Baking Ingredients
This flour has the least protein %.
Cake flour
To work dough with your hands using first, a pressing motion and then a folding motion.
Knead
Made from a soft dough that is dropped from spoonfuls onto the cookie sheet.
Drop cookies
Sift the dry ingredients (except sugar) together in a medium sized bowl. Cream the softened shortening (shortening, margarine or butter) with an electric mixer. Add the sugar and continue creaming until the mixture is light and fluffy (this change in colour shows the incorporation of air). Add the eggs and continue beating.
Cake method
This lipid baking ingredient is 100 %fat.
Shortening
Salt
To beat rapidly in order to incorporate air and increase volume of the mixture. Foods most often whipped are egg whites, cream and gelatin dishes.
Whip
Made by mixing a dough from commonly found ingredients. The dough is then rolled it into a log or formed into a rectangle or cylindrical block, which is then chilled, sometimes for a few or more hours
Refrigerator cookies, icebox cookies
Cut the solid fat (shortening or margarine) into the dry ingredients, until the mixture has a coarse texture or the fat is the size of small peas. Add the liquid in small amounts at a time and gently stir with a fork. When the dough forms a soft ball, knead gently to blend all the ingredients. The pieces of fat are left coarse in the mixing method so that the final product will contain layers.
Biscuit method
This sweetener is a liquid by-product of sugar cane refining that is dark.
Molasses
Quick breads use yeast for leavening. True or false?
False- quick breads use chemical leaveners like baking soda and baking powder.
To distribute solid fat into small pieces evenly through dry ingredients, using two knives, a fork or a pastry blender in a cutting motion.
Cut in
Made from a stiff dough that has been refrigerated. The cookies are rolled out into a thin layer and cut with cookie cutters, then baked. This type of cookie is often decorated.
Rolled cookies
Make a well (a hole) in the dry ingredients and pour in the liquid ingredients. Stir only until the dry ingredients are moistened. Gently fold in fruit or other ingredients.
Muffin method
What does confectioners sugar have added to it that powdered sugar does not?
Confectioners sugar has STARCH added.
Arrowroot and tapioca are examples of
Starches
To soften a fat with a spoon or mixer, either before or while mixing it with another food, usually sugar.
Cream
These cookies are made from a slightly stiffer dough that can be formed with your fingers, i.e. rolled into balls and flattened with a fork.
Molded cookies
An emulsion may contain one of the following ingredients
Liquid, an oil, and a stabilizer.
Browning, flavour development, and an aromatic smell are a sign that the _____________ Reaction has occurred.
Maillard
One function or one property of eggs in baking
functions: colour, moisture, structure, flavour, leavening, shortening of gluten strands, emulsification
properties: eg Water, protein, fat, vitamins, and minerals. Yolk contains lecithin, which is an emulsifier.
To blend delicate ingredients gently by using two motions, one to cut through the mixture usually with a spatula and turn the mixture over onto itself; sliding the spatula across the bottom of the mixing bowl, bringing it up the side and folding over on the top.
Fold
Made in a rectangular pan and then sliced into pieces after they are baked. They may be a soft dough spread into a pan or those consisting of several layers
Bar or slice cookies
Two ways of measuring ingredients would be.
by Weight- SCALING
by Volume- liquid and dry measure
The more you knead me, the more prevalent I become...... (I am also tough and rubbery)
Gluten