Baking and Food Preparation Study Guide

Flashcards covering measurements, leavening agents, batter ratios, mixing methods, baking vocabulary, kitchen tools, knife skills, and vegetable nutrition based on the lecture notes.

Flour / Icing Sugar Measurement

Spoon lightly into a dry measuring cup and level off with a spatula.

Brown Sugar Measurement

Pack firmly into a dry measuring cup with a spoon.

Carbon Dioxide ($CO\_2$)

A gas created by baking powder, baking soda, or yeast that helps flour mixtures rise.

Baking Powder

A leavening agent containing acid, soda, and starch; reacts with liquid and heat.

Yeast

A microscopic plant that produces carbon dioxide during growth.

Steam (Expansion)

A leavening agent created by heating liquids in dough.

Pour Batter

A flour mixture with a $1:1$ liquid to flour ratio, used for pancakes and waffles.

Drop Batter

A flour mixture with a $1:2$ ratio, used for muffins and cakes.

Soft Dough

A flour mixture with a $1:3$ ratio, used for biscuits and doughnuts.

Stiff Dough

A flour mixture with a $1:4$ ratio, used for pie pastry and cookies.

The Muffin Method

Mix dry and wet ingredients separately, then combine gently.

The Biscuit Method

Cut cold fat into dry ingredients, then add liquids and knead lightly.

Creaming

Beating fat and sugar together until light and smooth.

Folding

A gentle motion to combine a light mixture into a heavier batter.

Gluten

An elastic protein formed when liquid is mixed with flour.

Kneading

Working dough by hand to develop the gluten network.

Proofing

The second rise of yeast dough before baking.

Yeast Activation Requirements

Warm liquid, sugar, and a warm environment activate yeast.

Flat Beater (Paddle)

A mixer attachment for medium-heavy mixtures.

Wire Whip (Whisk)

A mixer attachment for whipping airy mixtures.

Dough Hook

A mixer attachment for kneading heavy doughs.

Pastry Blender

A tool for cutting fat into flour.

The Pinch Grip

A knife grip for maximum control.

The Claw Grip

A grip to protect fingers while cutting.

Julienne

A vegetable cut into long thin strips.

Batonnet

A vegetable cut into stick-sized pieces.

Canada’s Food Guide Recommendation

Half your plate should be fruits and vegetables.

Vitamin A

Found in orange and green veggies, supports eyes and immunity.

Vitamin B

Found in beans and lentils, supports energy and brain function.

Vitamin C

An antioxidant in tomatoes and peppers that protects cells.

Fork-tender

Vegetables that are easily pierced with a fork but stay crisp.

Stock Pot

A large pot for boiling liquids like pasta or soup.

Al Dente

Pasta that is tender outside but firm at the center.

Roux

A mixture of fat and flour used to thicken sauces.

Bannock

A dense flatbread historically made by Indigenous peoples.