Baking Terms

"Beating" can best be described by:

• Folding ingredients gently

• Combining ingredients rigorously

• Spreading ingredients thinly

• Letting ingredients rest

"Creaming" Can best be described by:

• Combining fat and sugar

• Combining cream and vanilla

• Combining Puree of fruit and cream

• Combining eggs and sugar

"Dividing" can best be described by:

• Portioning unevenly

• Portioninging into three

• Portioning into eight

• Dividing by the amount required

Finishing a baked a lemon tart by ------- with icing sugar

(a)  

Bread dough develops it's elasticity by -------- for several minutes

(a)  

Choux pastry, whipped cream and meringue are all finished by

• Moulding

• Shaping

• Lining

• Piping

Sweet pastry benefits from which of the following statements before rolling

• Proving and Shaping

• Lining and Shaping

• Resting and Relaxing

• Combining and Shaping

Aeration occurs when ------- vigorously to trap air and develop volume

(a)  

"Crimping" is best described by:

• Creating a decorative edge to paste based items

• Shaping dough products

• Lining individual pastry cases

• Finishing choux pastry

After baking and finishing a lemon tart it is evenly --------- before serving

(a)