Baking Basics Flashcards
0
Q
Gluten
A
- is an elastic substance
- it forms strong strands that weave cells
- gives structure to baked goods
1
Q
Seven Basic Ingredients Used When Cooking
A
- flour
- liquid
- leavening agent
- fats
- sweeteners
- eggs
- flavoring
2
Q
Why should you store flour in a tightly covered container?
A
- it keeps flour free from dirt, moisture, and pests
3
Q
Types of Batters
A
- pour
- drop
4
Q
Types of Doughs
A
- soft
- stiff
5
Q
Difference Between Batter and Dough
A
- batters have a higher proportion of liquid
6
Q
Purpose of a Leavening Agent
A
- it makes baked goods rise or grow larger
7
Q
Preparing Pans for Baking
A
- spray with cooking spray
- line with paper
- grease and flour
8
Q
Why should you space pans properly?
A
- it can create a hot spot if you don’t
9
Q
Quick Breads
A
- leavening agents allow for immediate baking
10
Q
Overmixing Muffins
A
- texture is chewy and heavy with air spaces inside
11
Q
Kneading
A
- working the dough with hands to combine ingredients and develop gluten
12
Q
Muffin Method
A
- mix dry and liquid ingredient separately
- make a well in the dry ingredients and pour in the liquids
13
Q
Biscuit Method
A
- cut in the fat into the mixed dry ingredients
- make a well and pour in the liquid ingredients
14
Q
Cut In
A
- mix solid fat and flour using a pastry blender
