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A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough. Also referred to as a bench knife or pastry scraper, a dough scraper enables the baker to cut rolled dough into separate sized pieces, cleanly scrape any excess dough off the working surface, and measure amounts of dough (if measurements are imprinted on the blade) to keep the food being prepared consistent in size.
When used as a broad knife, this utensil works nicely to assist with pushing or moving cut vegetables from the cutting board to the pan or when cutting various textures of cheese. It can be used as a scraper to clean crumbs, residue, or burned foods off of a variety of surfaces. And, it works well as a means to level various types of spreads, sauces, icings, or flour as it is measured into cups.
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Dough Scraper term - Related Content |
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| A kitchen utensil that is used to mix and thoroughly combine the ingredients required for making dough. A natural wood handle is both long and sturdy to help maintain leverage ... |
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| A hand utensil that is used to combine ingredients that are being mixed for when preparing various foods with dough. Dough blenders can contain rigid metal blades or narrow ... |
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| A mixture of flour, a leavening agent, and a small amount of liquid ingredients that forms a mass, which is thick, but pliable. Dough is kneaded by hand or a machine an formed ... |
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| A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch. The small piece of dough should ... |
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| Yeast dough that contains butter or some kind of fat or egg yolks. Rich dough produces bread that is soft with a tender cake-like texture. |
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| For many bread recipes the final rising is often the second rising, while other breads may require two or more cycles of rising, punching, and kneading before being shaped and ... |
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Kneading is especially important when preparing yeast breads because it helps to distribute the activated yeast and it enables the protein in the flour to develop into ... |
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| Italian pastry dough that resembles a stuffed turnover when filled. |
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