Baking Methods
Cream the butter and sugar until light and fluffy, add eggs and vanilla (scraping the bowl between each addition), add flour and mix until just incorporated, and add garnishes until just incorporated.
What is the Creaming Method?
Harmful organisms that cause foodborne illnesses.
What is Biological Hazards?
What does flour contribute to baked goods?
What is Structure and Gluten?
How many Quarts are in 1 Gallon?
What is 4 Quarts?
What is the three different parts of an egg?
What is the Yolk, the Egg Whites, and the Shell?
Combine dry ingredients first, blend in solid shortening, and then add in liquid ingredients until just incorporated.
What is the Biscuit Method?
What is the TDZ?
What is 41-135 Degrees Fahrenheit?
What does Sugar contribute to a baked good?
What is Flavor, crispiness, and browning?
How many Ounces are in 1 liter?
What is 33.8 Ounces?
Adds moisture and also supports gluten development.
What is Water?
Combine the dry ingredients, add in the liquid ingredients (including the liquid fats) until just incorporated, and fold in garnishes.
What is the Muffin Method?
Single-celled organisms that reproduce by dividing.
What is Bacteria?
What helps create gas in baked goods and helps it rise?
What is Leaveners?
How many ounces are in 2 Gallons?
What is 256 Ounces?
The first step in using this ingredient involves blooming and is softened in cold water.
What is Gelatin?
What method is used when making certain types of cakes like Angel Food and Genoise cake?
What is the Sponge Method?
An organism that causes illness in humans.
What is a Pathogen?
What does Fats contribute to baked goods?
What is flavor, color, moisture, flakiness, and assists with leavening?
How many Tablespoons are in 1 Gallon?
What is 64 Tablespoons?
The liquid that remains after refined sugar is extracted from sugarcane.
What is Molasses?
What are the steps in making a Genoise sponge cake?
1. Combine eggs and sugar and whisk over heat until it comes to 100 degrees Fahrenheit. 2. Beat the eggs and sugar with the whip attachment until it comes to maximum volume. 3. Fold in dry ingredients. 4. Fold liquid fats into the batter.
Bacteria that can survive and grow with or without oxygen.
What is Facultative Bacteria?
This ingredient helps doughs go through a process called fermentation.
What is Yeast?
How many teaspoons are in 1 Gallon?
What is 192 teaspoons?
Is a blend of hard and high protein wheat and the protein percentage ranges from 12 to 14 percent.
What is Bread Flour?