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Bread and Pastry
Bread and Pastry
1. the repertoire is lengthy, dehydrated vegetables salt, assorted herbs, spice and salt
1. kosher salt
2. bread flour
3. flavored salt
4. table salt
6. water and milk used to rehydrate to activate yeast and blend to flour to make sticky elastic dough
1. bundt pan
2. all purpose cream
3. liquids
4. molasses
12. same as heavy cream that contains a high proportion of fat and will whip to double its volume.
1. dark german chocolate
2. all purpose cream
3. all purpose flour
4. bread flour
18. butter, oil, and shortening adds tenderness and flavor to breads
1. batter
2. bake
3. fat
4. beat
22. to draw out the flavor, turn in, counter balance the spices
1. batter
2. salt
3. beat
4. eggs
27. smooth, sweet, dark amber syrup extracted directly from sugar cane juices
1. raw sugar
2. rock salt
3. batter
4. molasses
29. a chemical leavening agent that works by producing co2, make breads and cakes rise.
1. baking powder
2. cake flour
3. bread flour
4. flavored salt
30. single cell plant, produce co2 causes the mixture to rise
1. yeast
2. blend
3. beat
4. table salt
31. also called bicarbonate of soda, make also breads and cakes rise.
1. baking powder
2. cake flour
3. baking soda
4. bread flour
37. kind of flour milled from soft wheat with less protein, 7 to 8% protein
1. caramelize
2. bread flour
3. cake flour
4. corn syrup
38. special blend of wheat that contains hogh protein needed for gluten, 12 to 14% protein
1. rye flour
2. flavored salt
3. bread flour
4. baking powder
49. a flour processed by moistening and then redrying the flour to form agglomerates
1. unsweetened chocolate
2. baking powder
3. instantized/quick mixing flour
4. instant cocoa mixes
50. flower nectar that has been process and condensed by bees
1. yeast
2. honey
3. blend