Baking test study guide

What is oil and list some types of oils.

Oil is a fat that is extracted from plants such as soybeans, corn, peanuts, and cottonseed. ex) Olive oil, vegetable oil, and peanut oil

What is baking powder made of?

It is made of baking soda plus an acid such as cream of tartar and a moisture absorber such as cornstarch.

What is a leavening agent and what type of leavening agent is yeast?

It is a substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture. Yeast is a biological leavening agent.

What is the difference between dough and batter?

Dough has less liquid than batter. Batter is less dense.

Define cut in

It means to mix solid fat with dry ingredients until limps of the desired size remain.

Define folding. Difference between it and blending.

Folding means gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement. It keeps mixtures from deflating. Blending only combines ingredients.

What is a mold?

a pan with a distinctive shape used in baked goods

What is shortening used for? substitutes?

Shortening tenderizes baked goods. Sub- butter and margarine

What is a convection oven?

an oven that uses a fan to circulate heated air

Define the creaming method.

combining softened solid fat and sugars to develop air

percentage means what?

a rate or proportion of 100

What is gluten?

a firm, elastic substance that affects the texture of baked goods

crumb meaning?

the internal texture of a baked product

the differences between pastry flour, bread flour, and cake flour?

The differences are the amount of gluten concentration. Bread flour has the highest concentration while cake flour has the lowest. Pastry flour is between cake and bread flour.

What is fermentation?

a process that occurs when yeast breaks down sugars and CO2

Define whipping.

vigorously beating ingredients to add air

Define sifting.

passing dry ingredients through wire to add air, blend, remove lumps

What is kneading?

working dough by hand to develop gluten and combine ingredients

Define stirring.

to gently blend ingredients until they are combined

What is fluting?

a manner of decorating a crust by making folds around the pie

The difference between a tart pan and ring?

Both have a hole in the bottom, but tart pans have removable bottoms to cover the hole.

What does blind bake mean?

to bake a pie shell in advance

What is in flour that develops gluten?

protein: glutenin and gliadin

Define sheet pan.

A shallow, rectangular pan that comes in full, half, and quarter sizes.

7 ingredients in quick breads

flour
liquid
salt
leavening agent
fat
eggs
sugar

Biscuit method vs blending method vs creaming

Biscuit-the solid fat is cut into the dry ingredients
Blending- mixing or folding two or more ingredients together until they are evenly combined
Cream-vigorously combining soften fat and sugar to add air

Define carry over baking

baking after food has been taking out of an oven

When rolling out a pie crust you should and how thick?

Roll from the center of the pie crust to the outside of the pie crust; 1/8 inch thick

Potency is usually lost in chemical leaveners due to their and how to prevent it?

exposure to air; keep in air tight containers

Purpose of salt?

It slows down or control the fermentation in yeast products.

Why aftertaste?

bc unsifted chemical leavener

most common liquid?

water

second most important ingredient?

eggs

most commonly used sweetener?

granulated sugar

Ingredients in pie crust? 3:2:1

3 flour 2 fat 1 water

Why water colder than 40 degrees when added to pie crust?

It keeps the fat firm.

When should apply icing to a cake and why?

Apply after the cake has cooled bc if it is hot or warm the icing will melt off the cake.

3 ways to tell if a cake is done baking?

toothpick test
sides pull away
if the top of the cake bounces

difference between pour batters and drop batters?

Pour batter are thinner than drop batters. Pour batters have more liquid than drop batters.

signs of overmixing and undermixing

over- smooth batter
under- lumps

8 quick breads we discussed

pancakes
waffles
popovers
biscuits
scones
cornbread
hushpuppies
unleavended breads
dumplings

Why should you not overgrease muffin pans?

muffins need the sides of the pan for traction to rise

What does self-rising flour have that all-purpose flour does not have?

chemical leavener

Why quick breads called quick breads? What leavener agent?

Quick breads do not need proofing; chemical leaveners

food for yeast?

sugars and sweeteners

physical leaveners?

steam and air

brown sugar?

granulated sugar and molasses

Define scaling.

how bakers refer to weighing

What causes staling?

lost of moisture

springform pan and example of product?

a pan with a clamp used to release the pan's bottom from its wall. ex. cheesecake

dried milk solids?

milk product used in baked goods; longer shelf life

turbinado sugar, agave nectar, and corn syrup?

T- raw sugar that has been steam-cleaned. Its coarse crystals are blond colored and have a delicate molasses flavor.
a- a common and natural sweetener used in food and drinks. It is often used as a substitute for sugar, simple syrup, honey, and molasses to sweeten drinks like tea and coffee. good alternative; vegan
c- is produced from the starch in corn. The starch granules are removed from the corn kernels and treated with acids or enzymes to create a thick, sweet syrup.

define proof.

final fermentation stage that allows the leavening of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures

additive in powdered sugar and purpose?

3% cornstarch; keeps it from clumping

name all sugar from sugar cane.

granulated sugar
confectioner's sugar
brown sugar
coarse sugar
superfine sugar
turbinado sugar

define proof.

final fermentation stage that allows the leavening of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures

confectioner's sugar made?

It is granulated sugar that has been crushed into a fine powder and combined with 3% cornstarch.

bench flour?

flour needed to keep doughs from sticking to a work table or rolling pin.

bench mixer? 3 attachments?

It is a table mixer. attachments: paddle, bread hook, & whisk

When baking foods why do you need to wear gloves when transferring the product from the baking pan to a cooling rack?

You need gloves bc germs from your hands can contaminate the food.

negative effects of salt?

too salty
rise too much or not enough