Baking Fundamentals: Baker’s Percentage System

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Questions and Answers

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?

Aluminum pan (correct)

Glass pan

Ceramic pan

Cast iron pan

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?

350° to 375°F Signup and view all the answers

What ingredient serves as the framework in bread dough?

Gluten Signup and view all the answers

Which measurement corresponds to a dash or a speck?

Less than 1/8 teaspoon Signup and view all the answers

In baking, what is a primary requirement for producing good quality yeast-leavened bread?

Stronger gluten Signup and view all the answers

How many ounces are in a cup when measuring liquid?

8 ounces Signup and view all the answers

What is the first step in the dry-to-wet method of preparing biscuits?

Measure and sift the dry ingredients Signup and view all the answers

Which method involves blending liquid fat with other liquid ingredients?

Wet-to-dry method Signup and view all the answers

What is the ideal ratio of liquid to flour for preparing drop batter?

1:2 Signup and view all the answers

After preparing the biscuit dough, how long should it stand before baking?

30 minutes Signup and view all the answers

Which type of flour is primarily recommended for producing a heavier product in drop batter?

All-purpose flour Signup and view all the answers

What is a characteristic of high-quality biscuits?

Tender and flaky with layers Signup and view all the answers

What could result from using too much liquid in the drop batter mixture?

A dry and heavy mixture Signup and view all the answers

At what temperature should biscuits be baked?

218º C or 425º F Signup and view all the answers

How many mixing strokes are generally required to adequately mix the dry and liquid ingredients?

25 strokes Signup and view all the answers

Which characteristic is NOT typically desirable in biscuits?

Dense texture Signup and view all the answers

What effect do rich muffins have on the mixing strokes allowed?

Can be mixed with more than 25 strokes Signup and view all the answers

What ingredient is brushed on the tops of the biscuits before baking?

Milk Signup and view all the answers

What is the main purpose of sifting and blending all dry ingredients in the muffin method?

To ensure even distribution of dry ingredients Signup and view all the answers

Why is it important to avoid over-kneading biscuit dough?

It can make biscuits tough. Signup and view all the answers

Which fat is preferred in the preparation of drop batter when using shortening?

Melted butter Signup and view all the answers

Adding which of the following could lead to the production of a smooth, cake-like muffin?

Increased ratio of oil and sugar to flour Signup and view all the answers

What type of biscuits are typically flaky and separate into layers when broken?

Cookie-like Biscuits Signup and view all the answers

Which leavening agent is used to prepare biscuits for quicker preparation than yeast?

Baking powder Signup and view all the answers

What is a common accompaniment for biscuits during cocktail parties?

Canapés Signup and view all the answers

How is the dough for biscuits generally characterized?

Soft and pliable Signup and view all the answers

Which of the following ingredients is NOT essential for making biscuits?

Sugar Signup and view all the answers

What is the ideal temperature condition when preparing biscuit batter for baking?

At room temperature Signup and view all the answers

What is one of the key characteristics of bread-like biscuits?

They are round and expanded Signup and view all the answers

What is the main objective in checking oven temperatures before baking biscuits?

To ensure proper baking conditions Signup and view all the answers

What is the primary difference between baker's percentage and true percent?

True percent requires all ingredients to add up to 100%. Signup and view all the answers

If 500 grams of flour is used, what would be the baker's percentage value for sugar weighing 150 grams?

30% Signup and view all the answers

When converting a recipe from cups to grams, which ingredient's weight is assigned 100% in baker's percentage?

Flour Signup and view all the answers

How can one calculate a baker's percentage if the weight of the flour is not known?

Use an existing baker's percentage formula. Signup and view all the answers

What is the formula to compute the baker's percentage of an ingredient?

Baker's Percent = (Weight of Ingredient / Weight of Flour) x 100 Signup and view all the answers

What is a necessary step if two different types of flour are used in baker's percentage?

Sum the amounts of both flours for calculation. Signup and view all the answers

Which of the following statements about baker's percentage is TRUE?

It provides a more accurate measurement compared to volume-based recipes. Signup and view all the answers

What is the process for converting an existing recipe in grams to baker's percentage?

Assign 100% to the weight of the flour and calculate others proportionally. Signup and view all the answers

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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Description

This quiz covers the Baker’s Percentage System, focusing on the accuracy of ingredient measurements by weight in grams. Learn how to convert formulas, calculate ingredient weights, and understand drop batter preparation. Ideal for baking enthusiasts looking to improve their skills in recipe formulation.