Professional Baking Chapter 10

  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.
Card Set
Professional Baking Chapter 10
Professional Baking Chapter 10 vocabulary