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Bake Shop Vocab
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Avg score: 63% • Most missed: “Coming off easily in small - flat thin pieces.”
Bake Shop Vocab
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12 Questions

1. Working a dough to develop gluten

2. Coming off easily in small - flat thin pieces.

3. The process of converting unsaturated fats to saturated fats by adding hydrogen

4. Composed of or covered with relatively large particles

5. Mix in with cutting motions

6. A fast expansion of yeast dough during the first few minutes of baking.

7. A substance used to produce fermentation in dough or a liquid

8. A mixture of egg white and sugar - beaten until stiff

9. The process by which cells break down molecules to release energy without using oxygen

10. Decoritive edge of a pie

11. The process of beating fat and sugar together to blend them uniformly and to incorporate air.

12. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.

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