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