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33 Cards in this Set
- Front
- Back
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Flour |
Role: Structure, Gluten Examples: All Purpose, Bread, Cake Possible Errors: Wrong type, over mixing, too much gluten |
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Egg |
Role: Color, Structure Examples: Whole, Egg white, Egg yolk Possible Errors: Using whole egg if only one part is called for, not pre-mixing |
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Sugar |
Role: Browning, Tenderness, Flavor Examples: Brown, white, powdered Possible Errors: Adding in at wrong time |
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Leavening Agents |
Role: Facilitates air carbon dioxide in product causes it to rise Examples: Air, steam, yeast, baking soda, baking powder Possible Errors: Allowing to sit too long, expire, not using correct items with leavening |
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Milk |
Role: Liquid allows product to mix Examples: Skim, 1%, whole, 2% Possible Errors: Not enough, spoiled |
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Oils/Fats |
Role: Tenderness, browning, flavor Examples: Butter, shortening, oil Possible Errors: Melting vs. not melting |
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Salt |
Role: flavor, balancer Examples: Kosher Possible Errors: Forget |
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What does water do to grains |
Grain expand, softens grain |
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What does the application of heat do to grains |
Cooks them, speeds up water's effect |
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What role does the application of heat play in baking foods like cookies, breads, and muffins |
cause product to rise, kills bacteria, improve flavor, sets structure |
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What is the difference between the types of wheat used for flour |
protein content, varieties, seasons |
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What is the protein content of wheat dependent upon |
Type of wheat
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What is the rationale for removing the bran and germ |
Mild flavor and smooth texture |
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What are the three types of white-wheat flour |
Bread, all purpose, cake |
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After production what is the bran and germ used for |
Health food/baking, animal feed |
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What happens in the quality control lab |
Flour is baked to test size/shape of end product |
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Why add in the vitamins and minerals at the end |
Replace lost in processing, to avoid sifting out |
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Where do these vitamins and minerals come from |
Petrochemicals |
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How is grain cleaned |
Sives |
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Leavening |
Each leavener needs different ingredients, time, and handling to work correctly |
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Chemical |
Baking Powder and baking soda |
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Baking Powder |
Needs: Liquid and heat Works: releases carbon dioxide Mistakes: Waiting too long or over-mixing |
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Baking Soda |
Needs: Acid Works: Acid releases carbon dioxide Mistakes: No acid |
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Biological |
Yeast, steam/air |
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Yeast |
Needs: Warm liquid, sugar, salt Works: Warm water activates yeast which feeds on sugar and releases carbon dioxide Mistakes: Cold water, no sugar, not waiting long enough |
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Steam/Air |
Needs: Lots of liquid or mixing Works: Creating pressure in oven from steam or mixing in air |
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The Method (Muffins) |
1. Measure and sift dry ingredients into a bowl 2. Mix eggs well, then mix other liquids into egg mixture 3. Make a well in your dry ingredients 4. Pour your liquid ingredients into the well 5. Stir until just combined. Lumps will be present . Keep in mind: generally, sugar is added in with liquid ingredients so it can dissolve before being mixed with dry |
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Peaked Muffins |
Indicate over mixing, will be tough, chewy, and have large air pockets throughout |
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Tunnels in Muffins |
Over mixed, will be chewy and though, especial on the bottom |
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Flat Top |
Indicate either over/under mixing |
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Tools and Tricks |
- Use a fork to mix (breaks up big clumps without forming too much or incorporating too much) - A muffin tin: fill the empty compartments with water so they distribute heat evenly - A gentle mixing method: you'll have some lumps/clumps and that's okay. The liquid from the eggs and milk will saturate the flour during baking - Don't use: A whisk or electric mixer. That's too much |
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Making gluten in muffins vs dough |
Gentle vs harsh (stretching) |
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Role of butter in biscuits |
It's a solid |
