Quick Breads
What are quick breads?
breads that can be made quickly with a chemical leavener.
Describe the "spoon and level" method of measuring flour.
Fluff flour with a spoon, scoop it into the measuring cup, level it off with a knife.
The temperature danger zone is between __ and ___ degrees F.
41 and 135
What knife is considered the "workhorse" of the kitchen?
Chef's knife.
What is a "bench scraper" and what do we use it for?
List 3 examples of quick breads
muffins, pancakes, waffles, crepes, etc.
Which is more accurate: volume or weight measurement?
When foods are left in the temperature danger zone for too long, bacteria _______.
Thrives
What small knife would we use to peel fruits and vegetables?
Paring knife.
How many ounces are in a pound?
16
What happens to a quick bread if you over mix or over stir the batter?
it gets tough
What are examples of semi-liquids in baking?
sour cream, yogurt, apple sauce, mashed banana, molasses, peanut butter, etc.
What should you never put on a grease fire?
Water/ice/snow
What is the kitchen aid attachment that we use for the "creaming method" when preparing muffins, cakes, or cookies?
Paddle attachment
How many teaspoons are in a tablespoon?
3
Describe the "muffin mixing method."
combine dry ingredients in one bowl and wet ingredients in another, then gently fold the wet into the dry until just moistened and lumpy, never smooth, and bake immediately to ensure a tender crumb, avoiding tough muffins from overmixing
How do we typically measure brown sugar?
Packed in a dry measuring cup
What is the known safe internal temperature for chicken and where on the bird should you take your measurement from?
165 degrees F, the thickest part.
Which kitchen aid mixer attachment would we use to make meringue or whipped cream?
Whisk
How many cups are in a pint?
2
Why do we use room-temperature eggs, butter, and dairy when using the Creaming Method or the Muffin Mixing Method
ensures they blend smoothly, emulsify effectively, and trap air, creating a tender, evenly textured, and fluffy baked good; cold ingredients resist mixing, leading to lumpy, dense batters that don't rise well. This allows fats and liquids to form a stable emulsion with sugar and flour, incorporating tiny air bubbles that expand in the oven, providing lift and a light crumb.
What is the trick we learned to easily remove liquid sweeteners from a measuring cup?
Lightly spray with vegetable oil.
How long can food safely remain in the temperature danger zone before needing to be discarded?
Up to 4 hours, but 2 is preferred.
What is a pastry blender used for? What does it look like?
For blending fats into dry ingredients.
What is a "microplane zester"? What would we use it for?
Fine tooth grater for zesting citrus, grating garlic, grating cheese or spices such as nutmeg.