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Home.Ec (JC) > Home Baking and pastry > Flashcards

Home Baking and pastry Flashcards

1
Q

Advantages of home baking

A

Better flavour
More attractive appearance
Usually cheaper
Control over the ingredients
No artificial preservatives/packaging

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2
Q

Types of wheat flour

A

Wholegrain flour
Plain flour
Self-raising flour
Strong flour
Gluten free flour

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3
Q

Wholegrain flour

A

Contains the whole grain

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4
Q

Plain flour

A

Endosperm only

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5
Q

Self raising flour

A

White flour with baking powder

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6
Q

Strong flour

A

Extra gluten

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7
Q

Gluten free

A

No gluten

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8
Q

Raising agents

A

Baking powder
Air
Bread soda
Yeast

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9
Q

How to introduce air into your bake

A

Sieve the flour
Rubbing in method
Cream the sugar + fats together
Whisk the eggs + sugar

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10
Q

baking powder

A

Contains ab acid + alkali
When mixed + moistened CO2 is produced
When CO2 is heated it expands + rises making the mixture rise

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11
Q

Bread soda

A

is an alkali + must be added to an acid + moistened to make CO2
Buttermilk is an acid
When CO2 is heated it expands + rises making the mixture rise

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12
Q

Yeast

A

Produces CO2 through respiration

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13
Q

preparing baking trays

A

Brush with oil or line with baking paper

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14
Q

Preparing cupcake tins

A

Casings

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15
Q

Preparing loaf/cake tins

A

Grease tin + line the base with baking paper

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16
Q

Preparing sponge tins

A

Grease the tin + sprinkle with flour + caster sugar

17
Q

How to test to see if bread is done

A

Tap underneath. If it sounds hollow, it’s done

18
Q

How to test to see in sponge is done

A

Press surface lightly wit a finger

19
Q

How to test to see if cake is done

A

Skewer

20
Q

Rub in method

A

Fat is rubbed into flour
used in: Scones, yeast bread + pastry

21
Q

Creaming method

A

Fat + sugar are rubbed in together
Used in: cupcakes, madeira cakes + fruit cakes

22
Q

All in one method

A

All ingredients are placed in a bowl + beaten
Used in: Madeira + Queen cakes

23
Q

Whisking method

A

Eggs + sugar are whisked together
Used in: Sponges, flans, meringues

24
Q

Melting method

A

Fat and sugar are melted
Used in: Muffins, gingerbread

25
Q

Advantages of baking mixes

A

Time and labour saving
Give confidence to beginner cooks
useful in emergencies + hard recipes
Wide selection

26
Q

Disadvantages of baking mixes

A

Can be expensive
Additives
Lack fibre
High in salt + sugar

27
Q

What is pastry

A

Pastry is a mix of flour, fat + water
Adding eggs, sugar or extra fat to the basic ingredients can make the pastries richer

28
Q

Types of pastry

A

Shortcrust
Choux
Rough puff
Filo
Flaky

29
Q

Pastry guidelines

A

Keep everything cold
Use a knife for mixing
Knead + roll lightly
Avoid stretching
Bake in a hot oven

30
Q

Baking blind

A

Baking a pastry case without filling

Home.Ec (JC) (25 decks)

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