Introduction To Bakery Flashcards
What is baking
Baking is a cooking process of food by dry heat. The food is baked in the oven by dry heat and by convection heat transfer to the food.
Define convection
convection refers to amethod of heat transferwhere food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan
Principles of baking
- To understand the basic process.
- To understand the various mixing methods used in bakery.
- To identify and understand the basic cooking method used in bakery and confectionary.
- To understand the various heat effect on the baking food.
- To understand the importance of weights and measurement in the baking process.
- To control the physical and chemical changes that happened during baking process.
- To understand the importance of temperature in the baking process.
- To understand the use and handling of the equipment’s that are used in the bakery and confectionary.
What are the basic ingredients of baking
Flour Sugar Egg Fat leavener
Types of flour
All-Purpose Flour.
Cake Flour.
White Bread Flour.
Whole Wheat Flour.
All-purpose flour, also known as ______
refined flour or simply flour,
How is all purpose flour made
is made from wheat grains after removing the brown covering.
Types of sugar
Dark brown sugar Icing sugar Granulated sugar Caster sugar Golden caster sugar Light brown sugar
What is shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products.
Must have pastry items
Spatula Scraper Pastry brush Whisk Scissors Rolling pin Fine- mesh seive Chef's knife Paring knife Baking pans Muffin pan Wire rack Hand mixer
Use of pastry brush
It can be used to grease a pan before pouring in cake batter, to coat dough with melted butter or egg wash, or to “paint” milk on top of a piecrust.
Use of whisk
it’s one of the best ways to thoroughly mix together dry ingredientsand is also great for stirring together a homemade custard.
Rolling pin
useful for rolling out piecrusts, cookie dough, and puff pastry, For example, if you don’t have a food processor and need to crush cookies, chips, or crackers for a recipe, just put them in a sealable bag, then use your rolling pin to smash them to pieces.
Fine- mesh seive uses
useful for sifting dry ingredients or adding a dusting of powdered sugar to a finished pan of brownies or cookies.
Use of chef’s knife
This all-purpose knife is great for slicing, dicing, chopping, and mincing just about any ingredient your recipe calls for.
Use of pairing knife
this smallest knife in your drawer. It’s great for peeling and coring foods like apples,
Use of wire rack
This handy tool allows air to circulate around baked goods as they cool, so they’ll taste just as great at room temperature as they did fresh out of the oven.
Hand mixer
It makes mixing up doughs and batters much easier and quicker, and it’s by far the best way to mix ingredients into a thick, stiff cookie dough without tiring out your arm.
_______’ is the basic unit of weight.
Gram
Basic unit of volume?
Litter
The ‘meter’ is basic unit of ___.
length
The ‘_______’ is basic unit of temperature
degree Celsius
What are the physical changes a product undergoes during baking
Change in size Change in shape Change in Texture Change in Color Formation of Crust
What are the chemical changes a product undergoes during baking
Formation and expansion of gases Trapping of the gases Gelatinization of the starches Coagulation of proteins Evaporation or loss of Moisture
What is a bread improver
Bread improver is a mix of various acids and enzymes that help activate the gluten in the flour and feed the yeast. It improves the kneading and fermentation of bread dough.
Why do we use bread improvers?
An improver is used to improve the bread in texture (in baking terms, the tenderness of the bread), colour, taste and composition.
Why do we use bread improvers?
An improver is used to improve the bread in texture (in baking terms, the tenderness of the bread), colour, taste and composition.
Why does bread bake with gluten?
As bread bakes, the gluten protein coagulates. This sets the gluten so that it is no longer elastic and determines the bread size and shape. This change does not reverse when bread is cooled. The end result after removal from the oven and cooling, should be a firm but open and light textured loaf of bread.
Why are additives used in breads
Additives are used in commercial breads for various reasons. Antioxidants prevent spoiling and extend shelf life; dough conditioners achieve a desired texture; sweeteners are used for flavor enhancement and to retain moisture.
