Types and Typos
This is the Most popular type of Flour used in Baking
AP Flour
These are ingredients added for flavor
Spices, Nuts, Dried Fruit, Liquid extracts, Chocolate.
Kneading
Physical process that creates gluten in baked products
These are types of quick breads
Pancakes, Muffins, Waffles, Cake, Drop Bisquits, cookies, rolled biscuits, pizza crust
How many servings from the grain group should a person eat daily
7-10oz for men, and 6-8oz for women
This is a Solid type of Fat
Butter, Lard, Shortening
This is the function of Flour in baking
Structure
Cut-In
Breaking down fats into smaller pieces within the dough
Folding-in ingredients means this
Gently lift and turn over the ingredients.
A Cup of Pasta _______ in size and a cup of rice _______
Doubles and Triples
These are types of sweeteners besides sugar
Honey, Brown Sugar, Molasses, Fruit juice, Sorghum, Agave Nectar,
Glutens role in baking
Stretchy protein that traps air and creates a fluffy texture.
"drop" as in Biscuits or Dough
Dropping dough from a spoon to a pan
What are the two kinds of Biscuits
Drop and rolled
Name a type of Legume
Lentils, Beans, Peas and Peanuts
Name two kinds of Flavoring
Vanilla, Fruit, Spices, Nuts, Liquid Extracts, Chocolate
Leavening agents do this in baking
Creates volume
Produces Gas
Rises baked products
Parchment Paper
Special paper used to line pans for baking. Doesn't melt like wax paper
Yeast works by doing this
Eating sugars, and carbs and turning them into CO2 and Alcohol
This is why a Foam cake be cooked in an ungreased pan
prevent deflation of the egg whites
Name all five leavening agents discussed in the book
Air, Steam, Baking soda, Baking Powder, Yeast
This is liquids purpose in baking
Enable chemical and physical changes in baked goods.
Molded Cookies
Shaping the cookies into rounds, or special shapes.
Salt does this in yeast breads
Regulate the action of yeast. Limits stickiness.
Name the Three different parts of a Grain
Bran, Endosperm, and Germ