Basic baking Flashcards
First Bread Products
Grassess and grains
Stone Oven was used during?
Neolithic Period(4000 B.C.E)
What are the confectionary sweeteners?
Sweet paste made from dates and figs
Syrup from grapes and berries
Tree sap( maple and birch tree)
Honey
Sweeteners that used by Greeks and Roman for sweet and savory dishes?
Honey
Leading french chef during 19th century
Marie Antoine( Antonin) Careme
System of staffing a kitchen so that an worker is assigned a set of specific tasks related to cookery method tools, equipment and type of foods?
Brigade
Develops recipe and prepare desserts and bread
Patissier
Makes candies and petit
The confectioner
Report directly to executive chef
Patissier
Makes icecream and other frozen desserts
Glacier
Makes show pices and special cakes
Decorator
Enclosed space where food is cooked by being surrounded by hot air.
Oven
Located beneath the stove
Conventional Oven
Made from stone or masonny.
Bread and pizza baked directly on the heated stones
Specialty dect or hearth oven
Used internal fan to circulate hot air
Convection oven
The ancient practices of baking in a retained heat masonny oven has been revived with many upscale restaurants and artisan.
Wood burning oven
Seperate clunps from flour, cocoapowder.
Flour sifter/sifter
Used for evenly flattening every kind of dough.
Rolling pin
Used to spread butter, oil or eggwash on food.
Pastry brush
Made of metal wire that can make the food out of the oven cool.
Cooling rack
Essentials for mixing ingredients, come in various sizes and materials like stainless steel or glass.
Mixing bowl
Scrapping and folding batter.
Spatulas and whisk
Accurate measurement is crucial for baking, use liquids and dry measuring cups and spoon?
Measuring cups and spoons
Handy tool for blending, kneading, and whipping batter.
Electric mixer
Versatile for baking cookies, boscuits, and sheet cakes, available in various sizes.
Sheet pan
Used for baking bread, cakes, and meatloaf.
Loaf pans
Ideal for muffins, cupcakes, and mini quiches.
Muffin tins
Versatile knife for chopping, dicing, and slicing fruits, vegetables, and meat?
Chef’s Knife
Small and sharp, perfect for peeling fryits and vegetables and making inticate cuts.
Paring knife
Designed for cutting bread, cakes, and other foods with crust, providing a clean and even cut.
Serrated Knife
Serrated blade for slicing bread without crusting the loaf.
Bread knife
Used to create intricate designs and patterns on cakes, cupcakes, and cookies.
Squeezing
Piping bags
Various tips are available to create different shapes and designs, from swirls to stars.
Decorating tip
Non stick surface to knead, form, and cut the dough.
Pastry mat
Prevent the food from touching the pan directly.
Baking paper
Protect the hands from hot objects
Oven mitts
Also known dough blender
Pastry blender
Formed of several identical cups usually used for baking muffins and cupcakes
Muffin pan
Rectangular shape mainly used for baking bread
Loaf pan
Ground meal obtained by grinding and milling cereal grains.
Flour
Bread flour is high in gluten 12-14% protein content
Hard flour
What flour had 10-11% protein content
All purpose flour
Low in gluten made in cake flour
Soft flour
7-9% made from soft wheat flour
Cake flour
Provides structure, texture and color to baked goods
Flour
Provides nutritive value to baked products
Flour
Used as thickening agent
flour
a sweet, soluble organic compound that belongs to the carbohydrate group of food. They are the simplest to digest among all carbohydrates.
Sugar
Also known as refined, white, or table sugar, granulated sugar is the most common type of sugar used in cooking and baking.
Regular Granulated sugar/ white sugar
The fine crystals don’t clump together, making it great for measuring and dissolving into liquid or batter. Sugar labeled as “cane sugar” is simply granulated sugar that has been made exclusively from sugar cane rather than sugar beets.
Regular Granulated sugar/ white sugar
a very fine white sugar with an anti-caking agent (usually cornstarch) added to prevent clumping. This sugar is perfect for making frosting or dusting baked goods.
Confectioner’s Sugar or Powdered Sugar
falls somewhere between regular granulated sugar and coarse sugar. It’s more polished than other types of sugar, and comes in a variety of different colors (or no color, which reflects light!). It’s often used to decorate and garnish baked goods.
Sanding Sugar
Commonly called superfine sugar, a fine granulated sugar with a texture somewhere between regular granulated sugar and confectioners’ sugar.
Caster Sugar
has more molasses than light brown sugar, giving it a deeper, more detectable molasses flavor. Its higher molasses content also means it has slightly more moisture than light brown sugar, though not enough to significantly change the texture of your final result. Dark brown sugar is mostly used to enhance the flavor of certain baked goods with its caramel-toffee notes, such as gingerbread cookies.
Dark Brown Sugar
is refined white sugar with the molasses added back. It has less molasses than dark brown sugar, which gives it a more mild flavor and less moisture. Light brown sugar is most commonly used in baking, sauces, or glazes.
Light Brown Sugar
is a type of minimally processed cane sugar with large, crunchy granules. It’s golden-brown hue comes from small amount of natural molasses it contains
Demerara Sugar
It’s often used as a garnish on baked goods like muffins or as a sweetener for tea or coffee.
Demerara Sugar
there are some differences between the two. Both are considered “raw sugars,” meaning they’ve been crystalized only once. Like demerara sugar, turbinado has coarse granules, though it’s slightly finer and tastes less of molasses than demerara. In general, the two can be used interchangeably.
Turbinado Sugar
Unlike brown sugar, which has the molasses added back in, muscovado sugar is an unrefined sugar in which the molasses is never removed in the first place. Also known as Barbados sugar, muscovado has a sandy, sticky texture with a rich molasses flavor. Use it to add robust flavor to barbecue sauce, dry rubs, and marinades.
Muscovado Sugar
makes the color of the crust richer;
Sugar
improves the nutritive value, flavor and aroma of the product;
Sugar
considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body. Both the yolk and the egg white contain protein, so whole eggs or either separated components may be used to set liquids.
Eggs
They represent almost 50% of the total cost of any baked product, thus considered the baking ingredient with the highest cost or expense.
Eggs
provide leavening; add color, texture, flavor and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into two parts, like oil and water. They are very important in helping to bind all the other ingredients together.
Eggs
used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise.
Beaten Eggs
are brushed on many baked goods to create a golden shiny top. The egg whites provides luster and the egg yolk color.
Egg Washes
used to make meringues.
Egg whites
used as thickening agent.
Eggs
protein which is found in egg whites and responsible for its gel characteristic.
Mucin
another protein found in egg whites which coagulates and involve both in heat coagulation and whipping.
Ovalbumin
present in egg yolk which is responsible for its emulsifying property. It is the portion of the egg yolk that causes spoilage when eggs are stored at warm temperature.
Lecithin
is any fat, which, when added to flour mixtures increases tenderness
Shortening
This is done by preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.
Shortening
helps give baked goods a delicate, crumbly texture.
Shortening
made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking.
Oil
made of fatty milk proteins. It contains 80-85% fat; 10-15% water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35C (90-95F).
Butter
made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process makes oil a solid.
Margarine
made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture.
Lard
the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture.
Cocoa Powder
Makes bread products tender and improves flavor.
Shortening
Improve the aroma, color and texture of baked products.
Shortening
Improve the shelf life of baked products because of its moisture.
Shortening
are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
Leavening Agents
This is what gives breads, cakes, and other baked goods to rise and increase volume.
Leavening Agents
compounds that release gases, usually carbon dioxide.
Chemical Leaveners
otherwise known an bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical users. It is a powerful leaveners that readily reacts as soon as it comes in contact with batter or dough.
Baking Soda
is a combination of baking soda and acid salt.
Baking Powder
is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
Cream of Tartar
yeast is a living organism, neither plant nor animal. Yeast belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and to carbon dioxide.
Biological leaveners
provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough.
Liquid Ingredients
it is the cheapest liquid used in baking. It performs vital role in baking making ingredients rehydrated.
Water
moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness
Milk and other dairy product
Increases nutritive value of baked products.
Milk
Enhances flavor.
Milk
means “small cake” and that’s exactly what a cookie is.
Cookie
come in an infinite variety of shapes, sizes and flavors and textures.
Cookies
desirable in some cookies, while others must hold their shape
Spread
high sugar content increases spread. Coarse granulated sugar increases spread, whereas fine sugar or confectioners’ sugar reduces spread.
Sugar
high baking soda or baking ammonia content encourages spread. So does long creaming, which incorporates air.
Leavening
low even temperature increases spread. High temperature decreases spread because the cookie sets up before it has a chance to spread too much.
Temperature
a slack batter – that is, one with a high liquid content – spreads more than a stiff dough
Liquid
strong flour or activation of gluten decreases spread
Flour
cookies spread more if baked on a heavily greased pan
pan grease
the blending or two-stage cake-mixing method,
one stage method
Place the fat, sugar, salt, and spices in the mixing bowl. With the paddle attachment, cream these ingredients.
Creaming Method
eggs and sugars
sponge method
what are the types and makes up method?
Dropped
bagged
rolled
Molded
icebox
bar
sheet cookies
