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FOOD RATIOS: Simple codes behind everyday cooking > QUICK CAKES: QUICK BREAD, MUFFIN, PANCAKE, FRITTER, POPOVER. > Flashcards

QUICK CAKES: QUICK BREAD, MUFFIN, PANCAKE, FRITTER, POPOVER. Flashcards

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1
Q

QUICK BREAD

A

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG: 1 PART BUTTER

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2
Q

MUFFIN

A

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG: 1 PART BUTTER

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3
Q

PANCAKE

A

2 PARTS LIQUID: 1 PART EGG: 1/2 PART BUTTER: 2 PARTS FLOUR

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4
Q

FRITTER

A

2 PARTS FLOUR: 2 PARTS LIQUID: 1 PART EGG

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5
Q

POPOVER

A

2 PARTS LIQUID: 1 PART EGG: 1 PART FLOUR

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6
Q

Quick cakes are also called what?

A

Quick breads or batter breads.

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7
Q

Do quick cakes all use the same mixing method? What’s it called?

A

Yes, often called straight mixing method.

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8
Q

The different types of quick breads vary in what way?

A

Mainly the liquid-to-flour ratio.

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9
Q

Difference between quick bread and muffins?

A

Quick breads is composed of cake batter ingredients that are stirred together and leavened with baking powder. Muffins are quick breads baked in cups.

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10
Q

Difference between muffin batter and popover?

A

Muffin has twice as much flour and baking powder.

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11
Q

Custards simply cooked at high temperatures with some flour thrown in; a loose form of hot baked pate a choux.

A

Popover

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12
Q

A muffin batter is essentially what holds abundant garnish together to be fried into what?

A

Fritters

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13
Q

Pancakes are really just thin what?

A

Muffins

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14
Q

Are muffins essentially flavored pancake batter?

A

Yes

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15
Q

All quick breads but which one require baking powder?

A

Popovers

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16
Q

Recipes (for quick breads) vary considerably on how much baking powder to use. What is a good rule?

A

1 teaspoon per 4 ounces of flour (a scant cup) or 5 grams for every 110 grams of flour. For fluffier pancakes, you can double this amount.

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17
Q

Is double acting baking powder a more consistent leavener?

A

Yes

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18
Q

A good rule of thumb for adding sugar to muffins and cakes and pancakes.

A

Add as much sugar as butter.

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19
Q

What technique do quick breads need for mixing?

A

None, just mix wet and dry together, but don’t over mix or they can become tough.

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20
Q

Large eggs are how many ounces?

A

2 ounces

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21
Q

If you’re adding additional garnish (i.e. citrus zest or fruit) when should it be added?

A

After dry and wet ingredients are mixed together.

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22
Q

Should butter be solid or liquid in quick breads?

A

Liquid and added in with the liquid ingredients.

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23
Q

Classic quick bread flavor pairings.

A

Blueberry, raspberry, blackberry, cranberry-orange, apple-cinnamon, lemon-poppy, bananas-brown butter.

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24
Q

How would you measure buttermilk or yogurt into pancake batter?

A

As half the liquid.

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25
Q

How would you add cornmeal, whole wheat flour, or other ground cereal grains to pancakes?

A

Replace 25% of the flour with it.

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26
Q

Does the standard pancake ratio produce a thick or thin batter?

A

Fairly thick batter, and thick, cakey pancakes.

27
Q

Besides the ratio, what else should be added to pancakes?

A

Salt, sugar, baking powder, vanilla.

28
Q

Fritter batter, which is a muffin batter without butter, is a vehicle like what?

A

Crepes or dumplings.

29
Q

What is the problem with ingredients containing a lot of moisture going in fritters?

A

Ingredients such as mushrooms and eggplant may continue to steam after being taken out, resulting in a soggy, rather than crisp, fritter.

30
Q

Do fritters make a great canapé?

A

Yes

31
Q

When should you serve fritters? Why?

A

Immediately after they’re cooked, or they become soggy.

32
Q

Could you use beer as your liquid for fritters?

A

Yes

33
Q

Texture of popovers.

A

Crisp exterior and warm creamy cent

34
Q

What is Yorkshire pudding?

A

A popover cooking i piping hot beef fat.

35
Q

Is a popover soft as a parker house roll?

A

Yes

36
Q

Gougere cousin.

A

Profiterole

37
Q

How is best volume for a popover achieved?

A

Batter is poured into a piping hot vessel.

38
Q

Do you need a proper pan to make popovers?

A

No, you can use a skillet, ramekins and muffin tins, even oven proof mugs.

39
Q

Where is a good place to cook Yorkshire pudding?

A

Right in the pan you cooked the beef.

40
Q

What does putting garnish is a popover do to volume?

A

Inhibits rise. Better to add them after cooking.

41
Q

Without a scale, how would you add 8 oz of milk, 4 oz of egg, 4 oz flour, and 2 oz butter?

A

Milk with a measuring cup, eggs are 2oz each, and half a stick of butter is 2oz. Don’t forget the salt!

42
Q

Temp for popovers?

A

Start pan in oven at 450ºF for 10 minutes, then reduce to 375ºF for remaining time.

43
Q

When making popovers, should you rest the batter?

A

Yes, allow the flour to bloom (hydrate) as long as possible.

44
Q

Organization for popover baking.

A

Place pan in 450ºF oven, mix batter and let bloom for 30 minutes or longer, remove pan from oven and place a couple tsp butter in each cup, fill each cup with batter and bake for 10 minutes at 450ºF, then reduce to 375ºF for remaining 20 to 30 minutes.

45
Q

Is tempura a Japanese preparation?

A

Yes, said to have been transported from Portugal in the seventeenth century.

46
Q

When are tempura batters mixed?

A

A la minute.

47
Q

Traditional Japanese tempura contains what?

A

Wheat flour and eggs.

48
Q

Self-rising flour has what added?

A

Salt and baking powder.

49
Q

How is tempura batter different from any other batter?

A

It’s low in gluten.

50
Q

How do you make a tempura batter low in gluten?

A

Use a pure starch for part of the mix and flour that’s low-gluten for the other.

51
Q

Tempura batter ratio (for starch mixture).

A

3 PARTS CAKE FLOUR: 1 PART CORNSTARCH (adding 1/2 tsp each of baking powder and salt per cup or 5oz of starch). This ratio works for volume or weight.

52
Q

Why use sparkling water in tempura batter?

A

Additional lift.

53
Q

Does beer work with tempura batter?

A

Yes, especially with onion rings.

54
Q

Keys to achieving crispness in tempura batter.

A

Make sure flour has very little protein, mix batter directly before frying.

55
Q

Why should you mix tempura batter directly before frying?

A

So starch doesn’t absorb water but rather the water is allowed to cook out quickly, leaving a crisp, light crust.

56
Q

Consistency of tempura batter.

A

Heavy cream

57
Q

Are some small lumps fine in tempura batter?

A

Yes

58
Q

Is tempura batter best cold or warm?

A

Cold for maximum viscosity.

59
Q

Should items be placed directly in tempura batter? Explain.

A

No, they should be dusted in flour first so the wet batter has a dry surface to adhere to.

60
Q

When should you add liquid to tempura batter?

A

When oil is hot enough for frying.

61
Q

How hot should oil be for tempura?

A

350ºF

62
Q

Tempuras are usually served with what?

A

Soy based dipping sauces with a good balance of saltiness, sweetness, and acidity.

63
Q

Japanese dipping sauces typically include what?

A

Soy, mirin, and dashi.

64
Q

Simple dipping sauce recipe.

A

2 tbsp soy sauce
1 tsp rice wine vinegar
1/2 tsp sugar
1 tsp grated ginger

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

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