Mixing Methods
Equipment and Principles of Baking
Measurements
Fats
Eggs
100
This is the simplest method of mixing ingredients together, using a spoon, fork, rubber spatula, whisk.
What is stirring?
100
For best results, beating ingredients should be done using a ______________.
What is a stand mixer?
100
One stick of butter is ___ cup.
What is 1/2 ?
100
This is a purpose of using fat in a baking recipe.
What is tenderness, flavor, texture, prevent gluten formation.
100
Unlike the yolk, egg whites contain no _____.
What is fat?
200
This method mixes ingredients so thoroughly they become one.
What is blending?
200
When cutting fat into flour you should use this.
What is a pastry blender.
200
There are 3 teaspoons in 1 _______.
What is a tablespoon?
200
Any fat used in baking is called ________.
What is shortening?
200
When making a meringue, egg whites should be beaten untill this forms.
What are stiff peaks?
300
This method of mixing is used to incorporate air into egg whites or heavy cream for whipped cream.
What is beating?
300
When folding in ingredients into beaten egg whites, this is the best to use.
What is a rubber spatula.
300
When measuring flour, you need to fill the cup or spoon slightly over the top and then ___________.
What is level?
300
Name for the fats that stay solid at room temerature.
What is plastic fat?
300
The purpose of egg yolks in a baked recipe.
What is tenderness, flavor, texture?
400
This method of mixing (plastic fat + sugar) is the most important step when making shortened cakes and most cookies.
What is creaming?
400
To prevent your cake from sticking, you need to do this to your pan.
What is grease and flour?
400
When measuring liquids, pour the ingredient into the cup on a flat surface and check the measurement at ________.
What is eye level?
400
This fat should not be used for making pie crust or scones, but is good for quick breads.
What is oil?
400
What is the purpose of eggs in a recipe?
What is thicken, leaven, emulsify, provide structure, flavor.
500
This method of mixing distributes fat particles into dry infredients.
What is cutting in?
500
This is the method of mixing quick quick breads.
What is the muffin method?
500
How many tablespoons in 1 cup?
What is 16?
500
When solid fat is mixed with flour, a tender product is created due to the shortening of what?
What is gluten?
500
When egg protein is heated or beaten its coiled structure is ____________.
What is denatured?
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