Worksheetsbaking terminologies 3
Total questions: 10
Worksheet time: 5mins
To beat a mixture until it is light and fluffy
Fold
Beat
Cream
Blend
It is a process to steep or soak something into a liquid to extract its flavors.
Steep
Soak
Incorporate
Infuse
Deflating bread dough, eliminating air bubbles so that it can be easily kneaded and shaped after its first rise.
Proof
Ferment
Deflate
Punch down
It is usually used to melt chocolate and butter gently and gradually over a pot of simmering water.
Bain-marie
Steam cooking
Simmering
Scalding
Helps the baked product incorporate air Adds flavor
Adds protein which gives the batter elasticity and structure
Fat
Salt
Sugar
Eggs
To add one substance to another and mix them together such that they are evenly distributed
mixing
combining
incorporate
blend
This is used to distribute the ingredients in a batter or mixture evenly.
Blending
Kneading
Folding
Mixing
This happens when a liquid separates and forms curds and lumps. Typically used to describe things like eggs, batter and milk
Crump
Lump
Crimp
Curdle
Typically done by sprinkling the gelatin onto the surface of a liquid and letting it sit for about 5 minutes.
Base
Proof
Bloom
Sprinkle
What is Puff pastry?
light and flaky pastry made from a laminated dough
very light pastry made with egg, typically used for eclairs and profiteroles.
a dessert of thin pastry rolled up around a fruit filling and baked
type of pastry that is made with half the quantity of fat to flour, and has a crisp but crumbly texture
