Baking Basics
This is what should be done to the oven before you begin baking?
What is preheating?
Ths ingredients provides most of a muffins structure.
What is flour?
Your muffin is still wet and gooey in the center.
What is underbaking?
Pumpkin puree adds a large amount of what to the batter.
What is moisture?
The process that causes baked foods to turn golden brown and develop new flavors.
What is the maillard reaction?
This tool is best for accurately measuring flour and sugar by weight.
What is a kitchen scale?
This ingredients sweetens and helps with browning.
What is sugar?
Your muffins came out extremely dry.
What is too much flour or overbaking?
Muffin cups should be filled relatively evenly for this reason.
What is even baking?
Baking powder belongs to which category of ingredients.
What is a leavening agent?
Flour should generally be measured by this method when using measuring cups.
What is leveling?
What is the binder?
Your muffins are tough with tunnels running through them.
What is overmixing?
This simple test can help you determine the doneness in the center of the muffin.
What is the toothpick test?
When flour is mixed with liquid, two proteins can combine to form this stretchy network.
What is gluten?
Muffin batter should be mixed only until this happens.
What is until the dry ingredients are moistened/combined?
Baking powder produces this gas, which causes muffins to rise.
What is carbon dioxide?
Your muffins barely rose. You're missing one key ingredient.
What is baking powder?
You see streaks of dry flour in your finished batter. What went wrong?
What is undermixed?
Why can overmixing muffin batter make muffins tough?
What is too much gluten development?
Unlike many cooking methods, baking requires especially careful attention to this.
What is accurate measurements/proportions?
Fat makes muffins softer by limiting some gluten development creating this desirable quality.
What is tenderness?
One muffin is burnt while another in the same pan is underdone.
What is uneven proportining?
Your group measures flour by packing the measuring cup tightly into the flour container. Predict the likely result.
What is dry or dense muffins beacause too much flour was used?
A group makes a perfect batter but leaves it sitting for too long before baking. Why might the muffins not rise well?
What is the leavening reaction began before the muffins entered the oven, so carbo dioxide was lost?