baking words h-p
Terms
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- pasteurization
- the process of heating a liquid to a prescribed temp for a specific period in order to destry pathogenic bacteria
- mix
- to combine in such a way that they are evenly dispersed throughout the mixture
- noodles
- flat strips of pasta-type dough that ocntains eggs; may be fresh or dried
- meringue
- (mug-reng) a foam made of beaten egg whites and sugar
- puree
- to process food to achieve a smooth pulp; food that is processed by mashing, straining, or fine chopping to achieve a smooth pulp
- hydrogenation
- the process used to harden oils; hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temp.
- parchment
- heat-resistant paper used throughout the kitchen for tasks such as lining baking pans, wrapping foods to be cooked in papillote and covering foods during shallow poaching
- melt
- the process by which certain foods, especially those high in fat, gradually soften the liquefy when heated
- herbs
- any of a larg group of aromatic plants whose leaves, stems, or flowers are used to add flavor in foods
- Instant-read thermometer
- a termometer used to measure the internal temp of foods; the stem is inserted into the food, producing an instnt temp readout
- oil
- a type of fat that remains liquid at room temperature
- pathogen
- any organism that causes disease; usually refers to bacteria
- proofing
- the rise given shaped yeast products just prior to baking
- leavener
- an ingredient or process that produces or incorporates gases in a baked product in order to increase volume, provide structure and give texture
- microwave cooking
- a heating method that uses radiation generated by a special oven to penetrate into food. it agitates water molecules, creating friction and heat; this energy then spreads throughout the food by conduction (and by convection in liquids)
- pasta
- an unleavened paste or dough made from wheat flour, water, and eggs; general term for any macaroni product or egg noodle
- macaroni
- any dried pasta made with wheat flour and water; in american usage, an elbow shaped pasta tube
- muffin method
- a mixing method used to make quick bread batters; it involves combining liquid fat with other liquid ingreadients before adding them to the dry ingredients
- lean doughs
- yeast dougs that ocntain little or no sugar or fat; used for french or italian breads
- lard
- the rendered fat of hogs
- potentially hazardous foods
- food on which bacteria thrive
- larding
- inserting thin slices of fat, such as pork fatback, into low-fat meats in order to add moisture
- over spring
- the rapid rise of yeast goods in a hot over, often resulting from the production and expansion of trapped gases
- kneading
- working a dough to develop gluten
- pH
- a symbol for the level of acidity or alkalinity of a solution; expressed on a scale of 0 to 14; 7 is considered neutral or balanced
- putrefactives
- bacteria that spoil food without rendering it unfit for human consumption