A type of pie filling that contains raw or cooked fruit, sugar, spices and a thickener; usually a 2 crust pie
A macro nutrient responsible for the growth and repair of tissue
The range of temperature in which harmful bacteria multiply rapidly
A chemical leavener that releases gas when combined with an acid and moisture; sodium bicarbonate
The preferred method of measurement for bakers because it is more accurate and efficient
A step in the 12 step yeast dough production process that releases gas and redistributes heat and yeast
A term for being in trouble or behind; not a good place to be...
A silicone mat that lines a sheet pan that can withstand high temperatures
A macro nutrient that provides energy; it can be broken down into simple and complex
The piece of equipment bakers use to measure out dry ingredients by weight
New yield divided by old yield equals this; used to multiply measurements in a recipe to obtain a desired yield.
A type of cookie that can be scooped or spooned onto a sheet pan, baked and then cooled; chocolate chip, snickerdoodle, etc
A basic ingredients whose main functions are to provide sweetness, caramelization (color), increased shelf life, food for yeast, tenderizer and acts as a creaming agent for fat
The acronym for the 6 preventative measures against bacterial contamination of foods
A form of measurement that is measured in dry or in liquid measure; dry = cups and spoons, liquid = cups, oz or #
The result of over mixing a quick bread and developing too much gluten; gas is trapped by the gluten creating large holes or tubes in the finished product
The continuation of fermentation; 2nd rise
A type of contaminant that includes 6 types of micro organisms; bacteria, virus, parasite, mold, fungi and yeast
What bakers call recipes because we are really just mad scientists...