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27 Cards in this Set
- Front
- Back
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What are the steps to the muffin method? |
1) Mix dry ingredients. 2) Mix wet ingredients. 3) Make a well in the dry ingredients and add wet ingredients. 4) Mix until just combined, some lumps may remain. 5) Fill tins 2/3 full. |
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Why is batter combined only until flour is moist or until just combined (muffins)? |
To avoid tunnels and voids. |
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List 3 characteristics of a perfect muffin. |
1) Cracked top 2) Tender texture 3) Moist and dense |
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List 3 characteristics of an over-mixed muffin. |
1) Tunnels 2) Voids 3) Tough texture |
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How full should the muffin tins be filled with batter? |
2/3 |
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The four basic ingredients in all flour mixtures are: |
1) Flour 2) Leavening agent 3) Salt 4) Liquid |
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What are liquids 2 functions in baked products? |
1) Makes baking soda/powder do it's job 2) Helps leavening agents work by producing stream |
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What do leavening agents do? |
Make food rise which makes the product light and fluffy. |
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The three leavening agents are: |
Air, steam, carbon dioxide |
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What does yeast need to grow and produce carbon dioxide? |
Warmth and food |
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What does baking soda need to react? |
Acid found in baking powder. |
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Baking powder is a combination of what? |
Baking soda and acid. |
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Can baking soda be successfully substituted for baking powder in a recipe? |
Yes |
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What are sugar's 3 functions in baked products? |
1) Make the product tender 2) Adds flavour 3) Makes the tops of breads brown and crisp |
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Sugar prevents what? |
Tunnels and holes |
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What are fats 4 functions in baked products? |
1) Make it tender 2) Give it a fine texture 3) Aids in browning 4) Make it moist |
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How do fats tenderize a baked product? |
Cutting gluten strands |
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What are eggs 3 functions in baked products? |
1) bind ingredients together 2) add air 3) strengthens |
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Why is it important to make all cookies on one pan the same size? |
So they cook evenly. |
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What type of pan should you use to bake cookies? |
Cookie sheet |
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What two classes s are cakes grouped into? |
1) cakes with fat (shortened or butter cakes) 2) cakes without fat (foam or sponge cake) |
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Why is it important to preheat the oven? |
So the product doesn't lose its leavening power. |
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How do you prepare the pans for shortened cakes? |
1) grease with butter and dust with flour 2) line cake pans with parchment paper or paper liners |
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How full should you fill the pan with batter for shortened cakes? |
2/3 |
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What will happen if you open the door of the oven to soon for shortened cakes? |
Cake will fall in the middle |
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What are 4 ways to tell if your shortened cake is done? |
1) pulls away from sides of the pan 2) clean toothpick 3) golden brown 4) spring back when touched |
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How do you cool a shortened cake? |
1) Cooling rack in pan for 10 min 2) Run knife around edges of the cake, inside of the pan. 3) invert cake on rack. 4) remove wax paper. |
