True or False
When cutting biscuits with a round cutter, you should press the cutter straight down, not twist it.
True
What provides the primary structure for baked goods?
Flour: All purpose flour, bread flour, self rising flour, spelt flour
What are the three quick bread mixing methods?
Biscuit Method, Muffin Method, Creaming Method
What controls yeast?
Salt
When chopping and slicing food on counter or table use a
Cutting board
Egg whites act as a tenderizer in baked goods.
False, because their primary function is to provide structure and act as a leavening agent. The high protein content of egg whites coagulates and sets when heated, which creates a firm, stable framework for baked goods. Tenderizing effects are instead provided by fats, sugars, and egg yolks
What gives structure, moisture, flavor, and richness?
Eggs: Whole eggs, Egg whites, Egg yolks.
What should not be used as a leavening agent when baking quick breads?
Yeast
What temperature does yeast grow?
105-115 degrees
3 teaspoons= ___ tablespoon
1 tablespoon
The ideal temperature for fermenting dough is 95 degrees Fahrenheit.
False, because this temperature is too hot for most doughs and can lead to a variety of baking defects. The excessively warm environment causes the yeast to ferment too quickly, leading to poor flavor, a weakened gluten structure, and a sticky, hard-to-manage dough.
What sweetens the product and tenderizes it?
Sugar: White Sugar, brown sugar, powdered sugar, honey, molasses
What type of leavens should you use to create a rise in baked goods?
Chemical leaveners such as baking soda and baking powder
What is Shortening?
a fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew.
When using an electric mixer ,when should you insert the beaters?
BEFORE putting the plug into the outlet.
Over mixing is never a problem with lean bread doughs because of their strong gluten
False, because overmixing lean bread dough is a problem, as the gluten network will eventually break down if mixed for too long, leading to a dough that is sticky and weak, and a final product that is dense and gummy. While lean doughs benefit from strong gluten, there is a limit to how much it can be developed through mixing.
What holds it all together; tenderness and flakiness, richness in flavor?
Fats: Bacon Fat, Lard, Butter, Shortening, oil
How to store quick breads?
Freshly baked items can be stored at room temperature or in the freezer, tightly wrapped.
Freezing bread (when hot/humid) prevents mold growth.
Keep refrigerated doughs in the refrigerator until you plan to bake them.
Store frozen doughs and baked products in the freezer until you are ready to use them
preparing yeast bread does not require exact…
Flour measurements
What type of spoon do you use to stir hot mixtures? Why?
A wooden spoon, because a metal spoon will get too hot and burn your hand. Wooden spoons do not conduct heat so it is safer to use.
To cut means to mix oil and flour
False, It is false that "to cut" means to mix oil and flour in baking because the "cutting in" technique is fundamentally different from incorporating a liquid fat like oil. The technique requires using a solid, cold fat to create a flaky, tender texture, which is not possible with liquid oil.
What rises from chemical reactions and/or fermentation's?
Leavening Agents: baking soda + acid, baking powder, yeast
Describe the biscuit method.
Used for biscuits, shortcakes, and scones. Uses a solid cold fat such as butter, margarine, and shortening. Mix cold fat into flour mixture to form a “pea sized” crumb - a process known as “cutting” important to always keep fat cold and not allow it to soften, chemical leaveners are generally used.
What is the ripe test?
When the dough has doubled in volume, put your two fingers in the middle of the dough, if your imprint remains the dough is ready to shape
What is the standard set of 4 dry measuring cups?
¼, ⅓, ½, 1 cup