Professional Baking Chapter 10

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The flashcards below were created by user Anonymous on FreezingBlue Flashcards.


  1. Biscuit Method
    A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
  2. Creaming Method
    A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
  3. Drop Batter
    A batter that is too thick to pour but will drop from a spoon in lumps.
  4. Muffin Method
    A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients.
  5. Pour Batter
    A batter that is liquid enough to pour.
  6. Tunneling
    A condition of muffin products characterized by large, elongated holes; caused by overmixing.

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Author:
 Anonymous
ID:
 13894
Filename:
 Professional Baking Chapter 10
Updated:
2010-04-11 14:15:19
Tags:
baking culinary
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Professional Baking Chapter 10 vocabulary
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