Professional Baking Chapter 19

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Author:
Clongwalks
ID:
13964
Filename:
Professional Baking Chapter 19
Updated:
2010-04-11 18:15:38
Tags:
baking culinary cookies
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Description:
Professional Baking Chapter 19 vocabulary about baking cookies
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  1. Bagged
    A cookie makeup method in which the dough is shaped and deposited with a pastry bag.
  2. Bar
    A cookie makeup method in which the dough is shaped into flattened cylinders, baked, and sliced crosswise into individual cookies; a cookie made by this method.
  3. Creaming Method
    A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
  4. Double-Panning
    Placing a baking sheet or pan on or in a second pan to prevent scorching the bottom of the product being baked.
  5. Dropped
    A cookie makeup method in which portions of dough are measured with a scoop or spoon and dropped onto a baking pan.
  6. Icebox
    A cookie makeup method in which the dough is shaped into cylinders, refrigerated, and sliced.
  7. Molded
    A cookie makeup method in which the dough is shaped into cylinders, cut into equal portions, and shaped as desired.
  8. One-Stage Method
    A cookie-mixing method in which all ingredients are added to the bowl at once.
  9. Rolled
    A cookie makeup method in which the dough is rolled out into a sheet and cut into shapes with cutters.
  10. Sheet
    A cookie makeup method in which the dough is baked in sheets and cut into portions.
  11. Sponge Method
    A cake-mixing method based on whipped eggs and sugar.
  12. Spread
    The tendency of a cookie to spread out and flatten when baked.
  13. Stencil
    A pattern cut from plastic or cardboard, used for depositing batter for thin cookies made in decorative shapes.

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