CHAPTER 1: INTRODUCTION TO BAKING

Question 1

Temperatures can sound deceptively precise but what is the unseen truth with yeast? Example.

Answer 1

The temp at which yeast cells die is cited as 140ºF (60ºC). But was the heat moist or dry? Was the temp brought up quickly or slowly? What strain of yeast was used, and how much acid, salt, and sugar were present? For this reason, many temps provided are converted from F to C in ranges of 5 degrees; it may appear inexact but best reflects reality.

Question 2

Most bakery items are made of what ingredients?

Answer 2

Flour, water, sugar, eggs, leavening agents and fat.

Question 3

Can bakers and pastry chefs make adjustments in food along the way?

Answer 3

No, this is the main difference between savory and pastry.

Question 4

What is MOP?

Answer 4

Method of preparation

Question 5

The readability of a scale is sometimes represented as what?

Answer 5

“d” for scale division; literally the increments in weight that are read off the scale’s display panel.

Question 6

As weight is added to a scale with the readability of 5 grams, how will the numbers progress?

Answer 6

Everything divisible by 5 i.e. 0, 5, 10, 15, 20 and so on. If the weight is 6g, it will read 5g.

Question 7

Most digital scales provide info about precision–also called readability–where?

Answer 7

On their front or back panels.

Question 8

How do you check accuracy of a digital scale?

Answer 8

They usually come with a brass weight. If the amount is off when scaled read manufacturer’s instructions to adjust the scale.

Question 9

Rule of thumb for accuracy of a scale.

Answer 9

If the rate of error does not exceed 10%.

Question 10

Four things that should be avoided when using a scale.

Answer 10

Vibration, heat currents, cordless and cell phones, and static electricity can affect the ability of a scale to read consistently.

Question 11

Why is the metric system easier to use than stander U.S. common units?

Answer 11

It’s easier to move forms grams to kilograms (1400 grams is 1.4 kilograms) because all it takes is moving a decimal; pounds and ounces isn’t as easy.

Question 12

The common misconception between metric units and U.S./imperial units.

Answer 12

The metric units provide more accuracy; this is false–it all depends on the design and construction of a scale, not the units used.

Question 13

Does flour settle over time? Is this an issue with measuring?

Answer 13

Yes, and when it settles, there is less air between flour particles; this becomes a problem when using volumetric measuring instead of weight.

Question 14

Does density decrease when flour is sifted?

Answer 14

Yes

Question 15

Does density affect weight measurements (flour example)?

Answer 15

No, a pound of flour weighs the same as a pound of unsifted flour.

Question 16

What is true about the weight of eggs, cream, milk and water?

Answer 16

They all weigh close to the same when measuring volumetrically.

Question 17

Why do honey, corn syrup and oil weight different amount when measured per pint?

Answer 17

They have different densities than water.

Question 18

Difference between density and thickness?

Answer 18

Density is a measure of the compactness of particles or molecules in a liquid or solid; more loosely packed means not as dense and weight per cup is less. Closely packed, the liquid or solid is dense, and the weight per cup of the ingredient is high. Thickness only takes itself into account.

Question 19

Viscosity or consistency is a measure of what? It’s determined by what?

Answer 19

How easily a liquid flows. If a liquid’s particles or molecules slide past each other easily it’s considered thin; if they bump or tangle, it’s thick.

Question 20

1 tbsp = ______ fluid ounces

Answer 20

.5

Question 21

1 c = _____tsp and _____tbsp

Answer 21

48, 16

Question 22

2 pints = ____ fluid ounces

Answer 22

32

Question 23

1 quart = ____ pints

Answer 23

2

Question 24

1 gallon = _____ fluid ounces, ____ cups, ____ pints and ____ quarts

Answer 24

128, 16, 8, 4

Question 25

Is vegetable oil thicker than water?

Answer 25

Yes, but it is also less dense.

Question 26

How can there be 16 tbsp in a cup and 8 ounces in a cup, but 16 tbsp does not necessarily weigh 8 ounces?

Answer 26

The density of ingredients is different; this is an example of how the word “ounces” is used to represent two different concepts incorrectly–it’s a unit of mass and volume.

Question 27

What should be carefully checked when measuring in ounces?

Answer 27

Whether it’s fluid ounces or weighted ounces.

Question 28

Is the expression, “a pint’s a pound the world around” always true?

Answer 28

Only when measuring ingredients with the same density, such as water.

Question 29

Why is flour used as the basis for baker’s percentages?

Answer 29

Because it is typically the predominant ingredient in most baked goods.

Question 30

What if flour isn’t the predominant ingredient for a recipe? How is the percentage determined? Examples: dates filling and custards.

Answer 30

Each ingredient is expressed as a percentage of the predominant and characteristic ingredient. Ex: for date filling, each ingredient is expressed as a percentage of the amount of dates. For baked custard, each ingredient is expressed as a percentage of the dairy ingredients–milk and cream.

Question 31

Baker’s percentage is sometimes called what?

Answer 31

Formula percentage or indicated as “on flour weight basis.”

Question 32

What’s the difference between a formula expressed with baker’s percentages and in total batch?

Answer 32

Total batch has each ingredient expressed as a certain percentage of total batch size; they all add up to 100%. Baker’s percentages has each ingredient expressed as a certain ratio or percent of the total amount of flour (or predominant ingredient) in the formula; percentages will exceed 100%.

Question 33

Why bother expressing formulas in percentages at all?

Answer 33

They allow formulas to be easily compared; which recipe is saltier, sweeter and so forth.

Question 34

Advantage of baker’s percentages over those based on total batch size.

Answer 34

Baker’s percentage requires fewer calculations when adding or changing the amount of one ingredient. If a recipe is based on total batch size then every ingredient will have to be recalculated, since the total batch size would also be changed.

Question 35

The finest ingredients can be selected, they can be properly mixed and accurately weighed, but if _________ aren’t carefully regulated, there’s still a chance of failure.

Answer 35

Temperatures

Question 36

Why could poor temperature use ruin a dish?

Answer 36

Many ingredients change properties with temperature.

Question 37

Why must ingredients with widely different temperatures be carefully combined. Example?

Answer 37

To avoid damaging one ingredient with shock of the heat, or cold, of another. Cold yolks cannot be added directly to hot milk, or the yolks curdle.

Question 38

What happens when hot gelatin is added to cold cream? How is this fixed?

Answer 38

Warmed gelatin hardens into tiny rubbery balls if it is added too quickly. Stirring gelatin into a small amount of whipped cream dilutes it, so it can be added safely.

Question 39

General rule of thumb with tempering ingredients.

Answer 39

Add small amounts of the ingredient that causes problems into the ingredient that is the problem.

Question 40

How important is oven temperature when baking cakes? Explain.

Answer 40

When oven temp is low, a cakes structure sets later than it should. In the meantime, the batter slowly warms and as it does, it thins out. Air bubbles easily rise through the thin batter to the surface of the cake, while starch in the flour sinks to the bottom.

Question 41

What happens when oven temp is very low for baking cakes?

Answer 41

It will have a thick, rubbery layer along the bottom and a low volume overall. Or, it could have a series of thin tunnels running from bottom to top, tunnels that follow the trails of disappearing bubbles.