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39 Cards in this Set
- Front
- Back
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Gluten |
Firm, elastic substance that affects the texture of baked products. |
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Bread flour |
The proteins aand starch in the flour give these products structure. •High gluten-forming protein content •Proteins allow bread to rise fully and develop a fine crunb and give bread a chewier, firm texture •Used to make yeast breads, pizzas and bagels |
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Pastry flour |
Lower in protein than bread flour but higher than cake flour. Used in pie doughs, cookies, muffins, and quick breads. |
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What are the most common liquids used in baking? |
Water, milk and cream |
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Vegtable shortening has a fairly ____ melting point, which makes it ideal for forming flaky pie dough. |
High |
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Functions of sugars and sweeteners |
Creating a golden brown color. Stabilizing mixtures such as beaten egg whites for meringues. Providing food for yeast in yeast breads. Retaining moisture for a longer shelf life. Tenderizing baked products by weakening the gluten strands and delaying the action of other structure builders such as egg protein. Servibg as a base for making icings. |
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Where is sugar from? |
Sugar is produced from sugar cane or sugar beets. |
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5 sugar and sweeteners |
Molasses Brown sugar Granulated sugar King sugar Honey |
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Eggs are the _______ most important ingredient in baked products. |
Second |
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Eggs serve what functions during baking? |
Structure Emulsification Aeration Flavor Color |
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Leavening agents |
Baking powder Yeast Steam Air Baking soda |
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What are some examples of quickbreads? |
Pancakes Biscuits Muffins Scones Waffles Loaf bread |
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What do quickbreads not have? |
Yeast |
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Instead of yeast, what do quickbreads use? |
Double acting baking powder or baking soda |
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______ is the structure of quickbreads. |
Flour |
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_____ provide added volume and structure to quickbreads. |
Eggs |
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_____ is used to keep the baked product ______ and ______. |
Fat Moist Tender |
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The biscuit method |
Cut in the fat into the dry ingredients corn meal. Add the liquid ingredients. Examples: pan de sal, biscuits. |
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The blending method |
Combine the liquid, sugar, liquid fat and eggs. Add the dry ingredients to the liquid ingredients. Examples: muffins |
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The creaming method |
Cream together the soild fat and sugar until the mixture is light and fluffy. Add the eggs, one at a time. Add the dry ingredients and liquid ingredients alternately. Example: muffins with a cake like texture. |
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Quickbreads can be made from _____ _______ or ______. |
Soft doughs or batters. |
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How are cookies classified? |
According to their texture. |
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Cookies can be _____, ________ or ______. |
Crisp Soft or chewy |
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Six factors of a spread cookie is: |
Flour type Sugar type Amount of liquid Baking soda Fat type Baking temperature |
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One example of the one stage method |
Biscotti |
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One example of the creaming method while making cookies. |
Peanut butter cookies |
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5 types of cookies are |
Drop Roller Icebox Molded and bar cookies |
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Example of drop cookies |
Chocolate chip Peanut butter Oatmeal cookies |
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Examples of rolled cookies |
Sugar cookies |
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Example icebox cookies |
Pillsbury frozen cookies |
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Example pf molded cookies |
Crescents Almond lace Tuile |
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Examples of bar cookies |
Hermits Coconut bars Fruit bars Brownies |
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How do you know when cookies are done? |
When the bottoms and edges turn light golden brown. |
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Lining pans with _______ ________ keeps cookies from sticking to the pan also allows for even _______. |
Parchment paper Browning |
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High fat cakes generally uses ________ as its leavening agent |
Baking powder |
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What is low fat cakes leavened from? |
Air that is whipped into the egg batter. |
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A pound cake contains a pound of: |
Flour Butter Sugar Eggs |
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How to keep cakes from sticking to baking pans? |
Coated with fat and flour or lined with parchment paper. |
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How do you know if a cakes done? |
Insert a cake tester into the center and comes out clean. The center of the cakes top springs back when lightly pressed. The cake pulls slightly away from the sides of the pan. |
