Baking Basics Flashcards
Gluten
- is an elastic substance
- it forms strong strands that weave cells
- gives structure to baked goods
Seven Basic Ingredients Used When Cooking
- flour
- liquid
- leavening agent
- fats
- sweeteners
- eggs
- flavoring
Why should you store flour in a tightly covered container?
- it keeps flour free from dirt, moisture, and pests
Types of Batters
- pour
- drop
Types of Doughs
- soft
- stiff
Difference Between Batter and Dough
- batters have a higher proportion of liquid
Purpose of a Leavening Agent
- it makes baked goods rise or grow larger
Preparing Pans for Baking
- spray with cooking spray
- line with paper
- grease and flour
Why should you space pans properly?
- it can create a hot spot if you don’t
Quick Breads
- leavening agents allow for immediate baking
Overmixing Muffins
- texture is chewy and heavy with air spaces inside
Kneading
- working the dough with hands to combine ingredients and develop gluten
Muffin Method
- mix dry and liquid ingredient separately
- make a well in the dry ingredients and pour in the liquids
Biscuit Method
- cut in the fat into the mixed dry ingredients
- make a well and pour in the liquid ingredients
Cut In
- mix solid fat and flour using a pastry blender
Difference Between Rolled and Drop Biscuits
- amount of liquid
How to tell if a biscuit is done
- doubles in size
- golden brown top
Difference Between Yeast Breads and Quick Breads
- yeast breads are leavened with yeast
Pour Batters
- equal amounts of liquid and flour
- (cakes, pancakes, and waffles)
Drop Batters
- twice as much flour as liquid
- (cookies and quick breads)
Soft Doughs
- 1 part liquid to 3 parts flour
- (yeast beads and rolled biscuits)
Stiff Doughs
- 1 part liquid to 6-8 parts flour
- (pie crusts and some rolled cookies)
Leavening Agents
- air
- steam
- baking soda
- baking powder
- yeast
Difference Between Mixing Methods
- in the biscuit method, you cut in the fat with the dry ingredients
- in the muffin method, you mix the solid fat in with the liquids
