Quick Breads
What are the two types of leavening agents?
Baking soda & Baking Powder
Name the three most common fats used in baked goods.
Oil, Shortening, Butter, Margarine
What leavening agent does yeast dough require?
Yeast
What 4 skills should a manager have?
Communication, Leadership, Problem Solving, Time Management, Adaptability
How many teaspoons are in 1 Tablespoon?
3
What are the two types of quick breads?
Pour batter & Dough
Name three Large Bakeshop equipment.
Oven, Mixer, Sheeter, Proofer
Why do we knead dough?
To develop the gluten
When inspecting an order of fresh vegetables and frozen chicken, what red flags should you look for?
Signs of frost bite, Mold, Improper temperature, cross contamination, open/damage packages
What does yield mean in a recipe?
the number of servings
Name three examples of quick breads.
Pancakes, Loafs, Muffins, Scones, Biscuits
What are the 5 leavening agents in baking?
Air, Steam, Baking soda, Baking Powder, Yeast
What is the difference between straight-dough method and Sponge Method?
Stright-dough is when you place all ingredients in a mixer, with-out blooming the yeast, while the Sponge method you bloom the yeast first and then mix ingredients together
Name the types of products purchased.
Perishable, semi-perishable, non-perishable, and nonedible
What are the parts of a recipe?
Name, Yield, Ingredients, Directions/Instructions, portion size, Time & Temperature
What is a quick bread?
Quick Breads are those products that have a bread- or cake-like texture, but don’t contain yeast.
What does it mean to cream?
Creaming means to combine fat and sugar together and incorporating air
What does it mean to proof dough?
This process allows to dough to rise or double in size before baking
What does FIFO mean?
First in, first out; which means items stored first should be used first
What do these abbreviation stand for?
Tbsp or T
Tsp or t
C
Pt
Qt
G or gal
Tablespoon
teaspoon
cup
pint
quarter
gallon
What is the difference between folding and stirring ingredients?
*
folding is when you are gently add light, airy ingredients to a mixture, while stirring is blending ingredients together
Why do you need to slash or dock your dough?
to help gases escape from the hard crust, and to reduce air pockets in the dough
You are making hamburgers that weigh 4 oz. each when uncooked and 3.5 oz when cooked, what it the shrinkage percentage of the hamburger?
Hint: AP Weight divided by Shrinkage
12.5% of shrinkage