Baking Ingredients 101
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Baking Ingredients 101

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Questions and Answers

What is the correct method for measuring sifted flour?

  • Pack the flour tightly into the measuring cup and shake to level.
  • Scoop directly into the measuring cup and level it off.
  • Sift the flour, spoon it lightly into the cup, and level it off. (correct)
  • Use a measuring spoon to measure the flour before sifting.

    • How should brown sugar be prepared for accurate measurement?

  • It needs to be loosely packed into the measuring cup.
  • It is measured in liquid measuring cups for accuracy.
  • It must be tightly packed into the measuring cup to hold its shape. (correct)
  • It should be sifted before measuring to remove lumps.

    • Which statement is true regarding the measurement of baking powder?

  • It should be stirred lightly if it has caked before measuring. (correct)
  • Baking powder should be sifted before measuring.
  • Caked baking powder should be discarded instead of measuring.
  • Baking powder needs to be packed tightly into the measuring spoon.

    • What technique is recommended for measuring shortening?

    <p>Pack it firmly into the measuring cup and check the water rise.</p> Signup and view all the answers

    What is the best way to measure confectioner’s sugar?

    <p>Sift before measuring to ensure no lumps are present.</p> Signup and view all the answers

    What is one of the main components found in butter?

    <p>Water</p> Signup and view all the answers

    Which fat is preferred for making pie crust and biscuits due to its flaky texture?

    <p>Lard</p> Signup and view all the answers

    Which of the following is NOT a type of leavening agent?

    <p>Solid leaveners</p> Signup and view all the answers

    What gas is primarily released by chemical leaveners such as baking soda?

    <p>Carbon dioxide</p> Signup and view all the answers

    What is a key characteristic of baking powder?

    <p>It includes cornstarch.</p> Signup and view all the answers

    What is the primary process through which yeast leavens dough?

    <p>Fermentation</p> Signup and view all the answers

    Why is it important to accurately measure ingredients in baking?

    <p>To ensure consistency in products</p> Signup and view all the answers

    At what temperature does butter typically melt to a liquid consistency?

    <p>32-35°C</p> Signup and view all the answers

    What characteristic of bread flour contributes to the structure and shape of bread products?

    <p>High gluten content</p> Signup and view all the answers

    What is the primary use of cake flour in baking?

    <p>For baked goods with a delicate texture</p> Signup and view all the answers

    Which type of sugar is known for creating a sweet, soluble characteristic that is easiest to digest?

    <p>Regular granulated sugar</p> Signup and view all the answers

    What role does shortening play in flour mixtures during baking?

    <p>Enhances tenderness</p> Signup and view all the answers

    Which ingredient can be used as a substitute for cake flour when necessary?

    <p>All-purpose flour</p> Signup and view all the answers

    What is a significant component of brown sugar that differentiates it from regular sugar?

    <p>Presence of molasses</p> Signup and view all the answers

    Which fat is commonly substituted for melted shortening in recipes?

    <p>Oil</p> Signup and view all the answers

    Which function does flour NOT serve in baking?

    <p>Adds flavor</p> Signup and view all the answers

    What is the first step in preparing the dough for Korean cheese bread?

    <p>Combine all dry ingredients</p> Signup and view all the answers

    Which ingredient is NOT included in the cream cheese filling for the Korean cheese bread?

    <p>Butter</p> Signup and view all the answers

    What is the purpose of separating the egg whites from the yolks in the egg pie recipe?

    <p>To incorporate air and create meringue</p> Signup and view all the answers

    What ingredient is NOT included in the tuna pot pie filling?

    <p>Sweetened condensed milk</p> Signup and view all the answers

    How long should the dough for Korean cheese bread be kneaded?

    <p>30 minutes</p> Signup and view all the answers

    What is the main leavening agent used in the dough for the Korean cheese bread?

    <p>Yeast</p> Signup and view all the answers

    What should be avoided during the preparation of the shortcrust pastry?

    <p>Kneading the dough</p> Signup and view all the answers

    How much sugar is used in the filling for the chewy bar cookies?

    <p>1 cup plus 2 tablespoons</p> Signup and view all the answers

    How many eggs are used in the filling of the egg pie recipe?

    <p>Three eggs total</p> Signup and view all the answers

    Which ingredient is used as a topping for the tuna pot pie?

    <p>Quickmelt cheese</p> Signup and view all the answers

    What is required to be added in the mixture for chewy bar cookies after combining the dry and liquid ingredients?

    <p>Glucose</p> Signup and view all the answers

    What is the total time allocated for baking the assembled Korean cheese bread?

    <p>15 minutes</p> Signup and view all the answers

    In the procedures for red velvet American cookies, what ingredient is added in addition to the standard cookie ingredients?

    <p>Cream cheese</p> Signup and view all the answers

    Study Notes

    Flour

    • Flour gives structure to baked goods.
    • Gluten, the protein in flour, provides strength and elasticity to batters and dough.
    • Bread flour has the most gluten (12-14% protein) and is used for yeast breads and rolls.
    • Cake flour has less gluten than all-purpose flour and is used for cakes and delicate pastries.
    • Use 1 cup minus 2 tablespoons of all purpose flour as a substitute for cake flour.
    • Flour is used for thickening agents, binders, and to stiffen laundry.

    Sugar

    • Sugar is a sweet, soluble carbohydrate that is easily digested.
    • Granulated sugar, also known as table sugar, is refined white sugar.
    • Confectioner’s sugar is pulverized granulated sugar with 3% cornstarch added to prevent clumping.
    • Brown sugar is made from refined sugar with caramel, minerals, and moisture added and comes in different shades.

    Shortening

    • Shortening is any fat that makes baked goods tender by preventing gluten strands from sticking.
    • Oil is made from plants such as corn, cotton seeds, soybeans, peanuts, and other sources. Corn oil and vegetable oil are commonly used in baking. Olive oil should not be used unless the recipe specifies it.
    • Butter is made from fatty milk and adds flavor and tenderness to baked goods.
    • Margarine is made from hydrogenated vegetable oil and contains 80-85 percent fat, 10-15 percent water, and 5 percent salt.
    • Lard is made from pork fat and is used to create a flaky texture in pie crusts and biscuits.

    Leavening Agents

    • Leavening agents are gases that cause dough to rise.
    • They react in the presence of moisture and heat to produce gases, usually carbon dioxide, which become trapped in bubbles within the dough.
    • Baking soda, also known as bicarbonate of soda or sodium bicarbonate, is a powerful leavening agent that reacts immediately on contact with moisture.
    • Baking powder is a mixture of baking soda, an acid salt, and cornstarch. Most are double-acting, releasing carbon dioxide when moistened, and again when heated.
    • Natural leaveners occur naturally without the use of added ingredients and include air and steam.
    • Biological leaveners include yeast, which is a living organism. Yeasts are essential in the fermentation process that converts sugar into alcohol and carbon dioxide.

    Techniques in Measuring and Weighing Ingredients

    • Accurate measurement is important for consistently good baking results.
    • Sift flour to remove lumps, scoop lightly into a measuring cup, and level off.
    • White sugar needs sifting only if lumpy. Brown sugar should be pressed into a measuring cup and leveled off.
    • Confectioner's sugar should be sifted and spooned lightly, then leveled off.
    • Use level measuring spoons for baking powder, soda, salt, and spices.
    • Pack shortening at room temperature firmly into a measuring cup.
    • Record the amount of flour used to determine the best results for your local flour type.
    • Determine the correct amount of liquid by the consistency of the dough.

    Korean Cheese Bread Recipe

    • Use bread flour, butter, white sugar, yeast, beaten egg, milk, and salt.
    • For the cream cheese filling, combine cream cheese, sugar, and heavy cream or all-purpose cream.
    • For the garlic butter sauce filling, combine an egg, sugar, condensed milk, melted butter, minced garlic, and parsley.
    • Combine melted butter, vegetable oil, dark brown sugar, white sugar, eggs, vanilla excerpt, all purpose flour, unsweetened cocoa powder, salt, glucose, choco chips, and nuts.
    • Cream the sugars and fats together.
    • Combine dry ingredients and liquid ingredients separately before alternating addition.
    • Let the dough chill for 15 minutes.

    Classic American Cookies

    • Use margarine, brown sugar, white sugar, eggs, all purpose flour, cake flour, baking soda, and dark chocolate chips.
    • Cream the sugars and fats together.
    • Combine dry ingredients and liquid ingredients separately, then alternate addition.
    • Let the dough chill for 30 minutes.

    Double Chocolate American Cookies

    • Follow the classic american cookie recipe and substitute for dark chocolate chips with white chocolate chips.

    Red Velvet American Cookies

    • Follow the classic american cookie recipe and add cream cheese and nuts.

    Egg Pie Recipe

    Pie Crust

    • Combine flour, margarine, sugar, and salt.
    • Rub the ingredients together until they have a breadcrumb-like texture.
    • Add ice water and form a round dough.
    • Avoid kneading.

    Filling

    • Combine eggs (excluding the white), all-purpose cream, evaporated milk, sweetened condensed milk, and vanilla extract.
    • Strain the mixture.
    • Beat the egg whites into a soft meringue.

    Assembling

    • Put the mixture into the crust.
    • Add the meringue on top.

    Tuna Pot Pie Recipe

    Filling

    • Sautee minced onion, canned tuna, cube cut potatoes, carrots, all-purpose flour, evaporated milk, quick melt cheese, paprika, basil, onion leaves, and parsley.

    Shortcrust Pastry

    • Combine flour, margarine, and a pinch of salt.
    • Rub the ingredients together until they have a breadcrumb-like texture.
    • Add cold water and form a round dough, avoiding kneading.

    Assembling

    • Place pastry in a baking dish.
    • Fill with tuna mixture and top with cheese.

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