The term for measuring out ingredients by weight
The size to cut your fat pieces into if you desire a flakey result
The chemical leavener that requires moisture and an acid to cause a reaction and produce gas. Must be baked right away!
A type of pastry that is quick to make and bake due to chemical leaveners and can be completed in 2 hours or less
A type of yeast dough that contains little or no fat, sugar and/or eggs (ciabatta, pugliese, baguette)
The mixing method that is most common in bakery that starts with creaming fat and sugar together then adding the eggs, stir in vanilla and then add dry ingredients mixing just until combined
The type of cookie that is most scooped with a pc scoop (#40), then baked and served
The process of yeast feeding on carbs to produce carbon dioxide and alcohol during yeast dough production; also known as the first rise
The main source of gluten in the bakery
Reading your recipe twice, noting questions, blocking ingredients, doing math/conversions, making an equipment list
The most common mixing method for yeast doughs; yeasty water, dry ingredients and fat are combined and kneaded using a dough hook
The type of yeast dough that starts with a rich dough that then has butter incorporated in layers through repeating a folding and rolling out process several times (croissant, danish)
An elastic substance formed from the proteins found in wheat flour, it provides strength and structure to all baked goods. It is the main control factor bakers are always keeping an eye on
A type of yeast dough that contains fat, sugar and/or eggs (challah, sweet rolls, brioche)
The main factor we can control in reducing bacterial contamination in the kitchen (abbrev.)
This basic ingredient in the bakery has nutritional value, is an emulsifier, provides structure and tastes good!
To have a scale set to zero
The process of working a dough either by hand or on a mixer to develop gluten