Baking Process
What temperature should butter be to make pastries more flaky?
Cold Butter helps make pastries more flaky
What is a chemical reaction?
A chemical reaction is a change that creates a new substance
What does Baking soda do?
Baking soda produces carbon dioxide that traps air inside of your baked goods, making them ‘fluffier.’
What is yeast?
a) Yeast is a seasoning
b) Yeast is a living organism
c) Yeast is a starch
b) Yeast is a living organism
Why does food get crispy in the oven?
The moisture gets sucked out.
How can you activate yeast?
Warm liquids activate yeast.
What can make dough rise BEFORE the baking?
Yeast makes dough rise before baking/frying/cooking.
What is butter made from?
Milk Fats
When baking, the sugar reacts with _____ ____ from the protein (butter, egg, gluten) making the nice gold crispy surface.
Amino Acids
What causes baked good to be different other then adding/removing ingredients? Write at least 1 thing.
The oven temperature, how you mix, how much of an ingredient you add, and dough texture are the main differences in different cakes/cookies/pastries.
What process helps trap carbon dioxide IN the batter?
Stirring
How does butter help in baking?
Butter helps keep the carbon dioxide from the baking soda IN the batter.
What has to happen before food in the oven can change color during the baking process?
The moisture has to get sucked out.
What is the effect of mixing the batters together at the very end?
Some recipes require you to mix the wet and dry ingredients at the very end so that the carbon dioxide doesn't fizzle out before you start baking.
What percent of butter is water?
Butter is 18-20% water
What is added to baking soda to make baking powder?
Cornstarch and cream of tartar.
Egg yolks have a specific structure. What elements are in yolk?
Iron, Zinc, Calcium, Hydrogen, Oxygen, and Phosphorus.