Baking Introduction
Food and Techniques
Baking in Ancient Times
Commercial Baking
Equpiment And Process
100
What is baking?
it is a food cooking method that uses prolonged dry heat by convection
100
What is brsising or slow baking?
Baking the foods in liquid such as water or broth in a closed pan and letting it steam
100
300 BCWhen did the pastry cook became an occupation for Romans?
300 BC
100
In the United States, the baking industry "was built on_____methods used during feudal times
marketing
100
What is required to bake?
An enclosed space for heating- oven
200
What is the most common baking item?
bread
200
En croute is French word for in a crust what foods are usually baked in En croute?
Poultry,game,fish or vegetables
200
How did they make bread easier in Ancient times?
When humans mastered fire they put the paste on hot embers
200
Baking has opened up doors to businesses such as______and_____
cake shops and factories
200
Why does bread become stale?
Recrystallization or loss of moisture
300
heat is transferred from the surface of dough's to their center. True/False
false
300
The encroute method also allows meat to be baked by burying it in the embers of a fire- a favorite method of cooking venison. in this case, the protective casting(or crust) is made from paste of flour and water and is____ before eatting
Discarded
300
Bread baking began in Ancient ________ around 600BC leading to the invention of enclosed ovens
Greece
300
producers try to capture that original appeal by adding the label______
"home-baked."
300
What two heating elements do commercial ovens usually have?
one for baking- thermal conduction Another for broiling- radiation
400
Bking is related to barbequing why?
because the concept of the masonry oven is related to the smoke pit
400
Eggs____ can also be used in baking produce savory or sweet dishes. in combination with dairy products especoa;;y cheese, they often prepared as a dessert.
____ can also be used in baking produce savory or sweet dishes. in combination with dairy products especoa;;y cheese, they often prepared as a dessert.
400
What did the Ancient Egyptians use to bake bread and use to brew beer?
Yeast
400
For example, scones at The Ritz London Hotel"are_____baked until early afternoon on the day
not
400
What does the dry heat of baking do?
it changes the form of starches in the food and causes the outer surface to brown
500
Food is baking because of what?
thermal radtion
500
higher temperatures and shorter cooking times.
Larger cuts prepared without stuffing or coating are more ofen roasted,using larger cuts prepared without stuffing or coating are more often roasted using what two techniques
500
Ovens and worktables have been discovered in archaeolgical digs from __________(Hacilar) to_______(jericho) and date back to 5600 BCE
1) Turkey 2) Palestine
500
________is such an important quality that restaurants, although they are commercial
Freshness
500
(any of these) fatsmelt, gasses from and expand, microorganismsdie, suger dissolves, egg and gluten proteins evaporate, starches gelantinise, gasses evaoirate, browning, enzimes inactivatedWhat are 3 things that occur during baking?
(any of these) fatsmelt, gasses from and expand, microorganismsdie, suger dissolves, egg and gluten proteins evaporate, starches gelantinise, gasses evaoirate, browning, enzimes inactivated
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