Term
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Definition
| Baker's definition of the interior of the product. |
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Term
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Definition
| Dough that is low in fat and sugar. |
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Term
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Definition
| Dough that contain higher proportions of fat, sugar, and sometimes eggs. |
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Term
| Rolled-in dough (or laminated dough) |
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Definition
| Dough in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. |
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Term
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Definition
| Flour and other dry ingredients are hydrated or combined with liquid ingredients. Loose dry ingredients are gradually picked up and incorporated by the developing dough. |
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Term
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Definition
| All dry ingredients are hydrated and form a rough dough. The dough forms enough to pull away from (or clean up) the bowl into a compact mass. |
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Term
| Initial development phase |
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Definition
| The dough appears rough and under-mixed. |
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Term
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Definition
| Gluten becomes smooth and elastic. |
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Term
| Straight dough method (or direct dough method) |
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Definition
| Consists of one step. Combine all ingredients in the mixing bowl and mix. |
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Term
| Sponge, yeast starter or yeast pre-ferment |
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Definition
| First stage of pre-ferments. |
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Term
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Definition
| A procedure that gives the yeast a head start. |
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Term
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Definition
| Good indication of complete and proper gluten development. Small ball of the developed dough stretched so it is a thin, translucent membrane. |
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Term
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Definition
| The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. |
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Term
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Definition
| An under-fermented dough. |
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Term
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Definition
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Term
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Definition
| Folding the dough after bulk fermentation. |
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Term
|
Definition
| Process: After scaling, pieces of dough are shaped into smooth, round balls. This procedure forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer. |
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Term
|
Definition
| Rounded portions of dough are allowed to rest for 10 to 20 minutes, allowing the gluten to relax, making the dough easier to shape. |
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Term
|
Definition
| Breads baked directly on the bottom of the oven. May be placed in floured baskets or other molds after makeup. |
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Term
|
Definition
| A continuation of the yeast fermentation process that increases the volume of the shaped dough. |
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Term
|
Definition
| Rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat. |
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Term
|
Definition
| Many to most yeast products are brushed with a liquid called a wash, just before baking. Water, starch base, egg wash, commercial aerosol. |
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Term
|
Definition
| In a typical small retail shop, most breads are mixed by the straight dough method. The dough is then given a bulk fermentation time (until molding and proofing) of 1 to 2 1/2 hours. |
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Term
|
Definition
| Made with a large quantity of yeast, preferably instant dry yeast, taken from the mixer at a higher temp (up to 90 degrees) and given only a few minutes' rest before being scaled and made up. |
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Term
|
Definition
| Dough fermented for 5 or 6 hours or longer, sometimes overnight at a temp of 75 degrees or lower. |
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Term
|
Definition
| Slowing the fermentation or proof of yeast doughs by refrigeration. |
|
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Term
|
Definition
| Equipment: A combination of freezer/retarder and proofer. Labor-saving tool. |
|
|
Term
|
Definition
| Dough that is low in fat and sugar. |
|
|
Term
|
Definition
| Dough that contain higher proportions of fat, sugar, and sometimes eggs. |
|
|
Term
| Rolled-in dough (or laminated dough) |
|
Definition
| Dough in which a fat is incorporated into the dough in many layers by using a rolling and folding procedure. |
|
|
Term
|
Definition
| Flour and other dry ingredients are hydrated or combined with liquid ingredients. Loose dry ingredients are gradually picked up and incorporated by the developing dough. |
|
|
Term
|
Definition
| All dry ingredients are hydrated and form a rough dough. The dough forms enough to pull away from (or clean up) the bowl into a compact mass. |
|
|
Term
| Initial development phase |
|
Definition
| The dough appears rough and under-mixed. |
|
|
Term
|
Definition
| Gluten becomes smooth and elastic. |
|
|
Term
| Straight dough method (or direct dough method) |
|
Definition
| Consists of one step. Combine all ingredients in the mixing bowl and mix. |
|
|
Term
| Sponge, yeast starter or yeast pre-ferment |
|
Definition
| First stage of pre-ferments. |
|
|
Term
|
Definition
| A procedure that gives the yeast a head start. |
|
|
Term
|
Definition
| Good indication of complete and proper gluten development. Small ball of the developed dough stretched so it is a thin, translucent membrane. |
|
|
Term
|
Definition
| The process by which yeast acts on the sugars and starches in the dough to produce carbon dioxide gas and alcohol. |
|
|
Term
|
Definition
| An under-fermented dough. |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Folding the dough after bulk fermentation. |
|
|
Term
|
Definition
| Process: After scaling, pieces of dough are shaped into smooth, round balls. This procedure forms a kind of skin by stretching the gluten on the outside of the dough into a smooth layer. |
|
|
Term
|
Definition
| Rounded portions of dough are allowed to rest for 10 to 20 minutes, allowing the gluten to relax, making the dough easier to shape. |
|
|
Term
|
Definition
| Breads baked directly on the bottom of the oven. May be placed in floured baskets or other molds after makeup. |
|
|
Term
|
Definition
| A continuation of the yeast fermentation process that increases the volume of the shaped dough. |
|
|
Term
|
Definition
| Rapid rising in the oven due to production and expansion of trapped gases as a result of the oven heat. |
|
|
Term
|
Definition
| Many to most yeast products are brushed with a liquid called a wash, just before baking. Water, starch base, egg wash, commercial aerosol. |
|
|
Term
|
Definition
| In a typical small retail shop, most breads are mixed by the straight dough method. The dough is then given a bulk fermentation time (until molding and proofing) of 1 to 2 1/2 hours. |
|
|
Term
|
Definition
| Made with a large quantity of yeast, preferably instant dry yeast, taken from the mixer at a higher temp (up to 90 degrees) and given only a few minutes' rest before being scaled and made up. |
|
|
Term
|
Definition
| Dough fermented for 5 or 6 hours or longer, sometimes overnight at a temp of 75 degrees or lower. |
|
|
Term
|
Definition
| Slowing the fermentation or proof of yeast doughs by refrigeration. |
|
|
Term
|
Definition
| Equipment: A combination of freezer/retarder and proofer. Labor-saving tool. |
|
|
Term
|
Definition
|
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Term
|
Definition
| To cook food with dry heat usually in an oven. |
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Term
|
Definition
| The process of mixing to incorporate air. |
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Term
|
Definition
| Portion of product actually consumable. |
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Term
|
Definition
| A gentle mixing method used to preserve air cells. |
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Term
|
Definition
| Thin, glossy, transparent coating that gives shine and prevents drying. |
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Term
|
Definition
| An ingredient that causes dough or batter to rise such as baking powder/soda or yeast. |
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Term
|
Definition
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Term
|
Definition
| A set of instructions for producing a certain dish. |
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Term
|
Definition
| To cleanse completely of microorganisms. |
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Term
|
Definition
| Preparing for dipping, coating, or molding by melting, cooling, and rewarming. |
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Term
|
Definition
| The process of mixing with a whisk at great velocities. |
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Term
|
Definition
| The colored outer portion of the peel of citrus |
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Term
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Definition
| A leavener such as baking soda, powder, or ammonia |
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Term
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Definition
| A semi-liquid mixture used to make cakes breads or coatings for frying. |
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Term
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Definition
| A mixing method that begins by combining butter and sugar. |
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Term
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Definition
| A very thin french pancake. |
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Term
|
Definition
| Flaky buttery yeast roll, shaped into a crescent. |
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Term
|
Definition
| A uniform mixture of two unmixable substances. |
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Term
|
Definition
| The process by which yeast changes carbohydrates into carbon dioxide and alcohol. |
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Term
|
Definition
| The process of whipping egg whites to incorporate air. |
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Term
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Definition
| A type of almond flavored cream. |
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Term
|
Definition
| A rich cream made from chocolate and heavy whipping cream. |
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Term
|
Definition
| A cake made using the main sponge method. |
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Term
|
Definition
| A flavored mixture of confectioner's sugar and butter. |
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Term
|
Definition
| Cake that have more sugar than flour. |
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Term
|
Definition
| A chemical process in which a double sugar splits into two simple sugars. |
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Term
|
Definition
| A soft or creamy dessert made light by the addition of whipped cream, egg whites, or both. |
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Term
|
Definition
| A mixing method in which the mixed dry ingredients are combined with the wet. |
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Term
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Definition
| Heat treated to kill bacteria that cause disease and spoilage. |
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Term
|
Definition
| A custard that usually contains starches to stabilize the eggs. |
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Term
|
Definition
| A weak flour used for pastries and cookies. |
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Term
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Definition
| A weak flour for cake and other delicate pastries. |
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Term
|
Definition
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Term
|
Definition
| Any small cake or pastry that can be eaten in 1 or 2 bites. |
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Term
|
Definition
| Paper thin dough or pastry. |
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Term
|
Definition
| A transparent sweet gel used for decorating cakes. |
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Term
|
Definition
| A small puff of eclair paste. |
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Term
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Definition
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
| Baker's term for Weighing |
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
| A batter or dough of yeast, a pre-ferment |
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Term
|
Definition
| Type of cake made by whipping egg whites and sugar to a foam then folding in flour. |
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Term
|
Definition
| A cake-mixing method based on whipped egg whites and sugar. |
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Term
|
Definition
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Term
|
Definition
| The process of heating cooling and warming in preparation for coating dipping and molding. |
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Term
|
Definition
| German word for layer cake. |
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Term
|
Definition
| A thin crisp cookie molded into a cup shape. |
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Term
|
Definition
| Elongated caverns found in muffins caused by overmixing. |
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Term
|
Definition
| To add a small amount of hot substance to eggs to increase the temperature so the eggs can be added back into the substance's origin. |
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