.
