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Professional Baking Chapter 10
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Biscuit Method
A mixing method in which the fat is mixed with the dry ingredients before the liquid ingredients are added.
Creaming Method
A mixing method that begins with the blending of fat and sugar; used for cakes, cookies, and similar items.
Drop Batter
A batter that is too thick to pour but will drop from a spoon in lumps.
Muffin Method
A mixing method in which the mixed dry ingredients are combined with the mixed liquid ingredients.
Pour Batter
A batter that is liquid enough to pour.
Tunneling
A condition of muffin products characterized by large, elongated holes; caused by overmixing.
Author
Clongwalks
ID
13895
Card Set
Professional Baking Chapter 10
Description
Professional Baking Chapter 10 vocabulary about baking quick breads
Updated
2010-04-11T14:44:35Z
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