contemporary baking test

Question 1

the biscuit method

Answer 1

sift all dry ingredients together
cut in solid fat
add liquid and mix

Question 2

when baking biscuits why is the cookie sheet ungreased

Answer 2

there is lots of fat in a biscuit as well they are very dry so they don’t stick

Question 3

what is the purpose of cutting in margarine

Answer 3

to evenly distribute fat throughout dry ingredients to create layers in dough to make biscuits tender

Question 4

cutting in

Answer 4

move pastry blender in an up and down motion, breaking up solid fat

Question 5

muffin method

Answer 5

sift dry ingredients together and make a well
mix liquid ingredients together in another bowl
add liquid ingredients into the well. stir JUST until dry ingredients are moistened batter will be lumpy

Question 6

dredge

Answer 6

to coat a food in a dry ingredient, such as cornstarch or flour

Question 7

fold

Answer 7

cut through ingredients with a rubber spatula. gently turn ingredients over. turn bowl 1/4 turn. repeat

Question 8

2 ways to check if muffins are done

Answer 8

• dry to the touch
• golden brown in color
• toothpick comes out clean

Question 9

cake method

Answer 9

• cream butter + sugar together, add egg
• sift dry ingredients together
• alternatively add dry ingredients with liquid. 1/3 at a time, starting and ending with flour

Question 10

why is flour sifted twice in the cake method

Answer 10

to add air to the flour

add more air and mix dry ingredients together

Question 11

4 ways to tell if a cake is done

Answer 11

toothpick comes out clean***
touch cake too lightly and it should spring back
cake pulls away from side of pan (if not using paper liners)
cake is golden brown (if not chocolate)

Question 12

5 standards of cakes

Answer 12

symmetrical shape with slightly rounded top
light texture 
soft golden brown crust 
tender moist crumbly texture 
small evenly distributed holes

Question 13

what type of batter is pancakes

Answer 13

pour batter

Question 14

how do you know if it is a pour batter

Answer 14

ratio of flour to liquid is 1:1

Question 15

what method of mixing is used to cook pancakes

Answer 15

muffin

Question 16

what temp do you cook pancakes on

Answer 16

medium

Question 17

you must wait for what before flipping a pancake

Answer 17

several bubbles to pop

Question 18

pour batter

Answer 18

flour 1

liquid 1

Question 19

drop batter

Answer 19

flour 2

liquid 1

Question 20

soft dough

Answer 20

flour 3

liquid 1

Question 21

stiff dough

Answer 21

flour 4

liquid 1

Question 22

7 essential ingredients in baking

Answer 22

flour- contains gluten that affects the texture of the product and how it will rise

liquid- helps form the stucture of the product

leavening agent- makes products rise

fat- adds richness, flavour and tenderness to products/ liquid and solid fat cannot be substituted for each other

eggs- add flavour, nutrients, richness and color to products/ also help for structure and can add air when beaten

sweeteners- makes products tender, adds sweetness and flavour, helps crust brown

flavourings- adds flavour and texture to goods