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Questions and Answers
What unique feature does a tube center pan have compared to a regular round pan?
What unique feature does a tube center pan have compared to a regular round pan?
Which baking tool is primarily used for beating, stirring, and blending ingredients?
Which baking tool is primarily used for beating, stirring, and blending ingredients?
What is the primary purpose of a biscuit and doughnut cutter?
What is the primary purpose of a biscuit and doughnut cutter?
Which of the following tools is specifically designed for measuring small quantities of ingredients?
Which of the following tools is specifically designed for measuring small quantities of ingredients?
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What type of baking tool is a jelly roll pan?
What type of baking tool is a jelly roll pan?
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Which sugar type is specifically used when flavor and color are desired in a recipe?
Which sugar type is specifically used when flavor and color are desired in a recipe?
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What is the primary function of leavening agents in baking?
What is the primary function of leavening agents in baking?
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What describes the process of caramelizing sugar?
What describes the process of caramelizing sugar?
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What is the correct definition of the term 'fold' in baking?
What is the correct definition of the term 'fold' in baking?
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Which ingredient is a mixture of baking soda and an acid that also prevents lumping?
Which ingredient is a mixture of baking soda and an acid that also prevents lumping?
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What is the primary use of a strainer in baking?
What is the primary use of a strainer in baking?
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Which type of flour is most suitable for making yeast products?
Which type of flour is most suitable for making yeast products?
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Which of the following tools is specifically used to cut fat or shortening in pastry making?
Which of the following tools is specifically used to cut fat or shortening in pastry making?
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What is the main purpose of a pastry bag?
What is the main purpose of a pastry bag?
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Which ingredient primarily contributes to hydration and leavening in baking?
Which ingredient primarily contributes to hydration and leavening in baking?
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What is the function of a pastry tip?
What is the function of a pastry tip?
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Which of the following is NOT a common type of fat used in baking?
Which of the following is NOT a common type of fat used in baking?
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What is a utility tray primarily used for in the baking process?
What is a utility tray primarily used for in the baking process?
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What is the purpose of sifting an ingredient like powdered sugar?
What is the purpose of sifting an ingredient like powdered sugar?
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Which method involves rolling dough and filling together?
Which method involves rolling dough and filling together?
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How is brown sugar measured to ensure it holds its shape when turned out of the cup?
How is brown sugar measured to ensure it holds its shape when turned out of the cup?
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What signifies that egg whites or whipping cream have been beaten to stiff peaks?
What signifies that egg whites or whipping cream have been beaten to stiff peaks?
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What is the correct approach for greasing and flouring a baking pan?
What is the correct approach for greasing and flouring a baking pan?
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When are soft peaks achieved during the whipping process?
When are soft peaks achieved during the whipping process?
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Which type of cookie is specifically made from stiff dough that is rolled and cut?
Which type of cookie is specifically made from stiff dough that is rolled and cut?
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What is the purpose of the 'steam' cooking method in baking?
What is the purpose of the 'steam' cooking method in baking?
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Study Notes
Baking Tools and Equipment
- Baking tools and equipment make preparation and cooking easier, allowing individuals to operate and prepare more efficiently
- Baking wares are made of glass or metal containers for batter and dough, available in various sizes and shapes
- Cake pans come in diverse shapes (round, square, rectangular, or heart-shaped)
- A tube center pan is deeper than a round pan and has a removable hollow center for baking chiffon cakes
- Muffin pans have 12 formed cups for baking muffins and cupcakes
- Pop-over pans are used for cooking pop-overs
- Jelly-roll pans are shallow, rectangular pans used for baking rolls
- Bundt pans have scalloped sides for baking elegant and special cakes
- Custard cups are made of porcelain or glass for baking individual custards
- Griddle pans are used to bake griddles
- Loaf pans are used to bake loaf bread
- Biscuit and doughnut cutters are used to cut and shape biscuits and doughnuts
- Cutting tools include knives and chopping boards, used for glazing nuts or other ingredients
- Electric mixers are used for different baking procedures like beating, stirring, and blending
- Flour sifters are used for sifting flour
- Graters are used to grate cheese, chocolate, and fresh fruits
- Measuring cups are made of transparent glass or plastic for accurate measurements
- Measuring spoons are sets of spoons used to measure small quantities of ingredients
- Mixing bowls come in graduated sizes with sloping sides for mixing ingredients
- Mortars and pestles are used for pounding or grinding ingredients
- Pairing knives are used to pare or cut fruits and vegetables
- Pastry bags are funnel-shaped containers for icing or whipped cream
- Pastry blenders have handles and wire for cutting fat or shortening for pies, biscuits, and doughnuts
- Pastry brushes are used for greasing pans or surfaces of pastries
- Pastry tips are pointed metal or plastic that are connected to a pastry bag opening and are used for desired designs
- Pastry wheels have blades for cutting dough when making pastries
- Rolling pins are used to flatten or roll dough
- Rubber scrapers are used to remove food bits from bowls
Baking Ingredients
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Flour is the primary ingredient in most baked products. Whole wheat flour comes from wheat grains, containing the entire grain. Bread flour, is best for yeast products like bread, rolls, and buns. All-purpose flour is a combination of bread and cake flour, with medium gluten strength. Cake flour is excellent for cakes while rice flour is from milled rice.
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Liquids are crucial for hydration, protein, starch, and leavening agents. Water, milk, and creams contribute water, fat, nutrients, and flavor, while juice adds flavor and color.
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Fats may be animal or vegetable-based. Butter is from fatty milk protein. Margarine is from hydrogenated vegetable or animal fats. Oil is from vegetable, nut, or seed sources. Lard comes from the side part of the bag.
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Sugar, or sweeteners, come in various forms, from powder crystals to syrup. Granulated sugar (refined cane sugar) is the regular white sugar often called table sugar. Confectioners'/powdered sugar is ground sugar mixed with starch, also called icing sugar. Brown sugar is used for flavor and color.
Leavening Agents
- These items are responsible for gas production during baking. Yeast is a single-celled organism that feeds on starch and sugar. Baking soda is sodium bicarbonate with a slightly salty, alkaline taste. Baking powder is a mixture of baking soda and acid that helps prevent lumps.
Baking Terms
- Bake/Baking is the process of cooking food indirectly using dry heat
- Batter is a mixture that is thin enough to be stirred, poured, or spooned, often made from flour, eggs, and milk
- Beat is to stir rapidly by hand or with a mixer
- To cut or tear food into small pieces
- Blend is to stir ingredients together
- Caramelize is to heat sugar until it turns into a golden syrup
- Convection oven: where a fan circulates heated air
- Cream: To beat ingredients together (e.g., butter and sugar)
- Crush: To reduce ingredients to crumbs, powder, or small pieces
- Cut in: To mix cold fat with flour or dry ingredients
- Dip: To briefly lower food into a melted mixture
- Dough: A flour mixture that can be rolled or kneaded
- Drop: To place cookies by spoonful onto a baking sheet
- Fold/Fold in: to gently combine a light, airy mixture
- Golden brown: Visually checking for doneness of a light to medium brown color
- Grease and Flour: Coating baking pans with shortening and flour to prevent sticking
- Ice/Icing: To cover cakes or cookies with mixtures like frosting
- Knead: To work dough by hand or with a machine
- Melt: To change a solid food to a liquid (e.g., butter)
- Mixing: Bringing ingredients together into a uniform mass
- Roll up jelly-roll fashion: Rolling dough and filling together
- Strain/Sift: To pass an ingredient (like sugar) through a strainer
- Slice: To cut into thin, flat pieces
- Soft peaks: Beating whipping cream or eggs until the peaks curl
- Stiff peaks: Beating whipping cream or eggs until peaks stand straight
- Spread: To cover evenly
- Sprinkle: To scatter lightly
- Steam: To cook a food on a rack above boiling liquid
- Whip: To combine two or more ingredients using a whisk
- Rice and Flour: Filling measuring cups till overflowing, leveling it off with a spatula or knife
- Refined Sugar: Sifting once to remove lumps
- Brown Sugar: Packing into the cup just enough to hold its shape
Weights and Measurements in Baking
- Liquid measuring cups have graduated markings on the side
- Kitchen terms and abbreviations for measurement units are listed (i.e., T = tablespoon, g = grams, lbs = pounds, pt = pint, tsp = teaspoon, oz = ounce, kg = kilogram, qt = quart.)
Baked Products
- Cookies are derived from the Dutch word "koekje" meaning small cake. The categories include pressed, dropped, rolled, and sheet cookies.
- Pies and tarts are baked goods with crust and filling, one-crust, double-crust, and turnovers (individual pies formed by folding dough).
- Other items include puff pastry, quick bread (pancakes, crepes, waffles, popovers, muffins, coffee cakes, and dumpling cakes) and cakes (shortened cakes, sponge cakes, angel food cakes, chiffon cakes).
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Description
Test your knowledge on various baking tools and equipment essential for making delicious treats. From cake pans to muffin tins, this quiz will explore the different types and their uses in baking. Perfect for both novice and experienced bakers looking to refine their skills.
