History of Baking
Who were considered the first real bakers?
Greeks
It serves as the foundation of every baked product.
Flour
This usually refers to the large items in the kitchen, such as a stove, refrigerator, microwave oven, and similar cooking implements.
Equipment
A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
Batter
It is a type of chemical leavening agent that contains pure sodium bicarbonate and needs to be paired with an acid for the carbon dioxide to be released.
Baking Soda
It was the first pastry and cook's association during the Roman Empire.
Pastillarium
It enhances and balances the taste of baked products.
Salt
These are used for measuring dry ingredients.
Measuring cups
It is to stir together very rapidly to incorporate air.
Beat
It is a type of yeast that needs to be dissolved in lukewarm water before using.
Active Yeast
Who had a significant influence on the Roman Empire by contributing to the development of the baking industry?
Greeks
This ingredient adds flavor, color, retains moisture, and acts as the food for the yeast.
Sugar
It is like a spatula to remove things stuck on the sides of a bowl or mixer, such as dough, batter, meringue, etc.
Rubber Scraper
It is to pour a thin stream of liquid on top of something.
Drizzle
What are the three types of leavening agents?
PHYSICAL, BIOLOGICAL, CHEMICAL
True or False: Ovens don't have temperature control during the ancient times.
TRUE
It is used to soften and tenderize the product giving it a flaky texture.
Fat
It is a sieve that separates larger pieces into smaller ones, like flour.
Sifter
It is the process of combining dough by hand on a hard surface.
Knead/Kneading
These are substances or ingredients used in dough or batter to make it rise.
Leavening Agents
What material did ancient people use to build the first ovens?
Stones
It is the protein in flour that provides baked products with their basic structure.
Gluten
These measure dry or wet ingredients in ΒΌ teaspoon (1.25ml) up to 1 tablespoon (15ml).
Measuring spoon
It is to beat together sugar and butter until a light, creamy texture, and color have been achieved.
Cream/Creaming
Egg whites or cream whipped to the point where a peak stand completely erect.
Stiff Peak