1. Egg Wash: It's a mixture of beaten eggs and liquid (usually water or milk) which is brushed onto baked goods like pastries before cooking. It gives the baked goods a shiny, golden color and can also be used to help toppings or seasonings stick to the surface.

2. Elasticity: In culinary terms, it refers to the ability of dough to spring back to its original shape after being stretched or expanded. This property is usually due to the presence of gluten in the dough.

3. Fermentation: It's a metabolic process that converts sugar to acids, gases, or alcohol. In baking, yeast is used to ferment the sugars present in the dough, producing carbon dioxide gas which makes the dough rise.

4. Lean Dough: It's a type of dough that is low in fat and sugar. The basic ingredients are flour, water, yeast, and salt. Bread is a common product made from lean dough.

5. Gluten: It's a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.

6. Kneading: It's a process in baking where the dough is worked to develop the gluten. This is usually done by pressing and folding the dough.

7. Leavening Agent: It's a substance used in doughs and batters that causes them to rise. The most common leavening agents are yeast, baking powder, and baking soda.

8. Proofing: Also known as proving, it's the final dough-rise step before baking, where the dough is allowed to rest and rise a final time. During this step, yeast ferments the dough and produces gases, thereby leavening the dough.

9. Shortening: It's a type of fat that is solid at room temperature. It is used in baking to inhibit the formation of gluten strands, creating a "short" (crumbly) texture. It can be made from animal fat, vegetable oil, or even margarine.

10. Slack Dough: It's a term used to describe dough that is soft and sticky because it contains a high proportion of water compared to the flour. It's often used for rustic breads and pizza dough.

Question

1. Egg Wash: It's a mixture of beaten eggs and liquid (usually water or milk) which is brushed onto baked goods like pastries before cooking. It gives the baked goods a shiny, golden color and can also be used to help toppings or seasonings stick to the surface.

2. Elasticity: In culinary terms, it refers to the ability of dough to spring back to its original shape after being stretched or expanded. This property is usually due to the presence of gluten in the dough.

3. Fermentation: It's a metabolic process that converts sugar to acids, gases, or alcohol. In baking, yeast is used to ferment the sugars present in the dough, producing carbon dioxide gas which makes the dough rise.

4. Lean Dough: It's a type of dough that is low in fat and sugar. The basic ingredients are flour, water, yeast, and salt. Bread is a common product made from lean dough.

5. Gluten: It's a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough.

6. Kneading: It's a process in baking where the dough is worked to develop the gluten. This is usually done by pressing and folding the dough.

7. Leavening Agent: It's a substance used in doughs and batters that causes them to rise. The most common leavening agents are yeast, baking powder, and baking soda.

8. Proofing: Also known as proving, it's the final dough-rise step before baking, where the dough is allowed to rest and rise a final time. During this step, yeast ferments the dough and produces gases, thereby leavening the dough.

9. Shortening: It's a type of fat that is solid at room temperature. It is used in baking to inhibit the formation of gluten strands, creating a "short" (crumbly) texture. It can be made from animal fat, vegetable oil, or even margarine.

10. Slack Dough: It's a term used to describe dough that is soft and sticky because it contains a high proportion of water compared to the flour. It's often used for rustic breads and pizza dough.

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