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Baking Terms for Culinary Students

This document provides a matching activity that pairs terms related to baking (column A) with their definitions (column B). Some of the key terms and definitions included are: - Gluten is a unique protein in wheat that gives cohesiveness to dough. - Emulsifier is a substance that acts as a bridge between two immiscible liquids to form an emulsion, like lecithin in eggs. - Fermentation is the transformation of organic molecules into smaller ones by microorganisms. - Proofing is the last rising of bread dough after shaping before baking. - Unleavened refers to a bread or dough product containing no yeast or chemical leaveners. - Knead

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aiko barnacha
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77 views1 page

Baking Terms for Culinary Students

This document provides a matching activity that pairs terms related to baking (column A) with their definitions (column B). Some of the key terms and definitions included are: - Gluten is a unique protein in wheat that gives cohesiveness to dough. - Emulsifier is a substance that acts as a bridge between two immiscible liquids to form an emulsion, like lecithin in eggs. - Fermentation is the transformation of organic molecules into smaller ones by microorganisms. - Proofing is the last rising of bread dough after shaping before baking. - Unleavened refers to a bread or dough product containing no yeast or chemical leaveners. - Knead

Uploaded by

aiko barnacha
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: Aiko S.

Bacdayan

Matching type: Match column A to Column B


____C___1. Cut and fold A. It is a unique protein in wheat that gives cohesiveness to dough.
_____E__2. Emulsifier B. bread or dough product containing no yeast or chemical
_____A__3. Gluten  C. a combination of two motions - to cut vertically through mixture
and to turn over by sliding tool across bottom of mixing bowl at
each turn. Proper folding prevents loss of air.
____F___4. Muffin D. Is the last rising of bread dough after it is molded into a loaf
and placed in the baking pan.
____G___5. Fermentation E. It is a substance that acts as a bridge at the interface between
two immiscible liquids and allows the formation of an emulsion; a
substance that aids in producing a fine division of fat globules; in
ice cream, it also stabilizes the dispersion of air in the foam
structure. Eggs contain the natural emulsifier lecithin.
_____D__6. Proofing F. It is a small cake-like bread (generally, but not always, a quick
bread) made with a variety of flours, fruits and nuts and baked in
a individual portion
____B___7. Unleavened G. It is the transformation of organic molecules into smaller ones
by the action of microorganisms;
_____H__8. Knead H. Is the action used to manipulate bread dough that forms the
gluten network in dough.
____O___9. Rise I. It is a yeasted bread that is not kneaded but stirred vigorously
_____N__10. Toughener J. To mix two or more ingredients until they are well combined
____K___11. Beat K. To mix with an over-and-over motion to smooth a mixture and
to introduce air.
____M___12. Straight dough L. A substance used to make baked products lighter by helping
them rise. Yeast, baking powder and baking soda are the most
common leaveners used by the home baker.
_____L__13. Leavener M. A single step method of mixing dough in which all the
ingredients are mixed into a single batch and mixed together.
___I____14. Batter bread N. It is an ingredient which enhances the structure of a flour
mixture
_____J__15. Blend O. A stage in the process of making yeast breads where the dough
is set in a warm, draft-free place for a period of time

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