Show:
Intro
History
Equipment/Process
Methods
100
______ is a method of cooking food that uses prolonged dry heat.
Baking.
100
Where was the worlds oldest oven discovered?
Croatia.
100
Baking needs an ________ space for heating.
Enclosed.
100
What are the three basic methods for quick breads?
1) Stirring (muffin) 2) Creaming 3) Shortening (biscuit)
200
The most common baked item is _______?
Bread.
200
_________ baked bread using yeast which had previously been used to brew beer.
Egyptians.
200
Fuel for an oven can include _______,________,_______,________.
Wood/Coal/Gas/Electricity.
200
The stirring method calls for wet and dry ingredients to be mixed ________ first.
Separately.
300
Baked good typically have a firm dry ______ and a soft ______.
Crust/Center.
300
When did bread baking begin? (year)
600BC.
300
A long handled tool specifically used for removing items from the oven is called?
Peel.
300
In the creaming method _______ and ________ are creamed.
Butter and Sugar.
400
Traditionally, _______ would bake at home and _______ would work in bakeries.
Women/Men.
400
What was known as a respected profession to the Romans?
Pastry Cook.
400
Browning on a baked goods crust is caused by what?
Caramelization of Sugar.
400
In the shortening method, ________ is cut into _______ using a pastry blender.
Fat/Flour.
500
A person who prepares baked goods is known as a ______?
Baker.
500
In 1 AD, how many pastry chefs were in Rome?
300+.
500
Higher levels of fat in a baked item will cause the goods to _______ out during cooking.
Spread.
500
Scones are made using the _______ method.
Shortening.