Basic Ingredients

Question 1

Wheat Flour

Answer 1

Most important ingredient in a bakeshop. Provides bulk and structure to most products like bread, cakes, cookies and pastries. Only grain that tends to have gluten. “All Purpose Flour” is commonly used but there are different kinds of flours available.

Question 2

Whole Wheat Flour

Answer 2

Milled from the entire wheat kernel including the bran, endosperm and the germ. Does not keep fresh as white flour due to fat content. Store in a cool place. *Type of Hard Wheat Flour; products with a tougher crumb.

Question 3

Bread Flour

Answer 3

Usually sold as Patent Flour or Hi Gluten. *Type of Hard Wheat Flour; products with a tougher crumb.

Question 4

Clear Flour

Answer 4

Hard wheat flour made from endosperm and used in making rye breads. *Type of Hard Wheat Flour; products with a tougher crumb.

Question 5

Hi Gluten Flour

Answer 5

Used for breads but mostly hard crust breads like pizza and bagels anding a chewy consistency. *Type of Hard Wheat Flour; products with a tougher crumb.

Question 6

Cake Flour

Answer 6

Soft, smooth and white flour with very low gluten.

*Soft wheat flours produce products with a softer crumb.

Question 7

Pastry Flour

Answer 7

Used for pie doughs, cookies, biscuits and muffins. Slightly stronger than cake flour. *Soft wheat flours produce products with a softer crumb.

Question 8

All Purpose (AP)

Answer 8

Weaker than bread flour so it’s a good alternative for pastries. Not always used in commercial bakeshop.

Question 9

Self Raising Flour

Answer 9

Enriched white flour with added salt and baking powder.

Question 10

Semolina

Answer 10

Coarsely ground durum wheat flour, typically used in pasta making.

Question 11

Other Grain Flours (Not wheat)

Answer 11

Rye, RIce, Corn, Millet, Barley, Oats and Spelt

Question 12

SUGARS

Answer 12

1) Add sweetness and flavor to product.
2) Give crust color.
3) Sugar provides food for yeast.
4) Sugar makes product tender and give a fine textured crumb by aiding in the creaming process (hydroscopic).
5) Helps to keep your product fresher longer, because it attracts and keeps in moisture.

Question 13

Regular granulated sugar

Answer 13

Often used for baking (comes from sugar cane and beets).

Question 14

Very fine granulated sugar

Answer 14

best for cakes and cookies because it creams better due to its finer texture.

Question 15

Powdered Sugar (Confectioners sugar)

Answer 15

10x is the finest (best used for icings).
6x is standard powdered sugar (used for dustings, icings, toppings and cream fillings).
4x is the coarser types of powdered sugar.
*Usually cornstarch is added to powdered sugar to prevent it from caking and lumping.

Question 16

Brown Sugar

Answer 16

Regular cane sugar that has some amounts of caramel and molasses, which gives it that specific flavor and color.

Question 17

Molasses, Honey and Corn Syrup

Answer 17

Used a lot in baking (help to keep moisture in baked goods and slow down the staling process).

Question 18

FATS

Answer 18

Major functions of fats in baking:

1) Adds moisture and richness.
2) Helps to keep product fresh.
3) Adds flavor.
4) Fat makes a product tender and soft.
5) It helps to make a product rise and be light.

Question 19

Regular Vegetable Shortenings (Crisco, Primex)

Answer 19

Used to make flaky pie dough, biscuits, pastries sometimes cakes etc.

Question 20

Regular Vegetable Shortenings (Crisco, Primex)

Answer 20

Used to make flaky pie dough, biscuits, pastries sometimes cakes, etc.

Question 21

Emulsified Shortening/High Ratio Shortening (Sweetex, Alpine)

Answer 21

They’re able to hold large quantity of sugar and liquids. Used for some cake batters because they give a good fine texture to cakes and help make them even moister. Also used for icings because it creams well and has the ability to become very light and airy.

Question 22

Butter

Answer 22

80% fat, 10-15% water and 5% milk solids.

1) Good Flavor
2) Melts easy in the mouth (usually made with cow’s milk but goat butter is also available).

Question 23

Margarine

Answer 23

Considered an imitation butter sometimes made with vegetables oils and fats.

Question 24

Oils

Answer 24

Liquid fat used to make quick breads.

Question 25

Lard

Answer 25

rendered pork fat

Question 26

EGGS

Answer 26

1) Provide structure to product (too many can make product tough and chewy).
2) Makes batter smooth and give texture to product.
3) Help with rising/leaving of a product.
4) Add moisture
5) Are nutritious so they add nutritional value to products.

*Keep eggs within the refrigerator. They loose quality quickly when sitting for any period of time.

Question 27

Large size eggs

Answer 27

standard size used in most recipes.

*6 classifications; Jumbo, extra large, large, medium, small and peewee.

Question 28

Egg Yolk

Answer 28

very high in protein and fat. Natural tenderizer in baking.

Question 29

Egg White

Answer 29

mostly water but has a protein also. Provide structure to product.