Cookies
How are Bar Cookies made?
A batter or stiff dough placed in a baking pan, then baked and cooled, then sliced into slices
Fat that is mixed in with sugar is what type of Method?
Creaming Method
Define Extracts
Flavorful Oils
How did Quick Breads get their name?
They are easy to make, they do not need to rise, they are quick cooking
In baking, ingredients are given percentages in relation to?
Flour
What oven is best for Cookies
Convection
Cornbread is made from what type of method
Muffin Method
What is Gluten
Protein that is found in flour
How many Quick Bread methods are there?
3
What is the name given to the standardized recipes that bakers use?
Formulas
Chocolate Chip Cookies are what type of Cookies
Dropped cookies
Banana nut muffins is made from the _____ method
Muffin
Define Leavener
Helps your dough a/o batter to rise
What is Durum flour used for?
Breads with (High) 14% gluten
DAILY DOUBLE
What are the 8 general ingredients category used in baking?
Fats, Shortening, Sweetener, Leaveners(Chemical, Organic, Physical), Thickeners, Flavoring, Liquids, and Additives
DAILY DOUBLE
A dough soft enough to be forced through a pastry bag but stiff enough to hold its shape is?
A Bagged Cookie
What are all the methods for quick breads?
Creaming Method
Muffin Method
Biscuit Method
Define Quick Breads
Any baked good that's not leavened by yeast or eggs
Name all the different types of flours
Pastry, Cake, Semolina, All purpose, Durum Bread
What two things are produced as yeast ferments in bread dough?
1. Carbon Dioxide
2. Rising of the Dough
What are the 7 types of cookie preps?
Bagged, Dropped, Molded, Bar, Icebox, Rolled, Sheet cookies
Scone uses this method
Biscuit Method
What is the definition of Thickeners?
An ingredient or agent that can be added to other food ingredients in order to change the viscosity to create a stiffer or a more dense food mixture
(Makes it thicker without changing the taste)
Which one is NOT a quick bread?
A. Waffle
B. zucchini bread
C. Dinner rolls
D. Chocolate chip muffins
C. Dinner rolls
The formula for figuring bakers percentages
(Weight of ingredients/weight of flour) x 100% = percent of ingredients