Podcast
Questions and Answers
What is the role of leavening agents in baking?
What is the role of leavening agents in baking?
- To assist in creating a good texture
- To provide flavor to baked goods
- To help baked products rise (correct)
- To enhance the color of baked items
What is the purpose of kneading in baking?
What is the purpose of kneading in baking?
- To distribute ingredients more evenly (correct)
- To make the dough stickier
- To incorporate air into the mixture
- To soften the fat in the dough
What is a dough?
What is a dough?
- A solid mixture of flour and butter only
- A mixture created by whipping egg whites and sugar
- A mixture with less liquid than a batter (correct)
- A mixture of flour and more liquid than a batter
Which of the following best describes batting in baking?
Which of the following best describes batting in baking?
What happens if you overmix muffin batter?
What happens if you overmix muffin batter?
How does carbon dioxide form during baking?
How does carbon dioxide form during baking?
What is gluten, and what is its primary function in quick breads?
What is gluten, and what is its primary function in quick breads?
Which of the following methods best describes cutting in fat when making pastry?
Which of the following methods best describes cutting in fat when making pastry?
What is the purpose of greasing a baking dish?
What is the purpose of greasing a baking dish?
Which kitchen tool is primarily used to incorporate air into mixtures?
Which kitchen tool is primarily used to incorporate air into mixtures?
How is dough typically kneaded?
How is dough typically kneaded?
What is the function of fat in quick breads?
What is the function of fat in quick breads?
What is the correct measurement method for flour?
What is the correct measurement method for flour?
In baking, what does 'cream' refer to?
In baking, what does 'cream' refer to?
What temperature range is referred to as lukewarm?
What temperature range is referred to as lukewarm?
Which of the following is NOT a common leavening agent in quick breads?
Which of the following is NOT a common leavening agent in quick breads?
How many teaspoons are in a tablespoon?
How many teaspoons are in a tablespoon?
What is the main ingredient in quick breads that provides structure?
What is the main ingredient in quick breads that provides structure?
What is the purpose of using a 'dry measuring cup'?
What is the purpose of using a 'dry measuring cup'?
What does the process of scoring entail?
What does the process of scoring entail?
What does 'T' or 'Tbsp' stand for in baking measurements?
What does 'T' or 'Tbsp' stand for in baking measurements?
Which method is used to 'cut in' butter with flour?
Which method is used to 'cut in' butter with flour?
What is the equivalent of one stick of butter in cups?
What is the equivalent of one stick of butter in cups?
What is a 'baker's dozen'?
What is a 'baker's dozen'?
Flashcards
Beat
Beat
The process of mixing ingredients together very quickly, incorporating air into the mixture.
Measuring Flour
Measuring Flour
The correct way to measure flour is to spoon it into a measuring cup and then level it off with a straight edge.
Blend
Blend
Blend means to combine ingredients until they are well mixed and uniform.
Creaming
Creaming
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Cut In
Cut In
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Drizzle
Drizzle
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Dust
Dust
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Combine
Combine
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Fold
Fold
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Grease
Grease
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Lukewarm
Lukewarm
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Proof
Proof
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Score
Score
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Softened
Softened
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Whisk
Whisk
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Leavening Agent
Leavening Agent
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Batter
Batter
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Gluten
Gluten
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Biscuit Method
Biscuit Method
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Muffin Method
Muffin Method
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How Carbon Dioxide Forms
How Carbon Dioxide Forms
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Overmixing Muffin Batter
Overmixing Muffin Batter
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Study Notes
Baking Vocabulary
- Measuring Flour: Loose and level it off.
- Brown Sugar Measurement: Pack into cup and level.
- Tsp: Teaspoon
- Tbsp: Tablespoon
- Teaspoons per Tablespoon: 3 teaspoons
- Butter (Stick): Cups: 1 1/2 cups
- Ounces per Cup: 8 ounces
- Cup abbreviation: C
- Ounces abbreviation: oz
- Baker's Dozen: 13 items
- Liquid Measuring: Place on a level surface, pour liquid, check at eye level, and adjust.
- Dry Measuring Cups: Used to measure dry ingredients like flour or sugar.
- Bake: Cook with dry, radiant heat in an oven.
Baking Techniques
- Beat: Stir rapidly to incorporate air (using spoon, whisk, mixer or processor).
- Blend: Mix ingredients together until well combined.
- Combine: Stir ingredients together just until mixed.
- Cream: Beat together sugar and butter until light and creamy.
- Cut In: Incorporate butter into flour until granular pieces.
- Drizzle: Pour a thin stream of liquid onto surface.
- Dust: Light sprinkle of dry substance (flour, sugar, cocoa powder) onto a surface.
- Fold: Gently combine two substances without deflating.
- Grease: Coat baking dish with a fatty substance.
- Knead: Combine dough on a hard surface through folding and pressing.
- Whisk: Use wire loops to combine substances and add air.
- Lukewarm: Slightly warm, around 105 degrees Fahrenheit.
Quick Breads
- Types: Doughs and Batters
- Examples: Pancakes, Waffles, Muffins, Biscuits, Coffee cake, Banana Bread
- Ingredients and functions: Flour (structure), Salt (flavor), Fat (tenderness), Leavening agent (rise), Liquid (moisture, holds together), Eggs (flavor, nutrients, richness, color), Sugar (flavor, sweetness).
- Leavening agents: Baking powder, baking soda, egg whites, steam.
Biscuit Method
- Steps: Sift dry ingredients, cut in fat, make a well, add liquid ingredients, stir, form a ball, knead, roll out, cut, bake.
Muffin Method
- Steps: Sift dry ingredients, make a well, add liquid ingredients, stir until moistened, drop into greased muffin cups, bake.
Overmixing Muffin Batter
- Result: Peaks on top, tough, and tunnels inside.
Gluten in Quick Breads
- Function: Gives dough its framework and structure.
Quick Bread Food Pyramid Group
- Bread, Cereal, Grains.
Pastry
- Mixture: Mixture of flour, fat, cold water, salt
- Properly mixed (test): Forms flaky layers in the crust.
- Purpose of Fat: Adds tenderness, reduces gluten
Types of Pie Crust
- Single Pie Crust: Bottom crust and filling together.
- Lattice Top: Pastry strips woven like a basket
- Double Pie Crust: Top and bottom crust, filling between.
- Purpose of Fat: Adds flakiness, tenderness
Food Safety
- Contaminants: Substances making food unfit (microorganisms, foodborne illnesses).
- Cooking Temperatures: 160°F to kill bacteria.
- Cross Contamination: Transferring harmful bacteria from one food to another.
- Temperature Danger Zone: 40°F to 140°F where bacteria grows rapidly
- Food Storage: FIFO (First In, First Out), proper storage, clean areas, follow expiration dates.
Kitchen Accidents
- What to do: Stay calm, call 911 if needed, get first aid kit.
Non-Toxic Cleaning Substitutions
- Diluted vinegar and water, baking soda and water.
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Description
Test your knowledge on essential baking vocabulary and techniques with this quiz. Learn the measurements, abbreviations, and methods that every baker should know. Perfect for beginners and seasoned bakers alike!
