TLE

• Flour


  Finely ground meal obtained by milling grains.
• Hard Flour or Bread Flour


  high in gluten, 12-14% protein content
• All Purpose Flour


  10-11% protein content, blend of hard and soft wheat flour
• Soft Flour or Pastry Flour


  Comperatively low
• Cake Flour


  has 7-9% protein content
• Sugar 


  Sweet soluble organic compound that belongs to the carbohydrate food group.
• Eggs


  complete proteins
• Shortening


  any fat added to flour mix to increase tenderness
• Leavening Agent


  Causes the dough to rise
• Types of Milk


  Fresh, Evaporated, Condense, Skimmed, Powder
• Sifting 


  Separates course particles
• Creaming 


  Rubbing ingredients to develop soft and fluffy combo of flour and butter
• Kneading


  Makes dough smooth and elastic
• Stirring


  Done by rotating a wooden spoon through a mix
• Beating 


  incorporates air
• Whipping


  Eggs and cream, whipped to fill with air
• Cut and Fold


  Cutting vertically into a mix
• Folding


  working with 2 ingredients very gently
• Cutting In


  Mixing of solid fat to flour
• Scalding 


  Beating below boiling point
• Acid


  Latin word meaning sour, tastes sour. When disolved in water, it releases protons.
• Bain-Marie


  “hotwater bath” used to melt chocolate and butter gently over a pot of simmering water.
• Bake Blind


  baking crust of a pie tart without the filling
• Batter


  mix of dry and liquid ingredients
• Beat


  mixing a mix rapidly
• Blend


  mixing 2 substances together so they become incorporated
• Caramelize


  Process of cooking sugar until it turns golden brown
• Cream


  softening, other solid fats like lard and mixing with orther ingredients. Butter and sugar
• Crumb


  soft inner part of bread
• Crust


  Outer part of a loaf of bread
• Curdle


  Separation of a emulsion
• Decorate


  final appearance of a product is improved by decorating
• Dilute


  Makes a liquid thinner, its strength reduced
• dredge


  to sprinkle sugar over a product
• egg wash


  beaten eggs used to give a golden glaze
• Essence


  artificial flavoring, cheaper and less fragrant
• extract


  natural flavoring, extracted straight from the source
• ferment


  used to grow on the yeast, also used as a starter for fermented goods
• fold


  technique used to describe the egntle incorporation of dry to liquid ingredients
• garnish


  use of additional products to improve presentation