Podcast
Questions and Answers
What is the equivalent of 2 cups in terms of pints?
What is the equivalent of 2 cups in terms of pints?
- 3 pints
- 2 pints (correct)
- 4 pints
- 1 pint
Which type of baking pan is recommended for achieving a delicate golden brown crust in cakes?
Which type of baking pan is recommended for achieving a delicate golden brown crust in cakes?
- Aluminum pan (correct)
- Glass pan
- Ceramic pan
- Cast iron pan
How much does 1 pound of butter weigh in cups or sticks?
How much does 1 pound of butter weigh in cups or sticks?
- 3 cups or 6 sticks
- 1 cup or 1 stick
- 4 cups or 8 sticks
- 2 cups or 4 sticks (correct)
What temperature range is classified as 'Medium' for baking?
What temperature range is classified as 'Medium' for baking?
What ingredient serves as the framework in bread dough?
What ingredient serves as the framework in bread dough?
Which measurement corresponds to a dash or a speck?
Which measurement corresponds to a dash or a speck?
In baking, what is a primary requirement for producing good quality yeast-leavened bread?
In baking, what is a primary requirement for producing good quality yeast-leavened bread?
How many ounces are in a cup when measuring liquid?
How many ounces are in a cup when measuring liquid?
What is the first step in the dry-to-wet method of preparing biscuits?
What is the first step in the dry-to-wet method of preparing biscuits?
Which method involves blending liquid fat with other liquid ingredients?
Which method involves blending liquid fat with other liquid ingredients?
What is the ideal ratio of liquid to flour for preparing drop batter?
What is the ideal ratio of liquid to flour for preparing drop batter?
After preparing the biscuit dough, how long should it stand before baking?
After preparing the biscuit dough, how long should it stand before baking?
Which type of flour is primarily recommended for producing a heavier product in drop batter?
Which type of flour is primarily recommended for producing a heavier product in drop batter?
What is a characteristic of high-quality biscuits?
What is a characteristic of high-quality biscuits?
What could result from using too much liquid in the drop batter mixture?
What could result from using too much liquid in the drop batter mixture?
At what temperature should biscuits be baked?
At what temperature should biscuits be baked?
How many mixing strokes are generally required to adequately mix the dry and liquid ingredients?
How many mixing strokes are generally required to adequately mix the dry and liquid ingredients?
Which characteristic is NOT typically desirable in biscuits?
Which characteristic is NOT typically desirable in biscuits?
What effect do rich muffins have on the mixing strokes allowed?
What effect do rich muffins have on the mixing strokes allowed?
What ingredient is brushed on the tops of the biscuits before baking?
What ingredient is brushed on the tops of the biscuits before baking?
What is the main purpose of sifting and blending all dry ingredients in the muffin method?
What is the main purpose of sifting and blending all dry ingredients in the muffin method?
Why is it important to avoid over-kneading biscuit dough?
Why is it important to avoid over-kneading biscuit dough?
Which fat is preferred in the preparation of drop batter when using shortening?
Which fat is preferred in the preparation of drop batter when using shortening?
Adding which of the following could lead to the production of a smooth, cake-like muffin?
Adding which of the following could lead to the production of a smooth, cake-like muffin?
What type of biscuits are typically flaky and separate into layers when broken?
What type of biscuits are typically flaky and separate into layers when broken?
Which leavening agent is used to prepare biscuits for quicker preparation than yeast?
Which leavening agent is used to prepare biscuits for quicker preparation than yeast?
What is a common accompaniment for biscuits during cocktail parties?
What is a common accompaniment for biscuits during cocktail parties?
How is the dough for biscuits generally characterized?
How is the dough for biscuits generally characterized?
Which of the following ingredients is NOT essential for making biscuits?
Which of the following ingredients is NOT essential for making biscuits?
What is the ideal temperature condition when preparing biscuit batter for baking?
What is the ideal temperature condition when preparing biscuit batter for baking?
What is one of the key characteristics of bread-like biscuits?
What is one of the key characteristics of bread-like biscuits?
What is the main objective in checking oven temperatures before baking biscuits?
What is the main objective in checking oven temperatures before baking biscuits?
What is the primary difference between baker's percentage and true percent?
What is the primary difference between baker's percentage and true percent?
If 500 grams of flour is used, what would be the baker's percentage value for sugar weighing 150 grams?
If 500 grams of flour is used, what would be the baker's percentage value for sugar weighing 150 grams?
When converting a recipe from cups to grams, which ingredient's weight is assigned 100% in baker's percentage?
When converting a recipe from cups to grams, which ingredient's weight is assigned 100% in baker's percentage?
How can one calculate a baker's percentage if the weight of the flour is not known?
How can one calculate a baker's percentage if the weight of the flour is not known?
What is the formula to compute the baker's percentage of an ingredient?
What is the formula to compute the baker's percentage of an ingredient?
What is a necessary step if two different types of flour are used in baker's percentage?
What is a necessary step if two different types of flour are used in baker's percentage?
Which of the following statements about baker's percentage is TRUE?
Which of the following statements about baker's percentage is TRUE?
What is the process for converting an existing recipe in grams to baker's percentage?
What is the process for converting an existing recipe in grams to baker's percentage?
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Study Notes
Baker’s Percentage System
- Uses weight in grams rather than cups and tablespoons
- Each measurement is more accurate
- The weight of the flour in the formula equals 100 percent.
- All other ingredients are calculated in proportion to the weight of the flour.
How to Change a Formula in Grams to Percent
- Weight of the flour is always expressed as 100%
- Divide other ingredients by the weight of the flour and multiply the result by 100%
- Example: All Purpose Flour 500 grams = 100% / Sugar 150 grams = 30%
How to Calculate the Weight of the Ingredients if the Weight of the Flour is Given
- To calculate ingredients, multiply the weight of the ingredient by 100%
- Divide by the weight of the flour
Drop Batter
- Medium-soft dough prepared by mixing 2 cups of flour to 1 cup of liquid
- 1 egg, 2 teaspoons of baking powder, 2 to 4 teaspoons of sugar and 2 to 4 tablespoons of fat
- Fillings may include chopped hams, bacon, cheese, fruits, nuts, and spices
Baking a Muffin
- Flour - all-purpose flour is recommended instead of cake flour to produce a heavier product
- Oil and Liquid Fats - oil is used instead of shortening, if shortening, butter or margarine is used, it should be melted first.
- Liquid - the liquid that may be used are water, juices and milk.
Mixing Method
- All dry ingredients are sifted and blended in a bowl.
- All liquid ingredients are mixed in a separate bowl.
- Make a well in the center of the dry ingredients and pour in the liquid
- Mix only until the dry ingredients are moistened, approximately 25 strokes
Biscuits
- Small, flaky breads leavened with baking powder
- Prepared in a shorter time than yeast breads
- Ideal partner for all types of beverages, hot or cold
- Good accompaniments for meat dishes
Types of Biscuits
- Cookie-like Biscuits - flaky, separates in layers when broken, symmetrical in shape with straight sides and smooth, thin-crusted top
- Bread-like Biscuits - small, round and expanded, leavened with baking powder or baking soda, symmetrical in shape, has straight sides, uniformly golden brown in color and smooth, thin-crusted top
Biscuit Ingredients
- 1 cup all-purpose flour
- 1/3 to ½ cup liquid (water, fruit juices, milk)
- 2-3 tbsp. fats or shortening
- 1 to 1 ½ tsp. baking powder
- ½ tsp. salt
Biscuit Preparation Methods
- Dry to Wet: Solid or fat shortening cut into the flour with two knives or a pastry blender, until the mixture becomes mealy. Then, the liquid is added to it.
- Wet to Dry: Liquid fat blended with other liquid ingredients, then with dry ingredients.
Baking Biscuits
- Shape biscuit dough is laid on ungreased baking sheets about ½ inch apart
- Stand for 30 minutes at room temp.
- Brush the top with milk
- Bake in a pre-heated oven at 218º C or 425º F for 12 to 15 minutes
Biscuit Characteristics
- Symmetrical, flat smooth top, straight sides, very few horizontal cracks, twice the volume of the biscuit dough, light in weight
- Slightly moist, tender and flaky with layers, fine grained, fluffy, golden brown to light brown, uniform coloring all over, flavor of the fat dominates
Causes of Poor Quality Biscuits
- Exterior: Flat, tough, flat top. Causes: Batter at room temperature for too long, do not mix batter until ready to bake, refrigerate batter until baking time, oven temperature too low
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