Fundamentals of Baking Final

Cookie pan preparation includes parchment paper or silicone mats. 

After removing from the oven quick breads should cool in the pan. 

The cold method is the best method for making custard.

For most drop cookies the upper surface should still look moist but not wet.

Docking the dough prevents it from bubbling up.

Quick bread ingredients should be at __________________ temperature before mixing?

The purpose of a wash in pastry is to 

_______ is baking a unfilled pie before adding filling.

Pans are lined with parchment paper to ease removing baked products

Egg yolks provide a custard with more structure. 

How full should you fill muffin pans with batter?

Creme caramel should not be refrigerated before service.

What attachment for the stand mixer should be used for quick breads?

Muffins, cakes, cakes and cookies use mechanical leaveners

What method mixes a custard base by stirring, molding, and baking?

dough that is low in fat and sufar

hard wheat milled from the entire kernel 

Dough for pies and tarts should be rolled to a thickness of 2 inches. 

granulated sugar with molasses

Used to make pasta

The addition of fat and sugar does not have a significant impact on the finished bread product.

The longer yeast in dough remains active: the better the flavor.

___________ are cookies made using batters that can be spread and baked with out losing shape.

Method that blooms the yeast in liquid to allow fermenting. 

A flour with high gluten will result in a softer crumb

Clear flour is a hard wheat made from the endosperm. 

The second bake temperature for a twice baked cookie should be _____ than the first. 

__________ cookies may be formed by hand, stamped, pressed or piped into carved or cast molds.

blend of hard and soft wheat, milled from the endosperm of the wheat

white crystalline "sugar free" sweetener, good for spun sugar

This class is the yummiest class ever.

Corn syrup contains 15-20% ______________.

_____________ are produced from liquid fats that have been chemically altered under pressure. 

Mixing method that mixes all ingredients together. 

What method gently heats a constant temperature to allow even baking?

_____________ grains are polished and remove bran, hull and germ.

What does scaling dough mean?

adding sugar to dough will initially bind it but will ultimately tenderize baked product

What method mixes a custard by heat than pouring into a mold?

Temperature influences the crystallization of sugar.

Crumb toppings create less of a moisture barrier. 

for the creaming method fat and flour are mixed together first

High Gluten flour is milled from entire endosperm, used for bagels, has high gluten

Basic knowledge of how ingredients give bakers freedom to change recipes

soft wheat flour with a low protein content 

Salt weakens gluten strands.

powdered sugar, cornstarch added

Anything form milk, cream or egg wash can be used to wash a pastry dough

Milk or cream is the most common liquid used for making custards.

dough that is high in fat and sugar

Enriched flour replaced the ____________ lost in milling.

derived from cane sugar or beets

Allow bar cookies to cool completely before glazing or icing.

A hot water bath ensures a gentle and even baking temperature.

wheat is the only grain with measurable amount of gluten

very small crystals and dissolves quickly 

make sure a pie dough is room temperature before rolling out. 

It is not important to spread batter evenly when making bar cookies. 

Mrs. Cross will miss you.

Cookie dough that is usually rolled and cut should be refrigerated first. 

Sugar imparts color to crust.

Method that combines all wet ingredients together then adding all dry and kneading.

blending eggs, into a butter/sugar mixture creates an emulsion