LESSON 1.3
All-purpose flour
A wheat flour with a medium gluten content of around 12 percent or so. Can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries.
The most common type of frosting, made by combining a type of fat (usually butter) with sugar.
Cake flour
A wheat flour with a lower gluten content, around 7.5 to 9 percent. Its fine, soft texture makes it preferable for tender cakes and pastries.
The chemical process that causes sugars and starches to turn brown when heated.
Defrost
To remove the ice or frost from something frozen by increasing its temperature.
Extract
Refers to the natural substance that has been extracted straight from its source. For example, vanilla extract is the substance that has been retrieved straight from vanilla pods.
Fermentation
A process that converts the sugars and starches in bread dough into simpler substances such as carbon dioxide, which causes dough to rise, producing the holey texture you see in bread. Most bread recipes require two periods of rising.
Firm peaks
Refers to a stage in whipping. When you lift up your beaters/whisk, the peaks should hold their shape better than soft peaks. Firm peaks have more distinct ridges, but with tips that are slightly bent.
A candy paste that can be used to make candies and for covering cakes.
A type of frosting made from melted chocolate and heavy cream.
Laminate
The process of alternating layers of dough with butter. The butter between the thin layers of dough let out steam during baking, helping the pastry puff up and rise, giving pastries such as croissants their delicate, airy and layered texture.
Let rise
To allow the yeast dough to ferment and double its volume.
Levain
A mixture of flour and water that is allowed to ferment before adding it to the main dough. Also known as sourdough starter.
Punch down
Deflating bread dough, eliminating air bubbles so that it can be easily kneaded and shaped after its first rise. Contrary to its name, this process should be carried out gently.
Pre-heat.
To light the oven about 10 mins. in advance to allow the oven temperature to reached a desired degree of heat before the cake is baked.
Prick
To bore a hole in a cake to test if it is already done. It can also mean making a hole on an unbaked pastry using a fork to prevent ballooning.
A hard, brittle icing used for decorating cakes and cookies.
Scrape
Using a sharp-edged instrument to remove something from a surface. For example, scraping bread dough from a work table.
Shortening
Any type of fat added to a baking recipe. Fat interferes with the formation of long gluten strands, literally shortening the strands and producing a crumbly texture.
Tunneling
A large air gap between the crust and the crumb of a loaf of bread, usually caused by letting the dough rise for too long before baking.
VIDEO MATERIALS
Baine Marie
Grease and Line
Grease and Flour
Punch Down
Learning Activity 3
Instruction :
Open the google form attached to this lesson, open it in a new tab.
Answer honestly, do not share your answers with your classmates.
Answer at your own pace. God Bless.
REFERENCES
Learning Materials:
[2]https://bakestarters.com/blogs/tbbt/the-ultimate-a-z-guide-to-baking-terminologies
[3]https://www.thespruceeats.com/glossary-of-baking-terms-1328480
[4]https://www.redpathsugar.com/baking-terminology
[5]https://bakersconfectionery101.weebly.com/baking-terminologies.html
Video Material :
[1]https://www.youtube.com/watch?v=IOn5nICyAc4
[2]https://www.youtube.com/watch?v=xDlIubBbdYs
[3]https://www.youtube.com/watch?v=xDBL05hqDGc
[4]https://www.youtube.com/watch?v=ARm5oDzaMAA
[5]https://www.youtube.com/watch?v=IJx7q7ihpS8