Core baking fundamentals such as leavening agents, mixing methods, and oven temperature terms, one concept per card, distinct from the deeper Baking Science deck in Food and Drink.
31 cards · basic cards · AI-written, checked twice. Edit anything.
- What is baking powder?
Show answer
A leavening agent containing baking soda, acid, and starch- What is baking soda?
Show answer
Sodium bicarbonate, a base that produces CO2 when combined with acidic ingredients- What is yeast?
Show answer
A living microorganism that ferments and produces carbon dioxide gas- What is cream of tartar?
Show answer
An acidic powder used to stabilize egg whites and activate baking soda- What is the difference between active dry yeast and instant yeast?
Show answer
Instant has smaller granules and hydrates faster than active dry yeast- What does proofing dough mean?
Show answer
Allowing yeast dough to rise before baking to develop flavor and structure- What is creaming?
Show answer
Beating butter and sugar together until light, fluffy, and pale- What is folding?
Show answer
Gently combining ingredients by cutting down, across, and turning over to preserve air- What is the ribbon stage?
Show answer
When beaten eggs and sugar are pale and form ribbons that fall in thick trails- What are stiff peaks in whipped egg whites?
Show answer
Peaks that form upright points and hold their shape without curling- What are soft peaks in whipped egg whites?
Show answer
Peaks that form but curl over at the tips instead of standing upright- What is kneading?
Show answer
Pressing and stretching dough to develop gluten structure- What does whisking do in baking?
Show answer
Incorporates air into ingredients and combines them thoroughly- What is preheating the oven?
Show answer
Heating the oven to the target temperature before placing food inside- What is convection baking?
Show answer
Baking with a fan that circulates hot air for more even and faster cooking
FlashKeepers