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Food Fundamentals 2 > 6- Quick breads, cakes & cookies > Flashcards

6- Quick breads, cakes & cookies Flashcards

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1
Q

Why are quick breads quick?

A

They’re baked right after dough is mixed, no rising is required

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2
Q

What are the basic ingredients for quick breads?

What is the most common form of liquid?

A

Flour, liquid, salt, leavener

* milk is often used as liquid

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3
Q

Why is a low proportion of flour used for quick breads? (3)

A

1) high liquid:flour - limits gluten formation
2) provides crumbly texture (compared to yeast)
3) provides starch for gelatinization

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4
Q

What is liquid’s role in bread? (4)

A

1) Dispersion medium
2) Distributes acid to leavener (CO2 release)
3) Hydrates proteins (gluten devel.) & starch (gelatinization)
4) *if milk - lactose -> maillard rx

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5
Q

What leavens bread during baking?

A

Air, steam, CO2

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6
Q

What are the two leavening agents used in quick breads?

A

Baking soda, baking powder

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7
Q

What is the difference between baking soda & powder?

A

Baking soda= sodium bicarbonate.

Powder: sodium bicarbonate + acid + cornstarch

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8
Q

What are the 2 different types of baking powder?

What are their components?

A

Single acting: NaHCO3 (sodium bicarbonate) + acid (monocalcium phosphate) + inert filler (cornstarch)

Double Acting: NaHCO3 + acid (sodium aluminum sulphate) + inert filler (cornstarch)

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9
Q

What is the consequence of too much baking soda?

A

Sodium bicarbonate results in..

  • > alkalinity (affects color - brown)
  • > soapy/bitter taste
  • > coarse texture
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10
Q

How can fat’s affect quick breads? (4)

- proceeding questions will elaborate on these -

A

1) tenderness
2) improves volume
3) strength/structure
4) prevents staling

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11
Q

How does fat improve tenderness?

A

coats proteins and interferes with gluten development

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12
Q

How does fat improve volume? (3)

A

1) interferes with starch gelatinization
2) fat melts giving more fluid for expansion
3) traps & stabilizes air bubbles

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13
Q

How does fat delay staling?

A

affects starch retrogradation/recrystallization

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14
Q

How does the addition of sugar affect quick breads? (4)

A

1) Increase hygroscopic properties
2) Increases the gelatinization temperature
3) Caramelization
4) Aeration (if creaming method used)

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15
Q

What does hygroscopic mean? How does it affect the quality of the bread?

A

hy·gro·scop·ic
-adjective-
(of a substance) tending to absorb moisture from the air.
relating to humidity or its measurement.

It affects the bread positively- moistens and tenderizes the product

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16
Q

sugar increases gelatinization temperature, how does that affect the volume?

A

Increased time to gelatinize gives more time for quick read to rise -> better volume

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17
Q

how does sugar’s caramelization affect the bread?

A

guud colour + flavour :D

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18
Q

What can eggs provide for the quick bread? (3)

A

1) Structure (coagulation)
2) Egg yolk (colour, flavour, nutrients, emulsification)
3) Leavening (whipped foams, steam from liquids)

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19
Q

What happens when quick breads are heated? (6)

A

1) Gas formation -gluten network pushed
2) Gelatinization of starch
3) Coagulation of milk+eggs
4) Fat melts
5) Browning (maillard & caramelization)
6) Structure sets

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20
Q

What is the difference between batters and doughs?

A

Proportion of flour:water

Batters = more pourable 
Dough = dry enough to handle
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21
Q

What are the subcategories for batters ?

A

Drop vs pour

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22
Q

what are the subcategories for doughs?

A

Soft vs firm/stiff

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23
Q

What method do pour & drop batters utilize?

What is that method?

A

muffin method

1) Mix dry, and wet separately
2) Combine until just moiisttt
3) sometimes knead (<10 strokes)

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24
Q

What method do we use to make dough?

A

biscuit method

1) Mix dry
2) cut fat into dry
3) Add liquid (minimal stirring)
4) Knead lightly (30s)
5) roll dough, cut rounds
6) bake at 425F

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25
Q

What is the ratio of liquid:flour for pour batters?

A

<1:1 of liquid:flour

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26
Q

What are examples of pour batters?

A

Pancakes, waffles, pourovers, crepes

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27
Q

What is the result of too much mixing in pancakes? Why?

A

Excess gluten, and CO2 escapes -> dense heavy pancakes :(

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28
Q

How do you know the pan is ready for pancakes initiation?

A

A drop of water will dance on the pan

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29
Q

Crepes require baking soda and powder

T or F

A

False,

Crepes sit overnight to absorb moisture

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30
Q

What are the differences between preparation of waffles vs pancakes?

A

1) Waffle contain more fat
2) Waffle iron is used
3) Waffles feature folded egg whites

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31
Q

What is the ratio of liquid:flour in popovers (pour batter)?

WHY

A

1: 1 for limiting gluten formation

- > gives it hollow interior and puffiness

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32
Q

How is the muffin method altered to produce popovers?

A

1) Beat more to provide chewy texture

2) fat is added to tenderize the product (yolk, or oil)

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33
Q

How do me manipulate the temperature for baking popovers?

How does this affect the quality of the popover?

A

initial temp: 450C
lowered to: 350C

Initial temp: steam formation -> center cavity

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34
Q

What should we do after baking popovers?

A

Slit the bread -> allow steam to escape

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35
Q

What gives pourovers it’s structure (2)

A

1) Coagulation of egg protein

2) Starch gelatinization

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36
Q

How do drop batter differ from pour batters?

A

Thicker, lower ratio of liquid:flour (1/4-1/2 : 1)

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37
Q

What are some examples of drop batters?

A

Muffins, biscuit, cookies, coffee cakes, dumplings

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38
Q

What is the result of overmixing muffins?

A

1) Smooth and flat top (increased tunneling)
2) Pale muffin
3) Tough, elastic muffin
3) Compact muffin

Same shit nothing new cept tunneling concept

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39
Q

What increases tunneling? What can we add to reduce this?

A

Gluten development ^ tunneling.

Adding bran can interfere with this process

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40
Q

What causes dry muffins?

A

1) Oven is too hot or too cool

2) Baking for too long

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41
Q

What creates the flaky characteristic of quick bread doughs?

A

Separation of dough layers by steam formation and fat melting -> flaky dough

42
Q

What are the main ingredients of biscuits?

A

Flour, milk, fat, leavener (baking soda, powder), salt

43
Q

What does fat provide the biscuit? (vague)

A

Shortening power

44
Q

What is the ratio of flour:milk ?

Is dough kneaded?

A

Flour:milk = 3:1 -> drier dough

minimum kneaded for modest gluten.

** if we’re following the format of these flashcards, liquid:flour = 1:3**

45
Q

What is the effect on the colour of product from pH

Which ingredients contribute to this?

A

low pH = white/pale (buttermilk)

high pH = yellowish (leavener: soda & powder)

46
Q

How do scones compare to biscuits in texture?

Why?

A

Scones are richer than biscuits

In addition to milk, they have cream + eggs

47
Q

What is the difference between quick breads and cakes?

A

Cakes have a higher proportion of fat + milk + sugar : flour

48
Q

What provides the cake with strength & structure?

A

egg + flour

49
Q

What provides the cake with tenderness & moisture?

A

fat + moisture

50
Q

What is the main principle in caking making?

A

BALANCE between tenderizing and toughening ingredients

rrlly beautiful

51
Q

What are the main ingredients in cake?

A

Short patent cake flour, sugar, fat, eggs, milk, leavening agents

52
Q

Why is short patent cake flour often used for cakes?

hintPS. V Porous

A

1) LOW PROTEIN -> reduce gluten formation
2) treated with CHLORIDE for the following functions:
a) reduce pH (4.8)
b) improves structure
c) improves volume
d) improves surface porosity (gelatinization)

53
Q

What are the 4 main functions of sugar in cake?

hintsweet vagina browning life

A

1) sweetness
2) volume (delays starch gelatinization)
3) browning of crust
4) increases shelf life

54
Q

What are the most common fats used?

A

Butter & shortening

Vegetable oil is used for cake mixes & carrot cakes

55
Q

What are the 4 main functions of fat in cake?

hint** tender flavourful moist vaginas**

A

Tenderizing, flavour, moist, volume

56
Q

what are the 4 memory aids for ingredient roles in cake

A

Flour - PS. V porous
Sugar - Sweet Vagina Browning Life
Fat - Tender flavourful moist vaginas
Eggs- SEL CF (sounds nice)

57
Q

What are the 4 main functions of egg in cake?

A

1) Structure
2) Emulsification
3) Leavening
4) Colour & flavour

58
Q

What is the role of milk in cake (2)

A

1) disperses acid to improve leavening

2) provides steam when baking

59
Q

What is the role of leavening agents in cakes? What are the different types?

A

Air, Steam, baking powder, baking soda

1) Along with leavening, baking soda & powder affect pH

60
Q

How does high or low pH affect the cake?

A

Low pH = acidic flavour, low volume (protein coagulates too early)

High pH = bigger/soapy flavour, coarse grain, but enhanced maillard rx

61
Q

Colour resulting from pH:
pH 5.5 - _____
pH 6-7 - ______
pH 8 - _______

A

pH 5.5 - cinnamon ish
pH 6-7 - brown
pH 8 - reddish

62
Q

What pH do chocolate cakes require, what about white cakes?

A

Chocolate cakes require high pH than white cakes

63
Q

Proteins/cooked starches are dispersed ________ in aqueous medium

A

Proteins/cooked starches are dispersed colloidally in aqueous medium

64
Q

fat/uncooked starches are ________ in aqueous medium

A

fat/uncooked starches are dispersed or suspended in aqueous medium

65
Q

Air is ______ in aqueous medium as ____

A

air is dispersed in aqueous medium as foam

66
Q

Sugar & Salt are dissolved in _____________

A

Sugar & Salt are dissolved in true solutions

67
Q

How are cakes classified ?

A

Classified by usage of fat, and sometimes method

68
Q

What are the 3 types of cakes?

A

Shortened, Unshortened, Chiffon

69
Q

What are the different fats used for each type of cake?

A

Shortened -> solid fat

Unshortened -> no fat added

Chiffon -> veg oil & separated eggs

70
Q

What are the different methods used for each type of cake?

A

Shortened -> whipping, creaming

Unshortened -> beating, cutting, folding

Chiffon -> beating, cutting, folding

71
Q

Why are chiffon cakes considered a hybrid of shortened and unshortened cakes?

A

Ingredients: + fat, like shortened
(vegetable oil + separated eggs)

Method: like unshortened (beating, cutting, folding)

Leavener: hybrid:
(beaten egg white + baking soda/powder)

72
Q

What are leaveners of the three different types of cakes?

A

Shortened = baking soda/powder

Unshortened: beaten egg whites

Chiffon: Leavened with baking soda/powder + egg whites

73
Q

What type of cake is a poundcake?

A

Shortened cake (butter, conventional)

74
Q

What type of cake is a cupcake?

A

Shortened cake (butter, conventional)

75
Q

What type of cake is a carrot cake?

A

Shortened cake (butter, conventional)

76
Q

What is a butter cake?

A

standard birthday cake

77
Q

What are examples of unshortened cakes (Foam, sponge)?

A 
Angel food cake
Sponge cake
Dacquoise
Meringue
Roulade
Tiramisu
78
Q

What is a roulade?

A

Rolled sponge cake (unshortened).

79
Q

Roulades involve baking in ______ and rolling while _______ to set shape.

Topping should be added when ______, then rerolled and covered with powdered sugar.

A

Roulades involve baking in THIN BAKING SHEET and rolling while STILL WARM to set shape.

Topping should be added when COOLED, then rerolled and covered with powdered sugar.

80
Q

Angel food cakes use ______ as leavening agent, resulting in a ______ texture

A

Angel food cakes use beaten egg whites as leavening agent, resulting in a light & airy texture

81
Q

What are the five crucial mixing procedures in angel food cakes (unshortened)?

A
  1. work with room temperature ingredients
  2. Whip egg foam, then add sugar gradually, then salt, then flavour
  3. Sift flour into liquid foam
  4. Stir thoroughly, don’t overmanipulate
  5. Invert while cooling (ungreased pan with hole)
82
Q

What is the difference between the density of chiffon cakes and unshortened cakes?

A

Chiffon cakes are richer than sponge cake, but still light and airy

83
Q

How do commercial mixes differ from homemade mixes ? (6)

ASSLES

A
  1. Antioxidants (prevent oxidative rancidity)
  2. Stabilized egg white solids (increase storage life)
  3. Slow dissolving phosphate baking powder (reduce premature reaction)
  4. Less moisture (<6%) (reduce premature reaction)
  5. Emulsifiers (improves fat performance)
  6. Stabilizers & other additives (gums, lecithin, starches)
84
Q

What are the most common emulsifiers?

A

Mono/diglycerides

85
Q

What is their purpose? How does it accomplish that?

A

To improve fat performance, by even fat incorporation

86
Q

What does even fat incorporation (induced by emulsifiers) do for the rest of the ingredients?

A

Even fat incorporation distributes air, and lubricates other ingredients to facilitate movement

87
Q

What does air incorporation and lubricating do for the cake?

A

Improves volume, texture is finer, staling is retarded.

88
Q

How do cookies and cakes differ?

A

Cookies have more fat, and more sugar.

-> Crispier, less light

89
Q

Which language does “cookie” come from?

A

Dutch

90
Q

Cookies are classified neatly into 6 categories based on fat content

True or false

A

False

Cookies cannot be neatly classified (too many).
But they can be included into 6 categories based on the FLUIDITY of the batter.

91
Q

What are the 6 categories of cookies?

A 
Drop
Bar
Moulded
Rolled
Pressed
Refrigerated
92
Q

What is the consistency of drop cookies?

A

Wet, but shouldn’t spread when dropped

93
Q

How should bar cookies be made?

A

Flatten moist batter onto sheet, cut when baked

94
Q

Moulded cookies are heavier than rolled cookies

True or False?

A

False

Rolled cookies are heavier than moulded cookies. Moulded cookies are just heavy enough to be formed into shapes

95
Q

What is the consistency of pressed cookies?

A

Can be pushed through a pastry bags, and forced through dyes

96
Q

What are examples of moulded cookies?

A

Peanut butter cookies, almond cookies, biscottis

97
Q

What are examples of rolled cookies?

A

Shortbread, gingerbread, cannoli, butter cookies

98
Q

What are examples of drop cookies?

A

Chocolate chip, fortune cookies

99
Q

What are examples of pressed cookies?

A

Macaroons, lady fingers

100
Q

What determines the mixing method we use for cookies?

A

Mixing method is determined by type of cookie

101
Q

What determines whether a cookie will be flat vs puffy?

A

Type of flour used
Flat -> all purpose flour
Puffy -> cake flour

102
Q

What creates hard cookies? Why?

A

Overmixing creates hard cookies due to too much AIR.

Therefore mix until just moist.

Food Fundamentals 2 (26 decks)

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