G10 TLE Q1

What are the five major ingredients in baking?

Flour, sugar, egg, shortening, and leavening agent

Flour

Finely ground meal formed through grinding/milling cereal grains, wheat, and protein

All-purpose Flour

Family flour w/ 10-11% gluten and a combination of bread and cake flour

What does more protein mean?

Stronger gluten strength

Bread flour

Type of flour that has highest protein of 12-14% that makes bread rises

Cake flour

Soft and weak white wheat but delicate w/ 7-9% gluten

Self-rising flour

combination of salt and baking pwder with 8.5-11% gluten used for quick breads

What are the four quick breads?

Muffins, scones, biscuits, pancakes

Sugar

Sweet and soluble organic compound that belongs in the carbohydrates group and the simplest to digest.

What group is sugar in?

Carbohydrates

Benefits of sugar

Increases dough development, richer crust color, improves nutritive value, flavor/aroma, tenderness, loaf volume, food for the yeast, moisture content = storing quality, and acts as creaming agent

Regular Granulated or white sugar

Refined sugar found in tables

Confectioner or powdered sugar

pulverized of granulated sugar used in frostings and icings

Brown sugar

caramel, mineral, matter that has moisture and is soft

Egg

complete protein and backbone of baking that forms the dough structure as it binds all ingredients together

Egg consists of what nutrient?

protein

Why is egg the backbone of baking?

It acts as leavening that binds all ingredients together to form the dough structure.

Egg yolk

moisturizing fat and emulsifying batter

Egg white

strengtheners

Shortening

Any fat that increases tenderness

Benefits of shortening

Makes bread tender and flavory, assist in gas retention = volume and crust, prevent gluten cohesion, improves aroma/color/texture, increases shelf-life bc of moisture

Oil

made from plant products

Two examples of oil for baking

Corn and vegetable oil

What oil is not used for baking?

Olive oil

Butter

Fatty milk proteins that increase flavor and tenderness

At what degree does butter melt?

32-35º

Margarine

hydrogenated and solid vegetable oil

Lard

pork fats for pie crust and biscuits that adds a flakier texture

Cocoa butter

ivory-colored natural fat of cocoa beans that is creamy and melts in the mouth

Leavening agents

Gas substance used in baking to make a product (dough) rise, so it becomes light and proportion to its size.

What are the three types of leavening agents?

Chemical leaveners, physical leaveners, and biological leaveners

What are the five examples of shortening?

Cocoa butter, lard, margarine, butter, oil

What are the two types of egg?

Egg yolk and egg white

Chemical leavener

releases gases such as carbon dioxide used in quick breads, cakes, and cookies

What are the three types of chemical leaveners?

Baking soda, baking powder, cream of tartar

Baking soda

reacts when in contact with batter or dough

Baking powder

mixture of baking soda and acidic salt

Cream of tartar

Used for whipping egg whites

Physical leaveners

Examples are air and steam that expands when heated

Two examples of physical leaveners

Air and steam

Processes in physical leaveners

Beating, folding in beaten egg whites, sifting the flour, and creaming the shortening

Biological leaveners

Alive

Yeast

single-celled plants that feed on starch and sugar producing carbon dioxide and alcohol from sugar through fermentation

Two types of yeast

Dry or granulated and compressed or cake yeast

What are the 7 minor ingredients in baking?

Flavoring, vanilla, salt, spices, cocoa or chocolate, coffee, wine

Minor Ingredients

Used for sensory quality, flavor and texture enhancement, and distinction or character

Three examples of spices

cinnamon, cloves, and nutmeg

What are the 2 liquid ingredients in baking?

Water and milk (and other dairy products)

Liquid ingredients

Contains moisture to rehydrate and active yeast, binds flour and other dry ingredients to create dough with gluten strands

Water

cheapest ingredient and binding agent for dissolving

Milk and other dairy products

finer and velvety grain and flavor that helps product stay longer and increase nutritive value, strengthener, and softness

Five types of milk

Fresh or whole, evaporated, condensed, skimmed, powder or dry milk

Substitutions for flour

1. 1 C All-purpose Flour = 70g. bread flour + 60g. cake flour

2. 1 C Bread Flour = 1 tbsp. gluten flour + 1 c. all-purpose flour

Substitution for shortening

1. 1 C Butter = 1 C margarine

Substitution for liquid ingredients

1. 1 C evaporated milk = ¾ C powdered milk + ½ C water

Substitutions for 1 egg

1. 1/3 C applesauce

2. ½ ripe pureed banana

3. ½ C buttermilk

4. ¼ C soy yogurt

Substitution for 1 tbsp. of cornstarch

2 tbsp. of flour

Substitution for 1 ounce of sweetened chocolate

¼ C cocoa + 1 ½ to 2 tsp. shortening

4 quarts

1 gallon

2 pints

1 quart

1 pint

2 cups

8 ounces

1 cup

½ cup

4 ounces

¼ cup

2 ounces

1 ounce

1/8 cup

0.5 ounce

1/16 cup

1 tablespoon

3 teaspoons

3 tablespoons

9 teaspoons

16 ounces

1 pound

5 pounds

80 ounces

1 kilogram

1000 grams

5 kilograms

5000 grams

How do you measure flour?

Scoop, fill to the top, and level off

What should you NOT do in measuring flour?

Packing the flour

How do you measure white sugar?

Scoop and level off

How do you measure brown sugar?

Always measure packed

Difference of weight measurements and volume measurements?

Weight measurements use an instrument of weighing scale, while volume measurements use measuring cups and spoons. Weight measurements are more accurate than volume measurements.

4 ounces

½ cup

6 teaspoons

2 tablespoons

3 pounds

48 ounces

2 gallons

8 quarts

¾ kilograms

750 grams

32 tablespoons

2 cups

Breads

Baked goods usually made of major ingredients; flour, water, yeast, or another leavening agent, that are mixed and often kneaded and baked.

Soft roll bread

yeast-raised roll w/ a soft outer crust

Dinner rolls

Soft roll bread

Ensaymada

Soft roll bread

Hard roll breads

yeast-raised roll w/ a hard outer crust

Monay

Hard roll breads

Pandesal

Hard roll breads

Quick breads

non-yeast dependent bread made w/ a leavening agent (baking powder/soda) that permits immediate baking of the dough/batter mixture

Muffins

tender, moist, and simple cup breads leavened w/ baking powder or soda

Biscuits

small flaky breads leavened w/ baking powder that makes prep time shorter than when yeast is used.

What are the three types of bread?

Soft roll, hard roll, and quick breads

What are the two kinds of dough?

Lean and rich dough

Lean dough

made of basic ingredients like flour, yeast, salt, w/ enough amount of sugar and shortening.

Rich dough

Still made of the basic ingredients but uses more sugar and butter as shortenings. It also contains nuts, fruits, eggs, and other ingredients to make dough mixture richer.

Examples of lean dough

Pandesal, Pan Amerikano, French bread, and other crusty bread varieties

Examples of rich dough

Rolls, Coffee cakes, and sweet bread varieties

Baking

one of the delicate culinary arts that requires careful and precise measurements, ingredients, cooking temperatures, and techniques.