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30 Cards in this Set
- Front
- Back
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What does overmixing your muffin batter produce?
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Tunneling and irregular shapes
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Having a high percentage of eggs in popovers helps build what?
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structure
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What are the two mixing methods for quick breads?
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1) Biscuit method, also known as pastry method
2) Muffin method |
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Which mixing method is not suitable for formulas high in fat?
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Muffin method
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What method is good for formulas high in fat and sugar?
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creaming method, a cake method sometimes applied to muffins and loaf breads
it helps mix ingredients more uniformly |
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creaming method produces a finer crumb texture and has less danger of . . .
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overmixing
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Give the steps for the creaming method . . .
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1. combine fat, sugar, salt, spices, milk powder
2. cream until light 3. add eggs one at a time 4. sift dry ingredients together 5. add alternately with wet ingredients |
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Which do you add first when alternating ingredients, wet or dry?
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dry
1/4 dry first add 1/3 wet next repeat until all used |
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Dough mixtures of quick breads are in two types . . .
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1. soft dough for biscuits
2. batters, which can be dropped or poured |
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Only slight gluten development is desired for . . .
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quick breads
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What is the desired quality for quick breads?
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tenderness
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Which batters should be mixed as little as possible?
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Muffin, pancake, waffle, loaf breads
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Popovers use . . .
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high percentage of eggs
bread flour batter mixed enough to develop gluten |
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How do the muffin, biscuit and creaming methods of mixing compare?
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biscuit - cut in fat, then add liquid
muffin - mix wet and dry separately, then add together creaming - cream fat and sugar first |
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What are the ingredients of pie dough?
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flour, shortening, water, salt
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What is the best flour choice for pie dough?
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pastry flour, because it has enough gluten for desired structure and flakiness but is low enough in gluten to give a tender product
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What is the most popular fat for pie crusts?
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regular hydrogenated shortening, because it has the right plastic consistency for a flaky crust.
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Why is butter avoided in pie pastry?
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1) expensive
2) melts too easily, making pie dough difficult to work |
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If you replace all the shortening in the pie dough, increase butter by how much?
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one-fourth per pound
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Why is water necessary in pie dough?
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You need to develop some gluten and give structure and flakiness.
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What does too much water in pie dough do?
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Toughens it by developing gluten.
Too little water and the crust will fall apart due to inadequate structure. |
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Why should you keep pie dough cool at 60 degrees during mixing and makeup?
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shortening has the best consistency when cool. If warm, it blends too much, if cold it's too firm to work.
gluten develops more slowly at cool temps. |
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What are the 2 basic pie dough types?
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Flaky pie dough
mealy pie dough |
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Mealy pie dough is used for . . .
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bottom crusts
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What is the 3-2-1 dough?
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Three parts flour
two parts shortening one part ice water |
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What is evaporated milk?
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Water has been removed and is concentrated with twice the milk fat of regular milk
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What is sweetened condensed milk?
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more water has been removed and sugar added
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Emulsifying lipoproteins in eggs bond what?
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Oil and water
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An egg shell represents how much weight of the egg?
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About 10%
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shell eggs are graded and sorted according to what?
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grade and size
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