Ingredients
Ingredients that produce gases in batters and doughs.
Leavening Agents
Three examples of leavening agents:
What is Baking soda, baking powder and yeast
Three types of liquids in a recipe:
What is water, milk, and/or fruit juices
Always wear two of these when dealing with hot pans
oven mitts
Line your pans with this to prevent overcooking, and help with an easier clean-up.
parchment paper
Serves as a tenderizing agent, adds flavor & richness in baked products.
Fat (Butter/Oil)
3 common types of flour:
All-Purpose, Wheat, Almond, Cake, Seminole
When baking, it is important to have the correct consistency of what?
butter
Where should you always spray your pans? *2 right answers*
over the sink or the garbage can
Type of butter best used for baking (salted or unsalted)
unsalted
Help incorporate air and acts as a "binding" ingredient
Eggs
What category are these ingredients apart of: butter, eggs, oil, water, sugar, vanilla
Liquid or wet ingredients
Why is it important to stir flour in the container before you measure it?
Avoid air pockets, even consistency
The most dangerous type of knife
dull knife
The most common size of egg, one that you should use in baking unless specified otherwise
Large
Gives structure to baked products
Flour
Two functions of sugar:
Gives sweetness to baked products
has a tenderizing effect and helps crusts brown
retains moisture
What is the best way to tell if a cake is done baking?
Use a toothpick
Never consume unbaked (raw) ______.
eggs
If the recipe says to bake for 10-15 minutes, what should you set the timer for?
10 minutes - you can always add, you can't take away
Adds flavor and regulates the action of the yeast
Salt
Chemical reactions during baking cause these ingredients (leavening agents) to release this
Carbon dioxide gas
To keep leftover cookies extra soft, store them with this
The danger zone for food is
40-140 degrees F
You should never overmix this
Muffins or Quick Breads