when baking was first industrialized baking was automated by what?
machines
100
All types of food can be baked but some require special care and protection from . Various techniques have been developed to provide this protection.
Direct Heat
100
more than 300around 1 AD there were how many pastry cheft in rome?
more than 300
100
baking industry "was built on marketing methods used during feudal times and production techniques developed by the ?
romans
100
what causes browning?
caramelization of sugars and the maillard reaction
200
why is bakingbecuase lots of breads and doughs contain multi-grains imporatant for nutrition?
becuase lots of breads contain mulit-grains
200
what is one method of baking moist meats?
baking in water or broth
200
pariswhat place was the first open-air cafe of baked goods developed?
paris
200
Some makers of snacks such as potato chips or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of deep-frying in an attempt to reduce their calorie or fat content by?
deep-frying in an attempt to reduce their calorie or fat content.
200
why would the loss of moisture be good when baking?
drying herbs and roasting certain vegetables
300
a person who creates baked goods is called?
baker
300
what can crusts be used for?
cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more
300
bakers ofter baked goods at . and then the same in the ?
1 home 2 streets
300
Baking has opened up doors to businesses such as cake shops and factories where the baking process is done with larger amounts in large by using?
open furnaces.
300
besides a stove what else is used for baking?
dutch oven
400
baked godry with a soft centerods when they are finished should be?
dry with a soft center
400
Bread crumbsMeat, including cured meats, such as ham can also be baked, but baking is usually reserved for meatloaf, smaller cuts of whole meats, or whole meats that contain stuffing or coating such as or buttermilk batter.
Bread crumbs
400
Baking sodabeginning in the 19th centry alternative leavening agents became more commom such as?
Baking soda
400
Since the flavor and appeal largely depend on freshness, commercial producers have to compensate by using food as well as imaginative labeling.
additives
400
fathigher levels of cause an item to spread out during the baking process?
fat
500
what else can you bake goods on besides an oven?
hot ashes or hot stones.
500
Braising or slow bakingin the bottom of a closed pan, and letting it steam up around the food what is this method called?
Braising or slow baking
500
there was a number of breads what were they?
libum,placenta,spira
500
As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label ?