Baking
Páginas: 12 (2956 palabras)
Publicado: 26 de septiembre de 2010
Vocabulary
1. American Buttercream: one of the most common cake frostings in America.
2. Agar Agar: a gelling agent derived from certain sea vegetables. It is eight times stronger than gelatin.
3. Baguette: a loaf of bread that is of French origin, made with 12 to 16 oz of dough that is shaped into a long skinny loaf ranges from 2 to 3in, in diameter and 18mto 24in, in length. The dough,made pf flour, water, salt, and yeast, yields a paper-thin crisp crust and a light and airy crumb.
4. Baking: to cook food by surrounding it with dry heat in a closed environment, as in a oven.
5. Batter: a pourable mixture of combined ingredients, high in liquefiers.
6. Batard: a type of bread similar to baguette.
7. Biscuit Method:
8. Bread Flour: is a hard wheat flour made fromthe endosperm and is used for breads and soft rolls. Its protein content ranges from 11 to 13%.
9. Baking Powder: a chemical leavening agent composed of sodium bicarbonate, an acid, and a moisture absorber such a cornstarch. When moistened and exposed to heat, it releases carbon dioxide to leaven a batter or dough.
10. Baking Soda: a chemical leavening agent. Sodium bicarbonate is an alkalithat when combined with an acid breaks down and release carbon dioxide. This reaction cause the product to leaven as it is baked.
11. Bench Scraper: is a tool used by bakers to manipulate dough and to clean surfaces on which dough has been worked.
12. Boule: from the French for "ball", is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can bemade of any type of flour.
13. Brioche: a rich yeast dough traditionally baked in a fluted pan with a distinctive topknot of dough.
14. Buckwheat: is not a type of wheat, but a cereal grain that has a distinctive strong, nutty whole-grain flavor and a relatively high fat content.
15. Butter: a semisolid fat made by churning cream; must contain at least 80% milk fat.
16. Buttercream:an icing made of butter, sugar, and eggs or custard, used to garnish cakes and pastries. The four types are Italian, Swiss, French, and German.
17. Buttermilk: a dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid by-product of butter churning, now usually made by culturing skim milk.
18. Cake Flour: is a soft wheat flour with a protein contentranging from 6 to 9%. It used for cakes and cookies.
19. Careme: (8 June 1784–12 January 1833), known as "The King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is oftenconsidered as one of the first, internationally renowned celebrity chefs.
20. Caramel: is a beige to dark brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream and custard.
21. Caramelize: the process of cooking sugar in the presence of heat. The temperature range in which sugarcaramelizes is approximately 3200 to 360o F. The browning of sugar enhances the flavor and appearance of food.
22. Celiac Disease: in an autoimmune disorder of the small intestine that affects one in 133 people in the United States.
23. Challah: is a special braided bread eaten by Ashkenazi Jews and most Sephardic Jews, on the Sabbath and holidays.
24. Chemical Leavened: are chemical mixturesor compounds that release gases when they react with moisture and heat; they are almost always based on a combination of acid and an alkali; these leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.
25. Chocolate: comprises a number of raw and...
1. American Buttercream: one of the most common cake frostings in America.
2. Agar Agar: a gelling agent derived from certain sea vegetables. It is eight times stronger than gelatin.
3. Baguette: a loaf of bread that is of French origin, made with 12 to 16 oz of dough that is shaped into a long skinny loaf ranges from 2 to 3in, in diameter and 18mto 24in, in length. The dough,made pf flour, water, salt, and yeast, yields a paper-thin crisp crust and a light and airy crumb.
4. Baking: to cook food by surrounding it with dry heat in a closed environment, as in a oven.
5. Batter: a pourable mixture of combined ingredients, high in liquefiers.
6. Batard: a type of bread similar to baguette.
7. Biscuit Method:
8. Bread Flour: is a hard wheat flour made fromthe endosperm and is used for breads and soft rolls. Its protein content ranges from 11 to 13%.
9. Baking Powder: a chemical leavening agent composed of sodium bicarbonate, an acid, and a moisture absorber such a cornstarch. When moistened and exposed to heat, it releases carbon dioxide to leaven a batter or dough.
10. Baking Soda: a chemical leavening agent. Sodium bicarbonate is an alkalithat when combined with an acid breaks down and release carbon dioxide. This reaction cause the product to leaven as it is baked.
11. Bench Scraper: is a tool used by bakers to manipulate dough and to clean surfaces on which dough has been worked.
12. Boule: from the French for "ball", is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can bemade of any type of flour.
13. Brioche: a rich yeast dough traditionally baked in a fluted pan with a distinctive topknot of dough.
14. Buckwheat: is not a type of wheat, but a cereal grain that has a distinctive strong, nutty whole-grain flavor and a relatively high fat content.
15. Butter: a semisolid fat made by churning cream; must contain at least 80% milk fat.
16. Buttercream:an icing made of butter, sugar, and eggs or custard, used to garnish cakes and pastries. The four types are Italian, Swiss, French, and German.
17. Buttermilk: a dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid by-product of butter churning, now usually made by culturing skim milk.
18. Cake Flour: is a soft wheat flour with a protein contentranging from 6 to 9%. It used for cakes and cookies.
19. Careme: (8 June 1784–12 January 1833), known as "The King of Chefs, and the Chef of Kings" was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is oftenconsidered as one of the first, internationally renowned celebrity chefs.
20. Caramel: is a beige to dark brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream and custard.
21. Caramelize: the process of cooking sugar in the presence of heat. The temperature range in which sugarcaramelizes is approximately 3200 to 360o F. The browning of sugar enhances the flavor and appearance of food.
22. Celiac Disease: in an autoimmune disorder of the small intestine that affects one in 133 people in the United States.
23. Challah: is a special braided bread eaten by Ashkenazi Jews and most Sephardic Jews, on the Sabbath and holidays.
24. Chemical Leavened: are chemical mixturesor compounds that release gases when they react with moisture and heat; they are almost always based on a combination of acid and an alkali; these leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.
25. Chocolate: comprises a number of raw and...
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