Unit 9: Baking

Question 1

The difference with chemical VS. Organic Agents

Answer 1

baking soda and power= chemical
yeast =organic

Question 2

What does Grain, Sugar, & eggs each provide in baking?

Answer 2

Grain creates structure
Sugar creates browning, tenderness flavor
Eggs: structure and browning agent

Question 3

What do Leavening agents, Liquids and fats provide?

Answer 3

Leavening agent= add air
Liquids= moistness
fat=tenderness and flavor

Question 4

Flavoring has m…… & v……?

Answer 4

vitamins & minerals

Question 5

What is lean Dough?

Answer 5

made with little to no sugar or Fat
ex. french hard rolls

Question 6

What are Rich doughs?

Answer 6

(cake like structure after baking)

Question 7

What are the two categories of yeast?

Answer 7

Lean dough & Rich dough

Question 8

What two things does yeast need to survive?

Answer 8

sugar +warm water

Question 9

What are the two primary methods of making yeast bread?

Answer 9

Straight dough: all ingredients are combined
and the dough is kneaded and set aside to
rise.
or Sponge dough: yeast is combined with part
of the liquid, flour and sugar to make a batter.
Let rise until light and bubbly, then add
remaining ingredients to make a stiff dough.

Question 10

What is a straight dough

Answer 10

all ingredients are combined
and the dough is kneaded and set aside to
rise.

Question 11

What is Sponge dough?

Answer 11

yeast is combined with part
of the liquid, flour and sugar to make a batter

Question 12

What is Gluten?

What two methods create gluten?

Answer 12

Protein part of flour, when mixed
with a liquid, kneaded and
developed sufficiently, gives the
dough its framework and structure.
Mixing and kneading

Question 13

DEFINE fermaertion ?

What is proofing?

Answer 13

is the production of
Carbon Dioxide.

The process by which carbon dioxide
is produced in a yeast dough and the
dough rises to double its original size.

Question 14

What does Punching down do?

Answer 14

Punching down – expel gas pockets

Question 15

what does salt does for yeast bread

Answer 15

controls rate of yeast growth

Question 16

What is the difference between Quick breads and yeast Bread?

Answer 16

quick and easy to
prepare, use baking powder or soda as leavening agent
Yeast takes longer

Question 17

What is the ripe test?

Answer 17

when doubled in volume, if your imprint remains when pressed by two fingers it is ready

Question 18

difference between refriged dough and non

Answer 18

refriged doyufght as ore suha

Question 19

How do you know when the loaf of
bread is ready to bake?

Answer 19

The dough has risen ½-inch over top
of bread pan. Ripe test on the end

Question 20

. Flour that contains thiamin, riboflavin, niacin
and iron is called?
NOTE: Cake flour can not to used fro baking bread

Answer 20

enriched/rammed + has a lot of fat

Question 21

What is the muffin Method ?

What is the Bicult method?

Answer 21

dry ingredients in one bowl and wet in another. mix wet to dry bowl till just combined.

cutting fat into flour
produces chewy texture
flaky

Question 22

What is creaming method?

Answer 22

fat and sugar together to produce
a very fine crumb and a dense, rich texture

Question 23

what are the Types of icing

Answer 23

1. Foam- also called boiled icing, which are made with hot sugar
   syrup
2. Fondant- sugar, water and a glucose or a corn syrup
3. Fudge- chocolate, sugar, butter, and a liquid
4. Ganache- smooth mixture of chocolate and cream
5. Glaze- simple corn syrup
6. Royal icing- almost always used only for decorations. Powder
   sugar and egg whites.

Question 24

Baking soda is ?

Baking powder?

Answer 24

a leavening agent used in baked goods like cakes, muffins, and cookies.

to increase the volume and lighten the texture of baked good

Question 25

How to make homemade cake flour?

Answer 25

By 2tbps of cornstahc